Vanilla Peach Layer Cake

I made this cake for my dad's birthday and it was a big hit! Everyone loved it! It took about 4 hours to make in total. I followed the recipe exactly except I did add gelatin to the icing. The icing was still a little runny so I'm sure it would've been much worse without the gelatin. I definitely recommend doing that.

Also, I refrigerated the cakes so the icing did not melt at all. The cakes were a dense put the fruit was heavy so a dense cake help it to hold up well. I did not make the cake 4 layers, I used 3 8 inch pans & that also helped the cake to not be flimsy or crumbly. I saved the juice that was drained off the fruit & drizzled it over the cake which was great for such a dense cake.

I can't wait to make this cake again with different fruit. I will try it with cake flour to see how it works but I did like the dense cake for the big pieces of fruit. Oh, and if you keep it in the fridge for a couple hours before serving, it holds up much better & cuts easier. This was a fantastic recipe & I will take the time to make it again for sure!

Get the recipe here >> Vanilla Peach Layer Cake @ yellowblissroad.com

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