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Slice of Peaches and Cream Cake topped with whipped cream and fresh peach slices on a speckled ceramic plate.

Peaches and Cream Cake

Soft Peaches and Cream Cake layered with fluffy cream and juicy peaches creates a comforting summer dessert everyone will love.
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Prep Time 45 minutes
Cook Time 40 minutes
Decorating Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 16 Slices
Course: Dessert, Snack
Cuisine: American, Western
Calories: 353
Ingredients Method Notes

Ingredients
  

White Cake
  • 1 ¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon cornstarch helps create a tender crumb
  • 1 teaspoon baking powder fresh
  • ¼ teaspoon baking soda for lift
  • ½ teaspoon salt fine
  • ¼ cup unsalted butter softened to room temperature
  • ¼ cup canola or vegetable oil neutral flavored
  • 1 cup granulated sugar for sweetness
  • 1 tablespoon pure vanilla extract high quality
  • 3 egg whites room temperature
  • ½ cup sour cream room temperature or plain Greek yogurt
  • ½ cup buttermilk room temperature
Peach Topping
  • 1 pound peaches fresh peeled or frozen sliced
  • ½ cup light brown sugar packed
  • 1 tablespoon cornstarch to thicken juices
  • 1 tablespoon lemon juice freshly squeezed
Whipped Cream Layer
  • 8 ounces cream cheese softened
  • ¼ cup powdered sugar sifted
  • 2 tablespoons heavy cream room temperature
  • 1 ½ cups heavy whipping cream very cold
  • ¼ cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract for flavor

Method
 

  1. Preheat the oven to 350°F and prepare an 8-inch round cake pan with nonstick baking spray and a parchment circle.
  2. Whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  3. Beat the softened butter, oil, and granulated sugar until light, fluffy, and pale in color.
  4. Blend in the egg whites, vanilla extract, and sour cream until smooth and fully incorporated.
  5. Mix the dry ingredients into the batter alternately with the buttermilk, stirring only until no dry streaks remain.
  6. Transfer the batter into the prepared pan and smooth the surface evenly.
  7. Bake for 38 to 43 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Combine the peaches, brown sugar, cornstarch, and lemon juice in a large skillet over medium heat and bring the mixture to a gentle simmer.
  10. Continue cooking while stirring occasionally until the fruit softens slightly and the juices become thick and glossy, about 10 to 15 minutes.
  11. Transfer the peach mixture to a bowl and refrigerate until thoroughly chilled.
  12. Beat the softened cream cheese with powdered sugar and the heavy cream until smooth and creamy.
  13. Whip the cold heavy cream with the remaining powdered sugar and vanilla until it reaches soft peaks.
  14. Fold in the cream cheese mixture, then beat briefly until stiff peaks form.
  15. Trim the domed top from the cooled cake with a serrated knife to create a flat surface.
  16. Spread the whipped cream evenly over the cake and freeze for 15 minutes so it firms up before adding the fruit.
  17. Drain any excess liquid from the chilled peaches, then spoon them evenly over the whipped cream layer.
  18. Cover the finished cake and refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Every bite combines soft vanilla cake, luscious whipped cream, and sweet peaches for the perfect taste of summer. Chill before serving for the cleanest slices and the freshest flavor.