Peaches and Cream Cake
A couple of weeks ago I got a random craving for a peaches and cream cake. I absolutely love peaches in the summer! With these temperatures (hello 90°F) all I can think about is cold fresh fruit, but actually I wanted cake too. :) My favorite thing to pair peaches with is fresh homemade whipped cream or vanilla ice cream, so for this cake I layered a vanilla cake with whipped cream and peach slices. It’s extremely easy to make…. especially because I used a boxed cake (y’all know I’m working on my baking skills).
This cake is perfect for summer cookouts, birthdays, or in my case a “just because cake.” It’s got layers of fluffy Duncan Hines butter golden cake, topped with light and airy homemade whipped cream and slices of juicy peaches. It’s the perfect balance of fruity sweetness and creamy indulgence. Enjoy!
Peaches and Cream Cake
Ingredients
- 1 box of Duncan Hines Butter Golden cake mix (and the ingredients that you will need to prepare the cake: 3/4 cup water, 3 large eggs, 7 tbsp. softened butter)
- 4 fresh peaches, sliced
- 1 pint heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare cake batter according to directions on box. Pour into two well greased round 9" cake pans. Bake according to box instructions.
- Remove cake from oven, let cool. Remove cake from pans and continue to let cool completely, you do not want the cake warm at all when you layer the whipped cream.
- For the whipped cream pour the cold heavy cream into a bowl. Use a hand mixer to mix for ~4 minutes or until the cream starts to thicken and form soft peaks. Stir in 1/4 cup powdered sugar.
- Place one layer of cake on a cake stand and layer with whipped cream then peach slices, add the second layer of cake and repeat with whipped cream and peach slices.