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A slice of peach cake on a dessert plate topped with whipped cream
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4.86 from 7 votes

Peaches And Cream Cake Recipe

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. 
Prep Time30 minutes
Cook Time45 minutes
Chill Time4 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 524kcal
Author: Also The Crumbs Please

Ingredients

peach filling

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

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.

Video

Nutrition

Calories: 524kcal | Carbohydrates: 55g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 132mg | Sodium: 222mg | Potassium: 245mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1040IU | Vitamin C: 2.5mg | Calcium: 104mg | Iron: 1.7mg