There's something undeniably special about the scent of peaches and cream cake baking in the oven. Sweet, juicy peaches meld with a rich, buttery cake base and a creamy topping, creating a dessert that feels like a warm summer afternoon in every bite.

I first made this cake on a whim after a visit to our local farmers market, where I walked away with a basket of ripe, fragrant peaches. What started as a spontaneous weekend bake quickly turned into a seasonal favorite, and now it’s a must-make every June when peach season rolls in.

This delightful cake is quick to make, uses pantry staples, and is perfect for both casual get-togethers and elegant summer dinners. Let’s dive into why this peaches and cream cake deserves a spot in your dessert rotation.

Why You'll Love This Peaches And Cream Cake

Get ready to fall in love with a cake that’s as easy as it is indulgent. This peaches and cream cake brings together everything you love about summer desserts in one simple recipe.

First and foremost, it's incredibly easy to make. With just a few basic steps and common ingredients, even novice bakers can achieve bakery-worthy results. There's no need for fancy equipment or complicated techniques.

It’s also a fantastic way to showcase fresh, seasonal peaches. Their natural sweetness and slight tartness balance perfectly with the creamy topping and tender cake, making this dessert taste like summer on a plate.

This cake is wonderfully budget-friendly. A few ripe peaches, some basic dairy, and a handful of baking essentials are all you need—no hard-to-find ingredients or specialty items.

Perhaps the best part? It’s a crowd-pleaser. Whether you serve it warm with a scoop of vanilla ice cream or chilled straight from the fridge, everyone will come back for seconds. It’s just that good.

Now, let’s talk about what makes the magic happen: the ingredients.

Ingredients Notes

The beauty of this peaches and cream cake lies in how a few humble ingredients come together to create something truly special. Every component has a role to play in the final texture and flavor.

Fresh peaches are the star of the show. Choose ripe but firm peaches—too soft and they’ll turn mushy during baking, too hard and they won’t release their natural juices. If fresh peaches aren’t available, canned or frozen (thawed and drained) will also work, but nothing beats the flavor of peak-season fruit.

All-purpose flour forms the backbone of the cake. It provides structure without making the cake too dense. Sift it before measuring for the lightest, most tender crumb.

Heavy cream is used both in the batter and in the luscious topping, giving the cake a rich, velvety mouthfeel. If you’re looking for a slightly lighter option, you can use half-and-half, though the texture won’t be quite as indulgent.

Granulated sugar sweetens the cake just enough to highlight the peaches without overwhelming them. If your peaches are particularly sweet, you can reduce the sugar slightly to let the fruit shine even more.

You’ll also need basic baking staples like eggs, butter, vanilla extract, and baking powder. A standard 9x9-inch baking dish works beautifully for this recipe, and a hand mixer will make the mixing quick and easy—though it can be done by hand if needed.

How To Make This Peaches And Cream Cake

This cake may look elegant and taste like something from a patisserie, but making it at home is delightfully simple. Here’s how it comes together.

Start by preheating your oven to 350°F and greasing your baking dish. While the oven warms up, peel and slice your peaches into thin wedges. If the skins are stubborn, a quick dip in boiling water followed by an ice bath will make peeling a breeze.

In a medium bowl, cream together the butter and sugar until light and fluffy. This step is essential for a soft and tender cake, so don’t rush it. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together your dry ingredients—flour, baking powder, and a pinch of salt. Slowly add the dry mixture to the wet ingredients, alternating with the heavy cream. Be careful not to overmix; stir just until combined for the best texture.

Spread the batter evenly into your prepared baking dish, then arrange the peach slices on top. They’ll sink slightly into the batter as it bakes, creating pockets of fruity goodness throughout.

Now comes the creamy magic. In a small bowl, whip together additional cream and a bit of sugar until soft peaks form. Spread this gently over the peaches in a loose, swoopy layer—it doesn’t have to be perfect. As it bakes, this topping melts into the fruit and cake, forming a rich, custard-like layer.

Bake for about 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will puff up slightly and the edges will turn a beautiful caramelized brown.

Once out of the oven, let it cool for at least 15 minutes before serving. This resting time allows the flavors to settle and makes slicing easier.

Storage Options

If you happen to have leftovers (though don’t count on it!), storing your peaches and cream cake is easy. Once fully cooled, cover the baking dish tightly with foil or plastic wrap and refrigerate for up to 4 days.

For longer storage, individual slices can be wrapped in plastic wrap and placed in an airtight container in the freezer for up to 2 months. Just make sure they’re fully cooled before freezing to prevent ice crystals from forming.

To reheat, microwave a slice for 20-30 seconds if you like your cake warm, or enjoy it chilled straight from the fridge for a denser, creamier bite. Both versions are absolutely delicious.

If you’ve frozen the cake, let it thaw in the fridge overnight before serving. A quick warm-up in the oven or microwave will bring it back to life beautifully.

Variations and Substitutions

One of the things I love most about this cake is how easily it adapts to what you have on hand—or what you’re craving.

Try swapping the peaches for other stone fruits like nectarines, plums, or cherries. You can even use a mix for a more complex flavor profile. Just be sure to adjust the sugar slightly depending on the fruit’s natural sweetness.

If you’re looking for a dairy-free option, substitute the butter with a high-quality plant-based spread and the cream with coconut cream. The result will be slightly different in flavor, but still rich and satisfying.

For a tangier twist, add a few spoonfuls of sour cream or Greek yogurt to the batter. This will give the cake a moist texture and a lovely hint of acidity that pairs beautifully with sweet peaches.

Want to add a little crunch? Sprinkle a handful of slivered almonds or chopped pecans over the top before baking. They toast up beautifully and add a delightful contrast to the soft cake.

Finally, consider adding warm spices like cinnamon or cardamom to the batter or topping. Just a pinch can enhance the flavor and give the cake a cozy, spiced edge perfect for early fall baking.

However you choose to make it, this peaches and cream cake is sure to become a favorite in your recipe box. Don’t be afraid to experiment—half the fun is making it your own.