I get my peaches out in Georgia! That song has to be the song of the summer this year. It also always get stuck in my head every time I think about this gorgeous peaches and cream layer cake. The peaches used to make the cake most definitely didn’t come from Georgia, but somewhere here in California. My mother in law left a big bag of them on my front doorstep earlier in the summer so I made ALL the peach bakes.
Peaches and cream layer cake ingredients
This cake does have a rather long ingredient list, but it is totally worth it! I have shared some substitutes below if you do not happen to have some of the more ‘specialty’ ingredients on hand.
- Unsalted butter
- Vegetable shortening (sub 1:1 for more unsalted butter if needed)
- Granulated sugar
- Brown sugar (sub 1:1 for more granulated sugar if needed)
- Large eggs (sub for 3 medium eggs if needed)
- Canola oil (sub 1:1 for vegetable or grapeseed oil)
- Buttermilk (sub for 1/2 cup of whole milk and 1/2 tablespoon of white vinegar or lemon juice mixed together and set aside for 5-10 minutes before use)
- Clear vanilla extract (sub 1:1 for dark vanilla extract if needed)
- Cake flour (sub for 220g of all purpose flour and 30g of corn starch whisked together)
- Baking powder
- Kosher salt
- Fresh peaches
- Heavy cream
- Powdered sugar (can be subbed 1:1 for bakers or granulated sugar if needed, but not preferred)
Making the peaches and cream layer cake
The cake
The cake portion of this cake is best made in a 1/4 sheet pan and cut to size using a 6″ cake ring. Allow the cake to cool completely before turning out onto a flat surface to cut. You will cut two full circles from the sheet cake and two 1/2 circles. Be sure to reserve the cake scraps as you will need them to fill in the gaps!
The peaches
This cake is also best made with fresh yellow peaches. If you are using white peaches reduce the granulated sugar down to 1/4 cup. If using canned peaches do not add any additional sugar and reserve 1/2 cup of liquid. The peaches do not need to be peeled for this recipe. Gently toss the peaches in the granulated sugar and set aside. The peaches will reduce liquid that will form the syrup with the sugar for the cake soak.
Assembling the cake
Bottom layer
For beautiful smooth layers it is recommended this cake is assembled using a 6″ cake ring and acetate. This will help keep the cake straight and the cream and peach layers looking sharp. Start by adding the two half circles to the bottom of the ring with the ‘crust’ side down. You want the side that was touching the parchment during baking to be face up. This will absorb the cake soak a lot better than the ‘crust’ side will. Next fill in the gaps with cake scraps so an even layer of cake covers the bottom. It will not look cute, but do no panic! No one will see the mess as it will be covered up by peaches and cream!
Next you will spoon 1/2 of the reserved peach juice over the cake layer. This will help the cake stay moist. Next top the cake layer with 1/3 of the whipped cream being sure to spread evenly across the cake and against the acetate. Top the cream with 1/3 of the of the peaches ensuring some of the peaches reach the acetate. You want the different layer to touch the acetate so you can see the different layers once the cake is assembled.
Middle and top layers
Repeat these steps for the next layer using one of the full cake rounds (using scraps to fill in gaps as needed), remaining peach juice, 1/3 of the cream and 1/3 of the peaches. Finally add the final layer of cake. This top layer will not receive any of the peach juice as we do not want the top of the cake too soggy. Top with remaining cream. Finally arrange the remaining peaches as desired on top of the cake. Refrigerate for at least an hour before serving. This will allow the cream time to firm up a little.
Alternative pan size
If you do not have a 1/4 sheet pan you can also bake the cakes in 6″ cake pans. Weigh the batter before adding to the pans and add exactly 1/3 of the batter to each pan for even layers. Check the cakes after 20 minutes for doneness. Once the cakes have cooled slice the domes off so the layers lay flat.
Looking for other fresh fruit bakes?
Check out these recipes from my archives!
Did you try make this peaches and cream layer cake? Let me know your thoughts in the comments below. As always we would love to see photos of your bakes on social. Tag us @mandy.macc.bakes.
Peaches and Cream Layer Cake
Description
This light and fluffy cake is the perfect base for all the layers of peaches and fresh whipped cream. You will want to make it every week during peach season.
Ingredients
Cake
Peaches
Cream
Instructions
Cake
-
Preheat the oven to 350F
-
Line a 1/4 sheet pan with parchment paper and spray with baking spray. Set aside
-
In the bowl of a stand mixer combine butter, shortening and sugars and beat with paddle attachment on medium-high for 2-3 minutes until well combined
-
With the mixer on low add the eggs one at a time until incorporated. After the last egg is added beat on high for 3-4 minutes until well combined
-
Once eggs are fully incorporated turn the mixer back to low and slowly stream in the canola. Once oil is added beat on high for 4-6 minutes until mixture is very pale and has doubled in size
-
Turn the mixer to low again and add the buttermilk and vanilla extract a little at a time until fully incorporated
-
In a separate bowl mix the flour, baking powder and salt
-
Add the dry ingredients to the wet ingredients and mix on the lowest speed until just incorporated
-
Pour the batter into the prepared pan spreading into an even layer. Bake for 30 minutes or until the cake springs back when lightly pressed
-
Allow the cake to cool to room temperate before removing from the pan
Peaches
-
While cake is cooling slice peaches into thin slices
-
Gently toss the peach slices and sugar in a bowl and set aside for 30 minutes
Cream
-
In a large bowl beat heavy cream, vanilla and powdered sugar until medium-thick consistency
Assembly
-
Once cake is completely cool turn out onto a flat surface
-
Use a 6' cake ring to cut two circles from the sheet cake. Cut two half circles from the remaining cake. Do not discard scraps
See photos in post -
Line a 6' cake ring with acetate and place on cake board or similar surface
-
Separate peach slices from the juices they have released, reserving juice
-
Spoon 1/2 of the peach juice over the cake in the ring mold
-
Top cake with 1/3 of the whipped cream
-
Spoon 1/3 of the peaches evenly over the cream layer
-
Top peaches with one of the cake circles and fill in gaps with cake scrapes
-
Top cake with remaining 1/2 of the peach juice, followed by 1/3 of the cream then 1/3 of the peaches
-
Finally add the last cake round and fill in the gaps with cake scrapes if needed
-
Top cake with remaining 1/3 or cream and peaches
-
Place cake in fridge for at least an hour for cream to set-up
-
When ready to serve remove cake ring and acetate then slice
Notes
If you do not have a 1/4 sheet pan you can also bake the cakes in 6" cake pans. Weigh the batter before adding to the pans and add exactly 1/3 of the batter to each pan for even layers. Check the cakes after 20 minutes for doneness. Once the cakes have cooled slice the domes off so the layers lay flat.
For easier slicing you can freeze the cake for a couple of hours before cutting. Let slices come up to room temperature for 20-30 minutes before serving