Hey Bakers!
Happy Birthday to all you August babies out there. August is a big birthday month in my family. My daughter, mother, and husband all celebrate their birthdays this month, so there will be lots of cake coming out of my kitchen. But first, this Peaches ‘N Cream Cake!
Whether eaten straight out of hand or baked into a bubbling pie or cobbler, who doesn’t live for the always fleeting peach season?! Served with sweetened pouring cream or frozen ice cream, I love how the warm, jammy juices of baked peaches swirl together with cold cream in each bite.
There are few disappointments in life worse than a bite into a flavorless or unripened peach. And since peach season is so short, I found the best iteration of a peach layer cake is one that uses a simple peach jam. Try making your own if you have a juicy haul of overripe fruit or pair store-bought jam with this luscious, custard-like buttercream.
For the “cream” element, this cake is filled and frosted with German buttercream. German buttercream is made with a custard base.
The recipe starts with a cooled and thickened vanilla bean pastry cream. The pastry cream is then whipped together with softened butter and confectioners’ sugar until smooth and spreadable. Compared to meringue-based buttercreams, it is even more rich and creamy without being overly sweet.
Since this custardy buttercream needs refrigeration, the oil and cream in the cake recipe keep the layers bouncy soft and flavorful even after being chilled.
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