This peaches and cream cake is a single layer vanilla cake topped with a light cream cheese & whipping cream frosting and fresh summer peaches. It is so easy to make and one of my all time favorite cakes.
This peaches and cream cake is so light and fresh, perfect for spring and summer time. The vanilla cake is perfectly moist and tender, and the creamy frosting is my absolute favorite part. It's a great cake to serve for Father's Day, summer BBQ's, or any other celebration.
For more peach recipes, try my blueberry peach cobbler or my raspberry peach cake.
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Why You Will Love This Cake
- Easy to Make: This is a simple single layer cake that doesn't take much effort to make or frost. You can bake it in a round, square or even rectangle pan depending on what you have.
- Cream Cheese Whipping Cream: This light and tangy frosting is the perfect balance with the fresh berries and vanilla cake.
- Fresh Peaches: The perfect way to use up peaches that are starting to soften too much.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cake Flour: I always prefer cake flour for cakes because it helps the cake have a lighter crumb, but all-purpose will work if you prefer.
- Butter & Oil: This cake uses both so you have the wonderful taste of butter, but the extra moisture from the oil.
- Vanilla Bean Paste: I don't always use this, but I love it where the star flavor is vanilla.
- Sour Cream/Greek Yogurt: I always opt for full fat to bring more moisture to my cakes.
- Heavy Cream: This is the only ingredient that you will not want to be room temperature, or it will not whip up properly.
- Peaches: I always used fresh, but thawed frozen peaches would work as well. Just drain and blot any extra moisture.
Step by Step Instructions
- Step 1: In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes. Add oil and eggs and beat again for another 2 minutes. Mix in vanilla and sour cream.
- Step 2: In a small bowl mix together the baking powder, baking soda, salt and flour. Add the dry ingredients, alternating with the milk, in three parts, starting and ending with the dry ingredients.
- Step 3: Pour the batter into prepared baking pan.
- Step 4: Bake for about 28-33 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
- Step 5: In a small bowl, blend ½ cup powdered sugar with 4 oz of cream cheese until completely smooth. In a medium size bowl, whip heavy cream, vanilla and ½ cup powdered sugar together on high until stiff peaks form. Fold the two mixtures together until well blended.
- Step 6: Frost cake with whipping cream frosting. Place diced or cut peaches on top before serving.
Expert Baking Tips
- This cake can also be made in a 9x13 pan for a thinner cake. If doing that I would bake it for 22-26 minutes. Or, double the recipe (including frosting) and bake in a cookie sheet pan (13x18) to serve a crowd. I do this often for summer parties.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
- Make sure your heavy whipping cream is very cold before whipping.
FAQ
Can I make this gluten free?
Yes, I have done it many times using gluten free 1:1 flour and it turns out fabulous!
Do I need to peel my peaches?
I don't find it necessary for this cake, but if you prefer to eat them without the skin then I would suggest it.
Can I use greek yogurt instead of sour cream?
Yes, thats a great swap! It would be great with coconut or peach flavored yogurt as well.
Storing & Freezing
This peaches and cream cake should be stored in the fridge once assembled. The whipping cream frosting will start to loose its "whip" after about two days, so it's best to eat fresh.
I would not suggest freezing this cake once assembled, but you can bake and freeze the cake up to 1 month ahead of time.
Other Popular Recipes to Try
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Peaches and Cream Cake
This peaches and cream cake is a single layer vanilla cake topped with a light cream cheese & whipping cream frosting and fresh summer peaches. It is so easy to make and one of my all time favorite cakes.
Ingredients
For the Vanilla Cake:
- ¼ cup (56.75 g) butter room temperature
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (3 tablespoon) neutral oil I use melted coconut
- 2 large eggs room temperature
- 2 teaspoons (2 teaspoon) vanilla bean paste or extract
- ⅓ cup (76.67 g) sour cream or greek yogurt room temperature
- 1 ½ teaspoons (1.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) cake flour all-purpose or gluten free works also
- ½ cup (118.29 ml) milk room temperature
For the Whip Cream Cream Cheese Frosting:
- ½ cup (60 g) powdered sugar
- 4 ounces (113.4 g) cream cheese room temperature
- ½ cup (60 g) powdered sugar
- 1 cup (238 g) heavy whipping cream
- 1 teaspoon (1 teaspoon) vanilla bean paste or extract
Fruit Topping:
- 2-3 large peaches
Instructions
To make the cake:
- Preheat the oven to 325 F, and spray and line an 8 or 9 inch round or square baking pan with parchment paper.
- In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes. Add oil and eggs and beat again for another 2 minutes. Mix in vanilla and sour cream.
- In a small bowl mix together the baking powder, baking soda, salt and flour. Add the dry ingredients, alternating with the milk, in three parts, starting and ending with the dry ingredients.
- Pour the batter into prepared baking pan.
- Bake for about 28-33 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
To make the Whipping Cream Frosting:
- In a small bowl, blend ½ cup powdered sugar with 4 oz of cream cheese until completely smooth.
- In a medium size bowl, whip heavy cream, vanilla and ½ cup powdered sugar together on high until stiff peaks form.
- Fold the two mixtures together until well blended.
Cake Assembly:
- Frost cake with whipping cream frosting. Place diced or cut peaches on top before serving.
Notes
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
This cake can also be made in a 9x13 pan for a thinner cake. If doing that I would bake it for 22-26 minutes. OR, double the recipe and bake on a cookie sheet to serve a crowd.
Avoid adding the peaches until right before serving.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 457kcalCarbohydrates: 49gProtein: 6gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 104mgSodium: 377mgPotassium: 155mgFiber: 1gSugar: 35gVitamin A: 978IUVitamin C: 2mgCalcium: 106mgIron: 1mg
Tried this recipe?Let us know how it was!
Sandy
This is such a great cake and perfect topped with fresh peaches! Love it!