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As the warm sun of summer approaches, there’s nothing quite as delightful as indulging in a slice of Peaches and Cream Layer Cake. This luscious dessert captures the essence of the season with its rich layers of moist cake, fresh peaches, and creamy frosting, making it an ideal choice for summer gatherings, birthdays, or simply to enjoy on a sunny afternoon. The combination of sweet, juicy peaches and the smooth, decadent cream creates a symphony of flavors that evoke memories of summer picnics and family celebrations.

Peaches and Cream Layer Cake

Indulge in the ultimate summer treat with this Peaches and Cream Layer Cake! Perfectly moist layers are combined with fresh, juicy peaches and a decadent cream cheese frosting, creating a dessert that's both vibrant and refreshing. Ideal for gatherings, birthdays, or a sunny afternoon dessert, this cake brings the essence of summer to your table. Learn how to create this delightful treat and impress your loved ones! #PeachesAndCream #LayerCake #SummerDesserts #BakingJoy #PeachSeason
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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 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

Zest of 1 lemon

For the peach filling:

4 cups fresh peaches, peeled and sliced (about 6 medium peaches)

½ cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

1 teaspoon cinnamon

For the cream cheese frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons heavy cream (optional, for consistency)

For garnish:

Fresh peach slices

Whipped cream

Mint leaves (optional)

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Instructions
 

Prepare the Cake Layers:

    - Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

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

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

          - In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk until just combined.

            - Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

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

                Make the Peach Filling:

                  - In a medium saucepan over medium heat, combine sliced peaches, sugar, lemon juice, cornstarch, and cinnamon. Cook for about 5-7 minutes, until the peaches are soft and the mixture is slightly thickened. Remove from heat and allow to cool to room temperature.

                    Prepare the Cream Cheese Frosting:

                      - Beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated.

                        - Stir in the vanilla extract and adjust the consistency with heavy cream if necessary.

                          Assemble the Layer Cake:

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

                              - Add the second layer of cake and repeat the process with the peach filling and frosting. Top with the third layer of cake.

                                - Frost the entire cake with remaining cream cheese frosting, smoothing it out as desired.

                                  Garnish and Serve:

                                    - Decorate the top with fresh peach slices and mint leaves. You can also add whipped cream dollops around the base for extra flair.

                                      - Slice and serve your delightful Peaches and Cream Layer Cake!

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                                          Prep Time: 30 minutes | Total Time: 2 hours (including cooling) | Servings: 12-14 slices