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Home » Cakes

Fresh Peaches and Cream Cake

Last updated on August 20, 2022Originally published August 15, 20195 CommentsSabine

Jump to Recipe

This delicious peaches and cream cake is made with fresh succulent peaches and has a heavenly whipped topping. With light and fluffy vanilla cake layers it's the perfect Summer dessert to end a backyard barbecue. You just need 12 ingredients to make this light and fluffy cake. By the way, have you tried my air fryer peach cobbler yet?

A slice of peach cake on a dessert plate topped with whipped cream
Jump to:
  • Photo tutorial
  • Expert Tips for Success
  • How long does it last and how to store it?
  • Can I freeze it?
  • More Cake Recipes to Try
  • Recipe

Photo tutorial

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.

peaches cooking down in a pot

Blend peaches with an immersion blender roughly. Cook another 5-8 minutes or until the filling has thickened and reduced by about â…“. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.

homemade peach jam in a saucepan

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.

creamed butter, oil, and sugar in a large mixing bowl

Add 1 egg at the time and mix until fully incorporated. Add vanilla and stir to combine.

liquid cake batter in a mixing bowl

Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.

mixed, thick cake batter in a large mixing bowl

  Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Then let cool to room temperature.  

two cake pans equally filled with light cake batter

In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.

whipped cream in a bowl

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.

peach jam filling on top of whipped cream on a cake layer

Refrigerate 4 hours — store leftovers in an airtight container in the fridge up to 2 days.

layered peaches and cream cake on a cake stand with whipped topping as garnish

Expert Tips for Success

  • Whenever possible use ripe fresh peaches for best results.
  • You don't need to remove the skin on peaches but you can if you wish.
  • Make the homemade peach jam slightly chunky or smooth based on your preference.
  • Allow the cake to chill in the fridge for the full 4 hours or because the whipped cream frosting needs time to stabilize.

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 it. 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
  • Blackberry Cake
  • Lemon Blueberry Cake
  • Black Forest Cake

Recipe

A slice of peach cake on a dessert plate topped with whipped cream

Peaches And Cream Cake Recipe

4.80 from 5 votes
Author Sabine Venier
Calories: 524kcal
Servings: 16 servings
Prep 30 minutes
Cook 45 minutes
Chill Time 4 hours
Total 5 hours 15 minutes
Print Pin Rate
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. 

Ingredients
 
 

peach filling

  • 1 lbs fresh peaches, chopped
  • ½ cup granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice

cake

  • 3 ½ cups all-purpose flour, spooned and leveled
  • 2 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup canola or mild vegetable oil
  • 1 ½ cups granulated white sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups buttermilk, room temperature

whipped cream

  • 3 cups heavy whipping cream
  • ¼ cup granulated white sugar

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 â…“. 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 â…“ 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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 524kcalCarbohydrates: 55gProtein: 7gFat: 32gSaturated Fat: 15gCholesterol: 132mgSodium: 222mgPotassium: 245mgFiber: 1gSugar: 32gVitamin A: 1040IUVitamin C: 2.5mgCalcium: 104mgIron: 1.7mg
Course Dessert
Cuisine American
Keyword how to make peach cake, Peaches And Cream Cake Recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Fudge Brownie Ice Cream Cake
Easy Raspberry Cake Made From Scratch »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Arshia Ahmed

    June 14, 2022 at 4:55 pm

    4 stars
    I have made this cake on my daughter's bday. Its the most moist cake i have ever baked. Loved everything about it. A very precious recipe in my recipe journal now. Thanks.

    Reply
  2. Gene Hunter

    July 12, 2021 at 10:16 am

    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?

    Reply
    • Sabine

      July 13, 2021 at 7:58 am

      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.

      Reply
  3. margaret

    June 23, 2019 at 8:40 am

    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

    Reply
    • Sabine

      July 01, 2019 at 1:06 pm

      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!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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