How to Make a Delicious Peaches and Cream Cake
Indulge in the delightful flavors of Peaches and Cream Cake, a luscious dessert that combines the sweetness of ripe peaches with the smoothness of cream. This cake is perfect for celebrations, summer gatherings, or simply as a special treat. With its moist layers and creamy topping, Peaches and Cream Cake is sure to become a favorite in your dessert repertoire.
The inspiration for my Peaches and Cream Cake came from a family trip to a local peach orchard. We spent the day picking the juiciest, sweetest peaches, and I knew I had to create something special with our haul. When I unveiled this cake at our family dinner, the reaction was pure delight. My husband and children couldn’t get enough of the tender cake layered with fresh peaches and topped with a heavenly cream frosting. Since then, this cake has become a beloved tradition in our home, especially during peach season. It’s more than just a dessert; it’s a sweet reminder of our family adventures and the joy of sharing delicious moments together.
Why You’ll Love Peaches and Cream Cake
1. Moist and Flavorful: The cake layers are incredibly moist, infused with the natural sweetness of fresh peaches. 2. Creamy Delight: The cream topping adds a rich and smooth texture that complements the peaches perfectly. 3. Easy to Make: With straightforward steps and simple ingredients, this cake is a breeze to prepare. 4. Versatile Dessert: Perfect for birthdays, summer parties, or any occasion that calls for a special treat.
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Ingredients Notes For Peaches and Cream Cake
1. Fresh Peaches: Use ripe, juicy peaches for the best flavor and texture. If fresh peaches are not available, canned or frozen peaches can be used. 2. Cake Batter: A classic vanilla cake batter provides a perfect base for the peaches. 3. Cream Topping: A mix of whipped cream and cream cheese creates a luscious, stable frosting. 4. Sweetener: Granulated sugar for the cake and a touch of powdered sugar for the cream topping balance the flavors beautifully.
Recipe Steps
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 1/2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a large bowl, beat 1 cup of softened butter and 1 1/2 cups of sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Mix in 2 teaspoons of vanilla extract.
- Gradually add the flour mixture, alternating with 1 cup of milk, beginning and ending with the flour mixture.
- Fold in 2 cups of diced fresh peaches.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the Cakes:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Cream Topping:
- In a large bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add 1 cup of powdered sugar and continue to beat until well combined.
- In a separate bowl, whip 2 cups of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of the cream topping over the cake.
- Arrange thin slices of fresh peaches on top of the cream layer.
- Place the second cake layer on top and spread the remaining cream topping over the top and sides of the cake.
- Garnish with additional peach slices if desired.
- Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the cream topping to set.
- Slice and enjoy!
Storage Options
Store Peaches and Cream Cake in the refrigerator, covered, for up to 3 days. The cake is best enjoyed chilled.
How to Make a Delicious Peaches and Cream Cake
Ingredients
- For the Cake:
- 1 cup of unsalted butter softened
- 1 1/2 cups of granulated sugar
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2 1/2 cups of all-purpose flour
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of whole milk
- 3 cups of peeled and sliced peaches fresh or canned, drained if using canned
- For the Cream Cheese Frosting:
- 1 8-ounce package of cream cheese, softened
- 1/2 cup of unsalted butter softened
- 4 cups of powdered sugar
- 2 teaspoons of vanilla extract
- For the Whipped Cream Topping:
- 2 cups of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter:
- In a large mixing bowl, beat the softened butter and granulated 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, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Peaches:
- Gently fold in the sliced peaches into the cake batter.
- Divide the batter evenly between the two prepared cake pans and spread it out smoothly.
- Bake the Cakes:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting:
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined and smooth.
- Mix in the vanilla extract.
- Prepare Whipped Cream Topping:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of cream cheese frosting on top of the first cake layer.
- Place the second cake layer on top of the frosting.
- Frost the entire cake with the remaining cream cheese frosting.
- Add Whipped Cream and Serve:
- Spread or pipe the whipped cream topping over the top of the cake.
- Decorate with additional peach slices if desired.
- Chill the cake for at least 1 hour before serving.
I just saw it I’m going to make it it looks so delicious