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–+ servings
Peaches and cream cake on a marble serving platter.

Peaches and Cream Cake

Megan Weimer
This peaches and cream cake has fluffy vanilla cake, rich Chantilly whipped cream, and caramelized peaches. It's perfect to make for special occasions or for when you're craving a sweet treat with fresh Summer stone fruit.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 566.1 kcal

Equipment

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Ingredients
  

Cake

  • 300 grams cake flour
  • 300 grams granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ 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
  • ¼ teaspoon salt

Chantilly Cream

Instructions
 

Cake

  • Preheat the oven to 350°F (180°C) 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 ½ teaspoons baking powder, ½ 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, ¼ 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, ¼ teaspoons salt

Assembly

  • Place 1 cake layer on a cake board and spread ½-1 cup of chantilly cream on it. Spoon about ½ 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

    • 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.
    • Use room temperature ingredients. Use room temperature butter, eggs, and buttermilk to create a smoother batter.
    • 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
Storage: Store the cake whole or sliced in an airtight container in the refrigerator for up to 4 days.
Freezing: Slice the cake and freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Nutrition

Serving: 1sliceCalories: 566.1kcalCarbohydrates: 56.4gProtein: 6.5gFat: 35.8gSaturated Fat: 17.5gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 8.9gTrans Fat: 0.5gCholesterol: 113.8mgSodium: 350.9mgPotassium: 146.8mgFiber: 1gSugar: 37.7gVitamin A: 1058.1IUVitamin C: 1.3mgCalcium: 116.1mgIron: 0.7mg
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