Description
Looking for a dessert that’s light, elegant, and perfect for any occasion? This Peaches and Cream Cake combines a tender vanilla cake base with a luscious cream cheese filling and fresh peach slices for a dessert that’s as beautiful as it is delicious. It’s ideal for anyone craving a quick dessert, easy cake recipe, or summer fruit treat. Whether you’re exploring new breakfast ideas, needing a dinner party dessert, or craving a healthy snack that feels indulgent, this peaches and cream creation fits the bill.
Ingredients
1 cup all-purpose flour
0.5 cup granulated sugar
0.5 cup unsalted butter softened
2 large eggs
0.5 teaspoon vanilla extract
0.5 teaspoon baking powder
0.25 teaspoon salt
2 tablespoons milk
8 oz cream cheese softened
0.5 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream or 1 tub of whipped topping
3 to 4 ripe peaches peeled and sliced thin
1 tablespoon lemon juice
2 tablespoons peach preserves or apricot jam
0.5 teaspoon ground cinnamon
1 tablespoon powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
3. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet, alternating with milk.
4. Pour batter into the prepared pan, smooth the top, and bake for 20–25 minutes. Cool completely on a wire rack.
5. For the cream layer, beat softened cream cheese until smooth. Add powdered sugar and vanilla, beat until creamy.
6. Whip heavy cream in a chilled bowl until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
7. Spread cream layer evenly on top of cooled cake. Chill for at least 30 minutes to firm up.
8. Slice fresh peaches and toss with lemon juice. Layer peach slices decoratively over cream layer.
9. Warm peach preserves and brush a light glaze over peaches for shine. Dust with cinnamon and powdered sugar.
10. Chill for at least 2 hours (or overnight) before slicing and serving.
Notes
Use canned or frozen peaches if fresh ones aren’t available—just drain them well to avoid sogginess.
Make sure the cake is completely cool before spreading the cream layer.
For best results, let the cake chill overnight to enhance flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 19g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: peaches and cream cake, summer dessert, easy cake, peach cake, no-fuss dessert