Can I use frozen peaches instead of fresh?

Yes! Thaw frozen peaches completely and drain any excess liquid before using. Pat them dry with paper towels to prevent excess moisture in your cake.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the edges start to pull slightly away from the pan sides.

Can I make this cake without the cream topping?

Absolutely! The cake is delicious on its own or with a simple dusting of powdered sugar. You could also serve it with whipped cream on the side.

What's the best way to peel fresh peaches?

Score an X on the bottom of each peach, blanch in boiling water for 1 minute, then immediately transfer to ice water. The skins should slip off easily.

Can I substitute the peach preserves in the cream topping?

Yes, you can omit the preserves entirely or substitute with apricot jam, honey, or even a tablespoon of peach schnapps for adult gatherings.

How far in advance can I assemble this cake?

For best results, assemble the cake no more than 4-6 hours before serving to maintain the best texture of both the cake and cream topping.

Peaches and Cream Cake Recipe That Melts in Your Mouth

Description

Peaches and Cream Cake is an irresistible dessert with juicy peaches and creamy layers baked into a soft, moist cake.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 cup whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
2 cups fresh peaches, peeled and diced (or 1¾ cups canned, drained)

For the Cream Topping:

1½ cups heavy whipping cream
½ cup powdered sugar
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons peach preserves (optional)

For Garnish:

1 cup sliced fresh peaches
Fresh mint leaves (optional)

Substitution Ideas:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
Dairy-free: Use coconut milk instead of regular milk, and coconut cream for the topping
Vegan: Substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), use plant-based milk and butter

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Instructions

1. Prepare the Pan and Oven

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round pans with butter and lightly dust with flour to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes, until pale and airy.

4. Add Eggs and Vanilla

Beat in eggs one at a time, then add vanilla extract, mixing just until combined.

5. Alternate Wet and Dry Ingredients

Add dry ingredients in three additions, alternating with milk in two additions, beginning and ending with the flour mixture. Mix just until incorporated.

6. Fold in the Peaches

Gently fold in diced peaches until evenly distributed. Avoid overmixing.

7. Bake the Cake

Pour batter into prepared pan(s). Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly.

Cream Topping 8. Prepare the Topping

Beat cream cheese until smooth. In a separate bowl, whip heavy cream and powdered sugar to soft peaks. Gently fold whipped cream into cream cheese along with vanilla and peach preserves (if using).

9. Assemble and Garnish

Once cake is completely cool, spread cream topping evenly over the surface. Garnish with sliced peaches and fresh mint.

Prep Time: 25m
Cook Time: 35m
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 385 calories
Sugar: 38g
Fat: 19g
Carbohydrates: 48g
Fiber: 2g
Protein: 6g