Welcome to the delightful world of Peaches and Cream Cake, a dessert that perfectly captures the essence of summer. This cake is a delicious celebration of ripe peaches, enveloped in a light and fluffy batter, and topped with smooth cream cheese frosting. The combination of the sweet, juicy peaches and the rich cream cheese creates a flavor profile that is both refreshing and indulgent. Whether you’re hosting a summer barbecue or simply treating yourself on a warm afternoon, this cake brings a touch of sunshine to any table. Historically, cakes that incorporate seasonal fruits like peaches have been cherished in Southern baking, symbolizing warmth and hospitality. This cake not only showcases the beautiful colors of summer but also fills your home with a delightful aroma while baking. Let’s dive into this easy peach cake recipe that is sure to impress!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened (make sure it’s at room temperature for easy creaming)
• 1 cup milk (whole milk is recommended for richer flavor)
• 3 large eggs (preferably at room temperature to mix well)
• 2 teaspoons baking powder (ensure it’s fresh to provide the best rise)
• 1 teaspoon vanilla extract (pure extract is best for optimal flavor)
• ½ teaspoon salt
• 2 cups fresh peaches, peeled and diced (choose ripe peaches for maximum sweetness)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened (let it sit out for about 30 minutes before using)
• ½ cup unsalted butter, softened
• 4 cups powdered sugar (sifted for a smoother frosting)
• 1 teaspoon vanilla extract (consider using a vanilla bean paste for a more intense flavor)
• 2 tablespoons milk (as needed for consistency, adjust to your preference)

Steps / Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Use an electric mixer on medium speed for best results. This step is crucial for incorporating air into the batter.
3. Add the eggs, one at a time, mixing well after each addition. This helps to ensure that they are fully integrated into the mixture. Stir in the vanilla extract, which will enhance the overall flavor of the cake.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk. Start and end with the flour mixture to prevent the batter from curdling. Mix until just combined, being careful not to overmix, which can lead to a dense cake.
5. Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter. This will ensure that every slice gets a burst of peach flavor.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. You can also gently press the top of the cake; it should spring back when done.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Cooling in the pans helps to maintain shape.
9. While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until creamy and well combined.
10. Gradually add the powdered sugar and vanilla extract, mixing until smooth. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached. You want it to be spreadable yet firm enough to hold its shape.
11. Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top, ensuring even coverage. Carefully place the second layer on top and frost the top and sides of the cake, smoothing it out with a spatula.
12. For an extra touch, garnish the cake with additional diced peaches or a sprinkle of peach cobbler flavor spices such as cinnamon or nutmeg. This not only adds visual appeal but also enhances the flavor profile of the Peaches and Cream Cake.

Tips & Tricks

• To ensure a moist peach cake, use ripe, juicy peaches. If peaches are out of season, you can substitute with canned peaches (drained) for convenience; however, fresh peaches are preferred for their flavor and texture.
• Make this cake a day ahead for improved flavor; the frosting allows it to stay moist and tasty overnight. The flavors meld beautifully, making it even more delicious the next day.
• If you want to add a twist, consider incorporating a handful of chopped pecans or walnuts into the batter for added texture and nutty flavor, or even a sprinkle of shredded coconut for a tropical touch.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Just make sure to frost it after thawing for the best presentation.
• Be careful not to overmix the batter after adding the flour, as this can lead to a dense cake. The goal is to mix until just combined for a light, airy texture.

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Peaches and Cream Cake

Recipe by Chef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 8 +

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

—

A dessert that perfectly captures the essence of summer. This cake is a delicious celebration of ripe peaches, enveloped in a light and fluffy batter, and topped with smooth cream cheese frosting.

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Ingredients

US Metric

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups fresh peaches, peeled and diced
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

1.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

3.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk.

5.

Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.

6.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

7.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

9.

While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until creamy.

10.

Gradually add the powdered sugar and vanilla extract, mixing until smooth. Adjust with milk for consistency if needed.

11.

Once the cakes are completely cool, place one layer on a serving platter. Spread cream cheese frosting on top, then place the second layer on top and frost the top and sides.

12.

Garnish with additional diced peaches or a sprinkle of spices like cinnamon or nutmeg.