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Grandma Ellie's Peaches And Cream Layer Cake Recipe


  • 3 1/2 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 tsp. vanilla extract
  • 2 tsp. honey
  • 2 Tbs. vinegar
  • 1/4 cup orange juice
  • 1 1/2 cups low-fat or whole milk (lukewarm)

cream filling:
  • 1 8-oz. bar cream cheese, cold
  • 1/2 cup butter, room temperature
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp. vanilla extract

  • 5-6 yellow peaches*
  • 1 Tbs. honey

Grandma Ellie's Peaches And Cream Layer Cake Recipe

  1. *If fresh peaches are not available, you can substitute with frozen or canned peaches. Other fruit options you can try are strawberries, raspberries, blueberries, bananas, kiwi fruit or mangoes. 

For the cake:
  1. Preheat the oven to 350 degrees F. Grease and flour the sides of three 8-inch or 9-inch round cake pans and place a parchment paper circle in the bottom of each cake pan.
  2. Sift together the dry ingredients: flour, baking powder, baking soda and salt in a small bowl. Set aside.
  3. In a large mixing bowl, cream together butter and sugar till light and fluffy. Slowly add in vanilla extract and honey. In a glass measuring cup, mix together the wet ingredients: vinegar, orange juice and milk. Alternate adding the dry ingredients and the wet ingredients into the butter/sugar mixture until blended well. Pour into prepared cake pans (about 1/2 full).
  4. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out dry and the sides of the cake starts to pull away from the sides of the pan. Allow to cool for 30 minutes and then transfer onto a wire rack to cool completely. 

For the filling:
  1. In a medium mixing bowl, beat together cream cheese, butter and powdered sugar at low speed until combined. Slowly add whipping cream. Add in vanilla extract. Increase the speed a little and whip to soft peaks. 
For the peaches:
  1. Bring water to a boil in a medium saucepan. Score the bottom of each peach with an X. 
  2.  Gently place the peaches into the boiling water for 1-2 minutes, depending on the ripeness of the peaches. 
  3.  Using a slotted spoon, transfer the peaches into a bowl of ice water to cool for a few minutes before peeling the skin. 
  4. Cut the peaches in half and remove the pits. Slice them into wedges and place them in a bowl with the honey to lightly glaze them. 

Assembling the cake:
  1. Spread 1/3 of the cream filling over the bottom cake layer.
  2. Top with 1/3 of the sliced peaches. 
  3.  Repeat the process for the middle and top cake layers. Refrigerate for at least one hour before serving.

Grandma Ellie's Peaches And Cream Layer Cake Recipe Grandma Ellie's Peaches And Cream Layer Cake Recipe Reviewed by kuji hara on 12:36 PM Rating: 5

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