Peaches and Cream Cake Recipe

You know those desserts that just scream summer with every bite? That’s exactly what this Peaches and Cream Cake Recipe does for me. It’s got this soft, tender cake base that’s perfectly sweet, layered with juicy peaches and topped with a creamy, dreamy frosting that feels like the perfect indulgence without being overwhelming. Whenever peaches are in season or even off-season canned peaches are within reach, this is my go-to treat for family gatherings or just a cozy weekend dessert.

I first tried this Peaches and Cream Cake Recipe on a lazy Sunday afternoon when I wanted something sweet but simple, and I was blown away by how effortlessly the flavors came together. The secret, I found, is in using that “cook and serve” vanilla pudding mix for the cake — it adds moisture and richness that really makes this cake stand out. Plus, the balance of fresh (or canned) peaches and that creamy topping is just unbeatable. You’ll find that it’s a recipe worth bookmarking for many happy occasions ahead.

this …

Ingredients You’ll Need

These ingredients work beautifully together to create the perfect peaches and cream harmony. When shopping, look for good quality canned peaches or fresh ones if you can, and don’t skip the “cook and serve” pudding mix — it’s the magic that makes this cake so moist.

• Salted butter: Softened for easy mixing and adds rich flavor to the cake base.
• Egg: Helps bind the cake and keeps it tender.
• 2% milk: Adds moisture without being too heavy.
• All-purpose flour: The structure of the cake.
• Salt: Just a pinch to balance sweetness and enhance flavor.
• Baking powder: Gives the cake a light, fluffy rise.
• Vanilla pudding mix (cook and serve): Crucial for extra moistness and vanilla flavor.
• Canned sliced peaches: Drained, roughly chopped, and patted dry for best texture.
• Cream cheese: Softened to blend into the luscious peach cream topping.
• Granulated sugar: Sweetens both the topping and the cake.
• Peach juice: Reserved from the canned peaches, it adds extra peach flavor to the cream.
• Cinnamon: Mixed with sugar to sprinkle on top for a subtle warm spice.

Variations

I love that this Peaches and Cream Cake Recipe is so versatile — you can totally make it your own. Whether you want a gluten-free twist or prefer to add some fresh herbs or other fruits, it’s all fair game and fun to experiment.

• Fresh peaches: When peaches are in season, swapping canned for fresh makes the cake even more vibrant and juicy.
• Gluten-free: Try a gluten-free flour blend, but keep an eye on the batter consistency—it may need slight adjustments.
• Spiced version: I sometimes add a hint of nutmeg or ginger to the cinnamon-sugar topping for a cozy twist.
• Dairy-free option: Use dairy-free cream cheese and milk alternatives for those avoiding dairy.

How to Make Peaches and Cream Cake Recipe

Step 1: Whip Up the Cake Batter

Start by preheating your oven to 350°F and greasing a 10-inch springform pan – trust me, this pan makes the cake come out perfectly round and easy to release. In a medium bowl or your stand mixer, beat together the softened butter, egg, and milk on medium speed until nice and smooth. This little mix is your base, so don’t rush it – aim for a creamy texture where everything blends beautifully.

Step 2: Add the Dry Ingredients and Bake Partially

Next, sift together your flour, salt, baking powder, and the cook-and-serve vanilla pudding mix. Gradually add this to the wet ingredients and beat for about two minutes—this helps ensure the batter is airy and well combined. Pour the batter into your prepared pan and bake for just 10 minutes. This might seem a bit odd, but don’t worry — the cake will finish cooking later once we add the peach topping!

Step 3: Make the Creamy Peach Topping

While the cake starts baking, whip up the cream cheese topping. Beat the softened cream cheese, sugar, and 3 tablespoons of that reserved peach juice until it looks light and fluffy — around 2 minutes. This is what brings the “cream” to your peaches and cream cake, creating a luscious contrast with the fruity layer.

Step 4: Layer Peaches and Cream, Then Finish Baking

Once the initial bake is done, pull the cake out and spread the chopped peaches evenly over the surface. Then spoon the cream cheese mixture on top and gently spread it out to cover the peaches. Mix the tablespoon of sugar with the cinnamon and sprinkle it all over the top for a little sweet-spicy finish. Pop the cake back into the oven for 30 to 35 minutes, or until the top is golden and set.

Step 5: Cool and Serve

This cake is best served once completely cooled — it helps the flavors meld and the cream topping to set just right. I usually let it chill in the fridge for a bit before slicing; it makes serving cleaner and tastes even better.

How to Serve Peaches and Cream Cake Recipe

Garnishes

I like to keep garnishes simple so the cake shines — a few fresh peach slices on top, a sprinkle of powdered sugar, or a small dollop of whipped cream. Sometimes, a tiny sprig of fresh mint adds a lovely pop of color and freshness that pairs perfectly with the peaches.

Side Dishes

If I’m serving this cake as part of a bigger dessert spread, I often pair it with vanilla ice cream or a scoop of lemon sorbet. They contrast the cake’s creamy sweetness beautifully and add a cool, refreshing balance.

Creative Ways to Present

For special occasions, I’ve layered this cake in a trifle dish with extra peaches and whipped cream between layers for a stunning visual. Another fun way I’ve served it is as mini individual cakes in ramekins — perfect for parties or when you want to impress guests without stress.

Make Ahead and Storage

Storing Leftovers

Peaches and Cream Cake stores beautifully in the fridge — just cover it tightly with plastic wrap or keep it in an airtight container. From my experience, it still tastes fresh and moist for up to 3 days, which is perfect for enjoying leftovers without any rush.

Freezing

I don’t usually freeze this cake because the cream cheese topping can change texture after thawing. However, if you want to freeze it, flash freeze individual slices on a tray first, then wrap them tightly in foil and freezer-safe bags. Thaw overnight in the fridge before serving.

Reheating

Reheating is best avoided for this cake since it’s designed to be enjoyed chilled or at room temperature. But if you prefer it warm, I suggest gently microwaving a single slice for 10-15 seconds — just enough to take the chill off without melting the cream topping.

FAQs

Final Thoughts

This Peaches and Cream Cake Recipe has been a delightful find in my kitchen — it’s simple enough to pull together on a whim but impressive enough for company. I really love how the creamy topping and juicy peaches make every bite feel special without a ton of effort. If you want a dessert that’s approachable, comforting, and just bursting with peachy goodness, I honestly can’t recommend this enough. Try it out and see how it quickly becomes one of your favorites too!

Print