Peach Layer Cake Recipes

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.

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.

CAKE WITH PEACHES

Steps:

• Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside. , In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.

PEACH CAKE

Steps:

• In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

COCONUT-PEACH LAYER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
• Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
• For filling:
• Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
• For frosting:
• Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
• Cream of coconut is available in the liquor section of most supermarkets.