Peach Cream Cake Recipe
Make Peach Cream Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Peach Layer & Topping
Cream Filling
Finish & Optional Garnish
Method
Cake Batter
- 1
Prepare and preheat
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper.
- 2
Combine dry ingredients
In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly mixed.
- 3
Cream butter and sugar
In a large bowl using a hand mixer or stand mixer, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- 4
Add eggs and vanilla
Add 2 large eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract and mix to combine.
- 5
Alternate flour and milk
With the mixer on low, add the dry ingredients in three additions alternating with 3 additions of 3/8 cup whole milk (start and end with the dry ingredients). Mix until just combined — do not overmix.
- 6
Bake the cake
Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Peach Layer & Topping
- 7
Prepare peaches
If not already peeled, blanch the peaches in boiling water 30–60 seconds, then plunge into ice water and peel. Slice peaches into 1/4-inch to 1/2-inch slices and place in a bowl.
- 8
Mac erate peaches
Toss sliced peaches with 1 tbsp lemon juice and 2 tbsp granulated sugar; let sit 10–15 minutes to release juices. If the peaches are very juicy and you prefer a thicker topping, sprinkle 1 tsp cornstarch over the peaches and toss to combine.
- 9
Reduce peach juices (optional)
For a slightly syrupy topping, transfer peaches and any released juices to a small saucepan and simmer over medium-low heat until slightly reduced, 3–5 minutes. Cool to room temperature before using.
Cream Filling
- 10
Whip the cream
Chill a mixing bowl and beaters briefly if possible. Pour 1 cup heavy cream into the bowl and whip to soft peaks using a mixer on medium speed, about 2–3 minutes.
- 11
Prepare cream cheese base
In a separate bowl beat 4 oz softened cream cheese until smooth. Add 1/2 cup powdered sugar and 1/2 tsp vanilla extract and beat until combined and smooth.
- 12
Fold together
Fold the whipped cream gently into the sweetened cream cheese until fully combined and airy, taking care not to deflate the cream. Taste and adjust sweetness if desired.
Assembly & Finish
- 13
Split the cake (optional)
If you prefer layered presentation, slice the cooled cake horizontally into two even layers using a long serrated knife. If you keep it whole, proceed to top it directly.
- 14
Fill the cake
Place the bottom cake layer on a serving plate. Spread about two-thirds of the cream filling evenly over the layer. Arrange half of the prepared peach slices over the cream, slightly overlapping.
- 15
Top and finish
Place the top cake layer over the peaches (or if using a single cake, just spread the remaining cream on top). Spread the remaining cream on top and arrange remaining peach slices decoratively. If you reduced the peaches, spoon a little of the syrup over the top for shine.
- 16
Chill and serve
Refrigerate the assembled cake at least 1 hour to set the cream. Before serving, dust lightly with 1 tbsp powdered sugar, sprinkle 2 tbsp toasted sliced almonds around the edge, and garnish with fresh mint leaves. Slice with a sharp knife (wipe between cuts) and serve chilled or at cool room temperature.