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Peaches and Cream Layer Cake

Peaches and Cream Layer Cake

Ingredients:11
Servings:16

By Betty Crocker Kitchens(Opens in a new tab)Updated 03/02/2016

Peaches and Cream Layer Cake

Ingredients:11
Servings:16

Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.

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Peaches and Cream Layer Cake

Prep time:30 min
Total time:2 hr 25 min
Ingredients:11
Servings:16

Peaches and Cream Layer Cake

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Ingredient

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
3 eggs
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

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.

Step 2
In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Step 3
Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.

Step 4
In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.

Step 5
In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.

Step 6
Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.

Step 7
In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.

Recipe Tips

If you don’t have peach liqueur, use 1 1/2 teaspoons vanilla plus 2 tablespoons water.
Peach liqueur gives the frosting a burst of ultra-peachy flavor. Try it drizzled over fresh peach slices and vanilla ice cream for a super-easy summer dessert.

Nutrition Facts

Nutrition facts are not available for this recipe