There's nothing quite like the sweet aroma of ripe peaches mingling with the warm scent of freshly baked cake. Every bite of this Peaches and Cream Cake offers a perfect balance of fluffy cake layers, juicy peaches, and rich, velvety cream — a combination that's both indulgent and refreshing.

I first discovered this recipe during a family picnic when my aunt brought a version that disappeared within minutes. Since then, it's become my go-to dessert for summer gatherings, Sunday brunches, and even the occasional weeknight treat. It's quick, easy, and always a crowd-pleaser. Let’s dive in!

Why You'll Love This Peaches and Cream Cake

Get ready to add a new favorite to your dessert rotation. This Peaches and Cream Cake has something for everyone — whether you’re looking for a simple bake or an impressive dessert for guests.

First of all, it’s wonderfully easy to make. With a handful of pantry staples and fresh (or canned) peaches, you’ll have this cake in the oven in under 15 minutes. No complicated techniques or fancy equipment required.

It's also incredibly budget-friendly. Peaches are affordable and abundant during peak season, and you likely already have most of the other ingredients on hand.

The cake’s versatility is another big win. You can make it with fresh peaches when they’re in season or canned or frozen peaches any time of year. The cream layer adds a touch of luxury that works just as beautifully for casual weeknight desserts as it does for special occasions.

And perhaps best of all, this cake is perfect for make-ahead prep. The flavors meld and improve as it rests, making it an ideal option for parties, potlucks, or holiday tables.

Now that you’re excited, let’s take a closer look at what you’ll need.

Ingredients Notes

The magic of this Peaches and Cream Cake lies in its simple, well-balanced ingredients that come together to create pure comfort.

Peaches are the star of the show. Fresh, ripe peaches deliver the best flavor, with their natural sweetness and slight tang. When peaches aren’t in season, high-quality canned or frozen peaches work perfectly. Just make sure to drain canned peaches well and thaw frozen ones before use.

All-purpose flour provides the sturdy, yet tender base for the cake. Make sure to spoon and level your flour to avoid packing too much into the measuring cup, which can make the cake dense. If you're feeling adventurous, you can substitute with cake flour for an even softer crumb.

Granulated sugar sweetens the cake and balances the tartness of the peaches. If your peaches are particularly sweet, you can slightly reduce the sugar without compromising the flavor.

Heavy cream is what elevates this cake into something truly special. It adds richness and a luscious, creamy texture to the filling layer. You’ll also use some for the whipped topping if you want that extra flourish.

Baking powder and eggs work together to give the cake its light, airy structure. The eggs also add richness, while the baking powder ensures a gentle rise.

For equipment, you’ll need a standard 9-inch round cake pan or springform pan, a hand or stand mixer for whipping the cream, and basic mixing bowls and utensils.

How To Make This Peaches and Cream Cake

Creating this Peaches and Cream Cake is a simple, rewarding process. Here’s how it all comes together:

Start by preheating your oven to 350°F (175°C). Lightly grease your cake pan and line the bottom with parchment paper for easy release. This small step makes a big difference when it’s time to serve.

Next, prepare your peaches. If using fresh, peel, pit, and slice them thinly. If using canned, drain and pat them dry with a paper towel to remove excess moisture. Set them aside while you mix the batter.

In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl as needed to ensure even mixing.

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract for a touch of warmth and depth of flavor.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix just until combined — avoid overmixing, which can toughen the cake.

Pour half the batter into the prepared pan and spread it evenly. Arrange a layer of sliced peaches over the batter. Then pour the remaining batter over the peaches, gently smoothing the top.

Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch. Let it cool completely before adding the cream layer.

Once cooled, whip the heavy cream with a bit of powdered sugar and vanilla until stiff peaks form. Spread it generously over the top of the cake. Arrange extra peach slices on top for a beautiful presentation.

From start to finish, you’re looking at about 1 hour and 15 minutes, including prep, baking, and cooling time.

Storage Options

This Peaches and Cream Cake stores beautifully, making it a great make-ahead option.

If you have leftovers, store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The cream layer actually helps keep the cake moist as it sits.

For longer storage, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw it overnight in the fridge before adding the whipped cream and peaches.

Avoid freezing the whipped cream topping, as it doesn't hold up well after thawing.

To reheat individual slices (without the cream), you can microwave them for about 15-20 seconds to bring back that just-baked warmth.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your tastes and pantry.

For a berry twist, substitute sliced peaches with fresh blueberries, raspberries, or strawberries. The berries add a burst of color and flavor that’s perfect for spring and summer.

If you prefer a spiced version, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients. The warm spices pair beautifully with the peaches and give the cake a cozy, autumnal feel.

For a lighter option, you can replace the heavy cream with stabilized whipped topping or Greek yogurt mixed with honey. This reduces the richness while still delivering creamy goodness.

Want a gluten-free version? Simply use your favorite 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or add it separately for proper texture.

You can also experiment with a layered version by baking two thinner cakes and sandwiching them with whipped cream and peaches in the middle and on top for a more dramatic presentation.

Don’t be afraid to get creative — this cake welcomes your personal touch!