Peaches And Cream Cake

How To Make Peaches And Cream Cake

Welcome to our recipe blog post featuring a delightful Peaches and Cream Cake! If you’re a fan of peaches and crave a luscious dessert that combines the heavenly flavors of juicy peaches and creamy goodness, then you’ve come to the right place.

In this post, we’ll guide you through the step-by-step process of creating a light and fluffy peach cake, filled with a delightful peaches and cream filling that will leave your taste buds dancing with joy.

Picture this: a tender peach-infused cake, each bite revealing a burst of vibrant fruity flavor. The cake layers are delicately baked to perfection, their golden edges adding a touch of rustic charm. But that’s just the beginning of this exquisite creation. We’re taking things up a notch by introducing a velvety peaches and cream filling that adds an indulgent creaminess to every slice.

Imagine cutting into the cake, the knife gliding through the layers effortlessly, revealing the decadent layers within. The peaches and cream filling spills out, enticing you with its rich aroma. As you take your first bite, the moist cake and creamy filling meld together harmoniously, creating a symphony of flavors that will leave you craving more.

To elevate this already delightful cake, we’ll adorn it with a luscious peach compote, intensifying the peachy essence. The compote adds a touch of tanginess, balancing out the sweetness and adding a beautiful visual appeal. But we won’t stop there – we’ll crown this masterpiece with a generous layer of vanilla buttercream, ensuring a silky-smooth finish and a luxurious taste experience.

Now, you might be thinking, “When can I enjoy this tantalizing treat?” The answer is simple – any occasion is perfect for this Peaches and Cream Cake. Whether you’re celebrating a special event, hosting a gathering, or simply craving a delightful dessert to savor after a long day, this cake fits the bill flawlessly.

So, let’s embark on this culinary adventure together! Follow our carefully crafted recipe, and you’ll be amazed at how easily you can recreate this heavenly dessert in your own kitchen. Grab your apron, gather the ingredients, and let’s get started on crafting this sensational Peaches and Cream Cake that will undoubtedly become the star of your dessert repertoire. Get ready to tantalize your taste buds and delight your loved ones – this is a recipe you won’t want to miss!


  • For the Cake:
  • 1 3/4 cup (350 g) granulated sugar
  • 3 cups plus 3 tablespoons (366.5 g) cake flour
  • 4 teaspoons (16 g) baking powder
  • 1/2 teaspoon (2.8 g) salt
  • 12 tablespoons (169.5 g) unsalted butter, softened and cubed
  • 1/2 cup (120 g) peach yogurt (Greek or regular), at room temperature
  • 1/2 cup (110 g) peach nectar (apricot nectar will also work), at room temperature
  • 4 egg whites, at room temperature
  • 1 whole egg, at room temperature
  • 2 teaspoons (8.4 g) clear vanilla extract
  • For the Compote:
  • 4 cups (880 g) diced peaches
  • 1/2 cup (100 g) sugar
  • 2 teaspoons (5.4 g) cornstarch, sifted
  • For the Buttercream:
  • 3 cups (6 sticks) (678 g) unsalted butter, slightly chilled
  • 9 cups (1125 g) sifted powdered sugar, measured and sifted
  • 1/4 cup (57.75 g) heavy cream
  • Pinch of salt
  • 1 teaspoon (4.2 g) pure vanilla extract
  • For the Peaches and Cream Filling:
  • 2 cups of the vanilla buttercream (recipe above)
  • 2/3 cup (80 g) peach compote (recipe above) or peach jam/preserves


For the Cake:

1 ) Preheat your oven to 350 degrees. Grease three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottoms with parchment paper, and grease again. Set aside.

2 ) In a medium bowl or measuring cup, whisk together the egg whites, whole egg, and clear vanilla extract. Set aside.

3 ) In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir well to combine. Set aside.

4 ) In the bowl of an electric mixer fitted with a paddle attachment, mix together the dry ingredients on low speed for 30 seconds.

5 ) Add the softened butter one cube at a time, waiting about 10 seconds between each addition. Once all the butter is added, pour in the peach yogurt and peach nectar mixture. Mix on low speed for about 1 minute, until the ingredients are well incorporated.

6 ) Scrape down the sides of the bowl and gradually add the egg mixture in 3 separate batches, mixing on medium-low speed until the batter is light and fluffy, for about another minute. Fold the batter once or twice to ensure that the ingredients at the bottom of the bowl are fully incorporated, and mix for an additional 20 to 30 seconds.

7 ) Using a kitchen scale, divide the batter evenly among the prepared pans (approximately 14 to 15 ounces of batter in each 8-inch pan or 11 ounces in each 6-inch pan), spreading it evenly with a small offset palette knife.

8 ) Bake until a cake tester or toothpick inserted into the center comes out with a few crumbs, about 18 to 20 minutes (adjust time as needed). Check the cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs on the toothpick. Be careful not to overbake the cake, as it may become dry.

9 ) Let the cake layers cool on wire racks for 10 minutes before inverting them onto greased wire racks. Gently turn the cakes back up so the tops are facing up and allow them to cool completely.

10 ) Once the cakes have cooled completely, level the tops if needed.

11 ) Wrap each cake layer with plastic wrap and chill them in the freezer for at least an hour before use. The cake layers can be stored wrapped once in plastic wrap and frozen for a few days. For longer storage, wrap them twice in plastic wrap, then in foil, and seal them in a zip-lock bag.

For the Compote:

1 ) In a medium saucepan, combine the diced peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.

2 ) Remove from the heat and puree the mixture in a blender until smooth.

3 ) Return the puree to the saucepan and add the sifted cornstarch. Cook over low heat until the mixture thickens. Allow it to cool completely before using in the cake.

4 ) It is recommended to make the compote a day or two before assembling the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

For the Buttercream:

1 ) In the bowl of a stand mixer fitted with a paddle attachment, cream the slightly chilled butter for about 2 minutes until it softens.

2 ) With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

3 ) Increase the mixer speed to medium and add the heavy cream, vanilla extract, and salt.

4 ) Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes until the frosting becomes lighter in color and texture.

5 ) Before spreading the buttercream on the cake, mix it by hand with a wooden spoon for a couple of minutes to remove any air pockets.

For the Peaches and Cream Filling:

1 ) Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until well combined.


1 ) Place the first cake layer, top side up, on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.

2 ) Pipe a rim of vanilla buttercream around the edge of the cake to provide support and prevent the peach filling from spilling out.

3 ) Spread about 1/4 cup of the peach filling on top of the cake layer. Be cautious not to add too much filling as it may make the cake unstable when stacking and decorating. Reserve any leftover compote to serve with the cake later.

4 ) Gently place the second cake layer on top of the filling and repeat steps 2 to 3.

5 ) Place the final cake layer, top side down, on the second layer of filling.

6 ) Freeze the cake for about 10 minutes to set the frosting and filling, making it more stable for frosting. If the cake feels wobbly, insert a dowel in the center for added support (drinking straws can also be used).

7 ) After the filling has set, apply a thin layer of vanilla buttercream as a crumb coat around the entire cake. Freeze the cake again for 10 minutes to set the crumb coat.

8 ) Once the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream. You can use “orange” and “soft pink” Americolor food gels to achieve a peach color.

9 ) Now your Peaches and Cream Cake is ready to be enjoyed! Slice it up and serve with a dollop of the reserved peach compote for an extra burst of flavor. This cake is sure to impress with its light and fluffy layers and delicious peach filling. Enjoy!


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