Peaches and Cream Layer Cake

Jump To Recipe Jump To Video

We have a delicious Peach Cake recipe to share with you all!

We love fruit flavored cakes year-round, but especially for summer celebrations.  

Peaches and Cream Layer Cake Recipe

This luscious peach dessert consists of three flavorful cake layers with bits of peach folded into the batter.

Once baked, the cake layers are brushed with peach juice followed by a thin layer of peach preserves, and filled with an easy, light, peaches and cream filling.

Finally, we frosted the layers with our classic cream cheese frosting, which has a tanginess that goes perfectly with this refreshing peach cake! 

How to Make a Peach Cake

One of the things that I love about this peach cake is that bits of peach are baked into the layers.

If using canned peaches like we often do, reserve the juice to brush onto the layers for more peach flavor.  

Freezing the Layers: (optional) 

No matter what cake I am making, I always wrap and freeze the cake layers whenever time allows- it makes for a cake that is even more moist.

I wrap the freshly baked layers while they are still warm with a layer of plastic wrap and foil, and then into the freezer they go for at least a few hours (but really, they can freeze for a few months and would still taste amazing). 

Remove from the freezer and allow to thaw while still wrapped until condensation forms on the outside.

Then unwrap and bring to room temperature (or close to room temperature). 

Assembly of the Peach Cake: 

Place the first cake layer on the pedestal or cake base.

Then, pipe a dam of cream cheese frosting about ½ inch from the edge of the cake (you can just snip the end away from a disposable piping bag or use a piping tip 12 for this).

The dam will keep your soft peaches and cream filling contained.

Next, if you are using canned peaches, use the reserved juice to lightly brush over the cake layer. If you happen to have a silicone pastry brush, it's helpful but you can also just use a spoon.

Don't soak the layers, a light coating is all that you need.

Then, spread on a layer of your peach preserves. I don't use a thick layer of the preserves but you can adjust it to your liking. Then, spread on the peaches and cream filling.

(By the way, if you're familiar with our Pineapple Cake, the Pineapple & Cream Recipe is identical, only with peaches!) 

Peaches and Cream Layer Cake Recipe

Finally, repeat the above steps for your next layer and top it all off with the third layer. Fill in any gaps that you have between the layers with additional cream cheese frosting.

Settling the Cake: (optional) 

  • The setting of the cake is an optional step but I highly recommend it. All layer cakes settle over time, making them slightly shorter than they were to begin with. If you frost your cake immediately, before the filled cake has had a chance to settle, you will likely have bulges of frosting appear over time.
  • So, the fix for this is to fill the cakes and then wrap the tier with plastic wrap. Then place a small "weight" on top...it can be a smallish book, a cake pan or two...anything that covers the top surface of the (wrapped) cake and applies a very light but steady pressure.
  • Then, let it sit for a few hours or overnight. **In this case, you'll need to refrigerate the cake as it settles since the filling and frosting are perishable.

Frosting the Peach Cake: 

  • Finally, unwrap the settled cake and frost with our luscious cream cheese frosting! We used our Classic Cream Cheese frosting but if you prefer a slightly firmer cream cheese frosting, our Pipeable Cream Cheese Frosting recipe is a great choice.
  • I added ridges to my frosted cake using a small rounded spatula while I spun it on the turntable, and then added borders with a tip 21. (My top border is a little too close to the edge- eek!) 
  • I topped off my cake with a few peach slices but if you do this, don't add it until it's almost time to serve. The peaches become super juicy as soon as the come in contact with the sugar in the frosting. 

We hope that you enjoy this recipe as much as we have!  

Moist Peaches and Cream Layer Cake Recipe

Looking for other cakes with fruit?   

We have so many fruity cakes that we just love.

Here are a few layer cakes that are perfect for birthdays, summer parties, or just because!

Check out some of our most popular recipes below, or hop over to our Roundup of the BEST Spring and Summer Cake Recipes for even more fruity favorites! 

Some of our most popular cakes with fruit are: Orange Cake, Pina Colada Cake, Cherry Cake, Strawberry Cake, and Pineapple Cake. Enjoy scrolling through.

Moist Peaches and Cream Layer Cake Recipe

Peaches and Cream Layer Cake

This flavorful Peaches and Cream cake from scratch is so moist and delicious! I love it for summer gatherings!
Prep Time: 20 minutes
Cook Time: 26 minutes
Course: Dessert
Servings: 15 servings
RATE THIS RECIPE
Print Recipe Pin Recipe

Ingredients

For the Cake

  • 2 sticks (226g) unsalted butter, softened.
  • 2 cups (400g) sugar
  • 3 large eggs
  • 1 cup (242g) sour cream
  • cup (81g) milk
  • 2 teaspoons (8g) vanilla extract
  • 3 cups (342g) cake flour (plain in the UK) See substitution below if you do not have cake flour.
  • 3 teaspoons baking powder
  • ½ teaspoon (3g) salt
  • 1 ½ cups diced peaches tossed in 1 Tablespoon flour Dice into small pieces. If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers. If using fresh peaches you will need 6 to 8 peaches depending on size
  • Peach Preserves/Jam

Peaches and Cream Filling

  • 1 3.4 oz small box Jell-O Vanilla Instant Pudding.
  • 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip)
  • 1 cup diced peaches (canned or fresh)

For the Cream Cheese Frosting

  • 2 sticks unsalted butter, softened
  • 16 oz Cream cheese, softened. (We use two 8 oz packages- full fat.)
  • 2 teaspoons (8g )vanilla extract
  • ½ teaspoon (2g) salt
  • 6 to 6 ½ cups (690g to 747g) powdered sugar (Start with 6 cups and increase as needed.)

Instructions

For the Cake

  • Preheat the oven to 350 degrees, grease and flour three 8x2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice of cake.
  • In a medium sized bowl add the flour, baking powder and salt. Whisk to blend, set aside.
  • In another bowl or large measuring cup add the sour cream , milk and vanilla. Blend with a fork and set aside.
  • In the bowl of your mixer, mix the softened butter until smooth on medium. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
  • Next, add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
  • With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined and smooth.
  • Toss the diced peaches in 1 Tablespoon flour and gently fold into the cake batter. The cake batter is very thick. Divide the batter between the 3 pans, smoothing the tops with the back of a spoon
  • Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
  • Makes 7 cups cake batter
  • This recipe works well for cupcakes

Instructions for the Peaches & Cream Filling

  • In a medium bowl, combine the dry pudding mix and 2 cups of cream. I like to use a hand mixer for this.
  • The mixture will become thick and fluffy. Fold in 1 cup of diced peaches.
  • Cakes with this filling will need to be refrigerated.

Instructions for the Cream Cheese Frosting

  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to allow the cream cheese to soften a bit longer.
  • Add the vanilla extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to deep down the cloud of powdered sugar.
  • Increase mixing speed mix until fluffy. Don't over beat or it will become too soft. If it is too soft, just refrigerate a short while to firm it up a bit.
  • This frosting will pipe best if used while still chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do Not Microwave to soften.
  • Will frost a 3 layer 8 or 9 inch cake.

Cake Assembly

  • Place first cake layer on cake base/pedestal.
  • Lightly brush the layer with the juice from the canned peaches. Don't use too much, just enough to lightly coat the top.
  • Pipe a dam of cream cheese frosting using a disposable piping bag with the tip snipped away. This is a circle of frosting about ½ inch from the edge.
  • Spread a layer of Peach Preserves (on top of the light coating of peach juice that you've just spread) within the dam that you've piped. Follow with a layer of Peaches and Cream filling.
  • Repeat for the next layer, and top it all off with the third layer of cake. Apply the cream cheese frosting.

Notes

Substitution for Cake Flour:  Using all purpose flour (plain in the UK) for each cup of flour in a recipe remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch (corn flour). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons of cornstarch. Whisk to blend.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image. Drop file here

28 Comments

  1. Just made all the parts of this cake and am getting ready to assemble it. We are so excited! How long will it keep in the fridge?

  2. Hi Krista, The cake should be fine refrigerated for 3 days under a cake cover or airtight container. When ready to serve, remove from the refrigerator for an hour or so (depending on how much cake is leftover) so it can warm a bit before eating. Hope you will enjoy the cake.

  3. Hi, there! Wondering if this can be made into cupcakes instead of a cake and any time/measurement changes you would make. Thank you!

  4. Hi Nicole, This recipe can be made into cupcakes. For standard size cupcakes you will bake at 350 degrees for 18 to 20 minutes. You can use a medium round tip for inserting the filling into the cupcakes, if you are planning to use the filling. The filling and frosting are perishable so the cupcakes will need refrigeration. Make sure they are in an airtight container because refrigeration can dry out the cupcakes.

  5. Hi! I'm wanting to make this into a smash cake, I have two 6x6 in. pans. How would I alter this recipe? Thank you so much!

  6. Hi Alexandra, Did you mean that you were going to use two 6x2 inch round pans? If so, this recipe makes 7 cups cake batter, dividing the recipe in half you will have 3 1/2 cups batter to divide between the 2 pans. Bake at 350 degrees for 22 to 25 minutes. Keep an eye on the cakes, they are done when a toothpick comes out clean or with just a few crumbs attached.

  7. I made this cake using white peaches I had frozen. I reduced the sugar by ¼ cup and used half and half instead of milk. I also used peach yogurt mixed with the sour cream. The end result was a moist absolutely delicious cake. I also used cake flour + AP flour. There was enough batter to make one small bundt cake and 4 4” layers for a birthday cake.

    I highly recommend this peaches and cream recipe, and I have several, but this one has all the ingredients I prefer to use. I will be making a larger bundt cake with this recipe. It is absolutely scrumptious!

  8. Hi Susan, Thank you so much for your nice comments on the recipe. Thanks also for giving us the changes you made, they sound great!

  9. Hi Kim, We just made another peach cake that will be our next post.
    We discussed using pureed peaches as some of the liquid, but decided to stick with sour cream to achieve a thick batter so the peaches would not sink. I do think adding peach puree could work, replacing the 1/3 cup milk as well as some of the sour cream with puree. Keep in mind that sour cream has a high fat content and that helps to give you a moist and tender cake. If you decide to give the puree a try, I would love to know your thoughts.