Ingredients
Method
For the Vanilla Cake
- Preheat the oven to 350 degrees F.
- Cream 1/2 cup + 2 tbsp of butter and 1 1/2 cups of granulated sugar together in a large bowl.
- Add 3 eggs and 1 1/2 tbsp vanilla bean paste. Mix until combined.
- Add 1 cup of buttermilk and combine.
- In a separate medium bowl, sift together 2 1/4 cups of cake flour, 1/2 tsp of salt, 1 1/2 tsp of baking powder, and 1/4 tsp of baking soda.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Divide the batter evenly among 3 greased 6-inch cake pans.
- Bake the cakes at 350 degrees F for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for five minutes, then transfer them to a wire rack to cool completely.
For the Peaches
- Add 3 cups of thinly sliced peaches to a bowl.
- Sprinkle 1/4 cup + 2 tbsp of granulated white sugar over the peaches.
- Gently stir to coat the peaches with sugar. Cover and let sit for about 30 minutes to allow the sugar to dissolve and create peach syrup.
For the Vanilla Bean Whipped Cream
- Add 1 1/2 cups of heavy whipping cream to a large bowl. Whip the cream with an electric mixer on high speed until stiff peaks form.
- Sift in 3/4 cup of powdered sugar and mix until just combined.
- Finally, add 1 1/2 tsp of vanilla bean paste and combine.
Assembling the Cake
- Using a sharp knife, level the domed tops off each cake layer for even stacking.
- Pour 2-3 tbsp of peach syrup over the first cake layer.
- Arrange a layer of sliced peaches on top of the cake layer.
- Spread about 1/3 of the whipped cream on top of the peaches.
- Arrange another layer of peaches over the whipped cream.
- Place the second cake layer on top and repeat the previous steps.
- Place the remaining cake layer on top, then top with the rest of the whipped cream and the remaining sliced peaches.
- Drizzle the remaining peach syrup over the cake and serve.
Nutrition
Notes
*Store leftovers in the fridge for up to two days.
*Tips for making the cake:
Make sure all wet ingredients (eggs, buttermilk, butter) are room temperature. The temperature of the ingredients really affects the texture of the cake.
Weigh the cake batter in each of the three cake pans to ensure an even amount of batter is in each pan so that the layers will be the same size.
Use 6″ circular parchment paper inserts in the cake pans so the cakes don’t stick to the pans.
*Tips for making the whipped cream:
Make sure the heavy whipping cream is as cold as possible. Put the bowl you’ll be using in the freezer along with the beaters. Just one extra step to help the cream whip faster!