Peaches and Cream Cake is a delightful, light, and fruity dessert that perfectly captures the flavors of summer. Made with fresh, juicy peaches, a soft vanilla cake, and layers of whipped cream, this cake is both refreshing and indulgent. Finished with delicate pink buttercream swirls, it’s an elegant treat that’s perfect for brunch, tea parties, or any special occasion.
Why You’ll Love This Recipe
- Light and refreshing – The combination of fresh peaches and whipped cream keeps the cake airy and flavorful.
- Beautiful presentation – Pink buttercream swirls add an elegant and aesthetic touch.
- Perfect for summer – A great way to enjoy fresh peaches during peak season.
- Easy to make – Simple ingredients and a straightforward method make this cake accessible to all bakers.
- Customizable – Easily swap peaches for other seasonal fruits like strawberries or mangoes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup butter, softened
- 3 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh peaches, diced
- 2 cups whipped cream
- Pink buttercream for decorating
Directions
- Preheat the oven to 350°F and grease two 8-inch cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Gently fold in the diced peaches.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Spread a layer of whipped cream over one cake layer, then place the second layer on top.
- Cover the top and sides with more whipped cream.
- Decorate with pink buttercream swirls for an elegant finish.
- Serve and enjoy!
Servings and Timing
- Servings: 8-10 slices
- Prep time: 20 minutes
- Cook time: 25-30 minutes
- Total time: 50 minutes
Variations
- Peach compote filling – Cook the peaches with sugar and lemon juice for a richer filling.
- Alternative fruits – Swap peaches for strawberries, mangoes, or raspberries.
- Caramelized peaches – Sauté peaches in butter and sugar before folding them into the batter.
- Gluten-free option – Use a gluten-free flour blend to make the cake suitable for dietary needs.
- Flavored whipped cream – Add a hint of honey, cinnamon, or almond extract to the whipped cream for extra flavor.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before assembling.
- Reheating: This cake is best served chilled or at room temperature, so no reheating is necessary.
FAQs
Can I use canned peaches instead of fresh ones?
Yes, but drain them well to prevent excess moisture from affecting the cake’s texture.
What type of buttercream is best for decorating?
A classic American buttercream works well for piping decorations, but Swiss meringue buttercream provides a smoother finish.
How do I keep my cake moist?
Do not overbake, and store it properly in an airtight container to retain moisture.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the fridge before assembling.
What’s the best way to dice peaches for the cake?
Peel and finely chop the peaches into small, even pieces to distribute them evenly in the batter.
Can I use frozen peaches?
Yes, but thaw and pat them dry before adding them to the batter to avoid excess moisture.
How do I make sure my whipped cream holds its shape?
Use heavy cream and stabilize it with a bit of cornstarch, gelatin, or powdered sugar.
Can I add a drizzle on top?
Yes, a light honey drizzle or a peach syrup would enhance the flavors beautifully.
How can I make the buttercream a natural pink color?
Use freeze-dried strawberry or raspberry powder for a natural tint instead of food coloring.
Can I use almond milk instead of regular milk?
Yes, almond milk or any other milk alternative can be used, though it may slightly alter the texture.
Conclusion
Peaches and Cream Cake is a light, fruity, and elegant dessert that’s perfect for any occasion. The combination of soft vanilla cake, juicy peaches, and fluffy whipped cream makes it a refreshing treat, especially during the warmer months. Whether you’re making it for a celebration or just to enjoy a slice of summer, this cake is sure to be a favorite.
