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Peaches And Cream Cake Recipe

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Enjoy this easy Peaches and Cream Cake recipe, a perfect summer dessert with fresh peaches, rich cream layers, and moist cake base. Ideal for gatherings, holidays, or afternoon treats. Simple ingredients and quick instructions make it a go-to recipe for any occasion.**

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ¾ cup milk

  • 3-4 fresh peaches, peeled, pitted, and sliced

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • ½ teaspoon vanilla extract (for cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

  2. In a bowl, whisk together flour, baking powder, and salt.

  3. In a separate bowl, cream butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then stir in vanilla.

  5. Gradually add dry ingredients alternately with milk, mixing well.

  6. Pour batter into prepared pan and smooth the top.

  7. Arrange sliced peaches on top of the batter.

  8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

  9. Cool completely before adding cream.

  10. In a chilled bowl, whip cream with powdered sugar and vanilla until stiff peaks form.

  11. Spread whipped cream over cooled cake.

  12. Garnish with additional peach slices if desired.

Notes

  • Substitute canned peaches if fresh are unavailable.

  • Cake can be refrigerated for up to 3 days.

  • Serve chilled for best flavor.

Nutrition

Find it online: https://katyrecipes.com/peaches-and-cream-cake-recipe/