This peaches and cream cake is deliciously light, easy to make, and the BEST use of your fresh summer peaches! It’s layers of my softest vanilla cake brushed with homemade peach syrup, juicy brown sugar peaches, and cloud-like whipped cream frosting stabilized with cream cheese to make it the perfect consistency for cake decorating. Every element of this cake is so simple and fun to make. I particularly love that the whole cake can be assembled a few days ahead of time, served cold, and every bite tastes like peaches and cream goodness – refreshing, not too sweet, and the perfect flavor profile for any summer celebration!
Why You’ll Love This Peaches and Cream Cake
- Made with fresh summer peaches. I absolutely love this cake with ripe yellow peaches during peach season! You can also make this cake with frozen or canned peaches if you need to.
- The softest vanilla cake layers. I use my softest vanilla cake recipe for this peaches and cream cake, which stays perfectly moist and fluffy even after refrigerating! The vanilla cake layers are also brushed with homemade peach syrup for extra peach flavor.
- Deliciously light whipped cream frosting. The cake is filled and frosted with whipped cream cheese frosting that is so quick and easy to make! It’s silky whipped cream frosting stabilized with cream cheese to make it the perfectly thick for filling, stacking, and decorating this cake.
- Ideal for summer birthdays and celebrations. You cannot go wrong with peaches and cream cake in the summertime! It’s the perfect light, refreshing, not-too-sweet cake for any beautiful summer gathering.
- Perfect for making ahead. You can make a few of these elements (peach syrup and vanilla cake layers) ahead of time, and after assembling the cake, it’s best stored in the refrigerator where it only gets more flavorful. You could easily assemble this cake and store it in the refrigerator up to 3 days ahead of your event!
The Best Peaches to Use for a Peach Cake
For this peaches and cream cake, ripe yellow peaches are my favorite kind to use because they give this cake the most robust peach flavor. Yellow peaches are more acidic than white peaches, which gives them that tangy-sweet flavor you imagine when you think of a peach.
What if I Can’t Find Fresh Yellow Peaches?
If you can’t find fresh peaches locally, here are my recommendations for substituting them with canned or frozen yellow peaches:
- Canned Yellow Peaches in Syrup. Using canned yellow peaches in syrup will give you fresh peach flavor and sweetness. You’ll separate the peaches from the syrup, brush the syrup onto the cake layers, and use the peaches for the filling as-is – no need to sweeten further with the brown sugar unless you really want to.
- Canned Yellow Peaches in Juice. If you want a little more control over the sweetness level, use canned yellow peaches in juice. You’ll separate the peaches from the juice, add ½ cup (120ml) of the juice into a small saucepan along with ¼ cup (50g) of granulated sugar. Heat over medium-low until the sugar is dissolved, then cook for about 10-15 minutes until reduced slightly. Cool the syrup until room temperature or colder, then use it to brush onto the cake layers during assembly. Then, toss the drained peaches with 2 tablespoons (25g) of brown sugar for the filling.
- Frozen Yellow Peaches. You can use frozen yellow peaches while they’re still frozen for the peach syrup. For the filling you’ll need to thaw the peaches in the refrigerator and toss them with a teaspoon of lemon juice (to keep them from browning), then toss them with 2 tablespoons (25g) of brown sugar.
How to Make Peaches and Cream Cake
1. Make the Vanilla Cake
Bake the vanilla cake layers, then cool them completely to room temperature before leveling them to your desired height.
2. Make the Peach Syrup
Dice up a yellow peach (leave the skin on for color!) and add it into a small saucepan along with ⅓ cup (80ml) of water and ⅓ cup (67g) of granulated sugar. Cook until the peaches soften and release their juices, mashing them up as you go. Simmer the mixture for 5 minutes, then remove from the heat and cover for 30 minutes, after which you’ll drain out the peaches and cool the syrup.
3. Prepare the Brown Sugar Peaches
Peel and dice about 1 ½ yellow peaches (you’ll have about 200g), then toss with 2 tablespoons (25g) of light or dark brown sugar and set aside or store in the refrigerator until you’re ready to assemble the cake.
4. Make the Whipped Cream Cheese Frosting
When you’re ready to assemble the cake, make the whipped cream cheese frosting. It comes together in minutes with just four cold ingredients: cream cheese, powdered sugar, vanilla, and heavy whipping cream.
5. Assemble the Cake
With all your elements cooled and ready to go, place the first cake layer onto a cardboard cake round (glue it down with a little of the frosting), then place on the turntable or right onto a cake stand. Brush the cake layer with peach syrup. Add a thin layer of whipped cream cheese frosting, then pipe a circle of whipped cream frosting around the edge of the cake layer. This will keep the brown sugar peaches from leaking out from in between the cake layers. Fill the center in with half of the brown sugar peaches and add a little more whipped cream cheese frosting on top, then place the next cake layer on top.
Add the next cake layer and repeat the process of brushing on the peach syrup and filling with whipped cream cheese frosting, the rest of the brown sugar peaches, and a swirl of whipped cream cheese frosting. Brush the final cake layer with peach syrup and place it on top, upside down so that the bottom of the cake layer becomes the top of the cake.
Frost the cake with the rest of the whipped cream cheese frosting, add a couple fresh peach slices on top, and chill the cake in the refrigerator until you’re ready to serve it!
Tips for Making the BEST Peaches and Cream Cake
- Use ripe yellow peaches. Especially during peach season, fresh yellow peaches will make this cake taste so refreshing.
- Don’t skip the peach syrup. For the most peach flavor, make the peach syrup for brushing onto the cake layers! It does feel like an extra mile, but I think it’s worth it.
- Use full-fat brick-style cream cheese for the frosting. Any other kind of cream cheese (reduced fat or the spreadable kind in tubs) contains too much water and will totally ruin the frosting. If you can’t find full-fat brick-style cream cheese, use this whipped mascarpone frosting or the stabilized whipped cream frosting from my black forest cake recipe instead.
- Make the whipped cream frosting right before assembling the cake. For best results, don’t try to make the whipped cream cheese frosting ahead of time. Instead, make it right before you plan on assembling the cake so it’s the best cloud-like consistency for filling and frosting the cake.
- Chill the cake before slicing. After assembling the cake, chill it in the refrigerator for at least 1-2 hours. This will help the frosting set a little more, ensuring the cake is easier to cut and serve.
- Wait to garnish with the peach slices. If you’re making this cake more than a few hours in advance, wait to add the peach slices until the day you plan on serving the cake. Tossing them in a little lemon juice will keep them from browning.
Recipe FAQ
- Can I make peaches and cream cake with canned peaches? Yes! Just be sure to look at the notes of the recipe card below because the instructions will be different depending on if your peaches are in heavy syrup or juice.
- Does peaches and cream cake need to be refrigerated? Yes. Due to the fresh fruit in the cake and the whipped cream cheese frosting, this cake needs to be kept in the refrigerator. But don’t worry, it tastes amazing cold!
- Can I freeze peaches and cream cake? Technically you can, but upon thawing the textures of the fresh fruit and whipped cream cheese frosting may be altered, so I don’t really recommend it.
- Can I make this peach layer cake ahead of time? Yes! You can either make elements like the cake layers and syrup ahead of time, or make and assemble the cake up to 3 days ahead of your event. See the “Make Ahead Tips” section in the notes of the recipe card below for more detailed instructions.
- Can I make whipped cream frosting without cream cheese? The cream cheese in the whipped cream frosting helps stabilize it to make it thick enough for cake decorating, but you can use other ingredients to stabilize the frosting instead. You can alternatively use this whipped mascarpone frosting or the stabilized whipped cream frosting from my black forest cake recipe which uses gelatin as a stabilizer.
More Summer Cake Recipes You’ll Love
If you love this peaches and cream cake, here are some summer cake recipes I recommend trying next:
- Strawberry Shortcake Sheet Cake
- Berries and Cream Sheet Cake
- Blackberry Lavender Cake
- Key Lime Pie Cake
- Lemon Layer Cake or Lemon Cupcakes
- Fresh Strawberry Layer Cake or Strawberry Cupcakes
I hope you love this peaches and cream cake as much as I do! If you make it, let me know how it went in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a photo. I love to see what you create with my recipes!
Peaches and Cream Cake
Layers of soft vanilla cake brushed with homemade peach syrup, whipped cream frosting, and fresh peaches coated with just the right amount of brown sugar. It's deliciously light, not too sweet, and the ideal easy Summer cake!
Ingredients
Vanilla Cake Layers
- 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (300g) granulated sugar
- 1/2 Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 1/2 Cup (120ml) vegetable oil
- 1 Tbsp pure vanilla extract
- 1 1/4 Cups (300ml) full-fat buttermilk*, room temperature OR whole milk mixed with 1 Tbsp white distilled vinegar
Peach Syrup
- 1 large yellow peach, diced with the skin on (about 135g)*
- 1/3 Cup (67g) granulated sugar
- 1/3 Cup (80ml) water
Brown Sugar Peaches
- 1 1/2 Cups (205g) fresh yellow peaches, peeled and diced
- 2 Tbsp (25g) brown sugar light or dark
Whipped Cream Cheese Frosting
- 6 Oz (170g) full-fat brick-style cream cheese*, cold
- 2/3 Cup (80g) powdered sugar
- 1 tsp pure vanilla extract
- 1 2/3 Cups (400ml) heavy whipping cream, cold
Garnish (Optional)
- 4 fresh peach slices
Instructions
Make the Vanilla Cake Layers
- Preheat the oven to 350°F (177°C) and prepare three 6-inch or two 8-inch round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
- In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
- Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
- Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.
Make the Peach Syrup
- In a small saucepan, combine the diced peaches, sugar, and water. Bring to a boil over medium heat, stirring frequently and mashing the peaches against the side of the pan when they become soft enough. Reduce the heat to low and simmer for 5 minutes, then remove from heat, cover, and let steep for 30 minutes.
- Place a fine mesh sieve over a glass jar or measuring cup, then strain out the peaches and collect the syrup. Place the syrup in the refrigerator until chilled to room temperature or colder, about 40 minutes.
Make the Brown Sugar Peaches
- When the cake layers and peach syrup are cooled and you plan on assembling the cake relatively soon, make the brown sugar peaches. Peel and dice 1 1/2 fresh yellow peaches and place in a medium bowl. Add 2 tablespoons (25g) of brown sugar and toss to coat. Set aside or store in the refrigerator while you make the frosting.
Make the Whipped Cream Cheese Frosting
- Make the whipped cream cheese frosting right before you assemble the cake. Begin by placing the mixing bowl of your stand mixer (or the large bowl you'll be using with your hand mixer) into the refrigerator for about 20 minutes to chill before you begin. You can use this time to level your cake layers and set up your workspace.
- Into the cold mixing bowl, add the 6oz of cold cream cheese and beat on medium speed with the whisk attachment until creamy, about 2 minutes. Add the 2/3 cup (80g) of powdered sugar and mix on low speed until mostly incorporated, then turn the mixer to medium-high speed and mix for about 1 minute. Scrape down the bowl and whisk attachment as needed.
- Add 1 teaspoon of vanilla extract, then turn the mixer to medium-high speed and slowly pour in 1 2/3 cups (400ml) of cold heavy whipping cream. Once all the heavy whipping cream has been added, continue mixing on medium-high for just about 30 seconds longer, keeping a close eye on the mixing bowl to watch it thicken. It should come together into a thick, silky whipped cream frosting consistency at this point. To check the consistency, turn the mixer off and dip your spatula into the frosting. It should hold a peak when you hold it upright.
Assembly
- Once the vanilla cake layers are completely cooled, level them to your desired height. Add a swipe of whipped cream cheese frosting onto a cardboard cake circle and place the first cake layer on top. Brush with the cooled peach syrup, then add a thin (1/4 inch) layer of whipped cream cheese frosting. Add about 1 cup of the frosting into a piping bag and pipe a dam (circle) around the edge of the cake layer. Fill in the center with half of the brown sugar peaches, then top with a swirl of whipped cream cheese frosting. Place the second cake layer on top and repeat the filling and stacking process before placing the final cake layer on top, upside down so that the bottom of the cake layer becomes the top of the cake.
- Frost the cake with the rest of the whipped cream cheese frosting, using a small icing spatula to create swirls and rustic texture. Store the cake in the refrigerator and garnish with fresh peach slices before serving, if desired. This cake will yield the cleanest slices when refrigerated for at least 2 hours.
Notes
*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. Keep in mind that if you do use the homemade version, the gram measurement will weigh more (295g instead of 265g) since all-purpose flour is heavier than cake flour.
*DIY Buttermilk Recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 1/4 Cups of whole milk. Stir and let sit for 15 minutes before using in the recipe.
*Peaches: I used fresh, ripe yellow peaches for this cake, but you can also use:
- Canned Peaches in Heavy Syrup: separate the peaches from the syrup, brush the syrup onto the cake layers, and use 1.5 cups of the peaches for the filling as-is – no need to sweeten further with the brown sugar unless you really want to.
- Canned Peaches in Juice: Separate the peaches from the juice, measure out 1.5 cups of the peaches set aside in the refrigerator. Meanwhile add ½ cup (120ml) of the juice into a small saucepan along with ¼ cup (50g) of granulated sugar. Heat over medium-low until the sugar is dissolved, then bring to a simmer and cook for 10-15 minutes, until reduced slightly. Cool the syrup until room temperature or colder, then use it to brush onto the cake layers during assembly. Toss the drained peaches with 2 tablespoons (25g) of brown sugar for the filling.
- Frozen Peaches: use as-is for the peach syrup. For the filling, thaw the peaches in the refrigerator and toss them with a teaspoon of lemon juice (to keep them from browning), then toss with 2 tablespoons (25g) of brown sugar.
- The vanilla cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The peach syrup can be made ahead and stored in the refrigerator for up to 2 weeks.
- The brown sugar peaches are best made the day of assembly, but you can make them ahead and store in an airtight container in the refrigerator for 1-2 days. The sugar will begin to soften the peaches after coating them.
- The whipped cream cheese frosting must be made right before you plan on assembling the cake. It comes together in minutes with cold ingredients, so it shouldn’t add too much time to the assembly process.
- The assembled peaches and cream cake can be made ahead and stored in the refrigerator for up to 3 days. For the cleanest slices, refrigerate for 1-2 hours after assembling.
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