Peaches And Cream Cake – Perfect For Summer

This peaches and cream cake is perfect for summer! Layers of a light sponge cake that’s soaked in a peachy syrup, filled with cubes of peaches and covered in an airy whipped cream frosting, heavenly!

peaches and cream cake
Peaches and Cream Cake

About The Recipe

It’s always fun baking with the fruits in season, there are just so many things you can make, and this peaches cream cake is a great choice to try out this peach season. This cake can also be made with canned or frozen peaches, so you can enjoy it whenever you want.

This peaches and cream cake contains three components, the vanilla sponge, a peach filling and the whipped cream frosting. I choose a basic vanilla sponge because I wanted the peaches to be the main star of the show here. For the peach filling, instead of using just fresh chopped peaches, I made sort of a compote, but the peaches remain in cubes instead of a puree. And finally for the whipped cream, I used a Cream Chantilly, which is whipped cream in powdered form. it’s whipped with cold milk to make a slightly sweet whipped cream frosting. But I also included the instructions and ingredients for making fresh whipped cream using heavy cream, check recipe card below.

Difficulty: Easy – Medium

This cake is fairly easy to put together if you’ve baked even a little before, but if it’s your first time, it might be just a little tricky, but I think it’s a great place to start. If you make this cake tag me on Instagram @thefoodflamingo_.

What You Need To Make This Cake

Ingredients For Vanilla Sponge

Eggs: cold eggs are easier to separate into whites and yolks. Let them come to room temperature before baking with them.

Flour: I’m using all purpose flour for this cake recipe, I have never tried it with any other type of flour.

Vanilla: make sure you don’t forget to add the vanilla or your cake could have an eggy smell.

Ingredients For Peach Filling

Peaches: although in the picture there are 4 peaches, I did end up only using 3 of them.

Sugars: I used both white and brown sugar for an extra flavorful peach filling.

Lemon zest: the lemon zest makes the peach flavor pop, and adds a hint of lemon to the filling.

How To Make Peaches And Cream Cake

Step 1: Prepare the sponge cake.

Whip the egg whites with some sugar to stiff peaks. Mix together the rest of the wet ingredients with the egg yolks.

Sift in the dry ingredients and mix. Combine the two (whipped egg whites and egg yolk mixture) by carefully folding everything together.

Bake for 40 minutes at 160 degrees Celsius (320 F). Let the cake cool down completely in the pan or on a wired rack.

Once the cake is fully cooled, cut the cake into three layers using a serrated knife and thread (check video for a hack to easily cut cake layers.)

Step 2: Make the peach filling.

In a small pot or sauce pan mix together all the ingredients for the peach filling with the cubed peaches, I left the skin on but you could also peel them if you’d like.

Cook on medium high for a few minutes. Then strain the peaches and save the syrup for brushing on to the cake layers.

Step 3: Whip the cream.

Whip cold heavy cream with some sugar and vanilla extract until stiff peaks form (6-7 minutes). Or use box cream Chantilly or store bought whipped cream.

Step 4: Assemble the cake.

Starting with the first layer, brush on some of the peach syrup and spread some whipped cream on top.

Add a few tablespoons of peaches and add the next layer of cake on top. Repeat the same process with the next layer.

Add the rest of the whipped cream on top and on the sides of the cake. Use an offset spatula to smooth everything out (I went for a semi naked look). Add some fresh peaches on top and your peaches and cream cake is ready to enjoy! (I recommend refrigerating for 20 minutes before serving.)

Peaches and cream cake

Storing The Peaches And Cream Cake

Leftover cake can be stored in the refrigerator for up to 5 days, its best to put it in an air tight container so the cake doesn’t dry out.

Pro Tips

  • Measure the dry and wet ingredients properly. For the flour spoon it into a measuring cup and level it using the back of a spoon.
  • Cold eggs are easier into whites and yolks, so separate them and then let them come to room temperature before using.
  • Use a spatula to fold the egg whites and egg yolk mixture. Once fully incorporated stop mixing, do not overmix otherwise your cake will deflate. This is because the cake relies on the volume of the eggs to rise.
  • Let the peaches and peach syrup cool down tp room temp. before assembling the cake, or the whipped cream could get soft and sloppy.
  • Make sure not to add too much peach filling or it might ooze out of the cake after you frost it.
  • Decorate the cake however you like, you could leave the sides bear without any whipped cream, or frost it fully, I did a semi frosted cake.

FAQ’s

Can I make this cake with canned peaches?

Yes, use about 2 cans of peaches for this peaches and cream cake.

Can I use buttercream to frost this cake?

If you want you could, but you would miss out on the light and airy texture of the whipped cream that goes so incredibly well with the peaches and sponge cake.

Can I use two pans to bake the cake?

Of course, you could divide the batter between two 6 inch pans. Then you don’t need to cut them, just use them as is and add a layer of the peach filling on top as well and leave the sides uncovered.

Try This!

If you love fruit in your cakes try:

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Peaches And Cream Cake

This peaches and cream cake is perfect for summer! Layers of a light sponge cake that’s soaked in a peachy syrup, filled with cubes of peaches and covered in an airy whipped cream frosting, heavenly!

Prep Time: 1 hrs. 30 min

Cook Time: 40 min

Total Time: 2 hrs. 10min

Course: Dessert

Servings: 12 slices

Calories: 257kcal

Ingredients

For sponge cake

  • 4 eggs
  • 3/4 cup granulated sugar (150g)
  • 4 tbsp. water
  • 1 tbsp. vegetable oil
  • 1 cup + 2 tbsp. all purpose flour (136g)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For peach filling

  • 3 large peaches
  • 4 tbsp. brown sugar
  • 4 tbsp. granulated sugar
  • 1/2 tsp lemon zest

For whipped cream frosting

  • 300ml heavy whipping cream, chilled
  • 3 tbsp. powdered sugar
  • 1 tsp vanilla extract

Instructions

For Cake

  1. Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit. Grease and line a 6 inch round cake pan with parchment paper.
  2. In a medium sized bowl whip the egg white with 1/4 cup of the sugar and salt, using a hand or stand mixer (or a whisk) until stiff peaks form (3-4 minutes).
  3. In a separate bowl, combine together the egg yolks and the rest of the sugar. Beat until pale (2 minutes). Add in the water, vegetable oil and vanilla extract and mix.
  4. Sift in the all purpose flour and baking powder. Mix until the flour is fully incorporated.
  5. Add 1/3 of the whipped egg whites into the egg yolk mixture and fold to combine.
  6. Add all of the egg yolk mixture into the remaining whipped egg whites. Carefully fold together until incorporated. DO NOT OVERMIX.
  7. Pour the batter into the pan and bake for 40 minutes or until a toothpick comes out clean.
  8. Once the cake is cooled cut the cake into 3 layer using a serrated knife.

For Peach Filling

  1. Remove the pit and cut the peaches into small cubes, peel them if you prefer.
  2. In a small sauce pan combine the chopped peaches, brown sugar, white sugar and lemon zest.
  3. Cook on medium-high for 5 minutes.
  4. Strain the peaches into a bowl to separate the peaches from the syrup. Refrigerate to cool them completely.

For Whipped Cream Frosting

  1. Using a hand or stand mixer (or whisk) whip chilled heavy cream with the powdered sugar and vanilla extract until stiff peaks form (6-7 minutes).

Assembly

  1. Place the first layer of cake on the cake board and brush on some of the peach syrup from earlier. Add layer of whipped cream on top.
  2. Add 3-4 tablespoons of the peaches, add a little more cream on top and spread it out.
  3. Place the next layer on top and repeat the first step.
  4. Once the layers are done add the remaining whipped dream on top and on the side or just on top. Add some fresh peaches on top to decorate.
  5. Enjoy your peaches and cream cake!

Nutrition

Calories: 256.65kcal

Total Fat: 11.7g

Sugars: 25.58g

Carbs: 34.92g

Protein: 4.03g

Sodium: 158.69mg

Fiber: 0.82g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

Watch Video Tutorial

Peaches And Cream Cake Video Tutorial

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