PEACHES AND whipped cream LAYER CAKE – A Delectable Summer Dessert

Are you ready for a delightful and indulgent treat that embodies the essence of summer? Look no further than our homemade Peaches and Cream Layer Cake! This delectable dessert is a perfect addition to warm-weather gatherings and will tantalize your taste buds with every bite. The combination of moist and fluffy cake layers, luscious peaches, a creamy filling, and a decadent cream cheese frosting creates a harmonious symphony of flavors that will leave you craving for more. Whether it’s a special occasion or simply a desire to savor the sweetness of summer, this Peaches and Cream Layer Cake is the ultimate choice.

Ingredients:

For The Cake:

Peaches and Cream Filling:

For The Cream Cheese Frosting:

Instructions for the Cake:

1. Preheat the oven to 350°F and grease and flour three 8×2 inch round cake pans.
2. In a medium-sized mixing basin, combine the flour, baking powder, and salt. Place aside.
3. In a separate bowl or large measuring cup, combine the sour cream, milk, and vanilla essence with a fork. Place aside.
4. In a mixing bowl, cream the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes, or until the mixture is light and fluffy.
5. Mix the eggs one at a time until the yellow of the yolk is gone.
6. Alternately add the flour mixture and the sour cream mixture, beginning and finishing with the flour mixture. Mix until smooth and blended, but don’t overmix.
7. Toss the diced peaches with 1 tablespoon flour before gently folding them into the cake batter. The batter will be fairly thick.
8. Divide the batter among the three pans, smoothing the tops with a spoon.
9. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cakes to cool for 5 to 10 minutes before turning them out.

Instructions for the Filling:

1. Combine the instant vanilla pudding mix and heavy cream in a medium bowl. Use a hand mixer to mix until the mixture becomes thick and fluffy.
2. Fold in one cup of diced peaches into the mixture.

Note: Cakes with this filling will need to be refrigerated.

Instructions for the Cream Cheese Frosting:

1. Cut the butter into slices and add them to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
2. Add the slightly softened cream cheese into the bowl and beat at low to medium speed until incorporated. Using a hand mixer, let the cream cheese soften a bit longer.
3. Stir in the vanilla extract.
4. Gradually add the powdered sugar, beating on low speed until thoroughly blended. Cover the bowl with a towel while mixing to prevent a sugar cloud.
5. Increase the mixing speed and continue to mix until the frosting becomes fluffy. Be careful not to overbeat, as it may become too soft. If needed, refrigerate the frosting briefly to firm it up.

Note: This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate, and when ready to use, let it soften slightly and remix. Avoid microwaving it to soften.

Frequently Asked Questions (FAQs):

Can I use cake flour instead of all-purpose flour for the cake? Yes, you can substitute cake flour for all-purpose flour. To do so, simply remove 2 tablespoons of flour from the recipe and replace them with 2 tablespoons of cornstarch (corn flour). Mix the two together before incorporating them into the recipe.

Do I need to refrigerate cakes with the Peaches and Cream Filling? Yes, cakes filled with the Peaches and Cream Filling should be refrigerated due to the cream content. Refrigeration will help maintain the freshness and texture of the filling.

Can I make the Cream Cheese Frosting in advance? Absolutely! You can prepare the Cream Cheese Frosting ahead of time. Simply refrigerate it until you’re ready to use it. If it becomes too firm, allow it to soften slightly at room temperature and give it a quick remix. Avoid microwaving to soften.