This Peaches and Cream Cake is a light, airy dessert layered with fluffy sponge cake, fresh whipped cream, and juicy peaches. It’s the perfect summer treat that feels elegant yet simple to make.
Why You’ll Love This Recipe
This Peaches and Cream Cake delivers a soft, cloud-like texture combined with naturally sweet, fresh peaches. It’s easy to assemble, not overly sweet, and perfect for gatherings, birthdays, or a refreshing family dessert. The combination of cream and fruit makes it both indulgent and balanced.
Ingredients
- 1 sponge cake recipe (prepared and cooled, sliced into 4 layers)
Filling:
- 1 ½ cups (355ml) heavy whipping cream (35%)
- 1 tablespoon skim milk powder (optional)
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup full-fat plain Greek yogurt
- 1 fresh peach, diced
- ½ teaspoon sugar (for peaches)
Topping:
- 4–5 fresh peaches, thinly sliced
Instructions
- Prepare the sponge cake and allow it to cool completely. Slice into 4 even layers using a serrated knife.
- In a large bowl, whip the cream, sugar, vanilla, and optional milk powder until medium peaks form.
- Gently fold in the Greek yogurt until just combined.
- Toss diced peaches with sugar in a small bowl.
- Assemble the Peaches and Cream Cake:
- Place one cake layer on a serving plate and spread a quarter of the cream.
- Add the second layer and spread one-third of the remaining cream.
- Add diced peaches evenly.
- Place the third layer and spread half of the remaining cream.
- Add the final layer and spread the rest of the cream on top.
- Decorate with sliced peaches.
- Refrigerate until ready to serve.
Tips & Tricks
- Chill your bowl and beaters before whipping cream for better volume.
- Use ripe but firm peaches for best texture.
- Add a splash of lemon juice to peaches to enhance flavor.
- Substitute Greek yogurt with mascarpone for a richer filling.
Details
- Prep Time: 25 minutes
- Cook Time: 25 minutes (for sponge cake)
- Total Time: 50 minutes + chilling
- Yield: 8–10 servings
- Category: Dessert
- Method: Layered / No-bake assembly
- Cuisine: American / European-inspired
- Difficulty: Intermediate
- Dietary: Vegetarian
Notes
- You can use canned peaches (in juice, not syrup) if fresh aren’t available.
- For extra stability, chill the cake for at least 2 hours before serving.
- Garnish with mint leaves for a fresh look.
Nutrition (Approximate)
- Calories: 320 per slice
- Protein: 5g
- Carbs: 28g
- Fat: 20g
FAQ
Can I make Peaches and Cream Cake ahead of time?
Yes, it’s best made a few hours in advance to allow flavors to blend.
Can I freeze this cake?
Freezing is not recommended due to the whipped cream texture.
What can I use instead of peaches?
Try strawberries, mango, or mixed berries.
How do I stabilize whipped cream?
Use skim milk powder or a small amount of gelatin.
Is this cake overly sweet?
No, it’s lightly sweet and balanced with fresh fruit.
Storage
- Refrigerator: Store covered for up to 3 days
- Freezer: Not recommended
- Reheating: Serve chilled; no reheating needed
Similar Recipes
Peaches and Cream Cake
Ingredients
- 1 sponge cake recipe prepared and cooled, sliced into 4 layers
Filling:
- 1 ½ cups 355ml heavy whipping cream (35%)
- 1 tablespoon skim milk powder optional
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup full-fat plain Greek yogurt
- 1 fresh peach diced
- ½ teaspoon sugar for peaches
Topping:
- 4 –5 fresh peaches thinly sliced
Instructions
- Prepare the sponge cake and allow it to cool completely. Slice into 4 even layers using a serrated knife.
- In a large bowl, whip the cream, sugar, vanilla, and optional milk powder until medium peaks form.
- Gently fold in the Greek yogurt until just combined.
- Toss diced peaches with sugar in a small bowl.
- Assemble the Peaches and Cream Cake:
- Place one cake layer on a serving plate and spread a quarter of the cream.
- Add the second layer and spread one-third of the remaining cream.
- Add diced peaches evenly.
- Place the third layer and spread half of the remaining cream.
- Add the final layer and spread the rest of the cream on top.
- Decorate with sliced peaches.
- Refrigerate until ready to serve.
Notes
- You can use canned peaches (in juice, not syrup) if fresh aren’t available.
- For extra stability, chill the cake for at least 2 hours before serving.
- Garnish with mint leaves for a fresh look.
Conclusion
This Peaches and Cream Cake is the perfect blend of soft sponge, airy cream, and fresh fruit. Whether for a celebration or a simple dessert, it’s a recipe you’ll come back to again and again.