Name: Peaches and Cream Cake
Prep time: PT-486861H31M10S
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: British
Ingredients: 250g unsalted butter, softened; 250g caster sugar; 250g self-raising flour; 5 medium eggs; 1 tsp vanilla extract; 300–400g peach slices (tinned or fresh); Peach syrup from tin (optional); 300ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract; Extra peach slices, for topping

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Peaches and Cream Cake is the perfect summer dessert that combines the sweet juiciness of peaches with the rich creaminess of whipped cream, all layered between soft, fluffy peach-infused sponge. This crowd-pleasing treat is ideal for family gatherings, garden parties, or any occasion that calls for a slice of something special. With its beautiful layers and delightful flavor profile, it’s both easy to make and impressively elegant. Get ready to explore the irresistible charm of peaches and cream!

Why You’ll Love This Peaches and Cream Cake

Easy to prepare with minimal ingredients and simple steps.
Bursting with peach flavor thanks to both fresh or tinned peaches and peach syrup.
Light and fluffy sponge that pairs perfectly with airy whipped cream.
Visually stunning with beautiful layers and fresh fruit decoration.
Versatile for birthdays, brunches, or even as a special weekend treat.

Ingredients

For the Sponge:

250g unsalted butter, softened
250g caster sugar
250g self-raising flour
5 medium eggs
1 tsp vanilla extract
300-400g peach slices (tinned or fresh)
Peach syrup from the tin (optional, for extra moisture)

For the Decoration:

300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
Additional peach slices, for topping

Step-by-Step: How to Make Peaches and Cream Cake

Preheat your oven to 180ºC (160ºC fan) and line two 8-inch loose-bottom cake tins with parchment paper.
Beat the butter and sugar until the mixture is light and airy.
Incorporate the eggs, flour, and vanilla extract, mixing until you achieve a smooth, uniform batter.
Drain the peaches, reserving the syrup for later if you choose to use it.
Distribute the batter evenly between the prepared tins and level the tops gently.
Layer the peach slices over each portion of batter.
Bake for 30-35 minutes, until golden brown and a skewer inserted in the center comes out clean.
Let the cakes cool in their tins fully, then optionally drizzle with the reserved syrup.
Whip the cream with icing sugar and vanilla until soft peaks form.
Build the cake by layering half the cream on one sponge, placing the second sponge over it, and topping with the remaining cream.
Add more peach slices for garnish and enjoy your creation!

Helpful Tips

For extra flavor, warm the peach syrup slightly before drizzling.
Use a chilled bowl and whisk to help the cream whip up faster and hold its shape.
Thinly slice the peaches to elevate the cake’s visual appeal.
Avoid overmixing the batter to ensure a light and tender crumb.
Always let the cakes cool completely before decorating to maintain the cream’s structure.

Substitutions And Variations

Fresh peaches are a great substitute for tinned; remember to peel and finely slice them.
Try other fruits like nectarines or apricots for a twist.
Add a layer of peach jam or compote between the sponges for enhanced flavor.
Incorporate mascarpone into the whipped cream for a decadent texture.
Spike the syrup with peach schnapps for a festive flair.

Storage Instructions

Store your Peaches and Cream Cake in an airtight container in the refrigerator for up to 2-3 days. If using fresh cream, it’s best to enjoy the cake within 48 hours to maintain optimal texture and taste. Avoid freezing, as the whipped cream does not thaw well.

Nutritional Information

Per slice (based on 12 servings):

Calories: ~380 kcal
Carbohydrates: 35g
Sugars: 22g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Fiber: 1g
Sodium: 150mg

Disclaimer: These nutritional estimates are approximate and may vary based on the specific ingredients used.

Serving Suggestions

Serve with a scoop of vanilla ice cream for an indulgent treat.
Pair with a cup of iced tea or a light Moscato wine.
Garnish with mint leaves or a sprinkle of cinnamon for an extra flair.
Make mini versions using cupcake tins for individual servings.

Frequently Asked Questions About Peaches and Cream Cake

Can I use fresh peaches instead of tinned? Absolutely! Just be sure to peel and thinly slice them. They lend a firmer bite and a fresher taste.

Do I have to use peach syrup? It’s optional, but it enhances the peach flavor and moisture. A homemade syrup with sugar and water works well with fresh peaches.

How do I keep the cream stable? Chill your cream and mixing tools, and whip just until soft peaks form. Add mascarpone or cornstarch for added stability if desired.

Can I make this cake in advance? Yes! Bake the sponge layers a day ahead and wrap them well. Add cream and peaches on the day of serving.

Is this cake freezer-friendly? You can freeze the sponge layers without cream for up to a month. Thaw completely before assembling.

Conclusion

Thank you so much for stopping by to try this delightful Peaches and Cream Cake! It’s truly one of my favorite bakes—light, luscious, and full of summery charm. I love how simple it is to create, yet it dazzles every time with its creamy layers and fruity elegance. Whether you’re celebrating something special or just enjoying a weekend bake, this cake is sure to make moments sweeter. I hope you have as much fun making and savoring it as I always do. Wishing you happy baking and heartfelt thanks for being part of this wonderful community of food lovers!

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