Indulge in the rich flavors of a homemade Peaches and Cream cake that boasts incredible moistness and delectable taste. This delightful creation is a true favorite, especially for those sunny summer gatherings that we all cherish!
FOR THE CAKE
- 2 sticks (226g) unsalted butter, slightly softened
- 2 cups (400g) sugar
- 3 large eggs
- 1 cup (242g) sour cream
- ⅓ cup (81g) milk
- 2 teaspoons (8g) vanilla extract
- 3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
- 3 teaspoons baking powder
- ½ teaspoon (3g) salt
- 1 ½ cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into
- small pieces so the peaches will be less likely to sink to the bottom of the cake pan.
- If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
- If using fresh peaches you will need 6 to 8 peaches depending on size
- Peach Preserves/Jam
PEACHES AND CREAM FILLING
- 1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
- 2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)
- 1 cup diced peaches (canned or fresh)
FOR THE CREAM CHEESE FROSTING
- 2 Sticks, 1 cup, (226g) unsalted butter, slightly softened
- 2 (8 oz ) packages cream cheese (total weight for two (452g) I use full ft cream cheese. Using reduced fat or spreadable cream
- cheese will cause the frosting to be too soft. Soften slightly.
- 2 teaspoons (8g) vanilla extract
- ½ teaspoon (2g) salt optional – it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
For the Cake
Begin by preheating your oven to 350 degrees. Grease and flour three round cake pans measuring 8×2 inches each. Opting for three layers results in slightly shorter layers, but it ensures more filling per slice of cake.
Take a medium-sized bowl and combine the flour, baking powder, and salt. Whisk these ingredients together until well-blended, then set the bowl aside.
In another bowl or a large measuring cup, blend together the sour cream, milk, and vanilla using a fork. Keep this mixture aside.
In your mixer’s bowl, beat the softened butter until it turns smooth. Gradually add the sugar, and continue beating at medium speed for 3 to 5 minutes. This step lightens the color of the mixture and gives it a fluffy texture.
Add the eggs one at a time, ensuring each egg’s yellow yolk disappears into the mixture before adding the next.
Alternate between adding the flour mixture and the sour cream mixture to the mixer’s bowl, beginning and ending with the flour mixture. Make sure you add the dry ingredients three times and the wet ingredients twice. Mix these components until they are well-combined and smooth, but be cautious not to overmix or set the speed above medium.
To incorporate diced peaches into the cake batter, first toss them in 1 tablespoon of flour. Gently fold the floured peaches into the thick cake batter. Divide this batter evenly among the three prepared pans, using the back of a spoon to smooth out the tops.
Bake the cakes at 350 degrees for approximately 25 to 28 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the cakes to cool for 5 to 10 minutes before turning them out.
This recipe yields around 7 cups of cake batter, making it adaptable for cupcakes as well.
As a helpful note, if you’re substituting cake flour with all-purpose flour, for each cup of flour in the recipe, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. Since this recipe calls for 3 cups of flour, measure out 3 cups of all-purpose flour, eliminate 6 tablespoons, and replace them with 6 tablespoons of cornstarch. Whisk these together until they’re thoroughly blended.
Instructions for the Filling
In a medium bowl, combine the dry pudding mix and 2 cups of cream. I like to use a hand mixer for this.
The mixture will become thick and fluffy. Fold in 1 cup of diced peaches.
Cakes with this filling will need to be refrigerated.
Instructions for the Cream Cheese Frosting
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to allow the cream cheese to soften a bit longer.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to deep down the cloud of powdered sugar.
Increase mixing speed mix until fluffy. Don’t over beat or it will become too soft. If it is too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do Not Microwave to soften.
Will frost a 3 layer 8 or 9 inch cake.
Place first cake layer on cake base/pedestal.
Lightly brush the layer with the juice from the canned peaches. Don’t use too much, just enough to lightly coat the top.
Pipe a dam of cream cheese frosting using a disposable piping bag with the tip snipped away. This is a circle of frosting about ½ inch from the edge.
Spread a layer of Peach Preserves (on top of the light coating of peach juice that you’ve just spread) within the dam that you’ve piped. Follow with a layer of Peaches and Cream filling.