There's something magical about the sweet scent of ripe peaches mingling with the soft vanilla notes of a freshly baked cake. This Peaches and Cream Cake delivers on all fronts—a light, fluffy base layered with juicy peach slices and a dreamy, whipped cream topping.

I first created this cake during the peak of peach season, inspired by a bag of overripe fruit that needed using fast. What started as a way to avoid food waste quickly became a summer tradition in our household. It's simple enough for a weeknight dessert but elegant enough to serve guests at a garden brunch.

Whether you're looking for a show-stopping centerpiece or a cozy treat to enjoy with your afternoon coffee, this cake has you covered. Let’s dive into what makes this recipe such a keeper.

Why You'll Love This Peaches and Cream Cake

Get ready to fall in love with your new favorite summer dessert. This Peaches and Cream Cake is as delicious as it is effortless, making it perfect for all kinds of occasions.

First and foremost, it's quick and easy. You don't need fancy equipment or complicated steps. The cake batter comes together in minutes, and the layering is practically foolproof.

This recipe is also budget-friendly. With just a few pantry staples and fresh (or even canned) peaches, you can whip up a cake that tastes like it came from a bakery—without the hefty price tag.

It’s a crowd-pleaser, too. The contrast of fluffy cake, juicy fruit, and creamy topping appeals to kids and adults alike. It's the kind of dessert that disappears fast at any gathering.

And let’s not forget how versatile it is. You can serve it chilled or room temp, and it works beautifully with other fruits if peaches aren’t in season. Think nectarines, strawberries, or even plums.

Once you make it, you'll see why this cake earns rave reviews every time it hits the table.

Ingredients Notes

The magic of this Peaches and Cream Cake lies in its combination of simple ingredients that deliver big on flavor and texture. Here’s what you need to know about each key component.

The peaches are, of course, the star. Fresh, ripe peaches bring the best flavor and texture, but canned or frozen peaches work in a pinch. Just be sure to drain canned peaches well or thaw frozen ones before using. If your fresh peaches are very juicy, consider patting them dry to prevent a soggy cake.

For the cake base, we use a simple combination of all-purpose flour, baking powder, sugar, eggs, and butter. This yields a soft, tender crumb that provides the perfect foundation for the peaches and cream. A splash of vanilla extract enhances the flavor without overpowering it.

The cream layer is a light whipped topping made from heavy cream and a touch of powdered sugar. For added stability, especially on warmer days, you can fold in a bit of mascarpone or cream cheese. This helps the topping hold its shape while adding a subtle tang that complements the sweetness of the peaches.

Milk plays a key role in keeping the cake moist. Whole milk is ideal, but 2% will work fine. Avoid skim, as it lacks the richness needed to balance the dessert.

No fancy tools required here—just your standard mixing bowls, a hand mixer or stand mixer for whipping the cream, and a basic 9-inch cake pan. A serrated knife also helps with neatly slicing the finished cake.

How To Make This Peaches and Cream Cake

Creating this luscious Peaches and Cream Cake is easier than you'd think. Here's how it all comes together step by step.

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch cake pan and set it aside. If using fresh peaches, peel and slice them into thin wedges. Set the peaches aside on a paper towel to absorb excess moisture while you prepare the batter.

In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step is key to a soft cake texture, so don’t rush it. Beat in the eggs one at a time, then mix in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet, alternating with milk. Mix just until combined—overmixing can lead to a dense cake.

Pour the batter into the prepared pan and gently smooth the top. Arrange your peach slices on top in a circular pattern or scatter them casually for a rustic look. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is cooling, whip your heavy cream with powdered sugar until soft peaks form. For added richness, fold in a few spoonfuls of mascarpone or cream cheese. Chill the cream until ready to use.

Once the cake has completely cooled, spread the whipped cream over the top in generous swoops. Top with additional peach slices or a dusting of cinnamon if desired. The total process takes about an hour, and what you get is a beautiful, homemade dessert that's sure to impress.

Storage Options

This Peaches and Cream Cake stores surprisingly well, especially if you plan ahead. For best results, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the whipped cream may soften slightly over time.

If you want to make the cake ahead of time, bake the cake base and store it at room temperature (wrapped tightly in plastic wrap) for up to 24 hours. Assemble with whipped cream and peaches just before serving.

Freezing is also an option. Freeze the un-topped cake layer for up to 2 months. Thaw at room temperature and top with cream and fruit once fully defrosted.

To reheat slices (if you prefer them warm), skip the cream topping, warm in a microwave for 10-15 seconds, and add fresh cream afterward.

Variations and Substitutions

One of the best things about this Peaches and Cream Cake is how easy it is to customize. Whether you're out of an ingredient or just want to mix things up, here are a few fun ideas.

Swap out the peaches for nectarines, plums, or even fresh berries. Strawberries and blueberries work especially well and create a patriotic version for summer holidays.

If you prefer a more decadent base, replace the milk in the cake with buttermilk. It adds a subtle tang and makes the crumb even more tender.

For a dairy-free version, substitute plant-based butter and milk in the cake batter, and use coconut cream (chilled and whipped) in place of the heavy cream topping.

Want to add a little spice? A dash of cinnamon or cardamom in the batter pairs beautifully with the peaches and adds a cozy warmth.

And don’t be afraid to go a little fancy. A drizzle of honey, caramel sauce, or even a scoop of vanilla ice cream can turn this cake into a truly indulgent dessert.

However you choose to make it, let this recipe be your canvas. The beauty of homemade baking is in the experimenting—and the delicious results.