peach bourbon caramel creme cake
We all need a cake recipe in our arsenal that you can pull out when you want to impress slash indulge slash delight. This is it folks.
My mom makes this cake for special occasions and it's easily my favorite cake EVER. The actual cake has a lot of flavor even though it's a pretty standard blend of ingredients. It's the buttermilk that adds some depth and the folded in egg whites just fluff it up to a new level.
This time around I played with some new flavors for my husband's birthday but in it's purest form all it needs are some fresh raspberries mashed up between the layers and a thick coating of cream cheese frosting.
Anyway on to this rendition! Peach bourbon caramel creme cake. Ah! It was GOOD. But don't just take my word for it. Let's get our bake on.
The basic cake recipe is below and i've added the recipe for the peach curd. I used Minimalist Baker's bourbon caramel sauce on the top. Amazing and so easy.
Italian Creme Cake
- 2 cups granulated sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 5 eggs, separated yolks and whites
- 1 cup buttermilk
- 1 tsp baking soda
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Preheat oven to 325 degrees.
Cream together the butter, sugar, and shortening. Separate eggs and add each yolk one at a time beating well between each.
Combine buttermilk and baking soda in a separate bowl and add alternately with the flour to the creamed mixture. Add in vanilla, set aside.
Beat egg whites until stiff peaks form and then gently fold into the batter until completely combined.
Bake in three separate 9 inch pans for 25 minutes or until a toothpick inserted comes out clean.
While baking, make the frosting by creaming together the cream cheese and butter. Add in powdered sugar one cup at a time then add vanilla.
- 2 egg yolks
- 1/3 cup sugar
- 1/2 cup fresh peaches, pureed
- 1/2 Tbsp lemon juice
- 3 Tbsp unsalted butter, cut into small pieces
- 1/4 tsp vanilla extract
Beat yolks with sugar, peach puree, and lemon juice. Slowly simmer over moderate heat, stirring continuously until thickened- should reach about 170 degrees and easily coat the back of a spoon. Remove from heat, stir in butter and vanilla. Pass through a fine-mesh sieve to remove any small bits. Cool in the fridge in a jar or bowl with plastic wrap pressed against the top of the curd to prevent a skin from forming.
Once your cakes are cooled, use a long serrated knife to cut off any 'domes' on top of the cakes. We want straight clean layers! Also, we want cake to munch on while we're assembling of course.
Add a small dollop of frosting to the middle of your cake stand or plate to stop any sliding. Put down your first layer and frost completely. Add in a couple tablespoons of curd leaving about 1/2 inch clear of curd along the sides- we don't want it to spill out as we layer. Add your next cake and repeat the process. For the last layer, turn it upside down so the bottom of the cake is on the top. This will ensure a beautifully smooth straight top! Coat in frosting then use the rest to fill in gaps on the sides and smooth out.
Place in refrigerator to cool while you make your caramel.
Once your caramel is ready, let it cool until WARM but definitely not hot. We don't want our frosting to melt off but we do want the caramel warm enough to drip. Using a spoon, gently start adding caramel to the center of your cake, swirling outwards. Once you get close to the edge, fill your spoon with caramel and slowly glide along the top ridge letting it drip down as you go. Not about perfection here, all drips look delicious for real.
Chill your cake immediately and keep chilled until ready to serve. This easily serves 12 people so plan your cake needs accordingly. Decadent and delicious, I hope you love it!