Why You’ll Love This Recipe

Fresh and Fruity: Ripe peaches add natural sweetness and juiciness.
Creamy Texture: The creamy frosting balances the fruit and cake layers beautifully.
Easy to Assemble: Uses simple ingredients and straightforward layering.
Versatile: Great for birthdays, brunches, or casual gatherings.
Make-Ahead Friendly: Flavors meld wonderfully when chilled before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box white or yellow cake mix (plus ingredients required by the box)
2-3 fresh peaches, peeled and sliced (or canned peaches, drained)
1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Optional: fresh mint leaves for garnish

Directions

Bake the Cake: Prepare cake mix according to package instructions. Bake in two 8 or 9-inch round cake pans. Let cakes cool completely.
Prepare the Cream Frosting: In a large bowl, beat cream cheese until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold whipped cream into the cream cheese until combined and smooth.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the cream frosting over the top. Arrange a layer of peach slices evenly over the frosting.
Add Second Layer: Place the second cake layer on top and spread the remaining cream frosting over the top and sides of the cake.
Decorate: Garnish the top with additional peach slices and fresh mint leaves if desired.
Chill: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Servings and Timing

Servings: 8-10
Prep Time: 20 minutes (plus cake baking time)
Bake Time: 25-30 minutes (varies by cake mix)
Chill Time: 2 hours
Total Time: Approximately 3 hours

Variations

Peach Compote: Use cooked peach compote instead of fresh slices for a saucier filling.
Lemon Zest: Add lemon zest to the frosting for a bright, citrusy flavor.
Alternative Frosting: Use mascarpone cheese or a stabilized whipped cream frosting.
Add Nuts: Sprinkle chopped toasted almonds or pecans between layers for crunch.
Gluten-Free: Use a gluten-free cake mix to make this dessert gluten-free.

Storage/Reheating

Refrigeration: Store leftover cake covered in the refrigerator for up to 3 days.
Do Not Freeze: Freezing is not recommended as the texture of fresh peaches and cream can be affected.
Serving: Best served chilled; no reheating needed.

FAQs

Can I use canned peaches instead of fresh?

Yes, just be sure to drain them well to avoid sogginess.

How do I prevent the cake from becoming soggy?

Avoid adding too much juice from peaches and refrigerate the cake promptly.

Can I make this cake ahead of time?

Yes, assembling the cake a few hours in advance enhances the flavors.

Is it possible to use homemade cake instead of boxed mix?

Absolutely! Any white or yellow cake recipe works well.

Can I use frozen peaches?

Use thawed and well-drained frozen peaches to prevent excess moisture.

What can I substitute for cream cheese in the frosting?

Mascarpone cheese or Greek yogurt can be alternatives, adjusting sweetness as needed.

How do I make the frosting more stable?

Add a small amount of gelatin or use a stabilized whipped cream recipe.

Can I add other fruits?

Yes, berries like blueberries or raspberries pair nicely with peaches.

Is this cake suitable for special diets?

With appropriate substitutions, it can be adapted for gluten-free or lower sugar diets.

How long does this cake last?

It’s best enjoyed within 2-3 days for optimal freshness.

Conclusion

Peaches and Cream Cake is a delightful, fresh dessert that brings the sweet taste of summer to your table. Its creamy frosting paired with juicy peaches makes it a perfect celebration cake or a refreshing treat anytime. Easy to make and wonderfully versatile, it’s sure to be a favorite for family and friends.