Ingredients
Scale
Vanilla Cake
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened
- 1¼ cups (250 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (180 ml) whole milk, room temperature
Cream Layer
- 2 cups (480 ml) cold heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Peach Topping
- 4 cups sliced fresh peaches, or well-drained canned peaches
- ½ cup peach preserves
- 2 tablespoons water
For the Pan
- Nonstick baking spray or softened butter
- Parchment paper
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line the bottom with parchment paper.
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the softened butter and granulated sugar for 3–4 minutes, until pale and fluffy.
- Add the eggs one at a time, mixing after each addition. Mix in 2 teaspoons vanilla.
- With the mixer on low, add one-third of the dry ingredients. Add half the milk. Repeat, finishing with the remaining flour. Mix only until no dry flour remains.
- Spread the batter evenly in the prepared 9×13-inch pan.
- Bake for 25–30 minutes. The cake is ready when lightly golden, springy in the center, and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and let the cake cool completely before adding the cream. Allow about 60–90 minutes.
- If using canned peaches, drain them thoroughly. Pat fresh or canned peach slices gently with paper towels to remove surface moisture.
- Pour the very cold heavy cream into a chilled bowl. Add powdered sugar and 1 teaspoon vanilla. Beat until firm, smooth peaks form. Do not continue beating once the cream holds its shape.
- Spread the whipped cream over the completely cooled cake in a thick, even layer.
- Arrange the peach slices over the cream in loose, slightly overlapping rows.
- Warm the peach preserves and 2 tablespoons water over low heat until smooth. Remove from the heat and allow the glaze to cool until it is no longer hot.
- Lightly brush the cooled glaze over the peaches. Avoid pouring it directly over the whipped cream.
- Refrigerate for at least 2 hours before slicing. Serve well chilled.
Notes
- Butter should be soft, not melted.
- Room-temperature eggs and milk combine more readily with the butter mixture.
- Keep the heavy cream cold until whipping.
- The cake must be completely cool before adding whipped cream.
- Dry the peaches before decorating. Excess juice can soften the cream.
- Do not put hot peach glaze onto the whipped cream.
- For clean squares, chill thoroughly and wipe the knife between cuts.
- Keep the finished cake refrigerated at 40°F (4°C) or below.
- FDA guidance says perishables should not remain at room temperature longer than two hours, or one hour when temperatures are above 90°F/32°C.
- For the visual shown in the article, do not add a crust. The bottom layer is the vanilla sheet cake itself. Adding graham crackers or another crust would create a different dessert.
- Prep Time: 25 minutes
- Time: 2 hours chilling + approximately 60–90 minutes cooling
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired