Peaches and Cream Cake is a light, moist, and flavorful dessert that showcases the sweetness of juicy peaches with the creamy richness of a velvety whipped topping. This cake is perfect for summer gatherings, potlucks, or when you want a sweet, refreshing treat. The combination of soft peaches, fluffy cake, and creamy topping makes it irresistible!
Why You’ll Love Peaches and Cream Cake
- Light and Refreshing: The fresh peaches make this cake perfect for warm weather, and the creamy topping adds a refreshing finish.
- Simple Ingredients: You can make this cake with ingredients you likely already have in your pantry and fridge.
- Customizable: Use fresh, canned, or frozen peaches for this cake, making it versatile for any season.
- Great for Entertaining: This cake can easily serve a crowd and looks beautiful on a dessert table.
Ingredients
For the Cake:
1 box yellow cake mix (or make your own from scratch)
1 cup water (or per cake mix instructions)
½ cup vegetable oil (or per cake mix instructions)
3 large eggs (or per cake mix instructions)
2 cups sliced peaches (fresh, canned, or frozen, thawed and drained)
For the Cream Filling:
8 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Topping:
1 cup fresh peach slices (optional for garnish)
1 tablespoon powdered sugar (optional for dusting)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans, depending on your preference. - Prepare the Cake Batter
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, typically using water, vegetable oil, and eggs. Beat until smooth and well combined. - Add the Peaches
Gently fold the sliced peaches into the cake batter. If you’re using canned or frozen peaches, make sure they are well-drained to avoid excess moisture in the cake. - Bake the Cake
Pour the batter into the prepared baking pan(s) and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan. - Make the Cream Filling
While the cake is cooling, beat the cream cheese and granulated sugar together in a large bowl until smooth and creamy. Add the vanilla extract and beat to combine. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture. Set aside. - Assemble the Cake
Once the cake has cooled, spread the cream filling evenly over the top of the cake. You can also slice the cake horizontally and add the filling between layers if you’ve baked two round cakes. - Garnish and Serve
Garnish the top of the cake with fresh peach slices and dust with powdered sugar if desired. Chill the cake in the refrigerator for at least 1 hour before serving to allow the cream filling to set. Serve cold and enjoy!
Tips for the Best Peaches and Cream Cake
- Fresh or Canned Peaches: While fresh peaches provide the best flavor, canned peaches work well too. Just make sure to drain them thoroughly.
- Chill for Best Results: Letting the cake chill in the fridge allows the flavors to meld together, and the cream filling will firm up, making it easier to slice and serve.
- Make It Your Own: Feel free to add a splash of lemon juice to the cream filling for a bright, citrusy note or sprinkle cinnamon over the peaches for extra warmth.
Variations
- Peach Upside-Down Cake: Arrange peach slices on the bottom of the cake pan with a layer of brown sugar and butter, then pour the cake batter over the top. Once baked, invert the cake for a beautiful upside-down presentation.
- Peach Shortcake: Serve slices of this cake with additional whipped cream and extra peach slices for a peach shortcake twist.
- Peach and Blueberry Cake: Add a cup of fresh or frozen blueberries to the cake batter for a colorful and flavorful variation.
FAQs
Q1: Can I use frozen peaches?
Yes, you can use frozen peaches. Just make sure they are thawed and drained before adding them to the cake batter to avoid excess moisture.
Q2: How do I store Peaches and Cream Cake?
Store the cake in the refrigerator, covered, for up to 3 days. This will keep the cream filling fresh and the cake moist.
Q3: Can I freeze Peaches and Cream Cake?
You can freeze the cake without the cream filling for up to 2 months. Once thawed, add the cream filling before serving.
Q4: Can I make this cake gluten-free?
Yes! Simply use a gluten-free yellow cake mix or your favorite homemade gluten-free cake recipe to make this cake gluten-free.
Peaches and Cream Cake is a delightful dessert that combines the fresh flavor of peaches with a creamy, rich filling. This easy-to-make cake is perfect for summer parties, special occasions, or just when you’re craving something sweet and fruity. With its moist texture and refreshing flavor, it’s sure to be a crowd-pleaser!