Peaches and Cream Cake: A Perfect Summer Treat

Are you ready to indulge in a moist and flavorful Peaches and Cream cake from scratch? This delectable dessert is the perfect addition to your summer gatherings and will surely impress your guests. With its combination of peaches, cream, and a rich cream cheese frosting, this cake is a true delight.

Let’s dive into this easy-to-follow recipe and discover how you can create this irresistible treat.


For the Cake

  • 2 sticks (226g) unsalted butter, slightly softened
  • 2 cups (400g) sugar
  • 3 large eggs
  • 1 cup (242g) sour cream
  • ⅓ cup (81g) milk
  • 2 teaspoons (8g) vanilla extract
  • 3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour, see substitution below
  • 3 teaspoons baking powder
  • ½ teaspoon (3g) salt
  • 1 ½ cups diced peaches tossed in 1 tablespoon flour — canned peaches are great, but fresh peaches work too
  • If using canned peaches, buy two 15oz (425g) cans. Reserve the juice for brushing the cake layers.
  • If using fresh peaches, you will need 6 to 8 peaches depending on size
  • Peach Preserves/Jam

For the Peaches and Cream Filling

  • 1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (Ensure it is instant)
  • 2 cups heavy cream or whipping cream (not whipped topping)
  • 1 cup diced peaches (canned or fresh)

For the Cream Cheese Frosting

  • 2 sticks (226g) unsalted butter, slightly softened
  • 2 (8 oz) packages cream cheese (total weight for two 452g) – Use full-fat cream cheese for best results
  • 2 teaspoons (8g) vanilla extract
  • ½ teaspoon (2g) salt (optional) – It helps to balance the sweetness
  • 6 to 6 ½ cups (690g to 747g) powdered sugar


For the Cake:

  1. Preheat the oven to 350 degrees and grease and flour three 8×2 inch round cake pans.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl or large measuring cup, blend the sour cream, milk, and vanilla with a fork. Set aside.
  4. In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until the mixture lightens in color and becomes fluffy.
  5. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  6. Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, taking care not to mix above medium speed or over mix.
  7. Toss the diced peaches in 1 tablespoon of flour and gently fold them into the cake batter. The batter will be thick.
  8. Divide the batter between the 3 pans, smoothing the tops with the back of a spoon.
  9. Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool for 5 to 10 minutes, then remove them from the pans.

This recipe yields 7 cups of cake batter and works well for cupcakes too. If you don’t have cake flour, you can easily make a substitution using all-purpose flour and cornstarch. For every cup of flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Whisk to blend.

For the Filling:

  1. In a medium bowl, combine the dry pudding mix and 2 cups of cream. Use a hand mixer to achieve a thick and fluffy mixture.
  2. Fold in 1 cup of diced peaches.
  3. Cakes with this filling should be refrigerated.

For the Cream Cheese Frosting:

  1. Cut the butter into slices and add them to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  2. Cut the slightly softened cream cheese into pieces and add them to the butter, beating at low to medium speed until incorporated. If using a hand mixer, allow the cream cheese to soften a bit longer.
  3. Add the vanilla. Gradually add the powdered sugar, beating on low speed until blended. Cover the bowl with a towel to prevent a cloud of powdered sugar.
  4. Increase the mixing speed and continue to mix until the frosting becomes fluffy. Avoid over-beating, as it may cause the frosting to become too soft. If it does become too soft, refrigerate it for a short while to firm it up a bit.
  5. This frosting is best used while chilled. If made in advance, refrigerate it and let it soften slightly before using. Do not microwave it to soften it.Cake Assembly:
    1. Place the first cake layer on a cake base or pedestal.
    2. Lightly brush the layer with the juice from the canned peaches. Use just enough to lightly coat the top.
    3. Pipe a dam of cream cheese frosting around the edge of the cake layer using a disposable piping bag.
    4. Spread a layer of Peach Preserves on top of the light coating of peach juice.
    5. Follow with a layer of Peaches and Cream filling.

    Enjoy every bite of this luscious Peaches and Cream cake! It’s a refreshing treat that is sure to satisfy your sweet tooth.

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