๐Ÿ‘ Peach Cream Cake

by

A soft vanilla cake layered with fresh whipped cream and juicy peaches โ€” light, fluffy, and refreshingly fruity.

This Peach Cream Cake is a dreamy, summery dessert made with a soft homemade vanilla sponge, a thick layer of airy whipped cream, and sweet peaches nestled inside and on top. Itโ€™s fresh, delicate, and incredibly simple to prepare.

Perfect for spring and summer gatherings, birthday parties, tea time, or any moment when you want a refreshing fruit-based cake.

๐Ÿง Ingredients

For the Cake

  • 1 ยฝ cups all-purpose flour

  • 1 cup sugar

  • ยฝ cup unsalted butter, softened

  • 2 large eggs

  • ยฝ cup milk

  • 1 ยฝ tsp baking powder

  • 1 tsp vanilla extract

  • Pinch of salt

For the Cream Filling

  • 2 cups heavy whipping cream (COLD)

  • ยฝ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 packet whipped-cream stabilizer (optional but recommended)

For the Peach Layer

  • 2 cans (15 oz each) peach halves or slices, very well drained

  • Fresh peaches also work โ€” peel & slice

  • Optional: a few tablespoons of peach juice for brushing the cake

For the Topping

  • Extra peach slices or halves

  • Powdered sugar for dusting

๐Ÿ‘ฉโ€๐Ÿณ Instructions

1. Bake the Cake

Preheat oven to 350ยฐF (175ยฐC).
Grease and line a 9-inch round pan.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add vanilla.
In another bowl, mix flour, baking powder, and salt.
Add dry ingredients to the wet mixture alternately with milk.
Pour batter into the pan and bake 25โ€“30 minutes, or until golden and springy.
Let the cake cool completely.

2. Make the Cream Filling

Beat cold heavy cream until soft peaks form.
Add powdered sugar, vanilla, and stabilizer (if using).
Beat until firm, thick, and fluffy.

3. Prepare the Peaches

Drain canned peaches well.
Cut some into small chunks for the filling.
Reserve whole slices/halves for the top.
Pat dry to avoid watering down the cream.

4. Assemble the Cake

Slice cooled cake horizontally into two layers.
Brush both layers lightly with peach juice for extra flavor.
Spread a thick layer of whipped cream on the bottom cake layer.
Scatter peach chunks evenly throughout the cream.
Place the top cake layer back on.
Spread the remaining whipped cream on top.
Arrange peach slices on top beautifully.
Dust with powdered sugar.

โญ Chill & Serve

Refrigerate for 2โ€“3 hours before slicing so the cream sets and the flavors develop.
Serve chilled โ€” itโ€™s moist, fruity, and incredibly refreshing.

โ“ Frequently Asked Questions (FAQ)

1. Can I use fresh peaches instead of canned?

Yes โ€” fresh peaches taste amazing. Just peel, slice, and pat dry so they donโ€™t release water.

2. Can I make this cake a day ahead?

Absolutely. It tastes even better the next day after chilling overnight.

3. My whipped cream is too soft. What should I do?

Use stabilizer or add 2 tbsp powdered milk to help thicken it.

4. Can I use store-bought cake instead of homemade?

Yes โ€” a simple vanilla or sponge cake works perfectly.

5. Can I make it gluten-free?

Use a 1:1 gluten-free baking flour blend for the cake base.

6. Can I add other fruits?

Yes! Strawberries, mangoes, pineapple, and mandarin oranges pair beautifully.

7. How do I get clean slices?

Chill the cake well and use a hot, clean knife for cutting

 

Leave a Comment