Peach Cream Cake

Nutriscore Rating: 48/100

Indulge in the luscious flavors of summer with this Peach Cream Cake, a show-stopping dessert perfect for any occasion. Featuring layers of tender vanilla sponge cake, whipped cream, and juicy fresh peaches, this recipe combines simplicity with elegance. The cakes are made airy and moist with the perfect balance of all-purpose flour, baking powder, and whole milk, while the whipped cream—lightly sweetened with powdered sugar—adds a melt-in-your-mouth texture. But the real star here is the ripe, fragrant peaches, which bring a burst of sweetness and color to every bite. Easy to prepare in just an hour, this Peach Cream Cake is the ultimate seasonal treat, ideal for birthdays, summer gatherings, or just because! Serve it chilled and savor the harmony of fluffy cake, creamy topping, and refreshing fruit in every slice.

Recipe Information

• Prep Time: 30 min
• Cook Time: 30 min
• Total Time: 1 hr
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 1.25 cups Granulated sugar
• 2 Large eggs
• 1 teaspoons Vanilla extract
• 0.75 cups Whole milk
• 4 Fresh peaches (peeled, pitted, and thinly sliced)
• 2 cups Heavy whipping cream
• 2 tablespoons Powdered sugar

📝 Instructions

14 steps

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture in three batches, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.

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. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

9. While the cakes cool, prepare the whipped cream. In a chilled mixing bowl, whip the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form (about 3-4 minutes).

10. Once the cakes are completely cooled, place one layer on a serving plate. Spread a thin layer of whipped cream over the top.

11. Arrange a layer of sliced peaches on top of the whipped cream. Repeat the process for the second cake layer.

12. Spread the remaining whipped cream over the top and sides of the assembled cake. Decorate with additional peach slices as desired.

13. Refrigerate the cake for at least 1 hour before serving to let the flavors meld together.

14. Slice and serve chilled. Enjoy your Peach Cream Cake!

Nutrition Facts

1 serving (250.3g)

Calories		616
% Daily Value*
Total Fat		34.5 g	44%
	Saturated Fat	20.5 g	103%
	Polyunsaturated Fat	0.0 g
Cholesterol		141 mg	47%
Sodium		305 mg	13%
Total Carbohydrate		65.8 g	24%
	Dietary Fiber	2.0 g	7%
	Total Sugars	41.1 g
Protein		6.3 g	13%
Vitamin D		0.7 mcg	4%
Calcium		44 mg	3%
Iron		1.5 mg	8%
Potassium		224 mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2484 cal (51.8%%)

Protein: 201 cal (4.2%%)

Carbs: 2107 cal (44.0%%)