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peaches and cream cake

Peaches and Cream Cake

This dreamy summer peach cake has layers of vanilla sponge cake, brown butter whipped cream and peaches caramelized with brown sugar and cinnamon.
4.85 from 19 votes
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Prep Time 1 hour
Cook Time 35 minutes
3 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 498 kcal

Equipment

  • 1 stand mixer
  • 1 silicone or rubber spatula
  • 1 medium saucepan
  • 1 offset spatula
  • 1 medium saucepan
  • 3 round 8 inch baking pans

Ingredients
  

Sponge Cake

  • 2 cups (240g) all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup (240mL) milk
  • 1/2 cup (113g) salted butter gets melted with milk
  • 4 large eggs room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 2 tsp vanilla extract

Peach Filling

  • 2 Tbsp (28g) salted butter browned (mostly the liquid, reserve the browned bits for the cream)
  • 3 small peaches (or 2 large) peeled and thinly sliced
  • 1/4 cup (50g) light brown sugar lightly packed
  • 1/2 tsp ground cinnamon

Whipped Cream/Chantilly Cream

  • 2 cups cups (18oz) heavy whipping cream   cold (18 ounces in weight not fluid ounces)
  • 1-2 tsp Reserved browned butter bits room temperature
  • 1/4 cup (50g) light brown sugar lightly packed
  • 2 tsp vanilla bean paste or extract
  • tiny pinch fine sea salt

Instructions
 

Sponge Cake

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 8 inch cake pans with baking spray and parchment paper.
  • Place the flour, baking powder and sea salt in a medium bowl and whisk them together until they’re evenly distributed. 
    2 cups (240g) all-purpose flour, 2 tsp baking powder, 1/2 tsp fine sea salt
  • Place the milk with the butter in a small pot and heat it gently over medium-low heat, for 2-3 minutes, just until the butter is fully melted and the mixture is hot but not yet simmering. Remove from the heat and set aside.
    1 cup (240mL) milk, 1/2 cup (113g) salted butter
  • Place the eggs in the bowl of a stand mixer, fit with the whisk attachment, and begin beating at medium-high speed, until the eggs begin to froth , just a few seconds. Reduce the speed and stream in the sugar. 
    4 large eggs, 1 3/4 cups (350g) granulated sugar
  • Add the vanilla extract and turn the mixer up to full speed, allowing it to beat for a few minutes, until the sugar and egg mixture is fluffy and pale. 
    2 tsp vanilla extract
  • Sift the dry ingredients over the egg mixture, and now turn the mixer up to low speed while streaming in the milk and butter. Scrape the edge of the bowl and give it one more mix, just until the last streak of flour is combined. 
  • Divide the batter into the prepared pans, about 15-16 ounces each, and bake for 20 minutes, until they're golden brown and spring back when you gently press on the tops.

Peaches

  • Place the butter into a medium sauce pan over medium heat and allow it to cook, stirring occasionally.
    2 Tbsp (28g) salted butter
  • When the butter begins to foam and bubble, stir continuously, until there are bits of brown butter throughout.
  • Tilt the pan to the side and use a spoon to remove 1-2 tablespoons of the butter, trying to get mostly the bits out. Reserve those bits of brown butter for the whipped cream.
  • Return the pan to the stove, over medium-low heat, and add the sugar, cinnamon and peaches.
    1/4 cup (50g) light brown sugar, 1/2 tsp ground cinnamon, 3 small peaches (or 2 large)
  • Allow the peaches to cook just until the peaches are tender but not mushy, about 10-15 minutes but could be less or more depending on ripeness.

Whipped Cream

  • Once the cake and peaches have cooled, proceed to the whipped cream. Place the brown sugar, salt and brown butter bits into the bowl of the stand mixer, fit with a whisk attachment (or a large bowl with a handheld mixer). 
    1/4 cup (50g) light brown sugar, tiny pinch fine sea salt, 1-2 tsp Reserved browned butter bits
  • Pour the heavy whipping cream on top, along with the vanilla and turn the mixer up to medium speed for a few seconds until it starts to thicken (if you go full speed it will splash everywhere).
    2 cups cups (18oz) heavy whipping cream  , 2 tsp vanilla bean paste
  • Turn the mixer up to medium-high and whip just until it holds stiff peaks. 
  • If you over-mix and it’s no longer smooth, add a little more cream and fold it in until it’s smooth again.

Assemble

  • Place the first layer of cake onto a flat surface and spread a good layer of whipped cream.
  • Then layer on some of the peaches and freeze the cake for 15-30 minutes before stacking the next layer of cake.
  • Repeat and then top with the last layer of cake.
  • Spread the rest of the whipped cream on top and decorate with some more peaches.
  • Refrigerate the cake for at least a few hours to set and slice easier. Serve cold or slightly chilled. Store refrigerated.

Notes

Layering a cake with whipped cream can make it unstable and difficult to assemble so I recommend freezing the cake for a little before stacking on a new layer so that the whipped cream doesn't all squish out.
The cake can also be made with a buttercream frosting if you prefer or buttercream could be used to make a dam and use the whipped cream and peaches as a filling. 

Nutrition

Serving: 1sliceCalories: 498kcalCarbohydrates: 60gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 135mgSodium: 293mgPotassium: 170mgFiber: 1gSugar: 44gVitamin A: 1107IUVitamin C: 2mgCalcium: 116mgIron: 2mg
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