There's something undeniably nostalgic about the sweet aroma of peaches baking in the oven, especially when it's paired with a rich, velvety cream. This Peaches and Cream Cake is a celebration of summer’s most iconic fruit – tender slices of golden peaches layered into a soft, moist cake, then topped with a luscious, creamy finish that practically melts in your mouth.

I first made this cake on a whim after picking up a basket of overripe peaches at the farmer’s market. It’s now a summer staple in our home – incredibly easy to throw together, and always the first dessert to disappear at gatherings. Whether you're serving it for brunch or as a light dessert after dinner, this cake is the perfect blend of fresh fruit flavor and indulgent texture.

Let’s dive into what makes this cake so special.

Why You’ll Love This Peaches and Cream Cake

Get ready to meet your new go-to dessert. This Peaches and Cream Cake isn’t just pretty to look at – it’s soft, creamy, and bursting with juicy peach flavor in every bite.

First, it’s incredibly simple to make. There’s no need for fancy techniques or complicated steps – if you can mix and pour, you can make this cake. Perfect for beginner bakers or anyone craving a no-fuss dessert.

This recipe is also a dream for busy schedules. It comes together in under an hour and uses ingredients you likely already have in your kitchen. Even better, it tastes best after chilling for a few hours, making it a great make-ahead option.

Another reason to love it? It’s budget-friendly. Fresh peaches are at their peak in the summer and often go on sale, so you can whip up this gorgeous cake without spending much at all.

And let’s not forget the versatility. This cake works beautifully with canned or frozen peaches, too – so you can enjoy that summery flavor no matter the season. Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of luxury.

Once you see how simple and satisfying this cake is, you'll want to make it again and again.

Ingredients Notes

The charm of this Peaches and Cream Cake lies in how a few humble ingredients come together to create something truly special. Let’s take a closer look at what you’ll need to make it perfect every time.

Peaches are the star of this show. Fresh, ripe peaches work beautifully – especially in peak summer months when they’re fragrant and juicy. If peaches are out of season, don’t worry. Canned peaches (in juice, not syrup) or thawed frozen slices make excellent substitutes, and they cut down on prep time.

All-purpose flour gives the cake structure without making it too dense. You’ll want to measure it carefully – too much flour can make the cake dry. I recommend spooning the flour into your measuring cup and leveling it off with a knife for accuracy.

Sugar sweetens both the batter and the cream topping. Granulated sugar is standard here, but if you want a slight caramel note, you can swap in a couple tablespoons of light brown sugar for added depth.

Heavy cream brings richness and that luxurious creamy finish. It’s whipped into the batter and also used as a topping, making the cake feel indulgent without being overly heavy. If you're in a pinch, you can use half-and-half, but the texture will be slightly lighter.

Eggs and vanilla extract tie everything together. The eggs provide lift and help the cake rise, while vanilla adds warmth and rounds out the fruity flavors beautifully.

For equipment, you’ll need a standard 9-inch round or square cake pan, a hand or stand mixer, and mixing bowls. A rubber spatula is handy for folding ingredients gently without deflating the batter.

How To Make This Peaches and Cream Cake

Making this cake is easier than you might think. With just a few simple steps, you’ll have a beautiful dessert that looks and tastes like it came from a bakery.

Start by preheating your oven to 350°F and greasing your baking pan. If you're using fresh peaches, peel and slice them now. If you're using canned or frozen, drain and pat them dry to avoid excess moisture in the batter.

Next, cream together your butter and sugar until the mixture is light and fluffy. This step is key to a soft cake – it adds air to the batter, creating that tender crumb we all love. Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together your flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet, alternating with a splash of heavy cream. Mix just until combined – overmixing can make the cake tough.

Pour the batter into your prepared pan and smooth the top. Now it’s time for the peaches! Gently press the slices into the top of the batter in a decorative pattern – they’ll sink slightly as the cake bakes, creating a beautiful marbled effect.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the cream topping. For that, simply whip heavy cream with a bit of sugar until soft peaks form, then spread or dollop it over the cooled cake.

In total, you’re looking at about 15 minutes of prep time and 35-40 minutes of baking – not bad for such an elegant dessert. Once cooled and topped with cream, the cake is ready to serve or chill until you're ready to dig in.

Storage Options

This Peaches and Cream Cake stores beautifully, which makes it ideal for make-ahead entertaining or enjoying leftovers the next day.

To store leftovers, cover the cake with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4 days. In fact, some say it tastes even better the next day as the flavors have more time to mingle.

If you want to freeze the cake, it’s best to do so without the whipped cream topping. Wrap the baked and cooled cake tightly in plastic wrap and then in foil. It will stay fresh in the freezer for up to 2 months. When ready to enjoy, let it thaw overnight in the fridge, then add the fresh whipped cream just before serving.

Reheating isn’t necessary since this cake is best served cool or at room temperature. If you do prefer a warm slice, pop it in the microwave for 10–15 seconds, but add the whipped cream afterward to avoid melting.

Variations and Substitutions

One of the best things about this cake is how easily it adapts to what you have on hand or what flavors you love most.

Not a fan of peaches? Try swapping them out for nectarines, apricots, or even plums. These stone fruits all bake beautifully and bring their own unique twist to the recipe.

Looking for a slightly tangy contrast to the sweetness? Fold in a handful of fresh raspberries or blueberries with the peaches. The burst of tartness pairs wonderfully with the cream and adds color, too.

To make it dairy-free, substitute the heavy cream with a thick coconut cream and use a plant-based butter or margarine. You’ll get a similar richness with a subtle tropical vibe.

Want to take it up a notch? Add a sprinkle of cinnamon or nutmeg to the batter for a warm, cozy flavor. A drizzle of honey or caramel sauce on top doesn’t hurt either.

Don’t be afraid to make it your own! This cake is forgiving and endlessly customizable – a perfect canvas for your baking creativity.