Peaches and Cream Layer Cake Recipe

Get ready to fall in love with the Peaches and Cream Layer Cake, a delightful celebration of juicy, sun-ripened peaches layered with luscious, velvety cream. This cake is a perfect marriage of moist, tender cake layers and a smooth, creamy filling that feels like summer on your plate. Whether you’re looking to impress at a special gathering or simply treat yourself, the Peaches and Cream Layer Cake delivers both flavor and elegance in every bite.

this Recipe

Ingredients You’ll Need

The magic of this Peaches and Cream Layer Cake starts with a handful of straightforward ingredients that play together beautifully. Each one brings something important to the table – from the tender crumb of the cake to the fresh fruit brightness and the creamy, dreamy filling.

• Fresh peaches, 3 peeled & chopped: The star of the show; ripe and juicy for natural sweetness and vibrant color.
• Lemon juice, 1 tbsp: Adds a fresh tang that balances the sweetness of the peaches.
• Sugar, ¼ cup (for compote): Helps soften the peaches into a luscious compote.
• All-purpose flour, 2 ½ cups: The base that gives the cake structure and tender crumb.
• Baking powder, 2 ½ tsp: Ensures the cake layers rise light and fluffy.
• Salt, ½ tsp: Elevates all the flavors without being noticeable.
• Unsalted butter, 1 cup (room temp): Adds richness and moisture for a melt-in-your-mouth texture.
• Sugar, 1 ¾ cups: Sweetens the cake to perfection; measured carefully for balance.
• Eggs, 4: Provide structure and help with that tender crumb.
• Buttermilk, 1 cup: Infuses moisture and slight tang that complements the peaches.
• Vanilla extract, 1 tbsp: Brings warmth and depth to the cake batter.
• Cream cheese, 8 oz: Gives the cream filling a rich and tangy base.
• Heavy cream, 1 cup: Whipped to fluffy perfection for a light, airy filling.
• Powdered sugar, ½ cup: Sweetens and stabilizes the cream filling without grit.
• Vanilla, 1 tsp (for cream): Adds a subtle aromatic touch to the luscious cream.

How to Make Peaches and Cream Layer Cake

Step 1: Prepare the Peach Compote

The first step is to transform those beautiful peaches into a fragrant compote. Simmer your peeled and chopped peaches with lemon juice and ¼ cup sugar over medium heat until they soften and release their juicy sweetness, about 10 minutes. This warm, glossy mix will add bursts of fresh flavor between your cake layers.

Step 2: Preheat and Prep Your Pans

While the peaches cook, preheat your oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper to ensure your cake layers come out flawlessly smooth and intact.

Step 3: Make the Cake Batter

Begin by creaming your room temperature butter and sugar together until light and fluffy—this aeration is key for a soft cake. Add the eggs one at a time, fully incorporating each before adding the next, and stir in the vanilla extract for a warm undertone. Alternately add the dry ingredients (flour, baking powder, salt) and buttermilk, starting and ending with the dry ingredients, mixing gently until smooth and even.

Step 4: Bake the Cakes

Divide your lovely batter evenly among the prepared pans. Pop them into the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely on a wire rack to make sure they hold their shape when you assemble.

Step 5: Whip Up the Cream Filling

For the filling, beat cream cheese until smooth, then add powdered sugar and vanilla. Slowly pour in the heavy cream and whip until the mixture is fluffy and holds soft peaks. This cream is the perfect balance of tangy and sweet, adding lightness and richness between the layers and on top.

Step 6: Assemble Your Peaches and Cream Layer Cake

Now comes the fun part — layering! Spread a generous amount of cream on your first cake layer, then spoon over a layer of your chilled peach compote. Repeat with the remaining layers, finishing with a thick layer of cream on top. Chill the whole cake to meld the flavors and make slicing a breeze.

How to Serve Peaches and Cream Layer Cake

Garnishes

Enhance the presentation by adding thin, fresh peach slices and a sprinkle of toasted almonds or fresh mint leaves on top. These little touches bring freshness, crunch, and visual appeal that make the cake truly irresistible at the table.

Side Dishes

This cake shines on its own but pairs wonderfully with a scoop of vanilla bean ice cream or a small bowl of berry compote for extra fruity brightness. A light, floral tea is also a lovely companion, cutting through the richness elegantly.

Creative Ways to Present

For a stunning centerpiece, try serving individual slices with a drizzle of honey or a dollop of whipped cream alongside. You can also layer this cake in a trifle dish for a casual yet impressive dessert that showcases the peaches and cream beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peaches and Cream Layer Cake covered in the refrigerator for up to 3 days. This keeps the cream fresh and the peaches flavorful without drying out the cake.

Freezing

You can freeze the cake layers before assembly for up to 2 months, wrapped tightly in plastic wrap and foil. For best results, thaw completely in the fridge before assembling and adding the cream filling.

Reheating

This cake is best enjoyed chilled, but if you prefer it slightly warmed, lightly heat a slice in the microwave for 10–15 seconds. Avoid overheating to keep the cream from separating or melting.

FAQs

Can I use canned peaches instead of fresh?

While fresh peaches provide the best flavor and texture, canned peaches can be substituted in a pinch. Just be sure to drain them well and adjust sugar in the compote as canned peaches tend to be sweeter.

Is there a dairy-free version of this cake?

Yes! You can swap out butter for a plant-based alternative, use coconut cream instead of heavy cream, and choose a dairy-free cream cheese to keep that luscious creaminess intact.

Can I make this cake in larger pans?

Absolutely, but baking times will vary. For larger layers, start checking for doneness around 30 minutes and use a toothpick test to ensure it’s baked through.

How do I prevent the cream from curdling?

Whip the cream slowly and keep all your ingredients cold. Avoid over-whipping, and incorporate ingredients gradually for the smoothest, fluffiest filling.

What is the best way to peel peaches quickly?

Score a small “X” on the bottom of each peach and blanch in boiling water for 30 seconds, then immediately transfer to ice water. The skins will slip right off, making prep a breeze.

Final Thoughts

If you want a cake that feels like a hug on a plate, the Peaches and Cream Layer Cake is your new best friend. This recipe captures the warmth of summer with sweet peaches and dreamy cream, balanced perfectly in tender cake layers. I can’t wait for you to try it and watch how it becomes a favorite for every occasion.