Peaches and Cream Layer Cake

This moist, fluffy Peaches and Cream Cake is sure to please a crowd. We love fruit flavored cakes year-round, but especially for summer celebrations.  

This luscious peach cake consists of three flavorful cake layers with bits of peach folded into the batter.

Once baked, the cake layers are brushed with peach juice followed by a thin layer of peach preserves, and filled with an easy, light, peaches and cream filling.

Finally, we frosted the layers with our classic cream cheese frosting, which has a tanginess that goes perfectly with this refreshing peach cake! 

How to Make a Peach Cake

One of the things that I love about this peach cake is that bits of peach are baked into the layers.

If using canned peaches like we often do, reserve the juice to brush onto the layers for more peach flavor.  

Assembly of the Peach Cake: 

Place the first cake layer on the pedestal or cake base.

Then, pipe a dam of cream cheese frosting about ½ inch from the edge of the cake (you can just snip the end away from a disposable piping bag or use a piping tip 12 for this).

The dam will keep your soft peaches and cream filling contained.

Next, if you are using canned peaches, use the reserved juice to lightly brush over the cake layer. If you happen to have a silicone pastry brush, it's helpful but you can also just use a spoon.

Don't soak the layers, a light coating is all that you need.

Then, spread on a layer of your peach preserves. I don't use a thick layer of the preserves but you can adjust it to your liking. Then, spread on the peaches and cream filling.

(By the way, if you're familiar with our Pineapple Cake, the Pineapple & Cream Recipe is identical, only with peaches!) 

Finally, repeat the above steps for your next layer and top it all off with the third layer. Fill in any gaps that you have between the layers with additional cream cheese frosting.

Frosting the Peach Cake

• Decorate however you like! We used our Classic Cream Cheese frosting for this cake. It is super easy to make and to work with. Apply a very thin layer (crumb coat) of frosting first. At this point, we like to chill the cake for 15 minutes in the freezer (or longer in the refrigerator) to firm everything up. Then, frost with the final layer of frosting.

• I added ridges to my frosted cake using a small rounded spatula while I spun it on the turntable, and then added borders with a tip 21. (My top border is a little too close to the edge- eek!) 

• I topped off my cake with a few peach slices but if you do this, don't add it until it's almost time to serve. The peaches become super juicy as soon as the come in contact with the sugar in the frosting. 

More Cakes with Fruit   

We have so many more fruity cakes to share with you.

These layer cakes are perfect for birthdays, summer parties, or just because!

Check out some of our most popular recipes below, or hop over to our Roundup of the BEST Spring and Summer Cake Recipes for even more fruity favorites! 

Some of our most popular fruity cakes are Orange Cake, Pina Colada Cake, Cherry Cake, Strawberry Cake, and Pineapple Cake.

We also have a great Peach Upside Down Cake if you're looking or more peach desserts!

Thanks so much for stopping by! We'd love for you to check out our full collection of cake recipes, including cake recipes from scratch as well as cake mix recipes!

If you'd like to learn more about cake decorating, we have a hundreds of free cake decorating tutorials to share with you, from birthday cake designs to baby shower cakes, elegant cakes, and more.

Peaches and Cream Layer Cake

BY Melissa and Bebe

This flavorful Peaches and Cream cake from scratch is so moist and delicious! I love it for summer gatherings!

Prep Time: 20 minutes mins

Cook Time: 26 minutes mins

Course: Dessert

Servings: 15 servings

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Ingredients

For the Cake

• ▢ 2 sticks (226g) unsalted butter, softened.
• ▢ 2 cups (400g) sugar
• ▢ 3 large eggs
• ▢ 1 cup (242g) sour cream
• ▢ ⅓ cup (81g) milk
• ▢ 2 teaspoons (8g) vanilla extract
• ▢ 3 cups (342g) cake flour (plain in the UK) See substitution below if you do not have cake flour.
• ▢ 3 teaspoons baking powder
• ▢ ½ teaspoon (3g) salt
• ▢ 1 ½ cups diced peaches tossed in 1 Tablespoon flour Dice into small pieces. If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers. If using fresh peaches you will need 6 to 8 peaches depending on size
• ▢ Peach Preserves/Jam

Peaches and Cream Filling

• ▢ 1 3.4 oz small box Jell-O Vanilla Instant Pudding.
• ▢ 2 cups heavy cream or whipping cream (not a whipped topping such as Cool Whip)
• ▢ 1 cup diced peaches (canned or fresh)

For the Cream Cheese Frosting

• ▢ 2 sticks unsalted butter, softened
• ▢ 16 oz Cream cheese, softened. (We use two 8 oz packages- full fat.)
• ▢ 2 teaspoons (8g )vanilla extract
• ▢ ½ teaspoon (2g) salt
• ▢ 6 to 6 ½ cups (690g to 747g) powdered sugar (Start with 6 cups and increase as needed.)

Instructions

For the Cake

• Preheat the oven to 350 degrees, grease and flour three 8x2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice of cake.
• In a medium sized bowl add the flour, baking powder and salt. Whisk to blend, set aside.
• In another bowl or large measuring cup add the sour cream , milk and vanilla. Blend with a fork and set aside.
• In the bowl of your mixer, mix the softened butter until smooth on medium. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
• Next, add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
• With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix just until combined and smooth.
• Toss the diced peaches in 1 Tablespoon flour and gently fold into the cake batter. The cake batter is very thick. Divide the batter between the 3 pans, smoothing the tops with the back of a spoon
• Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
• Makes 7 cups cake batter
• This recipe works well for cupcakes

Instructions for the Peaches & Cream Filling

• In a medium bowl, combine the dry pudding mix and 2 cups of cream. I like to use a hand mixer for this.
• The mixture will become thick and fluffy. Fold in 1 cup of diced peaches.
• Cakes with this filling will need to be refrigerated.

Instructions for the Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to allow the cream cheese to soften a bit longer.
• Add the vanilla extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to deep down the cloud of powdered sugar.
• Increase mixing speed mix until fluffy. Don't over beat or it will become too soft. If it is too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do Not Microwave to soften.
• Will frost a 3 layer 8 or 9 inch cake.

Cake Assembly

• Place first cake layer on cake base/pedestal.
• Lightly brush the layer with the juice from the canned peaches. Don't use too much, just enough to lightly coat the top.
• Pipe a dam of cream cheese frosting using a disposable piping bag with the tip snipped away. This is a circle of frosting about ½ inch from the edge.
• Spread a layer of Peach Preserves (on top of the light coating of peach juice that you've just spread) within the dam that you've piped. Follow with a layer of Peaches and Cream filling.
• Repeat for the next layer, and top it all off with the third layer of cake. Apply the cream cheese frosting.

Notes

Substitution for Cake Flour:  Using all purpose flour (plain in the UK) for each cup of flour in a recipe remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch (corn flour). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons of cornstarch. Whisk to blend.

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