The Peaches and Cream Cake is the very definition of summer in dessert form. Imagine soft layers of fluffy vanilla cake, billowy whipped cream, and juicy peaches all harmoniously tied together by a delicate pink-peach frosting. Every bite bursts with the gentle sunshine sweetness of ripe peaches and the comforting richness of cream. Whether you’re celebrating a backyard gathering, a birthday, or just want to spoil yourself with something special, this Peaches and Cream Cake will quickly earn a spot on your list of all-time favorites.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe keeps it simple: every ingredient has a starring role in building the taste, texture, and color of the cake. Freshness is key here; rely on real peaches and good-quality dairy for those true summer flavors.
- All-purpose flour: Provides the framework for a tender, airy cake crumb that balances the moisture of the fruit and cream.
- Baking powder: Gives your cake the perfect lift and a delicate, fluffy texture.
- Salt: Just a pinch sharpens flavors and brings out the sweetness in the peaches.
- Unsalted butter: Offers richness and a melt-in-your-mouth quality to the sponge.
- Granulated sugar: Sweetens the cake while helping brown the layers lightly.
- Eggs: Bind everything together and add luscious structure to the batter.
- Vanilla extract: Amplifies the natural peach flavor with a subtle, aromatic sweetness.
- Whole milk: Adds moisture, making the cake crumbs golden and soft.
- Heavy cream (to whip): The “cream” in Peaches and Cream Cake—luxurious and cloud-like between each layer.
- Peach jam or purée: Swirled between the layers, this highlights the flavor and juiciness of real peaches.
- Fresh peach slices: The star garnish, these slices add freshness and color to every slice.
- Optional pink buttercream: For those pretty finishing touches that make the cake pop—especially fun for special occasions!
How to Make Peaches and Cream Cake
Step 1: Prepare the Vanilla Sponge Cake
Begin by preheating your oven to 350°F (175°C). Grease and line two round cake pans. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the unsalted butter and sugar until light and fluffy—this ensures your Peaches and Cream Cake will have a soft, delicate crumb. Beat in the eggs one at a time, then stir in the vanilla extract. Add the dry ingredients to the wet, alternating with whole milk, and mix gently until just combined. Divide the batter between your pans and smooth the tops.
Step 2: Bake and Cool
Place the pans in the oven and bake for 25–30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Patience is key here—a cool cake is much easier to slice and layer without crumbling!
Step 3: Whip the Cream and Ready the Peaches
While your cakes cool, whip the heavy cream until soft peaks form—don’t forget a pinch of sugar if you like it lightly sweetened. In a small bowl, prepare the peach jam or purée. If you’re feeling ambitious, you can blend or mash ripe peaches instead of using store-bought jam.
Step 4: Layer and Fill
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous layer of whipped cream over the top, then dollop or swirl in some peach purée. Scatter slices of fresh peach over the cream. Gently set the second cake layer on top and repeat these dreamy layers if you like, or move on to the finishing details.
Step 5: Frost and Decorate
If you’re opting for the pink buttercream, whip it up and give your Peaches and Cream Cake a light, rustic swipe along the top and sides. Finish with plenty of fresh peach slices, fanned in a circle or simply charmingly piled up for that homemade look. Chill the cake for at least an hour before slicing; this helps the layers to firm up just enough for beautiful, clean cuts.
How to Serve Peaches and Cream Cake
Garnishes
Highlight the beauty of this cake by garnishing with extra slices of fresh peach, a few delicate mint leaves, or even edible flowers if you have them. A little dusting of powdered sugar across the top gives a magical, just-snowed look that’s perfect for showing off at a party.
Side Dishes
Because Peaches and Cream Cake is so wonderfully light and fruity, it pairs beautifully with crisp, refreshing side dishes. Consider serving it with a simple fruit salad, a bowl of fresh raspberries, or a scoop of vanilla bean ice cream for an ultra-summery dessert plate.
Creative Ways to Present
Embrace your inner cake artist! Serve the cake pre-sliced with a spoonful of peach purée drizzled on each plate, or stack cubes of cake, cream, and peaches in clear jars for individual layered desserts. Trifles, cake pops, or even parfaits—this recipe adapts beautifully to any playful presentation you dream up.
Make Ahead and Storage
Storing Leftovers
Peaches and Cream Cake is best eaten the day it’s made, but leftovers keep nicely! Cover and refrigerate any extra slices; they’ll stay fresh for about two days. The cream may soften the cake a little, but the flavors meld even more deliciously.
Freezing
Want to make portions ahead? You can freeze unfrosted cake layers for up to two months—simply wrap tightly in plastic. Thaw at room temperature, then layer with fresh cream and peaches when ready to serve. Freezing the assembled cake isn’t recommended, as the cream tends to lose its luxurious texture.
Reheating
No need to reheat Peaches and Cream Cake! If the cake has been refrigerated, let slices stand at room temperature for 15–20 minutes before serving so the flavors and cream soften back to their dreamy state.
FAQs
Can I use canned peaches instead of fresh?
Absolutely! Just drain the peaches well and pat them dry to prevent excess moisture from making your Peaches and Cream Cake soggy. Fresh peaches will lend the brightest flavor, but canned work beautifully when peaches aren’t in season.
Is the pink buttercream necessary?
Not at all! The cake is equally delightful with just the whipped cream and peach purée layers. The buttercream adds color and an extra creamy finish, but feel free to skip or customize it to your taste.
Can I make this gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Check that your baking powder is gluten-free, and you’ll end up with a fabulous gluten-free Peaches and Cream Cake.
Can I bake the cake layers in advance?
Certainly. You can bake the sponge cakes a day ahead. Once cooled, wrap them in plastic and store at room temperature, then assemble with the cream and peaches just before serving for maximum freshness.
What makes this cake different from a plain vanilla cake?
The magic of Peaches and Cream Cake is in its combination of textures and brightness: the light sponge, whipped cream, real peaches, and peach-infused frosting come together for a dessert that’s much more than the sum of its parts. It’s a celebration of summer in every slice!
Final Thoughts
Once you try your first bite of Peaches and Cream Cake, you’ll understand why it’s a true crowd-pleaser. It’s soft, juicy, creamy, and wonderfully nostalgic—perfect for sharing with friends and family or just enjoying a slice (or two) all to yourself. Don’t wait for a special occasion to make it; sometimes, a little taste of summer sunshine is reason enough to celebrate!
Print
Peaches and Cream Cake Recipe
- Total Time: 50 minutes
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
A delightful Peaches and Cream Cake featuring a light vanilla sponge cake layered with whipped cream, peach slices, and pink peach frosting. Perfect for a dreamy summer dessert.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Filling and Topping:
- 1 cup heavy cream, whipped
- 1/2 cup peach jam or purée
- Fresh peach slices
- Optional pink buttercream for decoration
Instructions
- Bake the Sponge Cakes: Preheat oven to 350°F (175°C). Bake cakes in round pans for 25–30 minutes. Allow them to cool completely.
- Layer with Cream and Peach: Spread whipped cream and peach purée between the cake layers. Stack the cakes and frost with pink buttercream, if desired.
- Decorate and Chill: Top the cake with fresh peach slices. Chill the cake before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg