peaches and cream layer cake
Soft vanilla cake spread with peach preserves and slathered in a bourbon-laced cream cheese frosting. An apt so-long to summer.
Ingredients
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk
- 1/2 cup high-quality peach preserves
- peach slices, for garnish
bourbon cream cheese buttercream
- 1 stick butter, softened
- 8 oz cream cheese, cold
- 3-4 tbsp bourbon, use to taste
- 2 tsp vanilla extact
- 4 - 4 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the butter, cream cheese, vanilla, bourbon, and powdered sugar on low speed until combined. Increase the speed to medium high and whip until very light and fluffy.
- Place one cake layer on a flat plate or cake stand. Use a piping bag with no tip or a ziptop bag with a corner snipped off to trace a ring of frosting around the perimeter of the layer. Spread the peach preserves in the middle, then add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Finish with peach slices and a flower, as desired.
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.