Peaches And Cream Cake Recipe

There’s something undeniably comforting about a Peaches and Cream Cake—soft, fluffy layers infused with the delicate sweetness of peaches, wrapped in a cloud of whipped cream. Each bite is a perfect blend of fruity freshness and creamy indulgence that feels like summer on a fork.

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I discovered this gem during a spontaneous bake when I had an abundance of ripe peaches and a craving for something light yet decadent. Since then, it’s been a go-to dessert for potlucks, birthdays, and lazy Sundays. It’s quick to prepare, beautiful to serve, and loved by kids and adults alike.

Let’s dive into why you’ll fall head over heels for this cake.

Why You’ll Love This Peaches And Cream Cake

Get ready to meet your new favorite dessert. This Peaches and Cream Cake is the perfect combination of simplicity and elegance, ideal for every occasion from casual brunch to festive celebration.

First, it's incredibly easy to make. Whether you’re a seasoned baker or new to the kitchen, the steps are straightforward and forgiving. You don’t need any special skills or tools—just a bowl, a mixer, and a love for peaches.

It’s also surprisingly quick. From mixing to baking to layering, the whole thing comes together in under an hour. You can even make it ahead and chill it for later, which makes it perfect for entertaining.

And let's talk about the flavor. The natural juiciness of ripe peaches paired with a lightly sweetened whipped cream makes for a refreshing bite that’s not too heavy or overly sweet.

Finally, it’s incredibly versatile. You can serve it chilled for a summery vibe, or slightly warm for a cozy feel. Add some herbs like basil or thyme for a gourmet twist, or swap in nectarines if peaches aren’t in season.

This cake is not only delicious but adaptable, and it's about to become your new dessert staple.

Ingredient Notes

The beauty of this cake is in its simplicity. Each ingredient plays a role in delivering that light, luscious bite that defines a classic Peaches and Cream Cake.

Fresh peaches are the undeniable star here. Look for ones that are slightly soft to the touch with a fragrant aroma—those are at their sweetest. If fresh peaches aren’t available, canned or frozen will do in a pinch, but be sure to drain or thaw them thoroughly to avoid sogginess.

All-purpose flour serves as the base for the cake. It provides structure while keeping the crumb tender and light. If you're feeling adventurous, you can swap in cake flour for an even softer texture.

Heavy whipping cream is used both in the cake batter and as the finishing cream layer. It gives the dessert its signature richness and luxurious mouthfeel. Make sure it’s very cold before whipping—it’ll hold its shape better and whip up faster.

Sugar, both granulated and powdered, plays a key role in sweetening without overpowering. You’ll use granulated in the batter and powdered sugar in the whipped cream for a silky, smooth texture.

You’ll also need vanilla extract for added depth and warmth, and a pinch of salt to balance out all the sweetness. No fancy equipment required—a handheld or stand mixer is helpful, but a whisk and some arm power will do just fine in a pinch.

How To Make This Peaches And Cream Cake

Making this cake is as enjoyable as eating it. Here’s how it all comes together.

Start by preheating your oven to 350°F (175°C) and greasing a round or square 8-inch cake pan. Line the bottom with parchment for easy release. While the oven heats, peel and slice your peaches and set them aside so they’re ready when you need them.

Next, prepare the cake batter. In a large mixing bowl, cream together butter and sugar until light and fluffy. This should take about 3–4 minutes. Add eggs one at a time, followed by the vanilla extract. Slowly incorporate the flour, baking powder, and a pinch of salt, alternating with milk to keep the batter smooth and lump-free.

Once your batter is ready, gently fold in half of your peach slices. Pour the mixture into your prepared pan and level the top with a spatula. Arrange a few additional peach slices on top for visual appeal—they'll slightly caramelize in the oven, adding a beautiful golden hue.

Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial—warm cake will melt the whipped cream!

While the cake cools, whip the heavy cream with powdered sugar and a splash of vanilla until soft peaks form. The result should be billowy, light, and not overly sweet.

Once the cake is completely cooled, top it with a thick layer of whipped cream and finish with the remaining peach slices. Chill for 15–20 minutes before slicing, or serve immediately if you can’t wait.

In total, expect to spend about 20 minutes prepping and 35 minutes baking. This means in under an hour, you’ll have a bakery-worthy dessert ready to impress.

Storage Options

Leftovers (if there are any!) store beautifully. Simply cover the cake loosely with plastic wrap or place it in an airtight container and refrigerate. It’ll stay fresh for up to 3 days.

For longer storage, you can freeze the cake layers (without cream or peaches) for up to 1 month. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before assembling.

If you want to make the entire cake ahead of time, do so up to a day in advance. Just keep it refrigerated until ready to serve.

To reheat individual slices (if you prefer it warm), place them in a microwave for 10–15 seconds—just enough to take the chill off without melting the cream.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can tweak it to match your tastes, dietary needs, or even the season.

If peaches aren’t in season, try nectarines, mangoes, or even strawberries. Each adds a different spin while still pairing beautifully with whipped cream.

For a lighter version, you can substitute the whipped cream with Greek yogurt or coconut whipped topping. It’ll give you a tangy or tropical flair, and it’s perfect for guests avoiding dairy.

Want to make it a showstopper? Split the cake into two thin layers and spread whipped cream and peaches between them. Stack it up and finish with more cream on top for a rustic layer cake effect.

Gluten-free? Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. It works surprisingly well and still delivers a fluffy, tender crumb.

And for a more decadent twist, drizzle the top with honey, caramel sauce, or a sprinkle of toasted almonds to add some crunch and contrast.

Don't be afraid to get creative—this cake is a canvas waiting for your personal touch. Whether you're sticking to the original or giving it a bold spin, it's bound to turn out delicious.

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