Peaches and Cream Cake
Indulge in the luscious layers of this Peaches and Cream Cake, a show-stopping dessert bursting with fresh, juicy peaches and velvety homemade whipped cream. This recipe features two moist vanilla cake layers made from scratch, sandwiched and smothered with fluffy whipped cream sweetened with a touch of powdered sugar and vanilla. Sweet, sun-ripened peaches shine as the star ingredient, adding natural sweetness and a summery touch to every bite. Perfectly balanced and light, this cake is ideal for special occasions, potlucks, or as a charming centerpiece for a summer gathering. With a prep time of just 30 minutes and easy assembly, it’s a fruit-forward masterpiece that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 3 cups Fresh peaches, peeled and sliced
- 2 cups Heavy cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredient mixture and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once the cakes have cooled, whip the heavy cream, powdered sugar, and vanilla extract (for whipped cream) in a chilled mixing bowl until stiff peaks form.
To assemble, place one cake layer on a serving platter. Spread a layer of whipped cream over the top and arrange half of the sliced peaches evenly over the cream.
Place the second cake layer on top. Spread whipped cream over the top and sides of the cake, then arrange the remaining sliced peaches on top.
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 32.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 136 mg | 3% | |
*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.
