Peaches and Cream Cake Recipe

I absolutely love how this Peaches and Cream Cake recipe comes together — it’s like a slice of summer in every bite. The tender, slightly sweet cake paired with that lush, creamy topping and juicy peaches is just irresistible. Whether you’re hosting a family gathering or just want a delightful dessert that feels homemade and comforting, this cake never disappoints.

When I first tried this recipe, I was amazed at how simple it was yet so flavorful. The magic happens when the peaches sneak into the cream layer, adding a fresh, fruity twist that makes it stand out from your usual cake. Plus, it’s perfect for any season when you crave something sweet and fresh without too much fuss.

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Ingredients You’ll Need

Each ingredient in this Peaches and Cream Cake recipe plays a special role, coming together to create a moist cake with a luscious cream topping. When shopping, look for quality canned peaches—those packed in juice rather than syrup give the best flavor without overpowering sweetness.

• Salted butter: Using softened butter helps create a smooth, creamy batter.
• Large egg: Adds structure and richness to the cake.
• 2% milk: Keeps the cake moist without being too heavy.
• All-purpose flour: The base of your cake; measure accurately for best texture.
• Salt: Enhances all the flavors in the cake.
• Baking powder: Gives the cake a nice rise and fluffiness.
• Non-instant vanilla pudding mix (cook and serve): This is the secret ingredient for amazing texture and that subtle vanilla flavor.
• Sliced peaches (canned): Drained and patted dry to avoid sogginess, they add juicy bursts of sweetness.
• Cream cheese: Softened, it turns into a dreamy, tangy cream topping that pairs perfectly with the peaches.
• Granulated sugar: Sweetens both the cream and the topping.
• Reserved peach juice: Incorporates peach flavor into the cream cheese for that extra fruity punch.
• Cinnamon: Sprinkled on top for warmth and a gentle spice aroma.

Variations

This Peaches and Cream Cake recipe is wonderfully flexible. I’ve played around with it and discovered that a few tweaks can really make it your own, whether you want to lighten it up or add extra flavors.

• Fresh peaches: When peaches are in season, swapping the canned peaches for fresh, peeled and sliced ones gives an even fresher taste that my family goes crazy for.
• Low-fat cream cheese: If you’re mindful about fat, you can use a lighter cream cheese version and it still tastes great without sacrificing creaminess.
• Almond extract: Adding a teaspoon to the batter brings a subtle nutty aroma that pairs beautifully with peaches — one of my weekend favorites.
• Gluten-free: Try a gluten-free flour blend instead of all-purpose flour for a version that works for gluten-sensitive friends.

How to Make Peaches and Cream Cake Recipe

Step 1: Prep and Mix the Batter

Start by preheating your oven to 350°F and greasing the bottom and sides of a 10-inch springform pan—it really helps with easy removal later. Using a mixer, beat together the softened butter, egg, and milk on medium speed until well combined and smooth. Then, add in your dry ingredients: flour, salt, baking powder, and that magic vanilla pudding mix. Beat everything together for about two minutes until the batter is silky and lump-free—you’ll notice how the pudding mix makes it extra rich and creamy.

Step 2: Bake the Base Cake

Pour the batter into your prepared pan and pop it in the oven for 10 minutes. This quick bake jumpstarts the cake so when we add the toppings later, everything finishes baking perfectly without the cake getting too dry. Don’t worry if it looks a little undercooked when you take it out—that’s exactly what you want here.

Step 3: Make the Cream Topping

While the cake is baking, whip up the cream cheese topping. Beat together the softened cream cheese, granulated sugar, and 3 tablespoons of the reserved peach syrup until the mixture is light, fluffy, and creamy. This part really brings the peach flavor front and center, and it’s the texture that makes this cake extra special.

Step 4: Assemble and Add Final Touches

After the initial bake, take the cake out and evenly sprinkle the chopped peaches over the top. Then spoon the cream cheese mixture over the peaches and gently spread it out to the edges, being careful not to push the peaches too deep. Mix the sugar and cinnamon, and sprinkle this flavorful topping all over the cream layer to give it a beautiful golden finish and a hint of warmth.

Step 5: Finish Baking and Cool

Return the pan to the oven to bake for another 30 to 35 minutes, until the top is golden brown and set. Once done, let the cake cool completely at room temperature. This cooling step is crucial—it lets the cream topping firm up so every slice holds its shape beautifully. Then, pop it in the fridge to chill before serving; I’ve found it tastes best cold and only improves if left overnight.

How to Serve Peaches and Cream Cake Recipe

Garnishes

I usually keep garnishes simple — a light dusting of powdered sugar or a few extra peach slices on top really brightens the look. Sometimes I add a sprig of fresh mint for color and a little herbal contrast. Fresh whipped cream alongside each slice never hurts, either, especially if you like things extra creamy.

Side Dishes

This cake pairs wonderfully with a cup of black coffee or a fruity iced tea for brunch. If you’re aiming for a more substantial dessert spread, try serving it alongside vanilla ice cream or a handful of toasted nuts for texture contrast. I also love accompanying it with a light salad when serving as part of a lunch buffet.

Creative Ways to Present

For special occasions, I’ve served this cake layered in individual trifles with alternating cream and peaches topped with crushed vanilla wafers—guests always ask for the recipe! Another fun idea is to make small cupcake versions using this batter and topping, great for potlucks or kids’ parties. Don’t underestimate the charm of a simple rustic presentation with fresh peach wedges and a drizzle of honey for extra shine.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the Peaches and Cream Cake covered tightly in the refrigerator to keep it fresh. It stays moist and flavorful for about 3 to 4 days, though usually it disappears fast in my house. Make sure to keep it well wrapped to prevent it from absorbing fridge odors.

Freezing

I’ve frozen leftovers wrapped tightly in plastic wrap and then foil, and it holds up pretty well for up to a month. When you’re ready to enjoy it, thaw it overnight in the fridge and then serve chilled or at room temperature. Just note the cream layer can get a bit softer after freezing, but the flavor remains delicious.

Reheating

I typically don’t reheat this cake since it’s best enjoyed chilled, but if you prefer it warm, just take a small slice and microwave it for 10–15 seconds. If you try warming a whole slice, do it in short bursts to avoid melting the cream cheese topping too much.

FAQs

Final Thoughts

This Peaches and Cream Cake recipe has become a staple in my kitchen for good reason—it’s deceptively simple but packed with flavor and has a wonderful texture combo that feels special yet comforting. I love sharing it with friends because it’s always met with smiles and “yum”s, and I’m confident you’ll enjoy it just as much as I do. Give it a try the next time you want a dessert that’s simple, fruity, and creamy all at once—you won’t regret it!

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