Easy Peaches & Cream Cake

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line three 8-inch cake pans with parchment, or use two 9-inch pans.
2. Beat the eggs, buttermilk, oil, sugar and vanilla on medium speed for a few minutes until the eggs are well beaten.
3. Sift the flour, baking soda, baking powder, salt and cinnamon into the wet mixture.
4. Beat for a minute or two on medium speed, just until the flour is incorporated and the batter is smooth.
5. Divide the batter evenly between the prepared pans.
6. Bake at 350°F for 23 to 25 minutes, until a toothpick inserted in the centre comes out clean.
7. Cool in the pans for 5 to 7 minutes, then move the layers to a wire rack to cool completely. Refrigerating the rack speeds this up.
8. Beat the softened cream cheese for a few minutes, scraping the sides as needed, until smooth.
9. Add the powdered sugar, vanilla and optional peach extract and beat until smooth.
10. Add the chilled cream about ½ cup at a time, whisking after each addition, then whisk for 4 to 5 minutes until stiff peaks form. If the frosting gets too soft, chill it for 30 minutes and whisk again.
11. Dice the peaches into small, pea-sized pieces. Cut half a peach into wedges for garnish.
12. Level the cooled layers with a long serrated knife.
13. Pipe about one third of the frosting through a star tip onto the first layer, starting at the edge and filling the centre. Sprinkle with diced peach.
14. Stack the second layer, repeat, then top with the last layer. Pipe frosting on top and garnish with diced peach and peach wedges.
15. Refrigerate for at least 1 to 2 hours before serving, or overnight, so the frosting sets.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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