Are you craving even more peaches? Try my Almond Peach Galette Recipe.
- It’s perfect for beginning bakers.
- The peach cake filling is light, fluffy, and delicious.
- This fresh fruit cake isn’t overly sweet.
- You only need 12 ingredients.
- It’s a crowd-pleaser and perfect for all occasions.
- How To Make This Peaches And Cream Cake
- Bakers Tips:
- Substitutions
- What Can I Use Instead Of Eggs For This Fresh Fruit Cake?
- Do I Have To Use Vanilla Beans?
- How To Add Additional Flavors To The Peaches N Cream Cake
- Frequently Asked Questions And Answers
- Why Do My Cakes Get Hard After Baking?
- What Kind Of Flour Is Best For Baking Cakes?
- How Long Does This Peach Layer Cake Last And How To Store It?
- Can You Freeze This Peaches And Cream Cake?
- Recipe Video
How To Make This Peaches And Cream Cake
FIRST STEP: Make the peach filling: Place peaches, sugar, and lemon juice in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the peaches get soft. Stir constantly.
SECOND STEP: Blend peaches with an immersion blender roughly. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
THIRD STEP: Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
FOURTH STEP: Make the cake: In a medium bowl, combine flour, baking powder, and salt and stir to combine. Set aside.
FIFTH STEP: In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes.
SIXTH STEP: Add 1 egg at the time and mix until fully incorporated. Add vanilla and stir to combine.
SEVENTH STEP: Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
NINTH STEP: Make the whipped cream: In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
TENTH STEP: Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate.
Spread 1/4 of the whipping cream over the cake. Layer with 1/3 of the peach filling. Repeat two more times. Place last cake layer on top and top with remaining whipping cream.
Refrigerate 4 hours — store leftovers in an airtight container in the fridge up to 2 days.
Bakers Tips:
- Whenever possible use ripe fresh peaches for best results.
- Allow the cake to chill in the fridge for the full 4 hours because it’s way better when served cold and the cream has time to stabilize.
- You don’t need to remove the skin on peaches.
- The peach jam can be slightly chunky or smooth based on your preference.
Substitutions
What Can I Use Instead Of Eggs For This Fresh Fruit Cake?
If you can’t have eggs, don’t worry! You can still make this incredible peach layer cake. Simply replace 1/4 cup (62.5g) per egg with any of the following ingredients:
- Yogurt (Greek or flavored)
- Applesauce
- Mashed Bananas
- Buttermilk
Do I Have To Use Vanilla Beans?
No, it’s not required to use vanilla beans. You can substitute them for 1 teaspoon of pure vanilla extract per vanilla bean instead. The fresh vanilla beans make your baked goods taste amazing, but not every store carries them.
How To Add Additional Flavors To The Peaches N Cream Cake
You can add additional flavors to the peach cake filling or the peach jam. It’s essential that you don’t use more than 1 pound of fruit total and you can do whatever combination you want to have in your fresh fruit cake. Here are a few ideas to try out:
- Strawberries
- Blueberries
- Raspberries
- Plums
Frequently Asked Questions And Answers
Why Do My Cakes Get Hard After Baking?
If this peaches n cream cake ends up hard after baking, there could be a couple of reasons. There is a possibility that your oven is just hotter than what you set it at. I recommend testing the oven temperature periodically to make sure it’s correct. If not, you will need to make adjustments to it’s heated to the proper temperature for baking.
Another reason why this peaches and cream cake could turn out hard is if you overmix the batter. You would think that mixing the batter a lot would really just ensure the ingredients are well incorporated, but what actually happens is that it adds air bubbles. Those tiny little air bubbles will pop when they hot and then it leads to a hard, dense cake.
What Kind Of Flour Is Best For Baking Cakes?
While there are a variety of flours to choose from, I tend to stick with all-purpose flour. I prefer to use it because I get the results I am looking for when baking. I wouldn’t recommend using self-rising flour for cakes, cupcakes, or cookies because it already has leavening agents and you aren’t going to know how to predict the results.
You could use cake flour if that is what you have on hand. Anything that is labeled as bread flour would not be a good fit for cakes.
How Long Does This Peach Layer Cake Last And How To Store It?
This peaches n cream cake will last 2 days and should be stored in the refrigerator. Due to the peach cake filling having whipped cream, it needs to be kept cold. It should never sit out more than 1-2 hours, or it will start to go bad. Always keep it in an airtight container to keep it fresh.
Can You Freeze This Peaches And Cream Cake?
Yes, you can freeze this easy peach cake. I recommend just baking the cake and wrapping it tightly with plastic wrap. Then place it in a freezer-safe container.
Frost it once it thaws out for best results. You can freeze the entire thing if you want, the peach cake filling just does better when it is made fresh.
If you make this Peaches and Cream Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
On The Hunt For More Cake Inspiration?
This delicious peaches and cream cake is made with fresh succulent peaches. And has a heavenly whipped topping. You just need 12 ingredients to make this light and fluffy cake.
- 1 lbs peaches, chopped (450g)
- 1/2 cup granulated white sugar (100g)
- 1 tbsp freshly squeezed lemon juice (15ml)
- 3 1/2 cups all-purpose flour, spooned and leveled (420g)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup canola or mild vegetable oil (120ml)
- 1 1/2 cups granulated white sugar (300g)
- 4 large eggs, room temperature
- 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
- 1 1/2 cups buttermilk, room temperature (360ml)
- 3 cups heavy whipping cream (360ml)
- 1/4 cup granulated white sugar (50g)
Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the peaches get soft. Stir constantly. Blend peaches with an immersion blender roughly.
Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
Place one cake layer on a cake stand or serving plate. Spread 1/4 of the whipping cream over the cake. Layer with 1/3 of the peach filling. Repeat two more times.
Place last cake layer on top and top with remaining whipped cream. Refrigerate 4 hours. Store leftovers in an airtight container in the fridge up to 2 days.
Recipe Video
SUBSTITUTIONS
Eggs
If you can't have eggs, don't worry! You can still make this incredible peach layer cake. Simply replace 1/4 cup (62.5g) per egg with any of the following ingredients:
- Yogurt (Greek or flavored)
- Applesauce
- Mashed Bananas
- Buttermilk
Other fruits
You can add additional flavors to the peach cake filling or the peach jam. It's important that you don't use more than 1 pound of fruit total and you can do whatever combination you want to have in your fresh fruit cake. Here are a few ideas to try out:
- Strawberries
- Blueberries
- Raspberries
- Plums
RECOMMENDATIONS
- Whenever possible use ripe fresh peaches for best results.
- Allow the cake to chill in the fridge for the full 4 hours because it's way better when served cold and the cream has time to stabilize.
- You don't need to remove the skin on peaches.
- The peach jam can be slightly chunky or smooth based on your preference.
First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
this cake looks fab i am wondering can the peach jam be frozen before making cake to save me time on the day??? many thanks mags
Yes, you could make the peach jam in advance and freeze but let it come to room temperature before assembling the cake. Hope that helps!