Delicate, moist and tender vanilla layer cake filled with fresh peaches and frosted with heavenly whipped cream.
I was so excited when August was left behind and September, the start of my favorite season, was approaching. When the cooler temperatures of fall start rolling in, saying goodbye to summer is not hard to do. But I still want to say farewell to summer in a gentle way, by making a dessert with summer fruit.
This Peach Cream Cake is all I dreamed about. Fresh, juicy peaches are sandwiched between soft, fluffy and tender vanilla cake layers and slight sweet whipped cream. Once baked and cooled, the cake layers are brushed with peach syrup for a deep peach flavor. Since peaches are added in both forms, syrup and slices, this cake brings out the best peach flavor, one of my favorite summer fruits.
It’s simple to make peach syrup. Since I want to keep the peaches in a good form, I recommend not cooking the peaches too long. You simply add all sliced peaches, sugar, lemon juice and water in a medium saucepan and cook until the mixture starts bubbling around the edges. Make sure not to bring the sauce to boil.
When the mixture is cooled, slowly strain the mixture through a sieve or a strainer. We will use the liquid for brushing the cake layers and sliced fruit for filling the cake.
It is ok if you want to use canned peaches. Make sure to reserve the syrup in the can so we can brush the cake later.
Since this Peach Cream Cake features peach flavor, I don’t want the frosting to be overpowering. I want something that is rich, not very buttery and slightly sweet, whipped cream seems to be a perfect option here.
Making whipped cream is quite simple but a bit tricky. While you make the frosting, watch it all the time. The moment you get a thick, stable frosting that holds its shape, stop the mixer. Don’t be tempted to whisk it more, since overbeating will break it down and ruin it. Use heavy whipping cream (contains at least 35% fat) and powdered sugar, so the frosting will be as stiff as possible. Whisk the whipping cream until stiff peaks form, then stop the mixer.
TIPS FOR PERFECT CAKE
- For the best results, use ripe fresh peaches as possible. Depending on the shape of peaches you want in a cake, you can pick firm peaches or soft peaches.
- Allow the cake to chill in the fridge for at least 3-4 hours or because the whipped cream frosting needs time to stabilize. Otherwise, the cake will collapse.
If you make this Peach Cream Cake, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I love seeing my recipes come to life in your kitchens.
You May Also Like:
Peach Cream Cake
For Peach Filling + Syrup
- 3-4 medium peaches (about 3/4 - 1lb), washed, pitted and sliced
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (10ml) lemon juice
- 1/2 cup (120ml) water
For Vanilla Cake
- 2 1/2 cups (295g) all-purpose flour, leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1 cup (120ml) vegetable oil
- 4 large eggs, room temperature
- 1/2 tablespoon vanilla extract
- 3/4 cup (180ml) whole milk
Whipped Cream Frosting
- 2 cups (480ml) very cold heavy cream
- 1/4 cup (30g) powdered sugar, sifted
- 1 teaspoon (5ml) vanilla extract
To Make Peach Filling and Syrup
- In a medium saucepan, combine sliced peaches, sugar, lemon juice and water. Bring the mixture to just simmer, when bubbles start around the edges then remove from heat.
- Let it cool completely, then slowly strain the mixture through a sieve or a strainer. Reserve the syrup liquid for brushing the cake layers and sliced peaches for filling the cake.
To Make Vanilla Cake
- Preheat the oven to 350˚F/175°C. Line 2 8-inch round baking pans with parchment paper or grease well with cooking spray.
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a large mixing bowl using an electric hand mixer (or stand mixer), beat oil and sugar on medium speed for 6 minutes until fluffy and light. Add eggs, one at a time, beating well with each addition until fully incorporated. Make sure to scrape down the bowl if needed. Add vanilla extract and beat until combined.
- On a medium speed, add half of the flour mixture to the wet mixture, turn the mixer to low speed and then slowly pour in the milk, followed by the rest of the dry ingredients. The batter should be smooth and completely incorporated. Avoid overmixing.
- Divide batter evenly into your prepared cake pans, and bake on the center rack at 350˚F (175˚C) for 30-35 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cook in cake pans for 10-15 minutes before transferring to cool completely on a wire rack. The cake must be cool completely or chilled in the fridge for at least 1 hour before applying frosting.
To Make Whipped Cream
- Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream, powdered sugar and vanilla until stiff peaks form. Do not overbeat.
To Assemble The Cake
- Place one cake layer onto your serving plate. Brush on top of the layer with peach syrup.
- Spread an even layer of whipped cream, using around 1/2 whipped cream frosting on the top of the layer. Add sliced peaches on top of the whipped cream in an even layer. You can arrange in a circular way, starting from the middle spreading to the edge. Then add the second cake layer on top, brushing the layer with peach syrup. Use the rest of the whipped cream to frost the cake fully and then refrigerate it for another 15-20 minutes, just to set. Decorate the top with peaches or flowers as desired.
- Cake is best served cold. Leftovers can be kept in the refrigerator for up to 1 day.