Craving a dessert that’s the perfect combination of sweet, fruity, and creamy? This Peaches and Cream Cake is just what you need. With layers of soft vanilla cake, juicy peaches, rich cream cheese frosting, and a fluffy whipped cream topping, it’s a delightful summer treat or anytime indulgence. Whether you use fresh or canned peaches, this cake is bursting with flavor and is sure to impress!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 3 cups peeled and sliced peaches (fresh or canned; drained if using canned)
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate dry ingredients and milk: Add the dry ingredients to the butter mixture in thirds, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined—don’t overmix.
- Fold in peaches: Gently fold in the sliced peaches, being careful not to overwork the batter.
- Bake the cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 2: Make the Cream Cheese Frosting
- Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid spattering. Add the vanilla extract and beat until smooth and well-combined. Set aside.
Step 3: Make the Whipped Cream Topping
- Whip the cream: In a separate bowl, use a hand mixer or stand mixer to beat the heavy whipping cream on medium-high speed until soft peaks form.
- Add powdered sugar and vanilla: Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip, as it can turn grainy. Set aside.
Step 4: Assemble the Cake
- Level the cakes: If needed, use a serrated knife to level the tops of the cooled cakes so they are flat and even.
- Frost the cake: Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides with the remaining cream cheese frosting.
- Add whipped cream topping: Spread or pipe the whipped cream on top of the frosted cake, creating a fluffy and decorative finish.
- Decorate with peaches: For an extra touch, garnish the cake with fresh peach slices on top or around the sides.
Cooking Notes
- Fresh vs. Canned Peaches: Fresh peaches are ideal for this cake, especially when they’re in season, but canned peaches work perfectly well. Just be sure to drain them thoroughly to avoid excess moisture in the cake.
- Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature to ensure a smooth and well-blended batter and frosting.
Variations
- Peach Compote: Add a layer of peach compote between the cake layers for an extra burst of peach flavor. Simmer diced peaches, sugar, and a splash of lemon juice until thickened and spreadable.
- Peach Syrup: Brush each cake layer with peach syrup (made by simmering peach juice and sugar) before frosting for extra moisture and flavor.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced flavor that complements the peaches.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! You can make the cake layers and cream cheese frosting ahead of time. Wrap the cooled cake layers tightly in plastic wrap and store them at room temperature for up to 2 days or in the freezer for up to 2 months. The frosting can be stored in the refrigerator for up to 3 days. Assemble and frost the cake just before serving.
Can I use frozen peaches?
Yes, frozen peaches can be used. Thaw them completely and drain any excess moisture before adding them to the cake batter.
How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. The whipped cream topping may lose some volume over time, so it’s best to serve this cake fresh or within a day of making it.
Can I use a different frosting?
If you prefer, you can use a simple buttercream frosting or even a whipped cream cheese frosting for a lighter texture. The cream cheese frosting adds richness that complements the peaches beautifully.
This Peaches and Cream Cake is a heavenly dessert that combines moist cake layers with juicy peaches, creamy frosting, and a light whipped topping. Whether you’re making it for a special occasion or just to treat yourself, this cake is a guaranteed crowd-pleaser. With its vibrant flavors and stunning presentation, it’s sure to become a favorite in your dessert rotation
