Peaches And Cream Cake Recipe

There's nothing quite like the sweet aroma of a Peaches and Cream Cake baking in the oven, filling the kitchen with hints of vanilla, fruit, and buttery richness. This dreamy dessert blends moist cake layers with juicy peaches and fluffy cream, delivering a melt-in-your-mouth experience that’s both nostalgic and elegant.

I first whipped up this recipe after a trip to a local orchard yielded more ripe peaches than we could eat. What began as a casual kitchen experiment has now become a summer staple for birthdays, brunches, and backyard gatherings.

Whether you're looking for a show-stopping dessert or a simple treat to use up summer fruit, this Peaches and Cream Cake is always a crowd-pleaser. Let’s dive into why you’ll fall in love with it.

Why You’ll Love This Peaches and Cream Cake

If you’re a fan of fruit-forward desserts with a creamy finish, this cake is about to become your new favorite. It’s the perfect balance of lightness and indulgence, and there are so many reasons to love it.

It’s surprisingly easy to make.
Despite its elegant appearance, this cake doesn’t require any special skills or fancy equipment. The batter comes together in one bowl, and the cream filling is a simple whipped blend that tastes like it came straight from a bakery.

It uses fresh or canned peaches.
No need to wait for peach season! While fresh peaches bring a vibrant flavor and texture, canned peaches work beautifully too, making this dessert an all-year option.

It’s family-friendly and perfect for gatherings.
Soft, sweet, and not too heavy, this cake is a hit with kids and adults alike. Whether it’s a potluck, a holiday dinner, or just a weeknight treat, it’s always a welcome addition.

It looks as good as it tastes.
With a glossy layer of peaches on top and fluffy whipped cream layers in between, this cake is picture-perfect. It’s the kind of dessert that makes people stop and say, “Wow!”

If you’ve got a couple of peaches and a bit of time, you’re just a few steps away from a cake that’ll earn rave reviews.

Ingredients Notes

This cake shines because of its simple, fresh ingredients. Each one plays a key role in the texture, flavor, and overall appeal of the final product.

Peaches are the star, of course. If you can get your hands on ripe, juicy fresh peaches, they’ll bring the brightest flavor. However, drained canned peaches or frozen ones (thawed and patted dry) work well too, and they make this cake easy to prepare even when peaches are out of season.

Heavy cream is essential for the “cream” element. You’ll be whipping it into soft peaks to create a light and fluffy filling that pairs perfectly with the sweet peaches and soft cake. Avoid substitutions like milk or light cream—they just won’t whip up the same way.

Flour and sugar form the base of the cake. Use all-purpose flour for structure, and granulated sugar to keep things sweet but balanced. The sugar also helps create a slight golden crust on the cake that contrasts beautifully with the cream.

Eggs and vanilla provide moisture and flavor. Eggs give the cake its tender crumb, while a splash of vanilla adds warmth that brings all the components together.

A hand mixer or stand mixer will make the whipping and beating process faster, but you can definitely make this by hand if needed—it just takes a bit more elbow grease. You’ll also want a round cake pan (8 or 9 inches) and a cooling rack for best results.

How To Make This Peaches and Cream Cake

Creating this luscious dessert is simpler than you’d think. Let’s walk through it step by step so you can bake with confidence.

Start by preheating your oven to 350°F (175°C) and greasing your cake pan. While the oven warms up, slice your peaches into thin segments. If using canned peaches, drain them well and gently pat dry to avoid excess moisture in the cake.

In a large mixing bowl, beat together the eggs and sugar until light and fluffy—this should take about 2–3 minutes. You’ll know it’s ready when the mixture is pale and almost doubled in volume. Then stir in the vanilla extract.

Gradually fold in the flour and baking powder, taking care not to overmix. You want the batter to stay airy, so use a light hand. Once combined, pour the batter into your prepared pan and smooth the top with a spatula.

Arrange your peach slices gently on top of the batter in a decorative pattern. Don’t press them down—just let them sit on top, and they’ll naturally sink a little during baking. Bake for about 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

While the cake is baking, whip the heavy cream with a little powdered sugar until soft peaks form. This will be your creamy topping or filling. Let the cake cool completely on a wire rack before slicing it in half (if layering) or spreading with the whipped cream.

From start to finish, the process takes just about an hour—including baking and cooling time. You’ll end up with a golden, fruit-topped cake that’s light, creamy, and utterly irresistible.

Storage Options

This cake keeps surprisingly well, thanks to the whipped cream and soft crumb.

If you have leftovers, store slices in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. The cream may start to loosen slightly after that, but the flavor remains delicious.

For longer storage, you can freeze the cake (without the whipped cream) for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the fridge overnight before adding fresh whipped cream and serving.

To reheat individual slices, use the microwave on a low setting for 10–15 seconds. Note that whipped cream may melt, so reheating works best for cake slices that haven’t been topped yet.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. Here are a few fun ways to change things up or tailor it to what you have on hand.

If you don’t have peaches, try substituting nectarines, plums, or even mango. Any soft, sweet stone fruit will complement the cream and cake base beautifully.

Want to take it up a notch? Add a touch of almond extract to the batter. Just ¼ teaspoon deepens the flavor and pairs perfectly with peaches.

For a lighter option, swap the whipped cream with Greek yogurt (sweetened slightly with honey). It gives a tangy twist and reduces the richness without compromising on creaminess.

You can also make this into a sheet cake or loaf cake if you don’t want to layer it. Simply adjust the baking time slightly and spread the cream on top instead of between layers.

Feel like experimenting? Add a pinch of cinnamon or cardamom to the batter for a subtle spice that plays well with peaches. A little goes a long way!

Don’t be afraid to put your own spin on this cake. Once you’ve mastered the base, the variations are endless.

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