This Peaches and Cream Cake is a soft, moist cake layered with juicy peaches and a rich, creamy filling. It’s the perfect dessert for summer gatherings, birthdays, or any occasion when you want a light, fruity, and refreshing treat. Made with fresh or canned peaches, this cake is easy to make and packed with sweet, creamy goodness! 🍑✨

Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• ½ cup (120 ml) buttermilk
• ½ cup (120 ml) milk
• 1 ½ cups (225 g) fresh or canned peaches, diced

For the Cream Filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup (100 g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy whipping cream

For the Peach Topping:

• 1 cup (150 g) fresh or canned peaches, sliced
• 2 tbsp honey or peach preserves (for glazing)

Directions

Step 1: Preheat and Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add dry ingredients, alternating with buttermilk and milk, mixing until just combined.
6. Gently fold in the diced peaches.

Step 2: Bake the Cake

7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Cream Filling

10. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Gently fold the whipped cream into the cream cheese mixture.

Step 4: Assemble the Cake

13. Place one cake layer on a serving plate. Spread half of the cream filling over the top.
14. Add the second cake layer and spread the remaining cream filling evenly.

Step 5: Add the Peach Topping

15. Arrange peach slices on top of the cake. Warm honey or peach preserves and brush over the peaches for a glossy finish.

Step 6: Serve and Enjoy!

16. Refrigerate for at least 1 hour before serving for the best texture.
17. Slice and enjoy this sweet, creamy, and fruity cake!

Notes

• Use fresh or canned peaches: If using canned, drain well before adding.
• Make it extra moist: Brush the cake layers with peach syrup or simple syrup before assembling.
• Storage: Refrigerate for up to 3 days in an airtight container.
• Freezing: Wrap unfrosted cake layers and freeze for up to 2 months.

Why This Recipe Works

The soft vanilla cake, sweet peaches, and light, creamy filling create the perfect balance of flavor and texture. The peach topping adds freshness, making every bite refreshing and indulgent!

Conclusion

This Peaches and Cream Cake is the ultimate summer dessert, combining light, fluffy cake with juicy peaches and creamy filling. Whether for a special occasion or just because, this cake is sure to impress. Try it today and enjoy a slice of fruity, creamy heaven! 🍑🎂✨