Need to feed dessert to a crowd? This scrumptious Peach Sheet Cake is just the thing you need!
Easter is finally on my mind. Realizing that Palm Sunday is this weekend and our first family gathering in celebration of Easter is happening in just a few days, caused me to figure out what my contributions should be. Just in case you’re finding yourself needing to feed a rather large family, I decided to whip up a festive and springy sheet cake that pretty much everyone will love.
Making peaches the center of attention was the best decision. I don’t know why but I’ve always loved peaches more than any other fruit in my desserts. And given the fact that a lot of you have been loving this Peach Cobbler Snack Cake, I thought I’d step it up and make a version that easily feeds a good amount of your loved ones.
And boy, will they feel the love when you present them with this goody.
There’s nothing better than whipping out the sprinkles and make a cake that reminds you of warm weather at first bite. Even though Monday’s snow seems to be melting, it still isn’t warm enough to even pretend that spring has arrived anymore. But if you close your eyes and completely concentrate on devouring your piece of cake, you will be transported to sunnier and more pleasant days. It’s tried and tested ;).
The peaches hiding inside the cake and peaking through the top totally separate this sheet cake from any other. I love that just by looking at the cake, you can tell that there’s a delicious surprise waiting inside. Because I wanted to reinforce the fact that this cake is all about peaches, I poured about 2/3 of the batter in the bottom of the baking pan. Topped it with sliced & frozen peaches and dropped the remaining batter on top. This causes the cake to have beautiful “valleys” that allow to be filled with the glaze, which makes the whole cake eating experience that much better.
Raise your hand if you love cake as much as I do. And now make sure you use that hand to add Peaches and Cream Sheet Cake to your Easter menu.
Have a lovely Wednesday, friends!
- 1 (16 oz) package frozen peach slices
- 1/2 tablespoon cornstarch
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cup confectioner's sugar
- 6 tablespoons milk
- 1-2 drops yellow food coloring, optional
- sprinkles, optional
- Preheat oven to 350 degrees F. Spray a 12 1/2 x 17 1/2 inch baking pan (jelly roll pan) with nonstick spray.
- 1. Place frozen peach slices in a medium bowl. Coat evenly with cornstarch. Set aside.
- 2. In another bowl, whisk together flour, baking powder, and salt. Set aside as well.
- 3. In the bowl of your stand mixer (with the paddle attachment), cream together butter and sugar. Add eggs (one at a time) and mix until fully incorporated. Add milk and vanilla and stir until combined. Mix in flour mixture until incorporated and no lumps remain. Pour 2/3 of the cake batter into the prepared pan. Arrange peach slices in a single layer over the top and drop remaining batter over the peaches (no need to try and cover them completely). Place in the oven and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cake cool completely.
- 4. Once cooled, prepare the glaze. Whisk together confectioner's sugar and milk. Drizzle half of the glaze over the cake. Add yellow food coloring to the other half, stir to incorporate and drizzle colored half over the cake as well. Add sprinkles, cut into squares and enjoy!