There's something undeniably comforting about the scent of peaches baking in the oven, mingling with the sweet, buttery aroma of cake. This Peaches and Cream Cake is the perfect marriage of soft, fluffy cake layers and juicy peaches nestled in a luscious cream filling.

I first made this cake in late summer when peaches were bursting with flavor and I needed a simple dessert to bring to a backyard BBQ. It turned out to be the star of the evening, with every bite offering a taste of sunshine and nostalgia.

Why You'll Love This Peaches and Cream Cake

Get ready to fall in love with a dessert that feels like summer in every slice. This Peaches and Cream Cake is easy to make, visually stunning, and irresistibly delicious.

First off, it’s incredibly easy. With a basic cake batter and simple cream filling, this recipe doesn’t require expert baking skills. Whether you're an experienced baker or a newbie, you'll find this cake delightfully straightforward.

It’s also perfect for entertaining. The beautiful layers of golden peaches and creamy filling make for a showstopping centerpiece on any dessert table, from summer picnics to holiday brunches.

Budget-friendly ingredients are another major win. Fresh or canned peaches, a few pantry staples, and some whipping cream are all you need. No specialty items, no fancy equipment.

And lastly, this cake is adaptable. Prefer nectarines over peaches? Go for it. Want to use Greek yogurt instead of cream cheese? Totally doable. It’s a versatile dessert that invites creativity.

With all that going for it, let’s dive into what makes this cake so special, starting with the ingredients.

Ingredients Notes

The magic of this Peaches and Cream Cake lies in its simple yet strategic ingredients. Each one brings something important to the table, from texture to taste.

Peaches are, of course, the star. I recommend using fresh, ripe peaches when they’re in season for the best flavor and juiciness. If fresh peaches aren’t available, high-quality canned or frozen peaches work well too—just be sure to drain them thoroughly to avoid excess moisture.

All-purpose flour gives the cake its structure. I prefer unbleached flour for a more natural flavor, and sifting it before mixing ensures a soft, tender crumb.

Cream cheese is the heart of the cream filling. Its slight tang balances the sweetness of the peaches and adds a smooth, rich texture. Make sure it's softened to room temperature for easy blending.

Heavy whipping cream adds lightness and volume to the filling. When whipped with a touch of powdered sugar and folded into the cream cheese, it creates a cloud-like consistency that contrasts beautifully with the dense cake layers.

You’ll also need a 9-inch round cake pan, a hand or stand mixer, and a cooling rack. For a layered presentation, consider baking in two pans and assembling with cream and peaches in between.

How To Make This Peaches and Cream Cake

Creating this delightful Peaches and Cream Cake is easier than you might think. Here’s how to bring it to life in your kitchen.

Start by preheating your oven to 350°F (175°C) and greasing your cake pans. While the oven warms, prepare your batter by creaming together softened butter and sugar until light and fluffy. This step is key for a tender cake.

Add eggs one at a time, beating well after each addition. Then stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined.

Pour the batter evenly into your prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

While the cake cools, make the cream filling. Beat softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. The result is light, fluffy, and oh-so-delicious.

To assemble, spread a generous layer of cream over the bottom cake layer. Arrange sliced peaches on top, then place the second layer over them. Finish with more cream and a fan of fresh peaches for garnish. Chill the cake for at least an hour before serving to let the flavors meld.

This cake takes about 1 hour of hands-on time, plus cooling and chilling. The final result is a tender, creamy, fruit-filled masterpiece that tastes like summer on a plate.

Storage Options

This Peaches and Cream Cake stores surprisingly well, making it a great make-ahead dessert. Keep it covered in the refrigerator in an airtight container, and it will stay fresh for up to 3 days.

If you have leftover slices, you can also wrap them individually in plastic wrap and place in an airtight container before refrigerating. This makes it easy to grab a slice when the craving hits.

Freezing isn’t ideal due to the cream filling, which can separate when thawed. However, you can freeze the cake layers (without the filling) for up to a month. Just wrap them tightly in plastic and foil, then thaw at room temperature before assembling.

To reheat (if you like your cake slightly warm), microwave individual slices for about 10-15 seconds. It won’t be hot, but it will soften the cream just enough to taste freshly made.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. Here are a few delicious ways to switch things up.

Swap the peaches for nectarines, apricots, or even strawberries when in season. Just be sure to slice them thinly and blot any excess moisture.

Replace the cream cheese with mascarpone for a more decadent, Italian-style filling. It lends an extra touch of luxury and pairs beautifully with stone fruits.

Add a layer of crushed graham crackers or cookie crumbs between the cake and cream for added texture. It gives the dessert a hint of crunch and a subtle caramel flavor.

You can also use gluten-free flour if needed. Just make sure it’s a 1:1 baking blend designed to mimic the structure of regular flour.

And for a shortcut version, use a boxed vanilla cake mix as the base. Doctor it up with a bit of sour cream or Greek yogurt for extra moisture, and no one will guess it’s not from scratch.