How to Make a Delicious Peaches and Cream Cake

Ingredients

For the Cake:

1 cup of unsalted butter (softened)
1 1/2 cups of granulated sugar
4 large eggs
2 teaspoons of vanilla extract
2 1/2 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of whole milk
3 cups of peeled and sliced peaches (fresh or canned, drained if using canned)

For the Cream Cheese Frosting:

1 8-ounce package of cream cheese (softened)
1/2 cup of unsalted butter (softened)
4 cups of powdered sugar
2 teaspoons of vanilla extract

For the Whipped Cream Topping:

2 cups of heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon of vanilla extract

Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the sliced peaches gently to distribute them evenly throughout the batter.

Step 2: Bake the Cake

Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Stir in the vanilla extract and continue beating until the frosting is light and fluffy.

Step 4: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate or cake stand.
Spread a generous layer of cream cheese frosting over the top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.

Step 5: Prepare the Whipped Cream Topping

In a large, chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Spread the whipped cream topping over the frosted cake, or pipe it decoratively if desired.

Step 6: Garnish and Serve

Garnish the cake with additional peach slices or a sprinkle of powdered sugar if desired.
Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.
Slice and enjoy the delicious Peaches and Cream Cake, savoring each bite of the sweet peaches, creamy frosting, and fluffy cake.

Cook’s Notes

Peach Substitutions: Fresh peaches are ideal, but canned peaches work well, too. Make sure to drain them thoroughly to avoid excess moisture in the cake.
Cream Cheese Frosting: For a tangier frosting, you can add a teaspoon of lemon juice to the cream cheese mixture.
Whipped Cream Stability: If you’re making this cake ahead of time, consider adding a stabilizer like gelatin to the whipped cream to help it hold its shape.

Variations

Peach Cobbler Cake

Transform this cake into a peach cobbler cake by adding a streusel topping made of butter, flour, brown sugar, and cinnamon before baking. The topping will create a deliciously crunchy layer that mimics a cobbler.

Almond Peaches and Cream Cake

Add a teaspoon of almond extract to the cake batter and sprinkle slivered almonds on top of the frosting for a nutty twist on this classic dessert.

Gluten-Free Peaches and Cream Cake

Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is gluten-free as well.

Mini Peaches and Cream Cupcakes

Turn this recipe into cupcakes by dividing the batter into a muffin tin lined with cupcake papers. Bake for 18-22 minutes, and frost with the cream cheese frosting and whipped cream topping.

Frequently Asked Questions (FAQs)

1. Can I use frozen peaches in this cake?

Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before folding them into the batter.

2. How should I store the Peaches and Cream Cake?

Store the cake in the refrigerator, covered, for up to 3 days. The whipped cream topping requires refrigeration to stay fresh.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost and top with whipped cream on the day you plan to serve it.

4. Can I freeze this cake?

You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely before frosting and adding the whipped cream topping.

5. What if I don’t have cream cheese for the frosting?

If you don’t have cream cheese, you can make a simple buttercream frosting by beating together butter, powdered sugar, and vanilla extract. The cake will still be delicious!

6. Can I use other fruits instead of peaches?

Yes, this recipe works well with other fruits like nectarines, apricots, or even mixed berries.

This Peaches and Cream Cake is a stunning dessert that perfectly combines the sweet and juicy flavor of peaches with a moist vanilla cake and rich cream cheese frosting. Topped with fluffy whipped cream, it’s a dessert that’s both indulgent and refreshing. Whether you’re celebrating a special occasion or just enjoying a slice with a cup of coffee, this cake is sure to impress. Follow this guide to create your own Peaches and Cream Cake, and savor the delicious results with family and friends

How to Make a Delicious Peaches and Cream Cake