This flavorful Peaches and Cream cake from scratch is so moist and delicious! I love it for summer gatherings!
INGREDIENTS
FOR THE CAKE
- 2 sticks (226g) unsalted butter, slightly softened
- 2 cups (400g) sugar
- 3 large eggs
- 1 cup (242g) sour cream
- ⅓ cup (81g) milk
- 2 teaspoons (8g) vanilla extract
- 3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
- 3 teaspoons baking powder
- ½ teaspoon (3g) salt
- 1 ½ cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into
- small pieces so the peaches will be less likely to sink to the bottom of the cake pan.
- If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
- If using fresh peaches you will need 6 to 8 peaches depending on size
- Peach Preserves/Jam
PEACHES AND CREAM FILLING
- 1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
- 2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)
- 1 cup diced peaches (canned or fresh)
FOR THE CREAM CHEESE FROSTING
- 2 Sticks, 1 cup, (226g) unsalted butter, slightly softened
- 2 (8 oz ) packages cream cheese (total weight for two (452g) I use full ft cream cheese. Using reduced fat or spreadable cream
- cheese will cause the frosting to be too soft. Soften slightly.
- 2 teaspoons (8g) vanilla extract
- ½ teaspoon (2g) salt optional – it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar