Peaches and Cream Cake Recipe

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This Peaches and Cream Cake is everything you want in a dessert: light, luscious, and irresistibly fresh. With layers of buttery vanilla cake, silky cream cheese filling, and juicy, cinnamon-kissed peach slices, it’s a flavor and texture explosion that captures the best of summer in each bite. Whether you’re celebrating a special occasion or just need a reason to treat yourself, this cake delivers both comfort and elegance without the fuss of complicated steps.

The sweetness of ripe peaches is perfectly balanced by the tang of the cream layer, all resting on a golden, tender crumb that holds everything together beautifully. It’s not just a dessert — it’s a showstopper that looks impressive on any table and tastes like it came straight out of a European bakery. If you’re after a crowd-pleasing cake that’s easy to make, light enough for warm days, and rich enough to satisfy, this is your go-to.

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Why You’ll Love This Peaches and Cream Cake

• Fresh, Juicy Peaches: Nothing compares to ripe peaches layered on a soft cake.
• No-Fuss Cream Layer: A quick mix of cream cheese and whipped topping creates a dreamy filling.
• Versatile and Seasonal: Works with fresh, canned, or frozen peaches.
• Perfect for Brunch or Dessert: Sweet enough to finish a meal, light enough to enjoy mid-day.
• Visually Stunning: The peach slices create a golden, glazed topping that looks as good as it tastes.
• Beginner Friendly: No fancy skills required – just a few bowls and a little layering.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter):

Before diving into the cake-making process, having the right tools can save you time and ensure the best results:

• Springform Pan – This type of pan is ideal for layered or delicate cakes like this one. It allows for easy removal without damaging the soft cream or peach layers.
• Electric Hand Mixer or Stand Mixer – Essential for whipping the cream cheese filling until it’s perfectly smooth and fluffy.
• Rubber Spatula – Helps fold and spread the cream layer gently without deflating the mixture.
• Mixing Bowls (various sizes) – For separating and combining ingredients efficiently.
• Sharp Knife or Mandoline – For slicing peaches evenly and thinly, which helps with layering and presentation.
• Baking Sheet (if toasting crust or base) – In case you opt to pre-bake the base for a firmer texture.
• Cooling Rack – To cool the cake evenly without trapping steam underneath.

Having these tools ready and organized before you start will make the process much smoother and more enjoyable.

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Preparation Tips

• Use Room Temperature Ingredients: Especially for the cream cheese — this prevents lumps and helps create a silky texture.
• If Using Fresh Peaches: Peel and slice them just before layering to keep them from browning.
• Chill the Mixing Bowl: When whipping cream or working with the filling, a chilled bowl can help it hold structure better.
• Taste Your Peaches: Depending on their natural sweetness, you may want to adjust the sugar in your recipe slightly.
• Don’t Skip the Chill Time: Allow the cake to set in the fridge for at least 2 hours before serving for cleaner slices and a firmer texture.
• Dust Cinnamon Lightly: A little goes a long way — too much can overpower the delicate cream.

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Ingredients for This Peaches and Cream Cake

Here’s everything you’ll need to create this beautiful, mouthwatering dessert. The ingredients are divided by layer for clarity.

For the Cake Base:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk (as needed for moisture)

For the Cream Layer:

• 8 oz (225g) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (or 1 tub of whipped topping, thawed)

For the Peach Topping:

• 3–4 ripe peaches, peeled and thinly sliced (or use canned/frozen peach slices, drained and patted dry)
• 1 tablespoon lemon juice (to prevent browning if using fresh peaches)
• 2 tablespoons peach preserves or apricot jam (for optional glaze)
• 1/2 teaspoon ground cinnamon
• 1 tablespoon powdered sugar (for dusting)

Optional Add-ins:

• Crushed graham crackers or sponge cake crumbs for added texture under the cream layer
• Mint leaves for garnish

This ingredient list strikes the perfect balance between rich, creamy, fruity, and lightly spiced — all contributing to the irresistible charm of this dessert.

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Step 1: Prepare the Cake Base

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Pour the batter into the prepared pan and smooth the top.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

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Step 2: Make the Cream Layer

While the cake is cooling, prepare the cream cheese filling. In a chilled bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, and beat until light and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. If using whipped topping, simply fold it into the cream cheese mixture.

Once the cake is completely cooled, spread the cream layer evenly over the top. Refrigerate for at least 30 minutes to firm up before adding the peaches.

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Step 3: Add the Peach Topping

If using fresh peaches, peel and slice them thinly. Toss them gently in lemon juice to maintain their color. Arrange the peach slices in overlapping circles on top of the cream layer, starting from the outer edge and working your way inward.

Optional: Warm the peach preserves slightly and brush a thin glaze over the peaches for shine and added flavor.

Sprinkle the top lightly with ground cinnamon and a dusting of powdered sugar for a beautiful, finished look.

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Step 4: Chill and Serve

Cover the cake and chill for at least 2 hours, preferably longer, before serving. This allows the cream to set and the flavors to meld beautifully.

To serve, carefully release the springform ring, slice with a sharp knife, and enjoy each forkful of this peaches-and-cream dream.

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Notes

• Make Ahead Friendly: This cake is perfect for preparing a day in advance. The flavors deepen and the texture improves with overnight chilling.
• Canned or Frozen Peaches Work Too: If peaches aren’t in season, canned or frozen (thawed and drained) peaches are great substitutes.
• Customizable Layers: You can switch the cake base for a graham cracker crust or even use a store-bought sponge cake if you’re short on time.

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Watch Out for These Mistakes While Cooking

• Skipping the Cooling Step: Adding cream to a warm cake will cause it to melt and slide off. Let the cake cool completely.
• Overmixing the Cream Layer: Folding too aggressively can deflate your whipped cream, resulting in a flat filling.
• Watery Peaches: If using canned or frozen peaches, always pat them dry with paper towels to avoid a soggy cream layer.
• Underbaking the Cake Base: Make sure the cake is fully baked before removing from the oven to support the toppings without collapsing.
• Using Low-Quality Cream Cheese: Stick to full-fat cream cheese for a richer, more stable filling.
• Too Much Glaze: A little glaze goes a long way. Overdoing it can make the peaches overly sticky and overpower the natural fruit flavor.

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What to Serve With Peaches and Cream Cake?

This light, fruity dessert pairs beautifully with a variety of beverages and side dishes that complement its sweet, creamy profile. Whether you’re hosting brunch, afternoon tea, or a summer dinner party, these pairings will elevate the experience.

8 Recommendations

1. Iced Herbal Tea

A chilled peach or hibiscus tea balances the richness of the cream and echoes the fruity tones of the cake.

2. Sparkling Rosé or Prosecco

Bubbly wines with floral and stone fruit notes pair naturally with peach desserts.

3. Vanilla Bean Ice Cream

Serve a small scoop on the side for a cool contrast and a creamy extension of the flavors.

4. Greek Yogurt with Honey

Perfect for a brunch spread — a dollop of tangy yogurt cuts through the sweetness and adds a healthy twist.

5. Almond Biscotti or Ladyfingers

Crunchy, light cookies offer a lovely texture contrast and make for a delightful plate pairing.

6. Fresh Berry Salad

Toss strawberries, blueberries, and raspberries in a light mint-lime dressing for a refreshing, colorful side.

7. Lemon Sorbet

If serving this cake after a heavy meal, lemon sorbet acts as a bright, palate-cleansing companion.

8. Coffee with Cinnamon or Cardamom

Warm, spiced coffee enhances the cinnamon hints in the cake and creates a cozy, satisfying finish.

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Storage Instructions

To keep your Peaches and Cream Cake fresh and delicious:

• Refrigeration: Store any leftovers covered in the refrigerator for up to 4 days. Use plastic wrap or an airtight container to prevent the cream from absorbing other fridge odors.
• Freezing: It’s best not to freeze this cake fully assembled. However, the cake base can be baked, cooled, and frozen (wrapped tightly) for up to 2 months. Thaw it in the fridge overnight, then add the cream and peach layers fresh before serving.
• Make Ahead: The entire cake (fully assembled) can be made 1 day ahead and kept in the fridge until serving. The flavors actually get better as they sit.

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Estimated Nutrition (Per Serving, based on 10 slices)

• Calories: ~310 kcal
• Carbohydrates: 32g
• Sugar: 19g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 180mg
• Fiber: 1g
• Serving Size: 1 slice

Note: Nutrition may vary slightly depending on the brand of ingredients and use of canned or fresh peaches.

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Frequently Asked Questions

1. Can I use canned peaches instead of fresh?

Yes! Just make sure to drain and pat them dry thoroughly to avoid a soggy cream layer. Choose peaches canned in juice rather than syrup for a fresher flavor.

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2. What type of cream cheese should I use?

Always go for full-fat block cream cheese, not the whipped or spreadable kind. It gives the filling a firmer, richer texture.

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3. Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend that includes xanthan gum. You may need to slightly adjust the baking time.

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4. How far in advance can I make this cake?

You can fully assemble the cake up to 24 hours in advance. Just keep it refrigerated and covered until ready to serve.

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5. How do I get clean slices when cutting the cake?

Use a sharp, thin-bladed knife, and wipe it clean with a warm, damp cloth between each slice for neat layers.

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6. What if my cream layer is too runny?

This often happens if the cream cheese was too warm or the whipped cream was under-whipped. Chill it longer or mix in a bit more whipped topping to thicken.

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7. Can I use store-bought cake as the base?

Yes! A plain vanilla sponge or pound cake works great. Slice it to fit your pan and proceed with the cream and peach layers.

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8. Is it possible to make this dairy-free?

Yes, with some adjustments. Use dairy-free cream cheese and coconut whipped topping. The texture will be slightly different but still delicious.

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Conclusion

Peaches and Cream Cake is the ultimate blend of simplicity and sophistication — a recipe that captures the joy of seasonal fruit, silky cream, and a tender cake base in every bite. Whether you’re whipping it up for brunch, a family gathering, or a sweet finish to dinner, this dessert never fails to impress. With flexible ingredients, make-ahead ease, and guaranteed crowd-pleasing flavor, it’s the kind of recipe you’ll return to all year round.

Ready to wow your guests or treat yourself? This cake is calling your name.

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