Are you craving even more peaches? Try my almond peach galette.
- 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.
Step-by-step Instructions
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.
Blend peaches with an immersion blender roughly. Cook another 5-8 minutes or until the filling has thickened and reduced by about ⅓. 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.
Make the cake: 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 a 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.
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.
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 ¼ of the whipping cream over the cake. Layer with ⅓ 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.
Top Tips for Success
- 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
Eggs
If you can't have eggs, don't worry! You can still make this incredible peach layer cake. Simply replace ¼ cup (62.5g) per egg with any of the following ingredients:
- Yogurt (Greek or flavored)
- Applesauce
- Mashed Bananas
- Buttermilk
Fruits
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
FAQs
How long does it 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 I freeze it?
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.
More Cake Recipes to Try
- Fresh Cherry Cake
- Strawberry Cake
- Soft and moist Triple Chocolate Cake
- Pistachio Cake
- Blackberry Cake
- Lemon Blueberry Cake
- Black Forest Cake
Peaches And Cream Cake Recipe
Ingredients
peach filling
- 1 lbs peaches, chopped (450g)
- ½ cup granulated white sugar (100g)
- 1 tablespoon freshly squeezed lemon juice (15ml)
cake
- 3 ½ cups all-purpose flour, spooned and leveled (420g)
- 2 ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, room temperature (113g)
- ½ cup canola or mild vegetable oil (120ml)
- 1 ½ cups granulated white sugar (300g)
- 4 large eggs, room temperature
- 3 vanilla beans* (or 3teaspoon=1tablespoon vanilla extract)
- 1 ½ cups buttermilk, room temperature (360ml)
whipped cream
- 3 cups heavy whipping cream (360ml)
- ¼ cup granulated white sugar (50g)
Video
Instructions
Peach filling
- 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 ⅓. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Cake
- 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.
Whipped cream
- In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
Assembling
- 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 ¼ of the whipping cream over the cake. Layer with ⅓ 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.
Notes
- Yogurt (Greek or flavored)
- Applesauce
- Mashed Bananas
- Buttermilk
- Strawberries
- Blueberries
- Raspberries
- Plums
- 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.
Gene Hunter
I made your Fresh Cherry Cake From Scratch recently (delicious BTW). It calls for corn starch for the cherry filling. Does this peach filling also need corn starch?
Sabine
Thank you so much. I'm glad you liked it. To your question: If the filling doesn't thicken you can add cornstarch but I don't use it for this recipe as the filling usually thickens without it as well. Hope that helps.
margaret
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
Sabine
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!