Peaches & Cream Cake – Bake from Scratch



This three-tiered cake pairs one of summer’s beloved stone fruits with vanilla cake layers made fluffy by whipped cream folded into the batter. A final veil of Vanilla Buttercream covers the peach-packed layers within.

Peaches & Cream Cake

  • ½ cup (113 grams) unsalted butter, softened
  • 2¾ cups (550 grams) granulated sugar, divided
  • ½ cup (112 grams) vegetable oil
  • 4 large eggs (200 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) cold heavy whipping cream, divided
  • 6 cups (844 grams) sliced fresh peaches
  • 2 teaspoons (10 grams) lemon juice
  • Vanilla Buttercream (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2 cups (400 grams) sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, add oil in a slow, steady stream, beating until combined. Increase mixer speed to medium, and add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ½ cup (120 grams) cold cream, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In another medium bowl, whisk remaining ½ cup (120 grams) cold cream by hand until soft peaks form. Fold into cake batter in two additions. Divide batter among prepared pans, smoothing tops. Run a wooden pick through batter to release any large air bubbles.
  5. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  6. In a large bowl, toss together peaches, lemon juice, and remaining ¾ cup (150 grams) sugar. Let stand until sugar is dissolved, 15 to 20 minutes, stirring occasionally. Drain peaches, reserving liquid.
  7. Place 1 cake layer on a serving platter. Brush layer generously with reserved peach liquid. Place Vanilla Buttercream in a pastry bag fitted with a ½-inch round piping tip (Wilton No. 2A). Pipe a border of buttercream around outside edge of cake layer. Place 1½ cups (211 grams) peaches within border. Top with a second cake layer; brush with reserved peach liquid, pipe a border of buttercream around outside edge of cake layer, and place 1½ cups (211 grams) peaches within border. Top with remaining cake layer, and brush with reserved peach liquid. Spread a thin layer of buttercream on sides of cake. Spread a layer of buttercream on top layer, letting it hang over edge of cake slightly. Using an offset spatula or bench scraper, smooth sides of cake. (This will push up extra buttercream hanging over sides of cake to create an edge.) Refrigerate until ready to serve. Top with remaining peaches before serving.

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Vanilla Buttercream

  • 1 cup (227 grams) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1 (1-pound) package (454 grams) confectioners’ sugar
  • ¼ cup (60 grams) heavy whipping cream
  • ¼ teaspoon (1 gram) vanilla extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at low speed until smooth. Slowly add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beating until fully combined and smooth. Beat in vanilla. Increase mixer speed to medium, and beat until fluffy, about 1 minute.

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