Peaches and Cream Cake

If you’ve got ripe peaches on hand and a craving for something sweet, this Peaches and Cream Cake is the way to go. It’s soft, moist, and layered with real peach flavor thanks to a quick homemade purée that cooks down in just minutes. The cake batter comes together like a classic vanilla cake, nothing complicated, and the buttercream is rich and creamy without being over the top. You can bake it as a layer cake for a special occasion or throw it into a sheet pan for an easy weeknight dessert!

Why You’ll Love Peaches and Cream Cake

• Fresh Peach Flavor: Real peaches are used in both the purée and garnish, so every bite tastes like peak summer.
• Soft, Tender Texture: The buttermilk in the batter keeps the cake moist and fluffy without being dense or heavy.
• No Fancy Equipment: You don’t need special pans or tools—just basic baking gear and a blender or food processor for the purée.
• Balanced Sweetness: The vanilla buttercream and peach layers add sweetness without making it cloying or overly rich.
• Great for Make-Ahead: You can bake the layers and make the purée a day in advance, then assemble when you’re ready to serve.

Ingredients Needed To Make Peaches and Cream Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• All-purpose flour or 1.1 GF flour
• Eggs
• Egg yolk
• Vanilla extract
• Cream extract
• Peach extract
• Buttermilk or milk with vinegar
• Butter (room temperature)
• Kosher salt
• Baking powder
• Sugar
• Ripe peaches, chopped
• Water
• Powdered sugar
• Milk
• Baking spray

Variations and Substitutions

• Flour: You can use either all-purpose flour or 1.1 GF flour depending on your preference or what you have on hand.
• Buttermilk: If you don’t have buttermilk, substitute with milk plus a splash of white vinegar to achieve a similar tang.
• Milk for Buttercream: Oat milk was used in the recipe, but you can swap it with any milk you prefer.
• Pan Size: Bake the cake in two 8-inch round pans for layers or one 9×13-inch pan if you want a sheet cake version.

How To Make Peaches and Cream Cake

1. Preheat the oven and prepare your cake pans with baking spray or parchment paper.
2. Mix the butter and sugar until fluffy, then beat in the eggs and flavor extracts.
3. Stir in the milk, then slowly add the dry ingredients and mix until smooth.
4. Pour the batter into the pans and bake until a toothpick comes out clean.

5. While the cake bakes, cook the peaches with a bit of sugar and water until soft, then blend and cool.
6. Whip together the frosting ingredients until light and creamy.
7. Once the cake is cool, layer it with the peach purée and frost the outside.
8. Garnish with peach slices, slice, and serve.

Commonly Asked Questions

Can I use canned peaches instead of fresh?

Yes, canned peaches can work in a pinch. Just be sure to drain them well and reduce the sugar in the purée since canned fruit is often packed in syrup.

What’s the best way to store the cake?

Store the fully assembled cake in an airtight container in the fridge. It will stay fresh for up to 3 days. Let it sit out a bit before serving for the best texture and flavor.

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Can I make the peach purée ahead of time?

Absolutely. You can make the purée up to two days in advance. Just store it in a sealed container in the fridge until you’re ready to assemble the cake.

My frosting feels too soft. What should I do?

Pop the frosting in the fridge for 15 to 20 minutes if it feels too soft to spread. This helps it firm up without changing the flavor or texture.

Can I freeze the cake?

You can freeze the cake layers and purée separately before assembling. Wrap them tightly in plastic wrap and store in freezer bags. Thaw completely before putting the cake together.

What if I don’t have peach extract?

Peach extract adds a boost of flavor, but if you don’t have it, just rely on the peach purée to carry the peach notes. A little extra vanilla or almond extract can add depth.

How do I know when the cake is done baking?

A toothpick inserted into the center should come out clean or with just a few crumbs. Be careful not to overbake, or the cake will turn out dry.

Can I make this as cupcakes?

Yes, this batter works well for cupcakes. Just adjust the baking time down and keep an eye on them as they cook faster than cake layers.

Peaches and Cream Cake 

This Peaches and Cream Cake is made with soft vanilla cake layers, a quick homemade peach purée, and fluffy buttercream frosting. It’s the perfect mix of fruity and sweet, and honestly, it tastes like summer in every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling Time 2 hours hrs

Course Dessert

Servings 8

Equipment

• 1 Mixing Bowl
• 2 8" round cake pans
• 1 saucepan
• 1 Blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake

• 2 ½ cups 1.1 GF flour or all-purpose flour
• 2 eggs
• 1 egg yolk
• 2 ½ tsp vanilla extract
• 1 tsp cream extract
• 2 tsp peach extract
• 1 ⅓ cup buttermilk or 1 ⅓ cup dairy-free milk + 1 ½ tsp white vinegar
• 1 cup butter room temperature
• ½ tsp kosher salt
• 3 tsp baking powder
• 1 ½ cups sugar

For the Peach Purée

• 2 ripe peaches chopped
• 1 tbsp sugar
• ½ cup water

For the Vanilla Buttercream Frosting

• 1 cup butter room temperature
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp milk I used oat milk

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Instructions

 

Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Grease and line two 8-inch round cake pans or one 9×13-inch pan with baking spray.

Make the Cake Batter

• In a large bowl, cream together the butter and sugar for 3 minutes until fluffy.
• Beat in the eggs one at a time, then add egg yolk, vanilla extract, cream extract, and peach extract.
• Mix in the buttermilk or dairy-free milk mixture until combined.
• In another bowl, whisk together the flour, salt, and baking powder.
• Gradually mix the dry ingredients into the wet until smooth.

Bake the Cake

• Divide batter between prepared pans.
• Bake for 25–33 minutes or until a toothpick inserted in the center comes out clean.
• Let cakes cool completely in the pans.

Make the Peach Purée

• In a saucepan over medium heat, combine chopped peaches, sugar, and water.
• Cook until the peaches are soft and the mixture thickens, about 10–12 minutes.
• Blend until mostly smooth, then let cool completely.

Make the Vanilla Buttercream

• In a mixing bowl, beat butter, powdered sugar, vanilla, and oat milk until smooth, creamy, and fluffy.

Assemble the Cake

• Place the first cake layer on a serving plate. Spread a generous layer of peach purée over the top.
• Add the second cake layer. Frost the top and sides with vanilla buttercream.
• Garnish with fresh peach slices.
• Slice and enjoy!

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