There's nothing quite like the sweet aroma of Peaches and Cream Cake filling the kitchen, with notes of fresh peaches blending perfectly with warm vanilla and creamy undertones. The soft, tender crumb paired with the luscious cream topping makes every bite feel like a little indulgent hug.

I first baked this cake one summer afternoon when a neighbor dropped off a basket of ripe peaches. What started as a way to use up extra fruit quickly turned into a family staple that we now make year-round, thanks to the magic of canned or frozen peaches. It’s quick, easy, and always a crowd-pleaser—perfect for weeknight desserts, potlucks, or a simple treat with afternoon coffee.

Why You'll Love This Peaches And Cream Cake

Get ready to fall head over heels for this decadent dessert. Peaches and Cream Cake delivers everything you want in a treat: it’s easy, versatile, and downright delicious.

First off, this recipe couldn’t be easier to whip up. With simple ingredients and straightforward steps, you can have this beauty in the oven in about 15 minutes. It’s ideal for those days when you want something homemade without spending hours in the kitchen.

It's also incredibly budget-friendly. Whether you’re using fresh, canned, or frozen peaches, this cake makes use of pantry staples you likely already have on hand. A delightful dessert that won’t break the bank.

The versatility of this cake is another big win. You can serve it warm, straight out of the oven with a scoop of vanilla ice cream, or chilled from the fridge for a refreshing summer treat. It works equally well as a casual family dessert or as an elegant offering at gatherings.

Finally, this cake is wonderfully adaptable for dietary needs. You can easily make substitutions for dairy-free or gluten-free versions, so everyone can enjoy a slice.

Ingredients Notes

The magic of this Peaches and Cream Cake lies in its simple yet carefully chosen ingredients. Each one contributes to the cake’s heavenly texture and delightful flavor.

Peaches are, of course, the star of the show. In peak summer, nothing beats fresh, juicy peaches. Their natural sweetness and slight tartness add a vibrant note. When fresh isn’t available, canned peaches (in juice or light syrup) work beautifully, as do frozen peaches that have been thawed and drained.

All-purpose flour provides the sturdy yet tender base of the cake. It allows the batter to rise without becoming too dense. If you need a gluten-free option, a high-quality 1:1 gluten-free flour blend works wonderfully here without compromising texture.

Granulated sugar sweetens the batter just right. It enhances the natural sweetness of the peaches without overpowering them. If you prefer a slightly more caramelized flavor, you can swap out a portion of the granulated sugar for light brown sugar.

Sour cream or Greek yogurt adds richness and moisture to the cake, ensuring a soft, tender crumb that stays moist for days. Both options work well, but sour cream gives a slightly more decadent flavor.

For the cream topping, heavy cream and powdered sugar combine to create a fluffy, sweet cloud that perfectly complements the tender cake and juicy peaches. A hand mixer or stand mixer makes whipping the cream quick and easy.

You’ll also need a 9-inch round or square baking pan, mixing bowls, a hand or stand mixer, and a rubber spatula to ensure you scrape every bit of delicious batter into the pan.

How To Make This Peaches And Cream Cake

Creating this mouthwatering Peaches and Cream Cake is simpler than you might think. Let me walk you through the process step by step.

Start by preheating your oven to 350°F (175°C). While the oven heats, grease and flour your baking pan to prevent sticking. This step ensures your cake releases beautifully once it’s cooled.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This typically takes about 2-3 minutes with a hand or stand mixer on medium speed. The mixture should look pale and airy, which helps create a light texture in the finished cake.

Next, beat in the eggs one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract. The batter may look a bit curdled at this stage, but that’s completely normal—it will smooth out once you add the dry ingredients.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can toughen the cake.

Gently fold in your sliced peaches, ensuring they’re evenly distributed throughout the batter. Pour the batter into your prepared pan and smooth the top with a spatula. For an extra touch, you can arrange a few peach slices on top for a pretty presentation.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the cream topping.

While the cake cools, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream generously over the cooled cake and garnish with additional peach slices if desired.

In just about an hour, you’ll have a stunning dessert ready to impress.

Storage Options

Storing your Peaches and Cream Cake properly will keep it fresh and delicious for days.

If you have leftovers, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 4 days. The cream topping holds up surprisingly well, but you can always refresh it with an extra dollop of freshly whipped cream if needed.

For longer storage, you can freeze the cake (without the cream topping) for up to 3 months. Wrap it tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. When ready to enjoy, thaw the cake overnight in the refrigerator before adding freshly whipped cream.

To reheat individual slices, pop them in the microwave for 15-20 seconds. If you prefer to serve the cake warm, consider reheating in a 300°F oven for about 10 minutes.

Variations and Substitutions

The beauty of this Peaches and Cream Cake is how easily it adapts to your needs and preferences.

For a berry twist, substitute half the peaches with blueberries, raspberries, or blackberries. The combination of sweet peaches and tart berries is simply divine.

If you're looking for a gluten-free option, use a 1:1 gluten-free baking blend. I’ve tested this with great success—no one will even notice the difference.

For a dairy-free version, swap the butter with a plant-based alternative, use almond or oat milk yogurt in place of sour cream, and coconut cream for the whipped topping. The results are still rich and satisfying.

You can also elevate the flavor by adding spices like cinnamon or nutmeg to the batter. Just a teaspoon of cinnamon can bring a cozy warmth that pairs beautifully with the peaches.

Finally, for a richer cake, drizzle a simple glaze made from powdered sugar and milk over the top before serving. It adds an extra touch of sweetness and visual appeal.