A delicate and delightful dessert, this Peaches and Cream Layer Cake showcases three layers of tender vanilla cake, freshly whipped cream, and juicy, ripe peaches. Bursting with flavor and charm, it’s a celebration of summer’s finest fruit, presented in a rustic yet elegant form. Perfect for garden parties, brunches, or festive occasions, this cake is a true showstopper.

Why You’ll Love This Recipe

This cake captures the essence of summer with every bite. The soft vanilla sponge, paired with airy whipped cream and naturally sweet peaches, creates a light yet indulgent dessert. It’s easy to prepare despite its sophisticated look, and it offers a versatile canvas for seasonal fruits or personalized toppings. Whether served at a celebration or as a weekend treat, this peaches and cream cake brings freshness and comfort to the table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 cup whole milk
½ cup sour cream

For the Filling:

2 cups heavy cream
½ cup powdered sugar
1 tsp vanilla bean paste or extract
4 large fresh peaches, thinly sliced

directions

Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with milk and sour cream. Mix just until smooth.
Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely on wire racks before assembling.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Place one cake layer on a serving plate. Spread a generous layer of whipped cream and arrange peach slices on top. Repeat with the remaining layers.
Finish with whipped cream and a final layer of peach slices. Garnish with mint leaves or edible flowers if desired.

Servings and timing

Servings: 10
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: 510 kcal

Variations

Berry Version: Substitute peaches with fresh berries such as strawberries, raspberries, or blueberries.
Almond Twist: Add a teaspoon of almond extract to the cake batter and top with toasted almond flakes.
Mascarpone Filling: Mix mascarpone cheese into the whipped cream for a richer, tangier flavor.
Lemon Note: Add lemon zest to the cake batter and whipped cream for a bright citrus flavor.
Gluten-Free Option: Use a gluten-free flour blend for the same light, fluffy texture.

storage/reheating

This cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or keep in a cake container to maintain freshness. Due to the whipped cream filling, freezing is not recommended. Leftovers should be served chilled, and no reheating is necessary.

FAQs

Can I make this cake a day in advance?

Yes, you can bake the cake layers ahead of time. Store them wrapped at room temperature and assemble the cake with cream and peaches just before serving.

Can I use canned or frozen peaches?

Fresh peaches provide the best texture and flavor, but canned or thawed frozen peaches can be used when fresh are not in season.

Can I use an 8-inch or 9-inch pan instead?

Yes. You can use two 8-inch or 9-inch pans. Adjust the baking time slightly as needed.

How do I keep the whipped cream from deflating?

Use chilled equipment and beat the cream until stiff peaks form. Do not overwhip, as it can turn grainy.

Can I make the cake gluten-free?

Yes, substitute with a quality 1:1 gluten-free flour blend.

What’s the best way to slice the peaches?

Thin, even slices work best for layering and topping. Use a sharp knife for clean cuts.

Can I add fruit between the layers besides peaches?

Absolutely. This cake pairs well with berries, nectarines, or even mango slices.

How can I prevent the cake from being too sweet?

You can reduce the sugar in the whipped cream or cake batter slightly without affecting the structure.

Can I frost the outside of the cake?

Yes, you can frost the exterior with the remaining whipped cream for a more polished look.

Is this cake good for outdoor events?

It can be served at outdoor events, but keep it chilled until just before serving, as whipped cream can melt in warm temperatures.

Conclusion

The Peaches and Cream Layer Cake is a celebration of simplicity and seasonal elegance. With tender vanilla sponge, luscious whipped cream, and sweet, juicy peaches, it’s a dessert that feels light yet luxurious. Whether for a summer soirée, birthday, or bridal shower, this cake delivers freshness and beauty with every slice.