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Lawrence D. Smith

Fluffy Vanilla Peaches Cream Cake

This peaches and cream cake features three layers of moist vanilla cake, homemade peach compote, and stabilized whipped cream frosting.
Finished with delicate peach swirls, it is an elegant dessert for celebrations, summer gatherings, or any occasion that calls for a fruity, creamy treat.
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Prep Time 40 minutes
Cook Time 40 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • - 1½ pounds ripe yellow peaches about 4 large peaches, peeled, pitted, and chopped
  • - 1 tablespoon lemon juice
  • - ¼ cup granulated sugar
  • - ¼ teaspoon ground ginger optional
Vanilla Cake
  • - 1 recipe High Altitude Vanilla Cake prepared according to the original recipe
  • - 6 tablespoons milk or cream for brushing over the baked cake layers (2 tablespoons per layer)
Whipped Cream Frosting
  • - 8 ounces cold cream cheese or mascarpone cheese
  • - 1 cup powdered sugar
  • - 2 cups cold heavy whipping cream
  • - 1 teaspoon vanilla bean paste or vanilla extract

Equipment

  • Stand mixer fitted with a paddle attachment
  • Electric mixer or stand mixer for preparing the frosting
  • Three 8-inch round cake pans
  • Medium saucepan
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula or wooden spoon
  • Cake tester or toothpick
  • Wire cooling rack
  • Pastry brush
  • Piping bag
  • Cake board or cake pedestal
  • Plastic wrap
  • Airtight cake container or cake carrier

Method
 

Peach Filling
  1. Cook the Peaches: Combine the chopped peaches, lemon juice, granulated sugar, and optional ground ginger in a saucepan.
    Set over medium heat and bring the mixture to a gentle simmer, stirring frequently as the peaches release their juices.
  2. Reduce the Compote: Continue simmering until the peaches begin to break down and the liquid thickens into a syrupy consistency.
    The compote should be thick and spoonable, similar to jam, and begin sticking slightly to the bottom of the pan when scraped. If it remains watery, continue cooking until more liquid evaporates.
  3. Mash and Cool: Lightly mash the cooked peaches to create a chunky filling. Let the compote cool completely before using. If preparing ahead, refrigerate it for up to 2 days until needed.
Vanilla Cake
  1. Prepare the Oven and Pans: Preheat the oven to 350°F and position a rack in the center. Spray the bottoms of three 8-inch round cake pans with nonstick baking spray.
  2. Mix the Cake Batter: Prepare one recipe of High Altitude Vanilla Cake according to its original instructions. Divide the batter evenly among the three prepared pans.
  3. Bake the Cake Layers: Bake for approximately 21–25 minutes, or until the cake tops spring back when gently touched and a toothpick or cake tester inserted into the center comes out clean.
  4. Cool the Cakes: Place the pans on a wire rack and allow the cakes to cool for 30 minutes.
  5. Brush with Milk or Cream: Using a pastry brush, distribute 2 tablespoons of milk or cream over each cake layer, using 6 tablespoons in total. This helps the layers retain moisture during refrigeration.
  6. Chill the Layers: Remove the cakes from their pans, if desired, and wrap each layer individually in plastic wrap. Refrigerate for 1 hour to cool the layers thoroughly before assembly.
Whipped Cream Frosting
  1. Beat the Cream Cheese: Prepare the frosting only when you are ready to assemble the cake. Using a stand mixer or hand mixer, beat the cold cream cheese or mascarpone with the powdered sugar until the mixture is smooth.
  2. Add the Cream and Vanilla: Gradually pour in the cold heavy whipping cream while mixing, then add the vanilla bean paste or vanilla extract.
  3. Whip to Fluffy Peaks: Continue beating until the frosting becomes thick, fluffy, and forms soft peaks that hold their shape.
Assembly
  1. Position the First Layer: Place one completely cooled cake layer on a cake board or cake pedestal.
  2. Pipe a Frosting Border: Transfer a portion of the whipped cream frosting to a piping bag and snip off the tip. Pipe a border of frosting around the outer edge of the cake to create a barrier that keeps the peach filling contained.
  3. Add the First Peach Layer: Set aside 2 tablespoons of peach compote for decorating. Spread half of the remaining compote over the first cake layer, filling the space inside the frosting border.
  4. Stack the Second Layer: Place the second cake layer on top. Pipe another frosting border around its edge, then spread the remaining peach compote inside the border.
  5. Complete the Cake Stack: Gently position the third cake layer on top of the filled layers.
  6. Frost the Cake: Cover the top and sides of the assembled cake with the remaining whipped cream frosting, smoothing it evenly over the surface.
  7. Decorate with Peach Swirls: Spoon small dollops of the reserved 2 tablespoons of peach compote over the frosting. Gently swirl the compote into the cream for a decorative finish.
  8. Refrigerate Before Serving: Place the finished cake in an airtight container or cake carrier and refrigerate until ready to serve. Store any leftovers in the refrigerator for up to 3 days.

Notes

  • Choose ripe peaches: Use ripe yellow peaches for the sweetest flavor and a naturally fruity filling. Peel, pit, and chop them before cooking.
  • Adjust the ginger: Ground ginger is optional. Include it for a subtle warm spice note or leave it out for a more traditional peach flavor.
  • Cook the compote until thick: The peach filling should be jam-like and spoonable rather than thin or watery. A thick filling helps prevent it from spilling out between the cake layers.
  • Prepare the filling ahead: The peach compote can be made up to 2 days in advance and stored in the refrigerator.
  • Cool the cake layers completely: Chilling the wrapped layers for 1 hour helps prepare them for assembly and makes handling easier.
  • Keep the frosting ingredients cold: Use cold cream cheese or mascarpone and cold heavy whipping cream to help the frosting whip to a thick consistency.
  • Create a frosting border: Pipe a ring of whipped cream around each filled layer before adding the peach compote. This helps keep the filling contained.
  • Reserve some peach filling: Set aside 2 tablespoons of compote before assembling the cake for the decorative swirls on top.
  • Try another cake base: The original recipe also suggests White Velvet Cake as an alternative to vanilla cake.
  • Store leftovers properly: Keep the assembled cake in an airtight container or cake carrier in the refrigerator for up to 3 days.