Here’s a sweet and dreamy Peaches and Cream Cake — soft, buttery cake layered with juicy peaches and topped with a luscious cream filling. It’s perfect for summer gatherings, brunches, or just when you’re craving something fruity and comforting. 🍑🍰
🍑 Peaches and Cream Cake
Ingredients
For the Cake:
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1 box yellow cake mix (or white cake mix)
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3 large eggs
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½ cup vegetable oil
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1 cup milk or water
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1 teaspoon vanilla extract
For the Peach Layer:
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2–3 cups sliced fresh or canned peaches (drained well if canned)
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2 tablespoons sugar (optional, for fresh peaches)
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1 teaspoon cinnamon (optional)
For the Cream Topping:
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1 (8 oz) package cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream (cold)
👩🍳 Instructions
1. Prepare the Cake:
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish.
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In a large bowl, mix the cake mix, eggs, oil, milk (or water), and vanilla until smooth.
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Pour batter into the prepared pan and spread evenly.
2. Add Peaches:
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Layer the sliced peaches evenly over the cake batter.
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(Optional) Sprinkle with sugar and cinnamon if using fresh peaches for added sweetness and warmth.
3. Bake:
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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Let cake cool completely.
4. Make Cream Topping:
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In a large bowl, beat cream cheese until smooth.
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Add powdered sugar and vanilla; beat until combined.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. Assemble:
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Spread the cream topping over the cooled cake.
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Chill at least 1 hour before serving for best texture and flavor.
📝 Tips:
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Use peach pie filling for a sweeter, thicker fruit layer.
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Top with fresh peach slices and mint before serving for a pretty presentation.
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Store in the fridge, covered, for up to 3–4 days.