Peaches and Cream Layer Cake

Soft, golden layers of vanilla sponge meet pillowy whipped cream in this Peaches and Cream Layer Cake, a true celebration of summer’s bounty. Every forkful carries you straight into a sunlit orchard, where peaches ripen plump on the branch, their sweet juices bursting in your mouth. I still remember the first time I tasted this combination—I was hosting an impromptu backyard gathering, and the sound of laughter mingled with the gentle hum of cicadas. As I slid that first slice onto a pastel plate, the contrast of the smooth cream against the gentle tang of fresh peach slices was nothing short of bliss. It felt like a hug, wrapped in sugar and sunshine, and I couldn’t stop swooning over how the moist vanilla layers perfectly supported the delicate fruit.

Recreating this dreamy dessert at home is easier than you might think, even if you’re an enthusiastic beginner. The recipe strikes a harmonious balance between pantry staples—like flour, sugar, and eggs—and the brightest star of the show, ripe peaches. Whipping up homemade whipped cream might sound fancy, but it’s as simple as beating heavy cream with powdered sugar until soft peaks form. Before you know it, your kitchen will be filled with subtle notes of vanilla, the velvety sweetness of sugar, and the refreshing aroma of stone fruit. Whether you’re planning a birthday blowout, a weekend barbecue, or simply craving a slice of summer sunshine, this cake has your name on it. So grab your mixing bowl, preheat that oven, and let’s embark on a mouthwatering adventure you’ll want to revisit time and again.

KEY INGREDIENTS IN PEACHES AND CREAM LAYER CAKE

Every ingredient in this recipe plays a starring role, coming together to deliver a moist, tender crumb and a luscious, creamy finish. Let’s break down what you’ll need and why each component matters.

• All-purpose flour

Provides the structural foundation for the cake layers, ensuring just the right balance between tenderness and strength to hold up the whipped cream and juicy peaches.

• Baking powder

Acts as a leavening agent, creating air pockets in the batter so the cake rises evenly and achieves a light, fluffy texture.

• Salt

Enhances all the sweet flavors by balancing the sugar and intensifying the delicate notes of vanilla and peach.

• Unsalted butter

Adds richness and moisture; creaming it with sugar captures tiny air bubbles that contribute to a light crumb.

• Granulated sugar

Sweetens the cake and helps create a tender texture by weakening gluten formation in the flour.

• Eggs

Provide structure and stability, and when beaten into the butter-sugar mixture, they add volume and a silky, cohesive crumb.

• Vanilla extract

Infuses every bite with warm, floral notes that harmonize perfectly with the peaches and cream.

• Whole milk

Offers moisture and helps dissolve dry ingredients, resulting in a batter that’s smooth and evenly textured.

• Ripe peaches

The highlight of the dessert, adding a juicy, natural sweetness and a pop of color that transforms this cake from simple to spectacular.

• Heavy cream

Whipped into soft peaks, it creates the cloudlike frosting that complements the tender cake and juicy fruit.

• Powdered sugar

Stabilizes and sweetens the whipped cream without making it gritty, giving your frosting a polished, airy finish.

HOW TO MAKE PEACHES AND CREAM LAYER CAKE

Let’s walk through the steps to bring this delightful dessert to life. You’ll blend, bake, whip, and assemble, ending up with a stunning layer cake that tastes as good as it looks.

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring each surface is coated evenly to prevent sticking.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set this dry mixture aside.

3. In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer for 3–5 minutes, until the mixture is light, pale, and fluffy.

4. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract until the batter is smooth.

5. Gradually add the flour mixture to the butter mixture, alternating with whole milk, starting and ending with the flour. Mix on low speed and stop as soon as no streaks of flour remain—do not overmix.

6. Divide the batter evenly between the prepared cake pans and use a spatula to smooth the tops for an even bake.

7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely.

9. While the cakes are cooling, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.

10. Once cooled, place one cake layer on your serving plate, spread a layer of whipped cream evenly over the top, then arrange a single layer of sliced peaches over the cream.

11. Position the second cake layer on top, spreading whipped cream over the top and sides for a smooth finish.

12. Decorate the top with the remaining peach slices, arranging them in a pattern for visual impact.

13. Chill the assembled cake in the refrigerator for at least 30 minutes before slicing and serving.

SERVING SUGGESTIONS FOR PEACHES AND CREAM LAYER CAKE

When it’s time to present this beauty, you want it to look—and taste—absolutely perfect. A well-thought-out presentation elevates the entire experience, making your guests pause to admire before diving in. Whether you’re hosting a family gathering, a festive afternoon tea, or a summer bridal shower, these serving suggestions will ensure your Peaches and Cream Layer Cake stands out. Think about color contrasts, temperature pairings, and little extra touches that show you care. With a few simple additions, you’ll transform a delicious cake into an unforgettable centerpiece.

• Fresh Mint Garnish

Sprinkle chopped mint leaves around each slice on the plate, adding a burst of green that contrasts beautifully with the peach hues and imparts a refreshing aroma.

• Vanilla Ice Cream Scoop

Serve each slice with a small scoop of cold vanilla ice cream on the side. The creamy chill complements the warm cake, offering a delightful temperature play.

• Edible Flowers

Decorate the top of the cake or individual plates with edible petals, like nasturtiums or pansies, for an elegant, botanical touch.

• Honey Drizzle

Lightly drizzle runny honey over the whipped cream just before serving to add a hint of floral sweetness and a glossy finish.

HOW TO STORE PEACHES AND CREAM LAYER CAKE

Storing a delicate layer cake with whipped cream and fresh fruit requires a bit of care, but with the right approach you can preserve its taste, texture, and beauty for days. Temperature control and moisture protection are key factors in keeping the cake fresh without letting condensation or freezer burn compromise its delicate whipped layers. Whether you plan to enjoy leftovers the next day or prepare the cake in advance for a special event, these storage tips will help maintain that just-baked quality. Be mindful when covering the cake, and always cool it thoroughly before chilling to prevent soggy layers.

• Store the cake in an airtight container in the refrigerator for up to 3 days. Ensure the lid doesn’t touch the whipped cream by using toothpicks to support plastic wrap over the top.
• For longer storage (up to a week), keep the cake covered with plastic wrap and then a layer of aluminum foil, minimizing air exposure and moisture loss.
• If you need to freeze the cake, first flash-freeze individual slices on a baking sheet, then wrap each slice tightly in plastic film and store in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge.
• Keep the cake away from strong-smelling foods in the fridge to avoid flavor transfer, and bring slices to room temperature for about 15 minutes before serving for the best texture.

CONCLUSION

Throughout this article, we’ve explored every aspect of crafting the perfect Peaches and Cream Layer Cake—from selecting ripe, juicy peaches and key pantry staples to mastering the art of fluffy whipped cream and thoughtful presentation. You now have all the tools and knowledge needed to bake a show-stopping dessert that effortlessly balances moist vanilla layers, luscious cream, and fragrant fruit. Whether you’re planning a summer picnic, celebrating a milestone, or simply indulging in a sweet afternoon treat, this cake will impress both in flavor and appearance.

Feel free to print this article and save it for future celebrations, knowing you can revisit these instructions and tips whenever the mood strikes. Don’t forget that there’s an FAQ section below to answer any lingering questions you might have about substitutions, troubleshooting, or timing. I would love to hear how your cake turns out—please leave your comments, questions, or feedback if you try this recipe or need assistance with any step. Happy baking!

Print Recipe

Peaches and Cream Layer Cake

Author: Laura Mitchell Courses: Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 30 mins

Calories: 450

Description

This Peaches and Cream Layer Cake features moist vanilla layers, luscious whipped cream, and fresh peaches, creating a delightful balance of flavors and textures. Perfect for summer gatherings!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• ¹⁄₂ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

• 3 ripe peaches, peeled, pitted, and sliced

• 2 cups heavy cream

• ¹⁄₄ cup powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. Once the cakes are completely cooled, spread a layer of whipped cream over the top of one cake layer, then arrange a layer of sliced peaches over the cream.
11. Place the second cake layer on top and spread more whipped cream over the top and sides of the cake.
12. Decorate the top of the cake with the remaining peach slices.
13. Chill the cake in the refrigerator for at least 30 minutes before serving.

Note

• Use fresh, ripe peaches for the best flavor and texture.
• If peaches are out of season, canned or frozen peaches can be used.
• This cake can be made a day in advance and stored in the refrigerator.
• For added flavor, consider adding a splash of almond extract to the whipped cream.
• The cake pairs beautifully with a scoop of vanilla ice cream for extra indulgence.

Keywords: peaches, cream, layer cake, summer dessert, vanilla cake, whipped cream