There's nothing quite like the sweet aroma of peaches baking in the oven, blending with the rich scent of vanilla and cream. Every time I make this Peaches and Cream Cake, it instantly reminds me of warm summer afternoons spent with family, enjoying simple, homemade desserts that feel like a hug on a plate.

I first discovered this recipe when I was searching for an easy, crowd-pleasing dessert for a last-minute gathering. Since then, it's become a regular star at birthdays, potlucks, and cozy Sunday dinners. Soft, tender cake layered with luscious peaches and topped with a creamy filling—it’s truly irresistible.

Why You'll Love This Peaches And Cream Cake

Get ready to fall in love with a dessert that’s as easy to make as it is delicious to eat. This Peaches And Cream Cake has something for everyone, whether you’re baking for a family gathering or simply treating yourself.

First, this recipe is incredibly quick and simple to put together. With a few pantry staples and some fresh or canned peaches, you can have this cake in the oven in no time. It’s perfect for busy weeknights when you want a homemade dessert without the fuss.

It’s also wonderfully budget-friendly. No need for fancy or expensive ingredients here—just simple, wholesome items you likely already have on hand. The use of canned peaches makes it even more economical, especially when fresh peaches aren’t in season.

The versatility of this cake is another major plus. Whether you prefer using fresh, canned, or even frozen peaches, this recipe adapts effortlessly. You can even experiment with other fruits like nectarines or apricots for a fun twist.

And let’s not forget how absolutely delightful it tastes. The combination of soft, moist cake, sweet peaches, and creamy topping creates a balance of flavors and textures that’s pure comfort in every bite.

Now that you know why this recipe deserves a spot in your rotation, let’s dive into the ingredients that make it shine.

Ingredients Notes

The beauty of this Peaches And Cream Cake lies in its simple yet flavorful ingredients. Each component plays a role in delivering that perfect balance of sweetness, richness, and texture.

Peaches are, of course, the star of the show. You can use fresh, canned, or frozen peaches depending on what you have available. I often use canned peaches because they’re already peeled and sliced, which saves time. If using fresh, make sure they’re ripe and juicy for the best flavor.

All-purpose flour serves as the foundation of the cake. It provides structure and helps achieve that tender crumb. Be sure to spoon and level the flour when measuring to avoid a dense cake.

Granulated sugar sweetens the cake without overpowering the delicate peach flavor. The sugar also helps the cake develop a golden crust as it bakes, adding a slight caramelized touch.

Butter brings richness and moisture to the cake. I always recommend using unsalted butter so you can better control the salt level in the recipe. Make sure it’s softened to room temperature for easy creaming.

Heavy cream is what gives the cake its signature creamy topping. Combined with a bit of sugar and vanilla, it creates a luscious layer that soaks into the cake, making each bite melt in your mouth.

For equipment, you’ll need a standard 9x13-inch baking dish, an electric mixer for creaming the butter and sugar, and a rubber spatula for gently folding in the peaches.

How To Make This Peaches And Cream Cake

Making this Peaches And Cream Cake is wonderfully straightforward. Let’s walk through the steps so you can create this heavenly dessert with confidence.

Start by preheating your oven to 350°F (175°C). Grease your baking dish with butter or non-stick spray, ensuring every corner is coated to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, resulting in a tender cake. It usually takes about 3-4 minutes with an electric mixer on medium speed.

Next, add your eggs one at a time, beating well after each addition. This ensures a smooth, cohesive batter. Stir in the vanilla extract to enhance the flavors.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

Gently fold in the sliced peaches with a rubber spatula, being careful not to break them apart too much. The goal is to evenly distribute the peaches throughout the batter.

Pour the batter into your prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

While the cake cools slightly, prepare your cream topping by whipping together the heavy cream, a bit of sugar, and vanilla extract until soft peaks form. Once the cake has cooled to just warm, spread the whipped cream evenly over the top.

The entire process takes about an hour from start to finish, including prep and baking time. What you’re left with is a moist, flavorful cake that’s ready to impress.

Storage Options

One of the great things about this Peaches And Cream Cake is how well it stores, making it perfect for leftovers or make-ahead situations.

If you have leftovers, simply cover the baking dish with plastic wrap or transfer slices into an airtight container. Stored in the refrigerator, the cake will stay fresh and delicious for up to 4 days.

For longer storage, you can freeze the cake without the cream topping. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and add fresh whipped cream before serving.

When it comes to reheating, you can enjoy the cake cold straight from the fridge or bring it to room temperature for a softer texture. If you prefer it slightly warm, a few seconds in the microwave will do the trick—just be cautious not to melt the cream topping.

Variations and Substitutions

One of the best aspects of this recipe is its flexibility. You can easily adapt it based on what you have on hand or your personal taste preferences.

If peaches aren’t available, try substituting with nectarines, apricots, or even berries. Each fruit brings its own unique flavor while maintaining that delicious balance of sweetness and creaminess.

For a lighter version, you can replace the heavy cream with whipped coconut cream. This not only reduces the dairy but adds a subtle tropical note that pairs beautifully with the peaches.

Gluten-free flour blends work wonderfully in place of all-purpose flour for those with dietary restrictions. Just be sure to choose a blend designed for baking to achieve the right texture.

To enhance the flavor, consider adding a touch of almond extract to the batter. Almond pairs naturally with peaches and gives the cake a slightly nutty aroma that’s absolutely divine.

Finally, if you’d like a bit of texture, sprinkle some sliced almonds or crumble a few graham crackers on top of the whipped cream before serving. It adds a lovely crunch and visual appeal.

Don’t be afraid to experiment and make this Peaches And Cream Cake your own. That’s part of the joy of home baking—turning a simple recipe into your signature dessert!