Ingredients:

For the cake layers:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the peach filling:

• 1 can (15 ounces) European canned peaches, drained and chopped
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

For the whipped cream frosting:

• 2 cups heavy cream, chilled
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Cake Layers:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs, one at a time, then stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Peach Filling:

   • In a small saucepan, combine the chopped European canned peaches, granulated sugar, and cornstarch.
   • Cook over medium heat, stirring constantly, until the mixture thickens and the peaches soften, about 5-7 minutes.
   • Remove from heat and let the peach filling cool completely.

3. Prepare the Whipped Cream Frosting:

   • In a large mixing bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overmix.

4. Assemble the Cake:

   • Once the cake layers and peach filling have cooled, place one cake layer on a serving plate or cake stand.
   • Spread the cooled peach filling evenly over the top of the first cake layer.
   • Place the second cake layer on top of the peach filling.
   • Frost the top and sides of the cake with the whipped cream frosting.
   • Optionally, garnish the top of the cake with additional sliced peaches or peach slices for decoration.

5. Chill and Serve:

   • Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
   • Slice and serve the peach layer cake, and enjoy the delightful combination of moist cake, sweet peach filling, and creamy whipped cream frosting!