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–+ servings
a closeup image of cake on a cake stand, with peaches and cream

Easy Peaches & Cream Cake Recipe (video)

1 hour 30 minutes prep + 23 minutes cook
12 servings
Easy and delicious peaches and cream cake with vanilla cake layers, whipped cream frosting, and fresh peach filling! The best peach cake!

Ingredients 
US Customary - Metric

For the Cake Layers:

  • 1 cup cooking oil
  • 1 cup buttermilk
  • 4 large eggs, at room temp
  • 1 cup white granulated sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

For the Frosting:

  • 16 oz cream cheese, softened at room temp
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp peach extract, optional
  • 2 1/2 cup heavy whipping cream, well-chilled

For the Filling:

  • 3 medium peaches, finely diced

Optional Cake Syrup:

  • 1/3 cup cream
  • 2 tbsp peach liqueur

Instructions

Making the Cake Layers:

  • Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper, or use two, 9-inch cake pans.
  • Into a large mixing bowl add the eggs, buttermilk, oil, sugar, and vanilla extract. Beat the ingredients together for a few minutes on medium speed until the eggs are well beaten.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Sift the dry ingredients into the wet batter.
  • Beat the flour into the batter for a minute or two on medium speed, just until the flour is incorporated and the batter is smooth.

Baking Instructions:

  • Divide the cake batter evenly between the prepared cake pans. I recommend using a kitchen scale for accuracy.
  • Bake the cake layers at 350°F for 23 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 5 to 7 minutes, then carefully transfer onto a wire rack to cool completely.
  • For faster cooling, place the wire rack with the cake layers into the refrigerator to chill.

Whipped Cream Frosting:

  • To make the frosting: place the softened cream cheese into a large mixing bowl. Beat the cheese for a few minutes, scraping down the sides periodically, until the cheese is smooth and creamy.
  • Next, add in the confectioner’s sugar, vanilla extract, and optional peach extract. Beat these into the cream cheese until you have a creamy and smooth mixture.
  • Begin adding the chilled heavy cream, about ½ cup at a time, whisking after each addition. Once it’s all added, whisk the cream for 4 to 5 minutes, until stiff peaks form.
  • This frosting can melt quickly in a warm kitchen. I recommend keeping it refrigerated until you’re ready to use it. If it does become too soft, chill it for 30 minutes then whisk again.

Peach Filling:

  • For the peach filling: Dice the peaches into small, pea-sized pieces for the filling. I also like to slice ½ a peach into wedges for garnishing the top.

Optional Cake Syrup:

  • The vanilla cinnamon cake layers I use in this recipe are already quite moist and delicate; however, if you want to add additional moisture and flavor, you can soak the layers with a cream mixture.
  • Simply combine 1/3 cup cream with a few tablespoons of peach liqueur or peach schnapps. You can substitute the liqueur with a teaspoon or two of peach extract. Use a pastry brush to apply to the cake layers after leveling.

Assembling the Cake:

  • Make sure the cake layers are completely cooled before assembling the cake, otherwise the heat will melt the frosting! Use along, serrated knife to carefully level the top of each cake layer.
  • Transfer approximately 1/3 of the prepared frosting into a pastry bag tipped with a star tip; I used a French Star tip #8. Keep the remaining frosting refrigerated.
  • Pipe dollops of frosting onto the first cake layer, starting from the outer edge, then filling in the center. Sprinkle the frosting with a generous amount of diced peaches.
  • Add the second cake layer and repeat the process. Top with the last layer and pipe dollops of frosting on top of the cake. Garnish the top with more diced peaches and peach wedges.

Storing & Serving:

  • Refrigerate the cake for at least 1 to 2 hours prior to serving, or overnight for best results. This will allow the frosting to thicken and set, making it easier to cut the cake.
  • The whipped cream frosting can melt quickly in a warm kitchen! Keep the cake refrigerated when not enjoying.

Nutrition

Serving: 1(1/12th) slice | Calories: 739kcal | Carbohydrates: 61g | Protein: 9g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 533mg | Potassium: 218mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1482IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg