Peaches and Cream Layer Cake

When summer rolls around, there's something undeniably enchanting about the allure of peaches. These sun-ripened fruits, with their sweet, juicy flesh and fragrant aroma, are a highlight of the season, especially in desserts. Among the many ways to celebrate these delightful fruits, the Peaches and Cream Layer Cake stands out as a refreshing and indulgent choice. This cake perfectly encapsulates the essence of summer, combining the natural sweetness of fresh peaches with the rich, creamy flavor of a luscious frosting.

Peaches and Cream Layer Cake

Celebrate summer with a delightful Peaches and Cream Layer Cake that's perfect for any gathering! This stunning dessert layers moist cake, fresh peach filling, and luscious cream cheese frosting for an irresistible treat. Using ripe peaches not only enhances flavor but also supports local farmers. Ideal for summer parties or simply to indulge, this cake is sure to impress! Discover the recipe and make your summer sweeter! #PeachesAndCream #LayerCake #SummerDesserts #BakingInspiration #FreshPeaches

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp pure vanilla extract

For the Peach Filling:

2 cups fresh peaches, peeled and diced

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

For the Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp heavy cream (as needed for consistency)

For Garnish:

Fresh peach slices

Whipped cream (optional)

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Instructions

Prepare the Cake Batter:

- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined.

Bake the Cakes:

- Divide the batter evenly among the three prepared pans.

- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Peach Filling:

- In a medium saucepan over medium heat, combine the diced peaches, sugar, lemon juice, and cornstarch.

- Cook, stirring gently, until the mixture bubbles and thickens (about 5-7 minutes). Remove from heat and let cool.

Prepare the Cream Cheese Frosting:

- In a mixing bowl, combine the softened cream cheese and butter. Beat together until smooth and creamy.

- Gradually add the powdered sugar, mixing until incorporated. Add the vanilla extract and enough heavy cream to achieve a spreadable consistency.

Assemble the Cake:

- Place one layer of cake on a serving plate. Spread a layer of cream cheese frosting on top, followed by a layer of the peach filling.

- Repeat with the second layer, then place the third layer on top.

- Frost the top and sides of the cake with the remaining cream cheese frosting.

Garnish:

- Decorate the top of the cake with fresh peach slices and a dollop of whipped cream, if desired.

Serve:

- Slice and serve the cake, enjoying the delightful layers of peach and cream.

Prep Time: 30 mins | Total Time: 2 hours | Servings: 12