Try this homemade Peaches and Cream Layer Cake, which is sure to please your taste buds, if you’re ready for a delicious and enticing treat. This decadent and tasty cake is perfect for the warm summer parties that we all enjoy.
INGREDIENTS.
DUE TO THE CAKE.
all-purpose flour in three cups.
1 tablespoon of baking powder.
12 teaspoon salt.
a cup of soured cream.
1 cup of milk.
two teaspoons of vanilla extract.
1 cup softened unsalted butter.
2 cups of sugar in granules.
4 sizable eggs.
diced peaches in a cup.
FILLING OF PEACHES AND CREAM.
one box of instant vanilla pudding mix, 3 1/4 ounces.
Two cups of heavy cream.
1 cup of peach dice.
TO BE USED AS THE CREAM CHEESE FROSTING.
1 cup softened unsalted butter.
8 ounces of softened cream cheese.
1 teaspoon of vanilla bean extract.
4 cups of powdered sugar.
INSTRUCTIONS.
In relation to the Cake:.
Grease and flour three round 82 inch cake pans, then preheat the oven to 350°F. Three layers results in shorter layers, but each cake slice has more filling. Combine the salt, baking powder, and flour in a medium-sized mixing bowl.
Set aside. Use a fork to stir the sour cream, milk, and vanilla extract in a different bowl or large measuring cup. Setting aside. Cream the softened butter in a mixing bowl until it is completely smooth.
Add the sugar gradually and beat the mixture on medium speed for 3 to 5 minutes, or until it is fluffy and light. One at a time, beat the eggs until the yolks are no longer yellow. Start and end with the flour mixture before alternatingly adding the sour cream mixture.
Don’t overmix; simply combine ingredients until they are well-combined and smooth. Before gently incorporating them into the cake batter, toss the peach dice with 1 tablespoon of flour. It will be a fairly thick batter.
As you distribute the batter among the three pans, use a spoon to smooth the tops. Bake for 25 to 28 minutes, or until a toothpick inserted in the center of the cake emerges clean or with a few crumbs attached. Before turning out the cakes, give them five to ten minutes to cool.
Cake flour can be easily substituted with all-purpose flour if you don’t have any on hand. In the recipe, swap out 2 tablespoons of flour for 2 tablespoons of cornstarch (corn flour). Whisk them together to combine the two.
Guidelines for the Filling:.
In a medium bowl, mix together the heavy cream and instant vanilla pudding mix. To make the mixture thick and fluffy, use a hand mixer.
Add a cup of diced peaches to the mixture by folding them in.
Reminder: Cakes with this filling must be stored in the refrigerator.
Details for the cream cheese frosting are as follows:.
The bowl of your mixer should contain the butter slices that have been cut into them. Beat the butter at low to medium speed until it is smooth and soft.
Cream cheese should be added to the bowl and beaten at low to medium speed until fully incorporated. Allow the cream cheese to soften slightly longer while using a hand mixer.
Add the vanilla extract and mix well.
Add the powdered sugar gradually while beating on low speed until well combined. To avoid a sugar cloud while mixing, cover the bowl with a towel.
As you increase the mixing speed, keep going until the frosting is fluffy. A lot of beating could make it too soft, so be careful. The frosting can be temporarily chilled to stiffen it if necessary.
It is important to remember that using this frosting while it is still chilled will result in better piping. It can be prepared ahead of time, chilled, and then re-mixed when needed. To soften, don’t microwave it.
assembly of the cake.
A cake base or pedestal should be used to support the first cake layer.
Brush a thin layer of canned peach juice over the surface. Simply enough to cover the top.
Using a disposable piping bag with the tip snipped off, pipe a dam of cream cheese frosting about 12 inch from the edge. This frosting circle will aid in keeping the filling in its place.
On top of the thin layer of peach juice within the dam of frosting, spread a layer of peach preserves.
The filling for Peaches and Cream is placed next.
