Peaches and Cream Cake
Indulge in the vibrant flavors of summer with this Peaches and Cream Cake. Soft cake layers are embraced by juicy peach slices and topped with fluffy whipped cream, creating a delightful dessert perfect for any occasion. Whether it’s a family gathering or a casual get-together, this cake is sure to impress with its beautiful presentation and delicious taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups fresh peaches (peeled and sliced)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Beat in butter until crumbly. Add eggs one at a time, then stir in vanilla until smooth.
- Gently fold in sliced peaches.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Whip heavy cream with powdered sugar until soft peaks form.
- Layer one cake on a plate, spread whipped cream, top with remaining peaches, place the second cake layer on top, and frost the entire cake with remaining whipped cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg