This peaches and cream cake is the best way to celebrate Summer and peach season! It features layers of fluffy vanilla cake, rich Chantilly cream, and a juicy peach filling made from fresh, delicious peaches caramelized in butter and brown sugar.
There's nothing better than ripe peaches in the late Summer months. If you have a lot of peaches from the farmer's market, this peaches and cream cake is perfect!
This cake has 2 layer of super soft vanilla cake. I use the same batter in my toasted almond cake and white chocolate strawberry cake! Sandwiched in between is a homemade filling made with fresh peaches and a fluffy Chantilly cream filling.
Another peach recipe you should try is my popular old fashioned peach crisp!
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Why You'll Love This Recipe
- Tender vanilla cake- The cake layers are made with the reverse creaming method, where butter is mixed into the dry ingredients. Cakes made this way come out super soft and tender!
- Homemade caramelized peach filling- This cake has the same filling as my peach crumble bars and peaches and cream ice cream! The peaches are sliced and cooked down in butter, brown sugar, and salt to let their juicy flavor shine through the rich cream.
- Easy to decorate- The cake's left plain for a rustic look. There's no cake decorating necessary!
Key Ingredients
Ingredients for the cake and peach filling.
Ingredients for the Chantilly cream.
- Cake flour- Cake flour has a lower protein content compared to all purpose flour, which results in a lighter and more tender crumb. This is key for achieving a soft, delicate cake.
- Granulated sugar- Granulated sugar not only sweetens the cake but also helps to create a light and fluffy texture by aerating the butter during the creaming process. It also sweetens the Chantilly cream and gives it a full-bodied texture.
- Unsalted butter- Always use unsalted butter so you can control the amount of salt in your recipe.
- Oil- I love baking cakes with butter and oil because oil keeps the cake moist and tender. Use a neutral oil like vegetable or canola oil so it doesn't overpower the other flavors.
- Eggs- 2 large eggs provide structure, moisture, and richness to the cake. The proteins in eggs help the cake set and hold together.
- Buttermilk- Buttermilk makes the cake tender because its acid cuts the tough gluten strands. It also reacts with the baking powder to create a soft, fluffy texture.
- Peaches- Use ripe yet firm fresh peaches with a strong aroma for the best flavor. If the peaches are too soft, and they'll get mushy when cooked down. Too hard, and they won't be as sweet.
Substitutions and Variations
- Cake flour substitute: If you don't have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch.
- Buttermilk substitute: My favorite substitute for buttermilk is plain kefir. You can also use sour cream or plain Greek yogurt.
- Peach substitute: If peaches are out of season, you can use frozen and thawed peach slices. You won't have to cook them down as long. I don't recommend canned peaches, but you can use other fresh stone fruit like nectarines or plums.
- Add a drizzle or more filling: A drizzle of lemon curd, salted caramel sauce, or even a little bit of cherry filling would be delicious in this cake.
Step by Step Instructions
Step 1: Combine the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment or hand mixer. Then mix in the softened butter until the mixture looks like wet sand.
Step 2: Next, add the oil, eggs, and vanilla extract. Mix on low until a thick batter forms.
Step 3: Stream in the buttermilk, mixing on low until combined.
Step 4: Evenly distribute the batter into each prepared cake tin. Bake until a toothpick inserted in the center comes out clean.
Step 5: Let the cakes cool in the pan for 10 minutes, then turn over on to a wire rack to cool completely while you make the filling.
Step 6: Melt butter on medium low heat in a large skillet. When it starts bubbling, add sliced peaches, brown sugar, and salt.
Step 7: Cook the peaches until the sugar dissolves and the peaches are tender. Remove from the heat and let cool before filling the cake.
Step 8: For the Chantilly cream, beat cold heavy cream and sugar on high speed until it thickens slightly. Then add the vanilla and salt and continue whipping until stiff peaks form.
Step 9: Place the first cake layer on a cake stand or board. Top with a generous dollop of whipped cream, then add about a half cup of peaches.
Step 10: Place the second cake layer on top with the flat side facing up. Top with more cream and peaches.
Serve immediately or refrigerate for 1-2 hours to allow everything to set and make the cake easier to slice.
How to Decorate the Cake
I left the outside of the cake naked like this strawberry marble cake, but you can cover it in leftover Chantilly cream. It might be a bit difficult because the cream is so soft.
If you want to frost the outside of the cake, I recommend making a different kind of frosting that's more stable like Swiss meringue buttercream, cream cheese frosting, mascarpone frosting, or a classic American buttercream.
Expert Baking Tips
- Use a kitchen scale: Using a digital kitchen scale ensures you're measuring ingredients accurately, which is important to get consistent results. Too much or too little of an ingredient can affect the cake's texture and rise. If there's one ingredient you absolutely have to measure in grams with a scale, it's the flour! It's super easy to overmeasure with measuring cups. If you only have measuring cups, making sure not to pack the flour in because it will make the cake dry.
- Use room temperature ingredients: Room temperature ingredients, especially butter, eggs, and buttermilk, mix together more easily and create a smoother batter. This helps the cake rise evenly and results in a tender, uniform crumb.
- Don't slice the peaches too thin: If the peach slices are too thin, they can overcook and get mushy. Thicker slices will stay juicy and add a nice textural element to the cake, balancing the fluffy cream and cake layers. I recommend 1-inch peach slices!
Storage Instructions
Place the peaches and cream cake in a large airtight container, like a cake carrier, or cover it with a cake dome. You can also slice the cake and place them in an airtight container. Store in the refrigerator for up to 4 days.
The cake is really delicious served cold, so you don't have to let it come to room temperature before serving.
Frequently Asked Questions
You can make the cake layers 1 day ahead of time. Store them wrapped tightly in plastic wrap in the refrigerator.
The peach filling can be made up to 1 day ahead of time too. After it cools, store it in a sealed container or in a bowl wrapped with plastic wrap in the fridge. Be aware that the peaches will soak up a lot of the liquid, so your filling will be more jammy.
The whipped cream has to be fresh so it doesn't deflate, so make it right before assembling the cake!
You can make this cake in 2 8-inch or 9-inch round cake pans or in 3 6-inch pans. Use light-colored metal pans instead of glass pans because they conduct heat better for a more even bake.
When you insert a toothpick or cake tester into the center of the cake, it should come out clean with a few moist crumbs attached. If it's totally clean, the cake might be overdone and a little dry.
You can also test for doneness by pressing gently on the center. The cake will spring back if it's done. If it doesn't bounce back and has an indent, give it a few moreย minutes in the oven and test again.
More Cake Recipes to Try
๐ Recipe
Peaches and Cream Cake
Equipment
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Cake
- 300 grams cake flour
- 300 grams granulated sugar
- 2 ยฝ teaspoons baking powder
- ยฝ teaspoon salt
- 114 grams unsalted butter room temperature
- 114 grams vegetable oil
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 240 grams buttermilk room temperature
Peach Filling
- 2 tablespoons butter
- 2-3 peaches sliced
- 50 grams brown sugar
- ยผ teaspoon salt
Chantilly Cream
- 480 grams heavy cream cold
- 50 grams granulated sugar
- 2 teaspoons vanilla extract
- ยผ teaspoons salt
Instructions
Cake
- Preheat the oven to 350ยฐF (180ยฐC) and line 2 8-inch round cake pans with parchment paper. Set aside.
- Add cake flour, sugar, baking powder, and salt to the bowl of a hand mixer or stand mixer with the paddle attachment. Mix on low until combined.300 grams cake flour, 300 grams granulated sugar, 2 ยฝ teaspoons baking powder, ยฝ teaspoon salt
- Add softened butter and beat on low speed for 3-5 minutes until it looks like wet sand.114 grams unsalted butter
- Add oil, eggs, and vanilla. Mix until a thick batter forms. Then stream in the buttermilk.114 grams vegetable oil, 3 large eggs, 2 teaspoon vanilla extract, 240 grams buttermilk
- Evenly scoop the cake batter into the prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Peach Filling
- Melt the butter on medium low heat in a large pan. When it starts bubbling add the peaches, brown sugar, and salt.2 tablespoons butter, 2-3 peaches, 50 grams brown sugar, ยผ teaspoon salt
- Cook for 10-15 minutes, stirring occasionally until the sugar dissolves and the peaches are tender.
- Remove from the heat and transfer to a large bowl. Cool to room temperature.
Chantilly Cream
- Add the cold heavy whipping cream and granulated sugar to a large bowl. Beat with an electric hand mixer on high speed for 1-2 minutes until it thickens slightly.480 grams heavy cream, 50 grams granulated sugar
- Add vanilla and salt. Mix on medium-high speed until stiff peaks form.2 teaspoons vanilla extract, ยผ teaspoons salt
Assembly
- Place 1 cake layer on a cake board and spread ยฝ-1 cup of chantilly cream on it. Spoon about ยฝ cup of peaches in the middle.
- Add the second cake layer on top. Cover the top with Chantilly cream and add more peaches.
- Slice and enjoy!
Notes
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- Use a digital kitchen scale. Measure the flour in grams with a scale because it's super easy to overmeasure with a measuring cup, which will make the cake dry.
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- Use room temperature ingredients.ย Use room temperature butter, eggs, and buttermilk to create a smoother batter.
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- Don't slice the peaches too thin: Make sure the peach slices are about 1-inch wide so they don't get mushy and overcooked
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