Fresh Peach Layer Cake with Brown Sugar Cream Cheese Frosting
Celebrate the best of summer with this Fresh Peach Layer Cake with Brown Sugar Cream Cheese Frosting! Every bite is sweet, extra peachy, bright, and SO. GOOD. It's literally summer in cake-form!
Servings: 12 slices
Calories: 978kcal
Ingredients
Peach Jam
- 3 cups chopped peaches
- ⅔ cup granulated sugar
- 2½ Tablespoons lemon juice
Cake
- 1½ Tablespoons salted butter
- 3 medium ripe peaches peeled, pitted, and sliced
- 3 Tablespoons bourbon
- 1½ Tablespoons brown sugar firmly packed
- 1½ teaspoons ground nutmeg
- 4½ cups all purpose flour
- 1⅞ cups granulated sugar
- 1½ Tablespoons baking powder
- 1½ teaspoons salt
- 1½ cups whole milk
- 4 large eggs room temperature
- 1⅛ cups vegetable oil
- 2¼ teaspoons vanilla extract
Frosting
- 2 cups heavy cream cold
- 2 cups cream cheese cut into 1-inch cubes
- 1 cup brown sugar firmly packed
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, combine peaches, sugar, and lemon juice.
- Cook and stir over medium heat until thickened, 20-25 minutes.
- Remove from heat. Set aside.
Cake
- Melt butter in a large skillet.
- Add peaches, bourbon, brown sugar, and nutmeg.
- Sauté over medium low heat until peaches are soft, about 3-4 minutes.
- Let cool.
- Transfer into blender and purée until completely smooth and no chunks of peaches remain. Set aside.
- Heat oven to 350℉/177℃.
- Spray three 8-inch cake pans with baking spray. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together milk, eggs, oil, vanilla, and peach purée.
- Pour wet ingredients over dry ingredients.
- Whisk until well mixed.
- Divide batter evenly among prepared pans.
- Bake for 30 minutes, or until cake tests done.
- Allow to cool in pans before turning out.
Frosting
- With an electric mixer fitted with a whisk attachment, beat cream to medium stiff peaks.
- Add cream cheese, one cube at a time.
- Beat until smooth.
- Mix in sugar and salt.
- Add vanilla.
- Beat until light and fluffy, about 2-3 minutes.
Assembly
- Level cake layers, if necessary.
- Spoon frosting into piping bag, or large zip-top bag.
- Snip off end.
- Place 1 cake layer on serving plate.
- Spread a thin layer of frosting over top of cake.
- Pipe a border of frosting around the edges of the cake, leaving a ⅛ inch rim.
- Fill center of cake layer with ½ the jam.
- Place next layer of top, pressing down slightly.
- Repeat filling.
- Top with final layer.
- Frost top and sides of cake.
Notes
Keeping Your Peach Cake:
This cake is undeniably delicious, but there's definitely too much to devour in one sitting! Here are some tips to ensure your leftover cake stays fresh and delightful:
- Refrigerator: Once your cake is frosted and decorated, store it in covered cake plate in the fridge. This will keep your cake moist for up to 3 days!
- Freeze: For longer storage, the unfrosted cake layers can be frozen for up to 3 months. Wrap each layer tightly in plastic wrap and store them in a freezer-safe container or bag. When you're ready to enjoy your cake again, simply thaw the layers overnight in the refrigerator before frosting and assembling.
- You can use store-bought jam to fill the cake!
- Don't have fresh peaches? You can use frozen or canned. Just be sure to use plain peaches. No peach filling or sweetened peaches! It also may not have as much flavor as fresh in-season peachs.
- If desired, the bourbon can be omitted from the sautéed peaches. Instead, you can add about 1 teaspoon of vanilla.
- Depending on how your jam cooks down, you may have a little extra jam. You will need about 1 cup of jam divided in half between each layer.
- Be careful to not over-mix the cake batter.
- When dividing the cake batter, it’s best to use a ladle and a scale to help ensure each cake layer is even!
- If you’re unsure if the cake is baked, you can use a cake tester or a toothpick to test the cakes. If it comes out clean, the cake is fully baked!
- Let the cake layers cool COMPLETELY before assembling the cake.
- Depending on how the cakes bake, you may or may not need to level the cake layers.
- If you’d like, when frosting this cake, you can do a crumb coat to help ensure a clean and crumb-free frosting.
- To get clean slices, wipe your knife after each cut!
Nutrition
Serving: 1slice | Calories: 978kcal | Carbohydrates: 115g | Protein: 12g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 695mg | Potassium: 305mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1397IU | Vitamin C: 4mg | Calcium: 230mg | Iron: 3mg