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–+ servings

Peach Cream Cake

Delicate, moist and tender vanilla layer cake filled with fresh peaches and frosted with heavenly whipped cream.
5 from 1 vote
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Course: Dessert
Keyword: Cake, Cake Recipe, Peach Cream Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 2 hours
Servings: 1 8-inch layer cake

Equipment

Ingredients

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

Instructions

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.
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