Peaches and Cream Cake

Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.

Step 2

In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.

Step 3

In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.

Step 4

In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Step 5

Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.

Step 6

Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.

Step 7

Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.

Step 8

Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.

Step 9

Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.

Step 10

Once the cakes are cooled completely, level the tops if needed.

Step 11

Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

Step 12

In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.

Step 13

Remove from the heat and puree in a blender until smooth.

Step 14

Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.

Step 15

I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

Step 16

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.

Step 17

With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

Step 18

With mixer on medium speed, add whipping cream, vanilla and salt.

Step 19

Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

Step 20

Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

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