Peaches And Cream Cake

I’ll be honest—this cake has my heart.

I didn’t grow up with fancy desserts or picture-perfect bakes, but I still remember the first time I made a peaches and cream cake that actually turned out right.

It was soft, light, and the peaches tasted like they’d been made for that exact moment. No crazy ingredients. No fussy steps. Just simple, real flavors done right.

I wanted to share this recipe because it’s one of those cakes that doesn’t pretend to be something it’s not. It’s not loaded with sugary gimmicks or drowning in frosting.

It’s clean, fresh, and full of the kind of flavor that makes people stop mid-bite and go, “Wait…this is really good.”

If you’ve ever wanted to bake something that looks beautiful, tastes amazing, and actually makes you proud to say you made it yourself—this is it.

Nothing complicated. No weird tricks. Just a soft vanilla sponge, whipped cream that melts on your tongue, and peaches arranged like a little golden crown on top.

This is the recipe I trust every single time. And now, it’s yours too.

Table of Contents

Peaches And Cream Cake Recipe

Ingredients:

For the Vanilla Sponge (2 Layers)

1 ¾ cups all-purpose flour (220g)
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup unsalted butter (room temp, 170g)
1 cup granulated sugar (200g)
3 large eggs (room temp)
1 tbsp pure vanilla extract
½ cup whole milk (room temp)
½ cup plain yogurt or sour cream (room temp)

For the Whipped Cream Frosting:

2 ½ cups heavy whipping cream (chilled)
¾ cup powdered sugar (sifted)
1 tbsp vanilla extract
2 tsp cornstarch (optional, for stability)

For the Filling & Topping:

1 can of peach halves or slices in juice (not syrup), drained
2 tbsp peach juice (reserved from can)
1 tbsp honey or peach jam (for glaze)
Extra peach slices for decorating (fresh or canned, drained)

Instructions

Preheat oven to 170°C (340°F). Grease two 8-inch round pans and line bottoms with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate large mixing bowl, beat butter and sugar until pale and fluffy (about 3 minutes). Add eggs one by one, beating well after each addition. Mix in vanilla extract.
Add the dry ingredients in three additions, alternating with milk and yogurt. Begin and end with dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the two pans. Smooth tops with a spatula. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
In a chilled bowl, whip cold heavy cream, powdered sugar, vanilla, and (optional) cornstarch until stiff peaks form. Be careful not to overbeat.
Level both cake layers if domed. Place the first layer on a cake board or stand. Brush the top lightly with 1 tablespoon peach juice for moisture.
Spread a generous layer of whipped cream. Slice a few peach halves and layer them evenly over the cream. Add another thin layer of whipped cream to help the top layer stick.
Place the second cake layer on top. Gently press to set.
Cover the entire cake with a thin layer of whipped cream (crumb coat). Chill for 20 minutes. Apply a second thicker layer and smooth it out with an offset spatula.
Use a star piping tip to pipe a shell border around the top and bottom edges of the cake. Pipe swags on the sides using a round tip, then accentuate the joints with stars.
Arrange thin slices of peach in a spiral pattern starting from the outer edge moving inward to the center. Warm 1 tbsp honey or peach jam with a teaspoon of peach juice, and lightly brush over the peaches for a glossy finish.
Chill the cake for at least 1 hour before slicing. This allows the flavors to set and the cream to firm up.
For best results, use canned peaches in juice (not syrup) to avoid excess sweetness. Drain them well and pat dry to prevent sliding. This cake is best eaten chilled and consumed within 2–3 days.

How Do You Make a Peaches And Cream Cake From Scratch?

If you’re baking this cake at home, a few smart steps make all the difference:

Use soft sponge cake: Light vanilla sponge gives the cream and peaches room to shine.
Drain canned peaches properly: Extra juice can make the cake soggy—pat them dry with a paper towel.
Whip cream cold: Cold cream and a cold bowl help the cream whip faster and hold better.
Chill the layers: Cooling the cake before frosting keeps the whipped cream firm and easy to spread.
Layer carefully: Add a layer of cream, then peach slices, then another small layer of cream to help hold the fruit in place.
Use a cake ring (optional): For a clean look and stable shape while layering and chilling.
Glaze the peaches: A little warmed jam or honey brushed on top keeps peaches shiny and in place.
Always chill before serving: Let the whole cake sit in the fridge at least 1–2 hours to set properly.

How Do I Keep Whipped Cream From Melting On a Cake?

Whipped cream can get runny fast, especially in warm kitchens—but you can prevent that with a few easy steps:

Use chilled tools: Chill your bowl and whisk before whipping the cream.
Add a stabilizer: Mix in 1–2 teaspoons of cornstarch or powdered milk while whipping.
Don’t overwhip: Stop when the cream forms stiff peaks—overmixing breaks it down.
Avoid watery ingredients: Make sure peaches are well drained and dry before adding to the cake.
Frost a cold cake: Warm cake will melt the cream—cool the sponge completely before decorating.
Store in the fridge immediately: Keep the cake chilled until serving.
Avoid heat: Don’t leave it on the counter or near the oven for long periods.

Can I Make Peaches And Cream Cake Ahead Of Time?

Yes, and it actually tastes better after some chill time. Here’s what helps:

Make it a day ahead: It gives the flavors time to settle and the cream to firm up.
Keep it covered: Store it in an airtight container or loosely wrapped in plastic to prevent the cream from drying out.
Add peaches on the day: If using fresh peaches, slice and add them right before serving so they don’t brown or slip.
Chill until needed: Always store the cake in the fridge to keep it fresh and safe to eat.
Avoid freezing: It’s best fresh or refrigerated only (more on freezing below).

How Do I Stop Peach Slices From Sliding Off The Cake?

Peach slices can shift if they’re too wet or placed on soft cream. Here’s how to keep them in place:

Dry the slices well: Use paper towels to remove extra juice from canned or fresh peaches.
Use a thin cream layer under them: This helps them “stick” to the surface.
Chill the cake before decorating: Cold cream is firmer and holds the fruit better.
Arrange in a pattern: Overlap slices slightly and press them down gently.
Use a glaze on top: Brush with a bit of jam or honey—it acts like glue and keeps them shiny.
Decorate just before serving: If your kitchen is warm, place the fruit right before you bring out the cake.

Can I Freeze Peaches And Cream Cake?

Freezing this kind of cake is tricky, but possible if done right:

Freeze only plain sponge: Bake the sponge, wrap tightly, and freeze without cream or fruit.
Don’t freeze whipped cream frosting: It can turn grainy and lose its shape when thawed.
Don’t freeze decorated cake: The cream and peach slices won’t survive freezing and thawing well.
If freezing is necessary: Freeze in slices and wrap tightly in plastic and foil. Eat within 1–2 weeks for best texture.