Peaches and Cream Cake Recipe

I absolutely love this Peaches and Cream Cake Recipe because it’s like a little bit of sunshine baked into every bite. The combination of tender cake, juicy peaches, and a creamy, dreamy topping just makes it perfect for warm weather gatherings or anytime you crave something fruity and comforting. When I first tried this recipe, I was amazed at how easy it was to pull together such a fresh, impressive dessert with pantry staples and canned peaches.

You’ll find that this Peaches and Cream Cake Recipe works great for casual family dinners, potlucks, or even a simple weekend treat with coffee. Plus, that soft cream cheese topping with a hint of peach syrup adds such a delightful richness that keeps everyone coming back for more. Trust me, once you make this, it’ll become one of your go-to cakes for peach season or whenever you want a little homemade indulgence.

this Recipe

Ingredients You’ll Need

Every ingredient in this Peaches and Cream Cake Recipe plays a special role in balancing moistness, flavor, and texture. I recommend using good-quality canned peaches and softening your butter and cream cheese ahead of time for the best results.

• Salted butter: Using salted butter here enhances flavor naturally, and make sure it’s softened for easy mixing.
• Large egg: Adds richness and structure to the cake.
• 2% milk: Keeps the cake moist without being too heavy.
• All-purpose flour: The base for the cake’s tender crumb—make sure to measure accurately.
• Salt: Just a pinch to balance the sweetness.
• Baking powder: Helps the cake rise, so it’s light and fluffy.
• Non-instant vanilla pudding mix: Look for “cook and serve” on the box to get that lovely vanilla flavor and texture.
• Sliced peaches (canned): These are the star—drain and pat them dry to avoid soggy cake, but save some juice for the cream topping.
• Cream cheese: Softened to create the luscious cream layer.
• Granulated sugar: Sweetens both cake and cream topping perfectly.
• Cinnamon: Mixed with sugar for a nostalgic, warming topping.

Variations

I love to personalize this Peaches and Cream Cake Recipe depending on the season or who I’m serving it to. It’s such a flexible base that you can tweak easily—bring your own spin to it!

• Fresh peaches variation: When fresh peaches are in season, I swap the canned ones and it adds a lovely natural sweetness and texture.
• Gluten-free option: You can substitute with a gluten-free flour blend and it bakes up just as nicely.
• Extra spice kick: Adding a pinch of nutmeg or ginger to the cinnamon sugar topping gives it a subtle depth I adore.
• Double cream cheese layer: For an ultra-rich dessert, I sometimes double the cream cheese topping and swirl it into the batter before baking.

How to Make Peaches and Cream Cake Recipe

Step 1: Mix the Batter for a Soft Base

Start by preheating your oven to 350°F and greasing a 10-inch springform pan—this pan type makes it easy to remove the cake without damaging its delicate edges. Using an electric mixer or stand mixer with a paddle attachment, beat together the softened butter, large egg, and milk on medium speed until creamy and smooth. Then, add the dry ingredients—flour, salt, baking powder, and the vanilla pudding mix—and mix for another two minutes. This creates the perfect batter base that’s light but full of flavor.

Step 2: Bake the Cake Partialy and Prepare Cream Topping

Pour the batter into your prepared pan and bake it for 10 minutes. It won’t be fully cooked yet, but that’s exactly what you want since the peaches and creamy topping will finish the job. While it’s baking, whisk together the softened cream cheese, sugar, and the reserved peach juice until fluffy—this adds a subtle fruity sweetness that pairs beautifully with the peaches on top.

Step 3: Add Peaches, Cream, and Spice Finish

Remove the cake from the oven and gently spread the prepared peaches all over the surface. Then spoon the cream cheese mixture over the peaches and smooth it out carefully to the edges. Finally, mix together the cinnamon and sugar, and sprinkle that over the top—it adds such a comforting aroma and a slight crisp texture when baked. Pop the cake back in and bake for 30 to 35 minutes until it’s golden brown and fragrant.

Step 4: Cool and Serve

After baking, let the cake cool completely in the pan—this step helps the cream layer set perfectly, making it way easier to slice. Once cooled, release from the springform pan and cut into slices. I like to store it in the refrigerator because the cream cheese topping tastes fresh and tangy chilled. It’s honestly a showstopper dessert whether you serve it at room temp or slightly chilled!

How to Serve Peaches and Cream Cake Recipe

Garnishes

I personally love sprinkling a little extra cinnamon sugar on slices before serving for a touch of sparkle and warmth. Fresh mint leaves or a dollop of whipped cream also brighten it up visually and flavor-wise—makes it feel a bit festive even on an ordinary day.

Side Dishes

This cake pairs beautifully with lighter sides like vanilla ice cream or a scoop of Greek yogurt to balance the sweetness. For drinks, I often serve it alongside chamomile tea or a crisp sparkling wine to complement the peaches’ natural freshness.

Creative Ways to Present

For special occasions, I like to serve individual slices with a drizzle of honey and a few fresh peach slices or edible flowers on the plate. It instantly turns this humble cake into an elegant dessert that guests raved about last summer at my backyard party!

Make Ahead and Storage

Storing Leftovers

I store leftover Peaches and Cream Cake tightly covered in the fridge, where it keeps well for 3-4 days. The cream cheese topping stays fresh and the flavors deepen—sometimes it tastes even better the next day!

Freezing

If you want to freeze it, I recommend slicing the cake first, then wrapping individual pieces in plastic wrap and placing them in an airtight container. I’ve found this keeps the cake moist when thawed, though the cream topping can lose a bit of its texture.

Reheating

To enjoy leftovers warm, I gently reheat slices in the microwave for about 20-30 seconds or warm in a low oven (300°F) for 10 minutes. This softens the cake without drying it out, though I prefer it chilled with a little fresh whipped cream on top.

FAQs

Final Thoughts

This Peaches and Cream Cake Recipe has become a favorite in my kitchen because it hits that perfect balance between nostalgic comfort and fresh fruitiness. It’s straightforward to make, wonderfully delicious, and versatile enough for lots of occasions. I can’t wait for you to try it and see just how much your family and friends will love it too—consider this your next baking win!

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