Happy Tuesday! Let’s eat cake!
Last Tuesday was my 26th birthday and I spent the week celebrating with good friends and family. I got to get lunch with my Mom in Sonoma, dinner with one of my bridesmaids and her husband in Palo Alto and went wine tasting with friends from SF at Viansa Winery and Cline Cellars off HWY 121. It was a good week and it reminded me of how thankful I am for my friends, family and community.
This week in celebration I am sharing my absolute favorite cake to bake for my birthday. Now I know what you’re thinking, ‘What! You bake your own cake?’ But hear me out. I love baking and I love this cake and so it makes me happy to bake my own birthday cake every year! And to be honest, I think this will be favorite cake of yours too if you give it a try.
This towering beauty is made with soft, spiced vanilla cakes, fresh homemade whipped cream, and fresh, juicy peaches. The cake is spiced with cinnamon, allspice, nutmeg and cloves to give it a subtle but fragrant warmth that pairs well with the full summer flavor of ripe peaches. If you prefer you can make this cake with buttercream frosting, but I love the whipped cream as a lighter, airier option for summer.
Although this cake is intimidating in size, it’s pretty easy to make and assemble and will be a favorite at your next event!
- Preheat your oven to 350°F. Grease three 8" or 9" cake rounds and line with parchment paper.
- In a mixing bowl, whisk together both flours, baking soda, spices and salt. Set aside.
- With a mixer, beat together butter, sugar and vanilla until light and fluffy, about 3-5 minutes.
- Beat in eggs one at a time.
- On low speed beat in your flour mixture in three parts, alternating with two parts milk. Continue to beat until the batter is well combined and smooth, about 1 minute.
- Pour batter evenly between your prepared pans and bake in the oven 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cakes from the oven and let cool in their pans on a wire rack for 15 minutes. After that time, flip cakes out onto racks, remove parchment and turn right side up. Let cool completely.
- If desired wrap cakes in saran wrap and freeze for easy trimming.
- Place your mixing bowl and whisk in the freezer for 10-20 minutes before making the whipped cream.
- Add heavy whipping cream, sugar, vanilla and salt to the mixing bowl and whisk on high speed for 2-3 minutes until the stiff peaks are formed.
- Trim tops of cakes to create flat surfaces.
- Spread ¾ cup whipped cream onto a layer followed by a layer of fresh peach slices. Top with another layer and repeat. Add final layer bottom side up and top with remaining fresh peaches. Drizzle with honey.