The Peaches and Cream Layer Cake That Tastes Like Summer in Every Bite (No Box Mix Needed)
There’s nothing quite like the moment you cut into a tall, fluffy cake and see those layers of peaches and cream. I’ve lost count of how many times I’ve baked this cake for summer cookouts, birthdays, and just because it's Tuesday.
Equipment
- Oven
- Two 8-inch round cake pans
- Parchment paper rounds
- Mixing Bowls
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Wire cooling rack
- Serrated Knife
Ingredients
Cake
- 2 cups all-purpose flour Spoon and level it. 250g if you have a scale. Scooping from the bag packs in too much flour and makes the cake dry.
- 1½ cups granulated sugar Regular white sugar works best. It dissolves easily and gives the cake a tender crumb.
- 1 tablespoon baking powder Test it for freshness: drop a little in hot water; it should fizz vigorously.
- ½ teaspoon salt A pinch of salt makes the peaches taste more peachy.
- ½ cup unsalted butter, room temperature Leave it out for at least an hour. If you’re in a hurry, cut it into small cubes and let it soften for 15 minutes.
- 4 large eggs Also room-temperature. Place them in a bowl of warm water for 5 minutes if you forgot.
- 1 teaspoon vanilla extract Pure vanilla, not imitation. It adds warmth to the fruit.
- 1 cup milk Whole milk gives the richest texture, but 2% works too.
Frosting
- 1 cup heavy whipping cream Don't even try half-and-half.
- 2 ripe peaches, pureed
Garnish
- 1 extra peach, thinly sliced Plus a squeeze of lemon juice to keep them from browning.
Instructions
- Preheat the oven to 350°F (175°C). Grease your cake pans with butter or nonstick spray, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large bowl (or the bowl of your stand mixer), beat the softened butter and sugar together on medium speed for a full 3 minutes. Stop and scrape the sides once. The mixture should look pale and fluffy — this is where the cake gets its lightness. I’ve found that setting a timer prevents me from rushing.
- Crack the eggs in one at a time, beating well after each addition. The batter might look a little curdled at first; that's normal. Beat in the vanilla. The mixture should be thick and glossy.
- With the mixer on low, add about one-third of the flour mixture. Then half the milk. Another third of flour. The rest of the milk. End with the remaining flour. Mix only until the streaks disappear — overmixing develops gluten and makes the cake tough. Scrape the bowl once during this process.
- Divide the batter evenly between the two pans. Bake for 25–30 minutes, rotating halfway through. The tops will be golden, the edges will pull away from the sides, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack and let them cool completely. This is important: if the cake is even slightly warm, the frosting will melt.
- Just before you're ready to assemble, pour the cold heavy cream into a chilled bowl. Whip on medium-high until stiff peaks form. Gently fold in the peach purée with a rubber spatula — fold just until incorporated. Overfolding will deflate the cream. If it seems too soft, pop it in the fridge for 10 minutes to firm up.
- If you want a dramatic four-layer cake, use a serrated knife to slice each cake layer in half horizontally. Place the first layer on your serving plate. Spread about ¼ of the peach cream evenly over the top. Repeat with remaining layers. For the top, spread the last of the cream, letting it cascade slightly over the sides for a rustic look. Arrange fresh peach slices on top.
Notes
A Few Swaps That Work:
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. If it doesn't contain xanthan gum, add ½ teaspoon. The cake will be a bit more delicate.
- Dairy-free: Substitute the butter with vegan butter (Miyoko's is my favorite) and use full-fat oat or coconut milk. For the frosting, chill a can of full-fat coconut cream overnight and whip it with the peach purée.
- Other stone fruits: Ripe nectarines or apricots work beautifully. They're a little tarter, so add 1 tablespoon of sugar to the purée if desired.
- Spiced version: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients. It gives the cake a peach-cobbler warmth.
- Refrigerator: Store the assembled cake in a cake carrier for up to 2 days. The frosting will soften slightly but still holds.
- Freezer: Unfrosted cake layers can be wrapped in plastic and foil and frozen for up to 1 month. Thaw at room temperature before frosting.
- Serving tip: If refrigerated, let slices sit at room temperature for 15 minutes before serving for the best flavor and texture.