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–+ servings
peaches and cream cake with one piece on its side so you can see the layers.

Peaches and Cream Cake

Brooke Homec
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 9
Calories 457 kcal

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!