This peaches and cream cake is perfect for peach season! This a soft white cake with whipped cream on top and peach topping.

Close up of the peaches and cream cake.

This peaches and cream cake is just like a strawberry shortcake, but with peaches! It is a really light tasting dessert, but it has a stabilized whipped cream and you can use fresh or frozen peaches. The cake is also really light white cake and pairs so well with the peaches.

Bite missing from slice of cake on a plate.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour, it can compact it, resulting in a dryer cake.
  • Tip 2: Use room temperature dairy ingredients for the cake. If they are too cold the batter will not mix together as well and the cake will not be as moist.
  • Tip 3: When adding the whipped cream, spread it evenly, then take a straight icing spatula and go around the edges to get the nice even layer look.
  • Tip 4: The peaches after cooking leave a lot of juice, try to drain the juices out when you place the peaches on top of the cake.

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White cake batter in a bowl.
The cake batter is made with a half butter and half oil cake, so it tastes like butter, but stays really moist.
Baked cake layer on a wire rack.
Use a serrated knife to trim the dome off the cake to have a flat top for decorating.
Cooked peaches in a bowl.
The peach topping can be made up to 5 days ahead of time.
Decorated cake on a wood board.
Top the cake with the whipped cream and the peaches.
Cake split in half with peaches on top.

For more peach dessert recipes, try my peach cobbler cake and peach cobbler cookies.

Slice of peaches and cream cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Close up of the peaches and cream cake.
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Peaches and Cream Cake

Stephanie Rutherford
This peaches and cream cake is perfect for peach season. It it is a one layer white layer with a big layer of whipped cream and topped with a peach topping. It is like strawberry shortcake, but with peaches.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Decorating Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 16 slices

Ingredients
 
 

White Cake

  • 1 3/4 cup All-purpose flour
  • 1 TBSP Cornstarch
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 cup Unsalted butter, room temperature
  • 1/4 cup Oil, canola or vegetable
  • 1 cup White granulated sugar
  • 1 TBSP Pure vanilla extract
  • 3 Egg whites, room temperature
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/2 cup Buttermilk, room temperature

Peach Topping

  • 1 lb Peaches, frozen of fresh, sliced
  • 1/2 cup Light brown sugar, packed
  • 1 TBSP Cornstarch
  • 1 TBSP Lemon juice

Whipped Cream

  • 8 oz Cream cheese
  • 1/4 cup Powdered sugar
  • 2 TBSP Heavy cream
  • 1 1/2 cups Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

White Cake

  • Preheat the oven to 350℉. Spray a 8-inch cake pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    1 3/4 cup All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will be white in color.
    1/4 cup Unsalted butter, 1/4 cup Oil, 1 cup White granulated sugar
  • Add in the egg whites, vanilla, and sour cream. Mix on medium speed until combined.
    1 TBSP Pure vanilla extract, 3 Egg whites, 1/2 cup Sour cream
  • Add in the flour mixture and buttermilk. Mix on low speed until just combined. Take off the mixer and use a rubber spatula to make sure the batter is all mixed together.
    1/2 cup Buttermilk
  • Pour the cake batter in the cake pan and spread evenly.
  • Bake for 38-43 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pan for 10 minutes before turning out on a cooling rack. Cool the cake completely before decorating.

Peach Topping

  • In a large sauté pan over medium heat, heat the peaches, brown sugar, cornstarch, and lemon juice until it comes to simmer.
    1 lb Peaches, 1/2 cup Light brown sugar, 1 TBSP Cornstarch, 1 TBSP Lemon juice
  • Stirring occasionally, heat the peaches until the juice thickens, about 10-15 minutes. Pour the peaches into a bowl.
  • Place the peaches in the fridge to cool down quickly.

Whipped Cream

  • Start this right before decorating. Using a hand mixer, in a small bowl, beat the cream cheese, powdered sugar, and heavy cream on high speed for 1 minute.
    8 oz Cream cheese, 1/4 cup Powdered sugar, 2 TBSP Heavy cream
  • Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken.
    1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Add in the cream cheese mixture and beat on high speed until stiff peaks form.

Assembling the Cake

  • Use a serrated knife to trim the dome off the top of the cake.
  • Add the whipped cream to the top of the cake and spread evenly. Place cake in the freezer for 15 minutes to help set the whipped cream.
  • Add the peaches to the top of the whipped cream. When adding the peaches, I will drain any of the remaining juice.
  • Store the cake in an air tight container in the fridge for up to 5 days.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 353kcal, Carbohydrates: 40g, Protein: 4g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 54mg, Sodium: 193mg, Potassium: 132mg, Fiber: 1g, Sugar: 24g, Vitamin A: 784IU, Vitamin C: 2mg, Calcium: 71mg, Iron: 1mg
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