This Peaches and Cream Cake is soft, creamy, and loaded with the kind of sweet peach flavor that tastes like summer in every single bite. A fluffy white cake, a cloud of stabilized whipped cream, and a glossy homemade peach topping, all layered together into something that looks way more impressive than the effort it takes. I first made this during a weekend when peaches were so ripe they were practically perfuming the whole kitchen, and I knew I had to do something special with them.
If you love fruity, cream-filled desserts, you'll want to bookmark my Black Forest Tart and Speculoos Tiramisu too, both of them hit that same creamy, dreamy note. And if you're in a baking mood after this, my Cream Cheese Banana Muffins are always a crowd-pleaser on the side.
Why You'll Love This Peaches and Cream Cake
This homemade Peaches and Cream Cake earns its place in the summer dessert rotation for a lot of good reasons. Here's what keeps people coming back for seconds.
- The cake is genuinely tender. The combination of butter, oil, sour cream, and buttermilk keeps every slice soft and moist without being heavy. It bakes up with a fine, even crumb that holds up beautifully under all that cream.
- The whipped cream is stabilized. That means it won't weep or slide around. The cream cheese base gives it structure, so your slices look clean and gorgeous even after a few hours in the fridge.
- The peach topping is thick and glossy. Cooking the peaches down with brown sugar, lemon juice, and cornstarch turns them into a jewel-like topping that clings to every layer.
- It feeds a crowd. One 8-inch Cake gives you 16 slices, making it ideal for gatherings without the stress of doubling a Peaches and Cream Cake.
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Peaches and Cream Cake Ingredients
Here's everything that goes into this Peaches and Cream Cake, along with a quick note on what each ingredient does.
See Recipe Card Below This Post For Ingredient Quantities
White Cake
- All-purpose flour: Forms the structure of the cake and keeps the crumb soft and even. The cornstarch added alongside it makes the texture finer and more tender.
- Cornstarch: Mixed into the flour, it lightens the crumb and gives the cake that almost bakery-soft texture.
- Baking powder: Provides lift so the cake rises evenly in the oven.
- Baking soda: Works with the acidic sour cream and buttermilk to give additional rise and a slightly more tender crumb.
- Salt: Balances all the sweetness and brings out the vanilla flavor.
- Unsalted butter, room temperature: Adds richness and helps create a creamy, well-emulsified batter. Room temperature is key here, cold butter won't cream properly.
- Canola or vegetable oil: Adds moisture that stays even after the cake cools. Butter and oil together give you the best of both worlds, flavor and moisture.
- White granulated sugar: Sweetens the batter and helps the cake bake up with a golden color.
- Pure vanilla extract: Gives the cake that warm, classic bakery flavor. A full tablespoon adds real depth.
- Egg whites, room temperature: Keep the cake pale and white, since the yolks would add color and heaviness. Room temperature egg whites incorporate more easily into the batter.
- Sour cream, room temperature: Adds moisture and a subtle tang that makes the cake taste richer. Greek yogurt works as a swap if needed.
- Buttermilk, room temperature: Keeps the batter loose and the cake light. The acidity reacts with the baking soda for a better rise.
Peach Topping
- Peaches (fresh or frozen), sliced: The star of the whole cake. Fresh peaches give the best flavor and texture, but frozen ones work beautifully too.
- Light brown sugar: Adds a caramel-like depth to the topping as the peaches cook down. Packed brown sugar gives you a richer result.
- Cornstarch: Thickens the peach juices into a glossy, clingy topping that doesn't run all over the plate.
- Lemon juice: Brightens the whole topping and keeps the peach flavor tasting fresh and alive rather than jammy.
Whipped Cream
- Cream cheese: The secret to a stabilized whipped cream that holds its shape for hours. It adds a mild tang that pairs beautifully with the sweet peaches.
- Powdered sugar (first addition): Sweetens the cream cheese base and helps it blend smoothly.
- Heavy cream (small amount, first addition): Loosens the cream cheese so it blends without lumps.
- Heavy cream (main amount): Whipped into soft and then stiff peaks, it creates the light, airy body of the frosting.
- Powdered sugar (second addition): Added to the whipping cream for sweetness. Powdered sugar dissolves more cleanly than granulated.
- Pure vanilla extract: Rounds out the flavor of the whipped cream with a warm, familiar note.
How to Make Peaches and Cream Cake
Here are the step-by-step instructions for putting this Peaches and Cream Cake together. Take your time with each layer and your results will be worth it.
Preheat the oven: Set your oven to 350°F (177°C). Spray an 8-inch cake pan with nonstick baking spray, line the bottom with parchment paper, then spray again.
Sift dry ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cream butter, oil, and sugar: In a large mixing bowl, beat the butter, oil, and sugar on high speed for 2 minutes until the mixture looks light in color and slightly fluffy.
Add wet ingredients: Add the egg whites, vanilla extract, and sour cream. Mix until everything is combined and smooth.
Combine and finish the batter: Add the flour mixture and buttermilk to the bowl. Mix on low speed until just combined, then finish stirring gently with a rubber spatula. Don't overmix here or the cake will tighten up.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 38 to 43 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and the edges will pull away slightly from the pan.
Cool: Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack and cool completely before decorating. Rushing this step will melt your whipped cream.
Cook the peach topping: In a large sauté pan over medium heat, combine the sliced peaches, brown sugar, cornstarch, and lemon juice. Bring to a gentle simmer and cook, stirring occasionally, for 10 to 15 minutes until the juices have thickened into a glossy sauce. Transfer to a bowl and refrigerate until completely cooled.
Make the cream cheese base: Beat the cream cheese, the first portion of powdered sugar, and the 2 tablespoons of heavy cream together for 1 minute until smooth and creamy with no lumps.
Whip the cream: In a separate metal bowl, whip the remaining heavy cream with the remaining powdered sugar and the vanilla until it begins to thicken. Add the cream cheese mixture and continue beating until stiff peaks form and the cream holds its shape.
Level the cake: Use a serrated knife to trim off the domed top of the cooled cake so you have a flat, even surface.
Frost and chill: Spread the whipped cream evenly over the top of the cake. Pop it in the freezer for 15 minutes to help the cream set before adding the peaches.
Add the peach topping: Spoon the cooled peach topping over the whipped cream. Drain off any excess liquid if you prefer a neater look. Refrigerate the finished cake until you're ready to serve.
Substitutions and Swaps
Sour cream: Swap in full-fat Greek yogurt in equal amounts. The tang and moisture level are very similar.
Buttermilk: If you don't have buttermilk, add 1 teaspoon of white vinegar or lemon juice to ½ cup of regular whole milk and let it sit for 5 minutes before using.
Fresh peaches: Frozen sliced peaches work well. No need to thaw them first; they'll soften quickly in the pan.
Canola oil: Any neutral vegetable oil (such as sunflower or avocado oil) works in its place.
Cream cheese in the frosting: Full-fat cream cheese gives the best texture and stability. Lower-fat versions may make the whipped cream less firm.
Equipment For Peaches and Cream Cake
- 8-inch cake pan
- Parchment paper
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- Rubber spatula
- Fine mesh sieve (for sifting)
- Large sauté pan
- Wire cooling rack
- Serrated knife
- Metal mixing bowl
- Whisk attachment
- Measuring cups and spoons
How to Store This Peaches and Cream Cake
Refrigerator: Cover the Cake loosely and refrigerate for up to 3 days. The whipped cream stays stable thanks to the cream cheese, so the texture holds up well.
Freezer: You can freeze the plain white cake layer (without the cream or topping) tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then decorate fresh.
Do not freeze the assembled cake. The peach topping will release liquid and the whipped cream can become grainy after freezing and thawing.
Expert Tips
Use room temperature ingredients. Cold butter, buttermilk, and egg whites can cause the batter to curdle or bake unevenly. Pull them out of the fridge about 45 minutes before you start.
Don't skip the parchment paper. This Peaches and Cream Cake can stick without it. The extra 60 seconds of lining the pan is worth it every time.
Cool the cake completely. Even a slightly warm cake will melt the whipped cream on contact. When in doubt, wait an extra 20 minutes.
FAQ
How do you make peaches and cream cake from scratch?
Start with a homemade Peaches and Cream Cake baked in an 8-inch pan, then layer it with a cream cheese stabilized whipped cream and a cooked peach topping made from fresh or frozen peaches, brown sugar, lemon juice, and cornstarch. The full recipe above walks you through each layer step by step, and none of it requires any special skill, just a little patience while things cool.
Can I use frozen peaches instead of fresh peaches?
Yes, frozen peaches work great here. You don't even need to thaw them before adding them to the pan. They'll soften as they cook and release their juices, which thicken beautifully with the cornstarch. Fresh peaches have a slightly firmer texture and brighter flavor during peak peach season, but frozen is a reliable choice year-round.
What is the best cake for fresh peaches?
A soft, lightly sweetened white cake is one of the best bases for fresh peaches because it doesn't compete with the fruit. The neutral vanilla flavor lets the peaches shine, and the tender crumb soaks up the juices just enough without getting soggy. This recipe was specifically built with that balance in mind.
How do you keep whipped cream stable on a cake?
The cream cheese base is the key. By blending softened cream cheese into the whipped cream before it fully stiffens, you create a frosting that holds its shape at room temperature and in the fridge without weeping or sliding. The 15-minute freeze before adding the peach topping adds one more layer of stability.
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Pairing
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Peaches and Cream Cake
Ingredients
Method
- Preheat the oven to 350°F and prepare an 8-inch round cake pan with nonstick baking spray and a parchment circle.
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Beat the softened butter, oil, and granulated sugar until light, fluffy, and pale in color.
- Blend in the egg whites, vanilla extract, and sour cream until smooth and fully incorporated.
- Mix the dry ingredients into the batter alternately with the buttermilk, stirring only until no dry streaks remain.
- Transfer the batter into the prepared pan and smooth the surface evenly.
- Bake for 38 to 43 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Combine the peaches, brown sugar, cornstarch, and lemon juice in a large skillet over medium heat and bring the mixture to a gentle simmer.
- Continue cooking while stirring occasionally until the fruit softens slightly and the juices become thick and glossy, about 10 to 15 minutes.
- Transfer the peach mixture to a bowl and refrigerate until thoroughly chilled.
- Beat the softened cream cheese with powdered sugar and the heavy cream until smooth and creamy.
- Whip the cold heavy cream with the remaining powdered sugar and vanilla until it reaches soft peaks.
- Fold in the cream cheese mixture, then beat briefly until stiff peaks form.
- Trim the domed top from the cooled cake with a serrated knife to create a flat surface.
- Spread the whipped cream evenly over the cake and freeze for 15 minutes so it firms up before adding the fruit.
- Drain any excess liquid from the chilled peaches, then spoon them evenly over the whipped cream layer.
- Cover the finished cake and refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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