We have a delicious Peaches and Cream Layer Cake recipe to share with you all!
I love fruit flavored cakes year-round, but especially for summer celebrations.
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 Peaches and Cream 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!)
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 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!
Looking for other cakes with fruit?
We have so many fruit flavored 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!
- Lemon Cake from Scratch
- Orange Dreamsicle Cake
- Cherry Chocolate Chip Cake
- Strawberry Cake from Scratch
- Pina Colada Cake
- Black Forest Cake
- Pink Lemonade Cake
Peaches and Cream Layer Cake
This flavorful Peaches and Cream cake from scratch is so moist and delicious! I love it for summer gatherings!
Ingredients
For the Cake
- 2 sticks (226g) unsalted butter, slightly softened
- 2 cups (400g) sugar
- 3 large eggs
- 1 cup (242g) sour cream
- ⅓ cup (81g) milk
- 2 teaspoons (8g) vanilla extract
- 3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
- 3 teaspoons baking powder
- ½ teaspoon (3g) salt
- 1 ½ cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into small pieces so the peaches will be less likely to sink to the bottom of the cake pan.
- 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 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
- 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, 1 cup, (226g) unsalted butter, slightly softened
- 2 (8 oz ) packages cream cheese (total weight for two (452g) I use full ft cream cheese. Using reduced fat or spreadable cream cheese will cause the frosting to be too soft. Soften slightly.
- 2 teaspoons (8g) vanilla extract
- ½ teaspoon (2g) salt optional - it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
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, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
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 until combined and smooth, do not mix above medium speed or over mix.
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
Note: 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.
Instructions for the 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 slightly 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. 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.
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Looks and sounds delish! :-) I need to give it a try :-)
Could I use unsweetened almond milk in this peaches and cream cake?
Hi Marcia, The cake recipe has only 1/3 cup milk, I think it would be fine to use almond milk. The peaches and cream filling would not whip up as thick and fluffy as it would if using whipping cream. I think you could use the almond milk for the filling but you would need to throughly chill the pudding after it was made and it could not be spread near the edge of the cake, leave a 1 inch diameter around the edge so it would not be pressed out when the layers are stacked. Also, don’t spread on a thick layer of the filling.
I’m dying to make this cake for my new grandson’s blessing in a month. I know it will be a hit! Just found your site and cannot wait to try all your yummy recipes. Thank you for your hard work! ?
The recipe for this peach cake looks amazing. It also looks pretty easy. I can’t wait to make it. Has anyone tried this one before.? If so do you have any tips or different things to try.
Hi all what is sour cream I’m in uk
Hi Dawn, I have read online that in the UK soured cream is like sour cream in the US. Greek and plain yogurt can also be used as a substitute for sour cream. Hope you enjoy the recipe.
Just checking, you don’t crumb coat the cake?
Hi, I have a few questions as I’d love to make this cake as one of the tiers of a 2 tier cake I have due in 2 weeks.
1. Will this cake hold up under fondant? If not, I’m planning on using the WASC recipe for the cake plus white chocolate ganache for a 1/4” “shell” on the outside – no cream cheese icing.
2. I have to travel 6 hours with the cake. Will 6 hours in a cooler be cold enough for the fruit filling?
3. How many days will this cake be good with having canned fruit in it? I need to assemble it Friday night, travel on Saturday and party is on Sunday. It will be covered in black fondant. Can I refrigerate it with the black fondant on it?
Thanks for your help! A peach or apricot filling was requested. If this doesn’t work can you recommend another recipe?
Hi Gloria-
-Yes, this cake will be fine to use under fondant.
-I would be a little worried about the filling staying cool enough. If it were me, I would probably use peach preserves with buttercream in the filling rather than fresh/canned peaches and the cream filling. It’s one of those situations where it may be just fine…but it’s hard to say if it will be cool enough.
-It will stay good for at least 3 days and so assembling Friday is fine. I have refrigerated black fondant (I use Satin Ice pre-colored when I use black) with no issues but there will likely be condensation if it is moved from the refrigerator to a warm/humid room. If this happens, the condensation will evaporate over time but placing in front of a fan will speed things along.
Let us know if you have any more questions!
Thank you so much Melissa for the quick response! I am thinking now of just doing my bottom tier to travel with, plus freezing the cake layers to bring in the cooler, then I can actually use your peaches and cream filling if I make it when I get there and assemble the top layer. Or, perhaps using a stable Henry & Henry Bavarian Cream filling with the peaches if I decide to travel with it assembled. Do you think the peaches will be fine in the Henry & Henry filling for the trip? I’ve never had that filling so I hope its good! lol
Hi Gloria! I think that your plan sounds good. If you decide to travel with it assembled, I think the peaches would be fine in the Henry & Henry filling… haven’t tried it myself but I would think it would be fine! Good luck!
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?
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.
Hi, there! Wondering if this can be made into cupcakes instead of a cake and any time/measurement changes you would make. Thank you!
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.
Hi! I’m wanting to make this into a smash cake, I have two 6×6 in. pans. How would I alter this recipe? Thank you so much!
Hi Alexandra, Did you mean that you were going to use two 6×2 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.
That is what I meant! :) Thank you so much!!
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!
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!
Hi can the peaches be replaced with other fruit such as raspberries?
Could some of the peaches be puréed in this cake?
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.
I pureed the peaches and decreased the milk. Kept the sour cream the same amount. Gave a much better peach flavor. For the filling I made a thick peach filling topped with chopped roasted pecans. Cream cheese frosting over all. This was for a wedding cake