adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peaches and Cream Layer Cake
Peaches and Cream Layer Cake
0 Likes
Prep Time:
30 minutes
Total Time:
2 hours 25 minutes
Indulge in a peach-infused cake with layers of peach filling and peach frosting for the ultimate peachy treat!
Ingredients:
  • 1 bag (16 oz) frozen sliced peaches, thawed and drained
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 1/4 cup whipping cream
  • 1/4 cup peach preserves
  • 3 1/4 cups powdered sugar
  • 1/2 cup butter, softened (do not use margarine)
  • 2 tablespoons peach-flavored liqueur
  • 2 to 4 tablespoons whipping cream or milk
  • 3 tablespoons peach preserves
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pans) and generously grease only the bottoms of two 8- or 9-inch round cake pans. Set aside 8 peach slices for later garnish and refrigerate. In a blender or food processor, puree the rest of the peaches until smooth. Save 1/4 cup of the peach puree for the filling and refrigerate it.
  • In a large bowl, combine the remaining blended peaches, cake mix, oil, 1/4 cup whipping cream, and eggs. Beat with an electric mixer on low speed for 30 seconds and then on medium speed for 2 minutes, scraping the bowl occasionally. Pour the mixture into the pans.
  • For perfect cakes, bake the 8-inch rounds for 31 to 36 minutes, or the 9-inch rounds for 26 to 33 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes, then gently loosen the sides with a knife and transfer to cooling racks. Let them cool completely for about 1 hour.
  • In a small bowl, mix together 1/4 cup blended peaches and 1/4 cup peach preserves until well combined. Set aside for the filling.
  • In a medium bowl, mix powdered sugar, butter, liqueur, and 2 to 4 tablespoons whipping cream until smooth and spreadable using a spoon or electric mixer on low speed.
  • Place one cake layer, flat side down, on a serving plate. Spread the peach filling evenly over the layer leaving a 1/4 inch border. Place the second layer, rounded side up, on top. Frost the sides and top of the cake with the frosting.
  • In a small bowl, mix 3 tablespoons of peach preserves. Gently spread the preserves around the top edge of the cake, letting some drip down the sides. Right before serving, slice reserved peach halves lengthwise and place them on top of the cake. Keep refrigerated with a loose cover until serving.

Similar Recipes