Peaches and Cream Layer Cake
May 02, 2018
We’ll get to this delicious dessert in a minute. But first, can we talk about this 12-inch solid crystal cake stand for a second? This has to be one of my favorites. This classy and gorgeous dessert stand shimmers at every angle with it’s faceted edges. I think I’m in love. It goes with any and every décor scheme you could possibly think of and will compliment any event whether it’s a bridal shower, baby shower, birthday, you name it.
Now on to today’s dessert. Another favorite combo of mine is peaches and cream. The tart sweetness you get from the peaches paired with a silky smooth cream is always a winning match. This three-layer cake has a delicious filling of peaches within each layer. I chose a Swiss meringue buttercream to pair with this cake because it is such a silky, smooth, melt-on-your-mouth kind of buttercream. It may take literally a few extra minutes to make this buttercream over the classic buttercream but you’ll be thankful you did. There’s no graininess in this type of buttercream and you’ll see how it adds the perfect texture to this cake. This recipe is so versatile because you can use another type of fruit in place of the peaches if you’d like as well. Strawberries and cream is another delicious combo.
Peaches and Cream Layer Cake
Prep Time: 45 minutes
Cook Time: 22-28 minutes
- 1 box vanilla cake mix
- 4 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups fresh or frozen peaches, chopped
- 2 Tablespoons brown sugar
- 1 Tablespoon lemon juice (about ½ lemon, squeezed)
- 1 teaspoon cornstarch dissolved in 1 teaspoon cold water
Peach Schnapps Swiss Meringue Buttercream
- 5 large egg whites
- 1 ¼ cups granulated sugar
- 2 cups butter, cubed and at room temperature
- 2 teaspoons peach schnapps liqueur (optional)*
- Variety of gel food coloring- orange, yellow, pink
- Preheat oven to 350 degrees and grease three 8-inch round cake pans. Set aside.
- For the cake, in a medium bowl, combine all vanilla cake ingredients and whisk for about 2 minutes until batter is smooth. Pour evenly into greased cake pans and bake for 22-28 minutes or until an inserted toothpick comes out clean.
- While the cake is baking, prepare the peach filling. In a small saucepan over medium heat, add half of the chopped peaches, brown sugar and lemon juice and simmer for 10 minutes until the peaches break down.
- With a potato masher or fork, mash the peaches until they form a puree. Add the remaining peaches and simmer for 5 minutes. Finally, add the dissolved cornstarch and stir until mixture thickens; about 2 minutes. Remove from heat and allow to cool completely.
- For the Swiss meringue buttercream: In the bowl of a stand mixer, add egg whites and sugar and whisk until combined.
- Place the bowl over a lightly simmering double boiler and whisk for 3 minutes until the sugar is dissolved. When you pinch the mixture between 2 fingers is should be smooth and not grainy. Place the bowl back on the stand mixer and whisk on medium-high until bowl is no longer warm to the touch and mixture forms semi-stiff peaks; about 8-10 minutes.
- Switch to paddle attachment and slowly add in cubed butter and whip until smooth. Add peach schnapps and whisk again for 30 seconds until incorporated. The buttercream will look like it’s curdling after the the butter and liqueur has been added. Don’t worry, keep whisking and it will smooth out.
- To assemble: With a serrated knife or cake top trimmer, remove the dome part of each cake so they have a flat top. Place the first cake in the center of your cake stand and spread a thin layer of buttercream on top. Next, add half of the cooled peach mixture on top and spread evenly. Repeat this step for the next layer. Finally, top with remaining cake layer. Spread a thin layer of icing covering the whole cake and refrigerate for 30 minutes.
- Separate the remaining buttercream into however many small bowls you plan on using for different colors. Add the smallest amount of food coloring to each bowl. You can always add more to reach your desired shade of color.
- Remove cake from the refrigerator and place each buttercream color in a piping bag or you can spoon on with an offset spatula into layers of color on the cake. With an icing smoother, smooth out the buttercream so it all blends together. I used a patterned icing smoother to give the ridge effect.
*If you don't want to use the peach liqueur, you can use vanilla or almond extract instead. Or, if making a different fruit filling, use a liqueur that'll compliment that fruit choice.