Description
This Peaches and Cream Layer Cake is the ultimate summer showstopper! A triple-layer vanilla sponge filled with fluffy whipped cream and ripe fresh peaches, this cake is light, elegant, and bursting with seasonal flavor. Perfect for garden parties, birthdays, and any sweet celebration.
Ingredients
For the Cake:
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2 1/2 cups all-purpose flour
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2 1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup unsalted butter, softened
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1 3/4 cups granulated sugar
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3 large eggs
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1 tbsp vanilla extract
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1 cup whole milk
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1/2 cup sour cream
For the Filling:
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2 cups heavy cream
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1/2 cup powdered sugar
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1 tsp vanilla bean paste or vanilla extract
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4 large fresh peaches, thinly sliced
Instructions
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Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then add vanilla extract.
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Mix in the dry ingredients alternately with the milk and sour cream until batter is smooth and evenly combined.
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Divide the batter among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cakes cool completely on wire racks.
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In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
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To assemble, layer each cake round with whipped cream and sliced peaches. Stack the layers and finish with a swirl of whipped cream and additional peach slices on top.
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Garnish with mint leaves or edible flowers if desired. Chill slightly before serving for best results.
Notes
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Use very ripe peaches for maximum flavor and juiciness.
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You can substitute nectarines or plums if peaches are out of season.
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For a sturdier cake, chill layers before assembling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American