Peaches And Cream Cake Recipe

Name: Peaches And Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter 2 sticks softened; 2 cups sugar; 2 1/2 cups all purpose flour; 1 teaspoon baking soda; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 4 eggs room temperature; 2 tablespoons vanilla extract; 1 1/4 cups milk room temperature; 1 cup sour cream 8 oz container; 5 peaches medium fresh; 3 blocks cream cheese; 3/4 cup unsalted butter 1 and 1/2 sticks; 16 ounces confectioners' sugar you can use more or less, depending on how sweet you want it.; 2 teaspoons vanilla extract; 3 teaspoons heavy cream for that whipped texture or just use milk, more or less, depending on the consistency you want., I sometimes omit when I'm decorating with it, so it'll be stiff

Servings: persons

1 cup unsalted butter 2 sticks softened
2 cups sugar
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
4 eggs room temperature
2 tablespoons vanilla extract
1 1/4 cups milk room temperature
1 cup sour cream 8 oz container
5 peaches medium fresh
3 blocks cream cheese
3/4 cup unsalted butter 1 and 1/2 sticks
16 ounces confectioners' sugar you can use more or less, depending on how sweet you want it.
2 teaspoons vanilla extract
3 teaspoons heavy cream for that whipped texture or just use milk, more or less, depending on the consistency you want., I sometimes omit when I'm decorating with it, so it'll be stiff

1
Preheat oven to 350. Butter and lightly flour two 9 inch pans or use baking spray. ( I use the latter, because it already has flour in it. It's much quicker and easier!)
2
Whisk together the dry ingredients in a medium bowl; Set aside
3
In the bowl of a stand mixer or large mixing bowl beat butter on medium speed. Gradually add sugar. Beat for 10-15 minutes until light and fluffy. Making sure you're scraping down the bottom and sides of the bowl. Add eggs one at a time. Beat just until yolk has disappeared. DO NOT OVERMIX! Stir in vanilla. Add flour alternately with milk. Ending with the flour mixture Make sure you scrape down the bottom and sides of the bowl. I usually stir in the rest of the flour once most have blended in to prevent overmixing.
4
Fold in sour cream
5
Divide batter evenly into prepared pans. I use a kitchen scale to ensure the same size cakes. Bake 30-40 minutes or until a toothpick inserted comes out clean.
6
Cool on wire racks, in the freezer or in the refrigerator, depending on how quick you want it.
7
While they cool, add the cream cheese to the bowl of a stand mixer. Beat until creamy. Add the butter and beat until smooth and creamy. Scrape down sides and bottom of the bowl. Gradually add confectioners sugar. This is the point where I start tasting to make sure it's not too sweet or to make sure it's sweet enough. You don't necessarily have to use the whole box. Add the vanilla and milk or cream. Refrigerate until ready to use. It will definitely start melting, especially if your house is really warm.
8
Slice up the peaches (You can peel or leave the skin on)
9
Put a cake layer on a plate bottom side up. Arrange peaches in a row all the way around and in the center. Spread part of the cream cheese frosting over peaches. Top with last cake layer. Frost with remaining frosting. Garnish with rest of the peaches.
10
Chill again for about 30 minutes to give the frosting time to stiffen up again and SERVE!!!
11
I hope you'll enjoy this cake as much as my family and friends did!

2418

kcal

Calories

132

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup unsalted butter 2 sticks softened, 2 cups sugar, 2 1/2 cups all purpose flour, 1 teaspoon baking soda, and more.

Yes, Peaches And Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peaches And Cream Cake

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