Peaches And Cream Cake Recipe

There's something magical about the combination of sweet, juicy peaches and smooth, velvety cream. This Peaches and Cream Cake brings those summer flavors to life in the most delicious way. Each bite offers a tender crumb, luscious cream filling, and bursts of ripe peach flavor.

I first baked this cake for a midsummer birthday party, and it’s been a hit ever since. Whether you're celebrating something special or just want to indulge in a little sunshine on a plate, this dessert is a guaranteed crowd-pleaser.

The beauty of this cake lies in its simplicity. It's elegant enough for a dinner party but easy enough for a weeknight treat. Let’s dive into why this recipe deserves a spot in your baking rotation.

Why You'll Love This Peaches and Cream Cake

This cake isn’t just tasty—it’s a full sensory experience. From the sweet aroma to the creamy texture and bright peachy flavor, you’re in for something truly special.

First off, it's incredibly easy to make. With basic pantry staples and a few fresh (or canned) peaches, you’ll have this cake in the oven in under 20 minutes. No fancy techniques or equipment needed.

It’s also budget-friendly. You can use fresh, canned, or even frozen peaches depending on the season, which means you’re not locked into expensive ingredients.

And talk about versatility—serve it as a casual weeknight dessert or dress it up with whipped cream and mint for a party-ready presentation. It’s perfect for potlucks, BBQs, and even brunch tables.

Finally, this cake is a make-ahead dream. The flavors actually improve as it rests, making it ideal for prepping the day before an event.

Ready to start baking? Let’s take a look at what you’ll need.

Ingredients Notes

The ingredient list for this Peaches and Cream Cake is short and sweet, but every component plays an important role in delivering the perfect bite.

Peaches are the star of the show. If you can get your hands on fresh, ripe peaches, go for it. Just peel and slice them thinly. In a pinch, canned peaches (drained well) or frozen ones (thawed and patted dry) work beautifully too.

Heavy cream is what gives this cake its signature creamy texture. It’s whipped and layered into the cake to create a light yet rich filling that balances the sweetness of the peaches.

All-purpose flour forms the base of the cake. It gives the perfect structure without being too dense. Be sure to measure it properly to keep the cake tender.

Sugar sweetens both the cake and the cream. Regular granulated sugar is all you need, though you could swap in a bit of brown sugar if you want a deeper, caramel-like note.

You’ll also need baking powder, eggs, butter, vanilla extract, and a pinch of salt to round out the flavor. A stand mixer or hand mixer is helpful but not essential—just a good whisk and some elbow grease will do the trick.

How To Make This Peaches and Cream Cake

Baking this cake is easier than you think, and the results are truly showstopping. Here’s how it comes together.

Start by preheating your oven and greasing a 9-inch round cake pan. Line the bottom with parchment paper for extra insurance—this helps the cake release cleanly after baking.

In a large bowl, cream together the butter and sugar until light and fluffy. This step helps create a tender, airy texture. Add in the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with a splash of milk or cream if needed to loosen the batter. Be careful not to overmix.

Pour the batter into the prepared pan and smooth the top. Arrange your sliced peaches in a single layer over the batter. Bake until golden and a toothpick inserted in the center comes out clean—about 35 to 40 minutes.

While the cake cools, whip your heavy cream with a bit of sugar until soft peaks form. Once the cake is completely cool, slice it in half horizontally and spread a generous layer of whipped cream between the layers, adding more peach slices if you like.

Total prep and bake time is about an hour, and once you taste that first forkful of moist cake, sweet cream, and juicy peaches, you’ll know it was time well spent.

Storage Options

This cake stores surprisingly well, making it perfect for leftovers—if you have any!

To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 4 days. The cream may firm up slightly, but the flavor will continue to develop.

For longer storage, you can freeze the cake without the whipped cream. Wrap it tightly in plastic and then in foil, and freeze for up to 2 months. When ready to serve, thaw at room temperature and add fresh whipped cream and peaches.

To reheat individual slices, a quick zap in the microwave (10-15 seconds) works well, though be cautious with cream layers—they can melt quickly.

Variations and Substitutions

The beauty of this cake is how easy it is to adapt to your taste or dietary needs.

Try swapping the peaches for other fruits like nectarines, apricots, or even strawberries for a different seasonal twist. Mixed berries also make a colorful and tasty option.

You can substitute Greek yogurt or mascarpone for the whipped cream if you're looking for a tangier or richer filling. Just be sure to sweeten to taste.

To make it gluten-free, use a 1-to-1 gluten-free flour blend. The texture may be slightly different, but the flavor holds up beautifully.

If dairy is a concern, opt for coconut cream and a dairy-free butter alternative. Just chill the coconut cream well before whipping.

Don't be afraid to make this cake your own. Play with spices like cinnamon or cardamom, or add a drizzle of honey or caramel for extra flair. The possibilities are endless!

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