Peaches and Cream Cake

Peaches and Cream Cake is a light, elegant dessert that captures the essence of summer in every bite. With soft, golden cake layers, a juicy peach filling, and a cloud-like whipped cream frosting, this cake is both refreshing and indulgent. Whether you’re hosting a picnic, planning a birthday party, or simply looking for a fruit-forward treat to enjoy on a warm day, this cake offers the perfect balance of sweetness and simplicity.

Why You’ll Love This Recipe

This cake is a celebration of flavor and texture—moist vanilla cake, tender peaches, and airy whipped cream come together for a dessert that feels as beautiful as it tastes. It’s made with everyday ingredients, and yet it looks and tastes like something from a bakery. The fruit-filled center adds natural sweetness and color, making it a standout dessert for summer gatherings, potlucks, or family celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3/4 cup whole milk
• 1/2 cup sour cream

For the peach filling:

• 2 cups fresh or canned peaches, diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp cinnamon

For the whipped cream frosting:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Directions

1. Make the Cake Layers:
   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a bowl, whisk together the flour, baking powder, and salt.
   • In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
   • Beat in eggs one at a time, then stir in vanilla.
   • Alternate mixing in the dry ingredients with the milk and sour cream until the batter is smooth and well combined.
   • Divide the batter evenly between the prepared pans.
   • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Peach Filling:
   • In a medium saucepan, combine the peaches, sugar, cornstarch, lemon juice, and cinnamon.
   • Cook over medium heat, stirring often, until the mixture thickens and the peaches are tender (about 8–10 minutes).
   • Remove from heat and let cool completely before using.
3. Make the Whipped Cream Frosting:
   • In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep chilled until ready to use.
4. Assemble the Cake:
   • Place one cooled cake layer on a serving plate. Spread the cooled peach filling evenly on top.
   • Place the second cake layer over the filling.
   • Frost the top and sides of the cake with whipped cream.
   • Chill the assembled cake for at least 1 hour before slicing and serving.

Servings and timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Calories: Approximately 425 kcal per slice

Variations

• Shortcut Version: Use a boxed vanilla cake mix to save time on the base layer.
• Other Fruits: Substitute the peaches with nectarines, strawberries, or blueberries for a seasonal twist.
• Cream Cheese Whip: Mix softened cream cheese into the whipped cream for added richness.
• Sheet Cake: Bake the cake in a 9×13-inch pan and top with peach filling and whipped cream for a casual format.
• Nutty Crunch: Add chopped pecans or almonds on top of the frosting for texture.

Storage/Reheating

Store the assembled cake in the refrigerator, covered, for up to 3 days. The whipped cream may begin to soften over time, so for best texture, serve within the first 24–48 hours. This cake is not ideal for freezing once fully assembled due to the whipped cream topping, but the cake layers and peach filling can be frozen separately if needed.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well. Just drain them thoroughly and chop before using.

Do I need to peel fresh peaches?

Peeling is optional, but for a smoother filling, peeled peaches are recommended.

Can I use whipped topping instead of homemade whipped cream?

Yes, whipped topping (like Cool Whip) can be used as a substitute for convenience.

How do I prevent the cake from becoming soggy?

Make sure the peach filling is fully cooled and not watery before assembling the cake.

Can I make this cake ahead of time?

Yes. You can bake the cake layers and prepare the filling in advance. Assemble and frost the cake on the day you plan to serve it.

What’s the best way to store leftovers?

Store covered in the refrigerator to maintain freshness and whipped cream texture.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.

Can I add a layer of frosting between the cake and peaches?

Yes, a thin layer of whipped cream or buttercream beneath the peach filling helps seal the layers.

What frosting alternatives can I use?

Cream cheese frosting or a light vanilla buttercream are great alternatives if you prefer not to use whipped cream.

Is this cake very sweet?

The sweetness is balanced by the natural tartness of the peaches and the mild whipped cream, making it pleasantly light and not overly sugary.

Conclusion

Peaches and Cream Cake is the ultimate summer dessert—elegant, fresh, and full of seasonal flavor. With its fluffy cake, juicy fruit filling, and airy whipped cream topping, it’s a beautiful and satisfying treat for any occasion. Whether you’re baking for a birthday, barbecue, or brunch, this cake offers a sweet finish that’s sure to impress and delight.

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