Perfect Peaches and Cream Cake

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Looking for a delicious peach recipe to showcase summer peaches at their best? Well North Carolina is in prime peach season, so what better idea than to make a Peaches and Cream Cake! My Perfect Peaches and Cream Cake is a recipe you won’t want to miss! Fresh peaches paired with soft spongy cake and freshly whipped cream makes for the perfect summer dessert.

This perfect Peaches and Cream Cake is made with perfectly fresh ripe peaches and has a heavenly whipped topping. It is light, airy, not to sweet and makes for the perfect summer cake for any occasion. Especially in the summer. This is a summertime must which is sure to become one of your summer favorites!

Looking to take a dessert to a potluck or cookout, this is the perfect cake since you can make ahead of time. It only gets better as it sits in the fridge and the layers get moister with each passing hour.

This peaches and cream cake will last 5 days and should be stored in the refrigerator. Due to the whipped cream, it needs to be kept cold. It should never sit out more than 1-2 hours, or it will start to go bad. Also always keep it in an airtight container to keep it fresh. 

I used three 9 inch pans for this cake recipe but if you only have two round cake pans that is perfectly okay too.

I just love the fresh peach flavors, the light creamy filling, and did I mention it’s pretty beautiful as well? My family and friends have had the luxury of enjoying this cake the last week or so, so I thought I would share the recipe in time to get those summer peaches at the farmer’s market and start baking!

Inside layer of Cake!!!!!

Peaches and Cream Cake

Recipe by Cooking with Aunt PamCourse: DessertCuisine: SouthernDifficulty: Easy


Prep time


Cooking time



Your new favorite dessert recipe…Peaches and Cream Cake! A super easy from scratch peach cake recipe made with fresh, canned or frozen peaches.


  • Peach Filling:
  • 4 peaches, peeled and chopped 

  • 3/4 cup granulated white sugar

  • 1 tablespoon freshly squeezed lemon juice

  • Cake:
  • 4 cups all-purpose flour, leveled

  • 2 ½ teaspoons baking powder

  • 3/4 teaspoon salt

  • 3/4 (12 tablespoons or 1 stick and half) cup unsalted butter, room temperature

  • 1/2 cup canola or vegetable oil

  • 2 cups granulated white sugar

  • 4 large eggs, room temperature

  • 1 tablespoon vanilla extract

  • 1 ½ cups buttermilk, room temperature

  • Whipped Topping/Frosting:
  • 3 cups heavy whipping cream

  • 1/2 cup granulated white sugar


  • Make the peach filling: Place peaches, sugar, and lemon juice in a large saucepan and bring over medium heat to a boil. Cook for 15 minutes until the peaches get soft. Stir constantly.
  • Preheat oven to 350° degrees. Line the bottom and the sides of three 8 inch baking pans with parchment paper. Set aside.
  • In a medium bowl, combine flour, baking powder, and salt and stir to combine. Set aside.
  •  In a large mixing bowl with a stand or a handheld mixer fitted with a whisk, beat butter, oil, and sugar until creamy for about 2-3 minutes.
  • Add 1 egg at the time and mix until fully incorporated. Add vanilla and stir to combine.
  • Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
  • Divide batter into the three prepared baking pans equally. Bake for 22-23 minutes or until a toothpick in the center comes out clean.
  • Don’t overbake or the cake will be dry. Let cool to room temperature.
  • Whipped Cream Topping: In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
  • Assemble the cake: Place one cake layer on a cake stand or serving plate. Spread ¼ of the whipping cream over the cake. Layer with ⅓ of the peach filling. Repeat two more times. Place last cake layer on top and top with remaining peach filling and whipping cream. I just spread the excess whipping topping on sides of cake making it a almost naked cake.
  • Refrigerate for at least 4 hours — store leftovers in an airtight container in the fridge up to 5 days.


  • Whenever possible use ripe fresh peaches for best results. 
  • Allow the cake to chill in the fridge for the full 4 hours because it’s way better when served cold and the cream has time to stabilize.
  • Most importantly do not overmix the batter. You would think that mixing the batter a lot would really just make the ingredients well incorporated, but what actually happens is that it adds air bubbles. Those tiny little air bubbles will pop which leads to a hard, dense cake.


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