Peach Layer Cake Recipes

PEACHES AND CREAM LAYER CAKE

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.

PEACH LAYER CAKE RECIPE

Steps:

• To make the cake, preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans.
• In a medium-sized bowl, whisk together flour, baking powder and soda, and salt. Set aside.
• In the bowl of your mixer, cream butter, oil, and brown sugar together until light and fluffy, about 4 minutes.
• Add the egg whites and beat until fully incorporated.
• Add the whole eggs and vanilla and beat mixture on medium-high speed for 4-5 minutes, or until light and airy.
• Beat in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth and just combined. Do not overmix.
• Divide the batter evenly between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean, about 27-29 minutes.
• Let cakes cool in the pan for 10 minutes then remove from pan and let cool completely on a wire cooling rack.
• To make the filling, melt butter in a medium sized pot. Add peaches and brown sugar and cook on medium heat, stirring regularly, until peaches begin to break down, about 5 minutes.
• In a small bowl, whisk together corn starch and water. Pour into peaches and stir to combine. Cook peach filling for an additional 3-4 minutes or until mixture begins to thicken. Remove from heat and transfer to a bowl to cool completely before using.
• To make the frosting, cream together butter and jam until smooth. Add powdered sugar, salt, cream, and vanilla and beat on low until combined.
• Once combined, increase mixer speed to high and beat the frosting for an additional 3-4 minutes, or until light and airy.
• To assemble the cake, level cakes by cutting off domed tops, if necessary. If wanting a tall cake, slice layers in half.
• Place the first cake layer on a cake plate or cake board. Using an offset icing spatula, spread about 1/2 cup of the peach frosting over the cake layer.
• Pipe a rim of the frosting around the edge of the cake.
• Evenly spread about 1/4 cup to 1/2 cup of the peach filling inside the frosting barrier.
• Repeat with remaining layers.
• After you place the final layer, frosting the outsides of the cake. Refrigerate the cake for at least 20 minutes to allow frosting to set.
• Right before serving, garnish with fresh peaches and granola for an added crunch.