Soft Peach and Cream Baby Shower Cake
Celebrate the arrival of a new little one with this Soft Peach and Cream Baby Shower Cake. This delightful cake features layers of moist peach-flavored sponge, complemented by a light and airy cream cheese frosting. Adorned with fresh peach slices and delicate edible flowers, it’s a perfect centerpiece for your baby shower festivities.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large Eggs
- 1 cup peach puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 cup heavy cream
- 2 medium fresh peaches, sliced
- for decoration edible flowers
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter and sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Then, mix in the peach puree and vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Step 6:
Pour the batter into prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 7:
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 8:
In a bowl, beat the cream cheese until smooth, then gradually add the powdered sugar. Finally, add the heavy cream and beat until fluffy.
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Step 9:
Place one cake layer on a serving plate, spread a layer of frosting, then add the second layer and frost the top and sides.
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Step 10:
Garnish the top with fresh peach slices and edible flowers for decoration.
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Step 11:
Slice the cake and serve it at your baby shower celebration.