Fresh peach compote and billowy whipped cream make the perfect Peaches and Cream Cake!
This is a really simple cake to put together since it is just three easy recipes.
And one of them doesn’t even have to be a recipe if you have your favorite store bought whipped cream on hand!
Fresh peach compote and golden syrup is so amazing for soaking those vanilla cake layers!
So grab yourself some peaches and get that vanilla cake baking
In about three hours you will be in Peaches and Cream Cake heaven!
Hey I didn’t say perfection was fast!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
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Notes for Success
There are several options for Vegan Whipped Cream including my homemade recipe!
But for those who want to take the easier route pick your favorite store bought option!
You will need a total of 3 cups volume of whipped cream for this entire cake
Crushed gingersnap cookies was my idea for the crunchy garnish
While it doesn’t look as good as I’d hoped it sure adds a delicious crunchy texture
Use whatever garnish you prefer or none at all!
Yield: serves 10ppl
Peaches and Cream Cake
Prep Time
1 hour
Cook Time
25 minutes
Total Time
1 hour 25 minutes
Ingredients
For the Peach Compote
- Fresh Peaches 4 large peeled and sliced into ¼” thick slices (approx 2½ cups)
- Cornstarch ½ teaspoon
- Agave or Maple Syrup 2 Tablespoons (30ml)
- Ground Nutmeg ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Juice from 2 large oranges approximately ¼ cup (56ml)
Instructions
- First prepare the cake recipe as per the instructions on that recipe post and bake the batter into 3-7″ pans
- If you only have 8″ pans that is totally fine you will just have a 2 layer cake instead but all teh recipes stay the same
- Next prepare the peach filling by peeling and slicing the peaches into a large bowl.
- Add the cornstarch, nutmeg, cinnamon, orange juice and syrup and toss to coat evenly.
- Transfer the peach mixture to a medium sauce pot and cook over medium heat for about 5 minutes, the juice will start to bubble and thicken slightly.
- Remove from heat and cool rapidly in the refrigerator until you are ready to build the cake
- I made this cake naked style with the fillings exposed but you can build this cake as you like
- Watch the YouTube video for how I assembled the cake
- The gingersnap cookie garnish is optional
Notes
Whipped cream cakes must be refrigerated at all times and will stay fresh for up to 4 days
