Description
Peaches and Cream Cake is a light, fruity layer cake made with soft peach sponge, sweet whipped cream, and juicy peach slices. Perfect for summer gatherings or a cozy dessert at home—easy to make and beautiful to serve!
Ingredients
Scale
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 tin (optional)
For the Decoration:
300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
Extra peach slices, for topping
Instructions
- 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!
Notes
Fresh peaches work too—just peel and slice thinly.
Skip the syrup or use homemade with 1:1 sugar and water.
Store in the fridge and enjoy within 2–3 days.
Sponge layers can be made ahead and frozen.
- Prep Time: 10 minutes + Time (Cooling & Decorating): 2 hours
- Cook Time: 30 minutes
- Category: cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Carbohydrates: 35g
- Protein: 5g