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Peaches and Cream Layer Cake

It’s peach season in Texas, so naturally I have to celebrate the season with a Peaches and Cream Layer Cake!

Peaches and Cream Layer Cake at a three-quarter angle on cake pedestal.

You’ll sink your teeth into three fluffy layers of peach cake, filled with peach filling and frosted with cream cheese frosting.

Peaches and Cream Layer Cake overhead shot.
Peaches and Cream Layer Cake close up on cake pedestal.

How To Make Peach Filling

  1. Place thawed peaches in a blender or food processor and puree until smooth. 
  2. Over a bowl pour peach puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  3. Place peach puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming.
  4. Once the puree thickens, remove from the heat. Cool for 5 minutes. Chill for about 2-3 hours in the refrigerator until ready to use.

Cake Ingredients

Frozen peaches: This recipe uses the juice from the thawed peaches. Adding the peach solids to this cake batter would be too much for this delicate cake.

Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.

Egg whites: helps create structure.

Peach flavoring: helps enhance the peach flavor.

Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.

Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.

Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.

Salt: helps bring out the sweetness in the cake.

Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.

Tips For Making Super Smooth and Fluffy Cream Cheese Frosting

  1. Make sure your butter and cream cheese are very soft!
  2. The cream cheese is added in last. Be sure all the other ingredients are well mixed before adding the cream cheese in for a super smooth frosting.
  3. Don’t over mix the frosting once the cream cheese has been added or it will turn soupy.

Cake Assembly

Peaches and Cream Layer Cake overhead shot of filling.
  • Place a nonslip mat on top of a cake turntable and place a cake board on top.
  • Center the first cake layer on top of the cake board, making sure there’s even spacing from all around the edges. 
  • Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 1/2 cup buttercream.
  • Pipe a buttercream dam around the outer edge of the cake.
  • Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula.
  • Place the second cake layer on top and gently press to adhere to the bottom cake layer. 
  • Pipe a buttercream dam around the outer edge and spread the remaining filling out in an even layer until it reaches the buttercream dam.
  • Add the third and final cake layer (bottom side up) on top and gently press to adhere.

How To Crumb Coat A Cake

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat.
  2. Chill the crumb coated cake in the refrigerator for 30 minutes.
Peaches and Cream Layer Cake crumb coated.

Icing The Cake

  • Apply a large amount of frosting to the top of the chilled cake and spread out in an even layer with an offset spatula. You should have excess frosting hanging off the sides. 
  • Place a parchment paper lined acrylic disc on top of the cake making sure the disc and the cake board line up. Apply a generous amount of frosting to the sides of the cake, making sure it covers the bottom cake board completely. 
  • Use a cake scraper to gently touch the bottom cake board and the top acrylic disc and rotate the turntable to smooth out the frosting, cleaning your cake scraper with each rotation. Add more frosting to any areas that have gaps and continue to smooth. 

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Parchment paper
  • 8-inch round acrylic disc
  • Cake scraper
  • Offset spatula 
  • Wilton piping tip #1M
Peaches and Cream Layer Cake three quarter angle of the top of the cake.

Apricot Glaze

Apricot glaze helps give the peach topping a professional finish and shine. Use a light hand when applying the glaze.

Peaches and Cream Layer Cake Baking Schedule

  • Day 1: Bake cake layers and prepare filling.
  • Day 2: Prepare frosting, assemble, decorate and serve cake.
Peaches and Cream Layer Cake wide open shot of cake on pedestal.

Make Ahead

Cake layers can be made up to 3 days in advance, wrapped in plastic in an airtight container, stored in the refrigerator.

Peach filling can be made up to 5 days in advance, stored in the refrigerator.

Peaches and Cream Layer Cake close up of cake slice.

Cake Storage

Cake layers can be stored wrapped in plastic in an airtight container in the refrigerator for up to 3 days.

Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.

Assembled cake can be stored in an airtight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Peaches and Cream Layer Cake with sliced cake on its side.

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Peaches and Cream Layer Cake close up of cake layers.

Related Recipes

Peaches and Cream Layer Cake wide open shot of cake on pedestal.

Peaches and Cream Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 40 minutes

When it's peach season in Texas, I have to celebrate the season with this Peaches and Cream Layer Cake that's filled with peach filling and frosted with cream cheese frosting.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Sieve
  • Stand mixer
  • Food processor or blender
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Parchment paper
  • 8-inch round acrylic disc
  • Cake scraper
  • Offset spatula
  • Wilton piping tip #1M

PEACH CAKE

  • 10 ounces frozen peaches (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 2 teaspoons peach flavoring
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature

PEACH FILLING

  • 12 ounces frozen peaches, thawed
  • ¼ (1.76 ounces) granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water

CREAM CHEESE FROSTING

  • 1 cup unsalted butter, at room temperature
  • 3 cups (13.2 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ½ teaspoons fresh lemon juice
  • Pinch of salt
  • 16 ounces cream cheese, cut into cubes and softened

FRESH PEACH GARNISH

  • 2 fresh peaches
  • 1/3 cup apricot preserves

Instructions

PEACH CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Microwave peaches in a microwavable bowl, covered, until peaches have softened and are juicy, about 5 minutes. Place peaches in a sieve set over a small saucepan to remove the solids. Over medium-high heat, bring the strained peach juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites and peach flavoring until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
    Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking.
  4. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.


PEACH FILLING


  1. Place thawed peaches in a blender or food processor and puree until smooth. Over a bowl pour peach puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  2. Place peach puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes. Chill for about 2-3 hours in the refrigerator until ready to use.


CREAM CHEESE FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.


ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a frosting dam around the outer edge and spread the remaining filling out in an even layer until it reaches the frosting dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.


CRUMB COAT

  1. Apply a thin layer of frosting over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.
  2. Apply a large amount of frosting to the top of the chilled cake and spread out in an even layer with an offset spatula. You should have excess frosting hanging off the sides. Place a parchment paper lined acrylic disc on top to the cake making sure the disc and the cake board line up.
  3. Apply a generous amount of frosting to the sides of the cake, making sure it covers the bottom cake board completely.
  4. Use a cake scraper to gently touch the bottom cake board and the top acrylic disc and rotate the turntable to smooth out the frosting, cleaning your cake scraper with each rotation. Add more frosting to any areas that have gaps and continue to smooth. Once the frosting is smoothed, chill the cake in the refrigerator for 15 minutes before removing the acrylic disc.
  5. Using an offset spatula, gently remove the disc by sliding the spatula underneath the disc and rotating the turntable until the disc releases. Peel off the parchment paper. Apply more frosting to the top of the cake where needed and smooth out the top.
  6. Fit a piping bag with Wilton piping tip #1M and pipe a shell board around the top edge of the cake. Chill the cake in the refrigerator while you prepare the fresh peach topping.


FRESH PEACH TOPPING

  1. Cut the peaches in wedges and place peaches in a decorative fashion on top of the cake. Microwave the preserves in a small bowl until fluid, about 30 seconds. Strain the mixture through a sieve into a bowl. Using a pastry brush, gently dab the preserves over the peaches.
  2. Carefully transfer cake to a serving platter and serve.

Notes

Cake layers can be stored wrapped in plastic in an airtight container in the refrigerator for up to 3 days.

Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.

Assembled cake can be stored in an airtight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 675Total Fat: 47gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 136mgSodium: 601mgCarbohydrates: 57gFiber: 2gSugar: 29gProtein: 9g

*Nutrition information is an estimate and will vary.*

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