Best 3 Peaches And Cream Layer Cake Recipes
Indulge in a delightful culinary experience with our Peaches and Cream Layer Cake, a symphony of flavors that will tantalize your taste buds. This magnificent cake features layers of fluffy vanilla cake, each lovingly filled with a luscious peaches and cream filling, creating a harmonious blend of sweet and tangy flavors. Topped with a generous layer of whipped cream and adorned with fresh peach slices, this cake is a feast for the eyes and the palate.
But the journey doesn't end there. This article unveils a treasure trove of additional recipes that will elevate your baking skills and satisfy your sweet cravings. Discover the secrets to crafting a classic Pound Cake, a timeless delight that embodies simplicity and perfection. For a taste of rustic charm, embark on the adventure of baking a scrumptious Zucchini Cake, where the delicate sweetness of zucchini harmonizes with warm spices and a hint of nuts.
Those seeking a touch of elegance will find solace in the Vanilla Bean Cake, where the rich, aromatic flavors of vanilla beans take center stage. And for a delightful twist on a classic, the Hummingbird Cake beckons with its tropical flair, combining the vibrant flavors of pineapple, banana, and pecans in a moist and flavorful cake.
With step-by-step instructions and detailed ingredient lists, this article guides you through each recipe, ensuring success in your baking endeavors. Whether you're a seasoned baker or a novice in the kitchen, these recipes offer something for every skill level. So, prepare your apron, preheat your oven, and embark on a culinary expedition that will leave you and your loved ones captivated.
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
POUND CAKE WITH PEACHES AND CREAM
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Yield Makes one 5-by-9-inch cake
Number Of Ingredients 4
Steps:
- Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
- Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
- Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
- Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.
PEACHES AND CREAM CAKE (FROM SCRATCH)
I haven't made this yet, but it comes highly recommended by my daughter-in-law! It's a recipe from Mel's Kitchen Cafe.
Provided by swankypup
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
- Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
- Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.
Nutrition Facts : Calories 548.8, Fat 33.6, SaturatedFat 19, Cholesterol 132.4, Sodium 475.4, Carbohydrate 56, Fiber 1.6, Sugar 37.4, Protein 8.6
Tips:
- Use fresh peaches for the best flavor. If fresh peaches are not available, you can use frozen or canned peaches, but make sure to drain them well before using.
- To make the cake layers extra moist, add a cup of sour cream to the batter.
- For a richer flavor, use brown sugar instead of white sugar in the cake layers and frosting.
- To make the frosting extra smooth, cream the butter and cream cheese together until light and fluffy before adding the powdered sugar.
- Chill the cake layers and frosting before assembling the cake. This will make it easier to spread the frosting and prevent the cake from becoming too messy.
Conclusion:
This peaches and cream layer cake is a delicious and refreshing dessert that is perfect for any occasion. With its moist cake layers, creamy frosting, and fresh peach filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this peaches and cream layer cake a try. You won't be disappointed!
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