Peaches and Cream Cake Recipe

If you’re looking for a dessert that feels both nostalgic and fresh, this Peaches and Cream Cake Recipe is exactly what you need. I absolutely love how the tender cake base melts into the luscious cream cheese topping, all crowned with juicy, sweet peaches. It’s that perfect balance of fruity and creamy that makes it a crowd-pleaser for summer gatherings or a cozy weekend treat.

When I first tried this recipe, I was amazed at how simple ingredients come together to create something so elegant and delicious. You’ll find that this cake works wonderfully as a light dessert after dinner or even as a sweet breakfast delight. Plus, the recipe is forgiving, so even if you’re new to baking, you’ll have no trouble mastering it.

this …

Ingredients You’ll Need

This Peaches and Cream Cake Recipe calls for ingredients you might already have, and a few pantry staples worth picking up. The canned peaches add a luscious fruitiness, while the pudding mix lends moisture and flavor without fuss.

• Salted butter: Make sure it’s softened to room temperature for easy mixing.
• Large egg: This helps bind the cake and adds richness.
• 2% milk: Provides moisture without being too heavy.
• All-purpose flour: Classic choice for tender cakes.
• Salt: Just a pinch to balance sweetness.
• Baking powder: Your key to that nice, airy lift.
• Non-instant vanilla pudding mix: Look for “cook and serve” type—it’s a game-changer for texture.
• Canned sliced peaches: Drain and pat dry to avoid sogginess but save some juice for the cream topping.
• Cream cheese: Softened to blend smoothly with sugar and peach juice.
• Granulated sugar: Sweetens both cake and cream layers.
• Cinnamon: Mixed with sugar to sprinkle on top for that warm spice note.

Variations

One of the things I enjoy most about this Peaches and Cream Cake Recipe is how easily you can tweak it to match your tastes or dietary needs. Whether you want to add a bit of extra spice or change up the fruit, feel free to play around.

• Fresh Peaches: I’ve swapped canned for fresh ripe peaches in summer, making the cake even more vibrant and juicy.
• Gluten-Free Option: Using a gluten-free flour blend instead of all-purpose flour works beautifully without compromising texture.
• Low-Sugar Version: Try reducing the granulated sugar slightly or substituting with natural sweeteners like honey in the cream layer.
• Extra Crunch: Sprinkle chopped pecans or toasted almonds on top before the final bake for a delightful crunch.

How to Make Peaches and Cream Cake Recipe

Step 1: Whip Up the Cake Batter

First things first, preheat your oven to 350°F and grease a 10-inch springform pan to ensure your cake releases easily. Using an electric mixer makes this part a breeze—I mix together the softened butter, egg, and milk until smooth. Then I add the dry ingredients: flour, salt, baking powder, and the magic pudding mix. Beat everything together for a good 2 minutes; this helps the batter get nice and fluffy, which is key to a tender cake.

Step 2: Par-Bake the Cake

Pour your batter into the prepared pan and bake it for just 10 minutes. You’ll want to partially cook the cake here—don’t worry it’s not done yet! This step sets the base so the cream and peaches don’t sink during the final bake.

Step 3: Prepare the Cream Cheese Topping

While the cake is in the oven, whip up your cream cheese topping. Beat the softened cream cheese with half a cup of sugar and 3 tablespoons of that reserved peach syrup until it’s light and fluffy—this usually takes around two minutes. The peach syrup adds a subtle fruit sweetness that complements the peaches perfectly.

Step 4: Assemble and Finish Baking

Once the cake’s par-baked, pull it out and carefully scatter the drained, chopped peaches on top. Spread the cream cheese mixture evenly over the peaches, gently coaxing it to the edges. Then mix together a tablespoon of sugar with a teaspoon of cinnamon and sprinkle it over the top for an irresistible aroma and touch of warmth. Pop it back in the oven for 30-35 minutes or until it turns a gorgeous golden brown.

Step 5: Cool and Serve

Patience pays off here—let the cake cool completely before slicing. I promise it’s worth the wait! The flavors develop beautifully as it cools, and chilling it a bit helps the cream topping set nicely.

How to Serve Peaches and Cream Cake Recipe

Garnishes

I often finish the cake with a dusting of powdered sugar or a few fresh peach slices on top before serving. It adds a little elegance and a pop of color. Sometimes, a sprig of fresh mint makes it look pretty and adds a refreshing twist that pairs beautifully with the sweet peaches.

Side Dishes

This cake is lovely on its own or paired with a scoop of vanilla ice cream to enhance the creaminess. I also love serving it alongside a simple cup of freshly brewed coffee or a chilled glass of crisp white wine for grown-up dessert moments.

Creative Ways to Present

For special occasions, I like to bake this recipe in a decorative tart pan for a fluted edge, or even try it in small ramekins for individual servings. Layering slices of the finished cake with whipped cream and fresh peach slices in clear glasses creates a beautiful parfait-style presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly in the fridge, and it keeps well for up to 4 days. The flavors mellow and marry even better after a day or two, so I actually enjoy it more the next day.

Freezing

Freezing this cake can be a little tricky because of the cream cheese topping, but I’ve had success freezing it unbaked after the first 10-minute bake. I wrap the pan tightly with plastic and foil, then freeze for up to a month. When ready, I bake it straight from frozen – just add 10 extra minutes to the final baking time.

Reheating

To warm slices of leftover cake, I recommend reheating gently in a low oven (around 300°F) for about 10 minutes, covered loosely with foil. This keeps the topping from drying out while heating it through. I avoid microwaves since they can make the texture uneven.

FAQs

Final Thoughts

This Peaches and Cream Cake Recipe has become a favorite in my household, and I’m sure yours will love it too. It’s one of those desserts that’s easy enough for a weeknight but special enough to serve company. Give it a try—you’ll enjoy the delightful mix of textures and flavors that keep everyone coming back for seconds.

Print