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Peaches and Cream Layer Cake

Peaches and Cream Cake Recipe – Easy Dessert made of Soft layers of Sponge Cake with Chunky Peach Preserve and lightly sweetened Whipped Cream. Roasted Almonds add a nice pleasant crunch for textural contrast.

Peached and cream cake on a cake platter tipped with peaches and whipped cream.

Many of my recipes are on the more complex side, so I decided to throw in, a really simple cake that anyone can make, into the mix – just to balance things out. This Peaches and Cream Layer Cake is made of soft Yellow Cake layers moistened with some spiked peach syrup, then layered with peach jam and lightly sweetened whipped cream. So simple, but oh so, gooood! 

Peaches and cream cake on a cake platter next to a tea set.

If you need a cake that you can make ahead of time, this one is it. It only gets better as it sits in the fridge and the layers get moister with each passing hour.

Peaches and cream cake on a cake platter with a slice being taken out.

The idea for this Peach and Cream cake dates almost a decade back. I was at a wedding where they had a similar cake. When I found out who made it, I quickly asked for a recipe. The recipe started with making the sponge cake. Never having made a sponge cake ever before I failed at the first step – whipping the eggs and sugar. The recipe I was verbally given went something like – “just whip the eggs and sugar until fluffy, then fold in flour and bake”.

Peaches and cream cake on a cake platter with a slice being taken out.

If you read the recipe for the yellow sponge cake, you will see that you need to whip the eggs and sugar for at least 15 minutes for the mixture to be stable enough to bake in the oven. I, not knowing this at the time whipped it for only 5 minutes at which point it looked very soupy, but trusting the recipe I baked it.

A slice of peached and cream cake on a plate next to a teacup and peaches.

As you can imagine, that was an epic fail, since it tasted and looked like a very flat, but sweetened omelet. I tossed my sweetened omelet in the trash and called it a day, thinking in my head that I was just given a bad recipe.

Now, 10 years later I know that, it wasn’t a bad recipe, I just didn’t know enough to make it. But! Lucky for you guys, I am giving you every little tiny detail to make your Peach and Cream Cake a baking success!

P.S. you guys! 3 days! 3 days and I graduate as a nurse 😀

Peaches and Cream Cake

Yield: 8″ Round Cake, 12 slices

Yellow Sponge Cake Ingredients:

  • eggs
  • granulated sugar
  • all-purpose flour, sifted twice for best results

How to make the Yellow Sponge Cake:

Make 2 recipes of Yellow Sponge cake and bake them each in a separate baking pans, or just bake the cakes one at a time.
Cool and let rest on a cooling rack for 4-8 hours for best results.  Split each layer into two even horizontal layers.

 Two layers of the classic yellow sponge cake recipe.

Mix all these Ingredients for the Peach Syrup:

Chantilly Creme INGREDIENTS:

How to make Chantilly Creme:

  • Combine the whip cream, sugar and vanilla in a mixer bowl. Whip until fluffy and holds shape.

How to make the Chantilly cream for this easy peaches and cream cake.

TIP: If you catch it just at the start of it separating, stop the mixer, add 1/2 a cup of heavy cream and slowly fold it into the mixture until it comes back together. Add a little bit at a time more if it still looks separated, until it becomes smooth.

Assemble the Peach and Cream Cake:

Place a dab of cream on the the serving board or platter and spread it.
Place the top half of horizontally split cake, top side down and press to adhere.
Soak the cake with 1/4 of the syrup (use this squeeze bottle to make it easier).
Top with 1 cup Chantilly Creme and spread around. If you wish to have some crunch inside the cake, sprinkle with 1/4 cup toasted almond slices (I didn’t this time, but wish I did). 

Assembling this easy peaches and cream cake a cake serving board.

Now take the other half of the split cake and spread 1/3 cup of the warmed peach (or apricot) jam over the cut side.
Put this cake layer, jam side touching to the Chantilly Creme.

Covering a sponge cake layer with peach jam.

Continue following the same order with the rest of the layers, syrup, Chantilly Creme and peach jam, finishing with the syrup on top of the last layer of the cake. Try to press the top of the cake to make it somewhat even.

Covering all the layers with the sweet Chantilly cream.

Now remove 1 cup of frosting and spread the rest of it evenly over the entire cake. Press roasted almond slices around the sides of the cake.

Covering the sides of the cake with sliced almonds.

Fit a pastry bag with a #880 St. Honore tip (or any other star tip) and fill with remaining Chantilly Cream, then pipe a border all around the edge.

Topping the cake with piped cream.

Slice the drained halved peaches into thin slices.

Topping the cake with canned peach slices.

Arrange the slices inside the piped border in a circle. Heat a tablespoon of peach preserve and brush it on top of the peaches to add some shine.

Refrigerate the cake for at least 6 hours, but 12-24 hours is best.
To cut: dip a knife in hot water, wipe and slice. Repeat for each cut.

A slice of peaches and cream cake on a plate with peach jam and Chantilly cream.

Check out these other DESSERT recipes:

Peaches and Cream Layer Cake

Peaches and Cream Cake Recipe - Easy Dessert made of Soft layers of Sponge Cake with Chunky Peach Preserve and lightly sweetened Whipped Cream. Roasted Almonds add a nice pleasant crunch for a textural contrast. | By Let the Baking Begin!
4.73 from 18 votes

An Easy Dessert made of Soft layers of Sponge Cake with Chunky Peach Preserve and lightly sweetened Whipped Cream.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: peaches and cream cake
Calories: 726 kcal
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 slices

Ingredients

Yellow Sponge Cake Ingredients:

  • 8 eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups + 2 Tbsp all purpose flour sifted twice for best results

Mix all these Ingredients for the Peach Syrup:

Chantilly Creme INGREDIENTS:

Also:

  • 1 can 15 oz halved peaches
  • 2 cups sliced almond slices oven roasted @350F for 5-7 min.
  • +3/4 cups sliced almonds if you want to layer them inside the cake
  • 1 cup + 2 Tbsp peach jam/preserve

Instructions

How to make the Yellow Sponge Cake:

  1. Make 2 recipes of Yellow Sponge cake and bake them each in a separate baking pans, or just bake the cakes one at a time.

  2. Cool and let rest on a cooling rack for 4-8 hours for best results. Split each layer into two even horizontal layers.

How to make Chantilly Creme:

  1. Add cup of heavy cream, 3/4 cup powdered sugar and 1 Tbsp of vanilla extract to a bowl of a stand mixer fitted with a whip attachment.

  2. Whip everything together, stopping to scrape the bottom of the bowl 2-3 times throughout the whipping process until medium peaks and increased in volume. Take care not to over-whip the mixture, or it will separate.
    TIP: If you catch it just at the start of it separating, stop the mixer, add 1/2 a cup of heavy cream and slowly fold it into the mixture until it come back together. Add a little bit at a time more if it still looks separated, until it becomes smooth.

Assemble the Peach and Cream Cake:

  1. Place a dab of cream on the the serving board or platter and spread it.
  2. Place the top half of horizontally split cake, top side down and press to adhere.
  3. Soak the cake with 1/4 of the syrup (use this squeeze bottle to make it easier).
  4. Top with 1 cup Chantilly Creme and spread around. If you wish to have some crunch inside the cake, sprinkle with 1/4 cup toasted almond slices (I didn't this time, but wish I did).
  5. Now take the other half of the split cake and spread 1/3 cup of the warmed peach (or apricot) jam over the cut side.
  6. Put this cake layer, jam side touching to the Chantilly Creme.
  7. Continue following the same order with the rest of the layers, syrup, Chantilly Creme and peach jam, finishing with the syrup on top of the last layer of the cake. Try to press the top of the cake to make it somewhat even.
  8. Now remove 1 cup of frosting and spread the rest of it evenly over the entire cake. Press roasted almond slices around the sides of the cake.
  9. Fit a pastry bag with a #880 St. Honore tip (or any other star tip) and fill with remaining Chantilly Cream, then pipe a border all around the edge.
  10. Slice the drained halved peaches into thin slices.
  11. Arrange the slices inside the piped border in a circle. Heat a tablespoon of peach preserve and brush it on top of the peaches to add some shine.
  12. Refrigerate the cake for at least 6 hours, but 12-24 hours is best.
  13. To cut: dip a knife in hot water, wipe and slice. Repeat for each cut.
Nutrition Facts
Peaches and Cream Layer Cake
Amount Per Serving
Calories 726 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 18g113%
Cholesterol 211mg70%
Sodium 80mg3%
Potassium 302mg9%
Carbohydrates 77g26%
Fiber 3g13%
Sugar 53g59%
Protein 11g22%
Vitamin A 1250IU25%
Vitamin C 3mg4%
Calcium 136mg14%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Abbi

    There is no bake temperature listed. I’m guessing it’s 30 minutes by the description at the top.

    · Reply
  • Rachel

    This was a really lovely, delicious cake. A few notes: The recipe calls for 2 Tbs of flour more than what the sponge cake doubled would be. I couldn’t figure out if the extra flour was supposed to go in the cake or not, so I just directly doubled the sponge cake recipe and didn’t do anything with the extra flour.

    My cake pans are only about 1.5 inches tall. I filled them pretty close to the top (maybe 1/4″ shy) to the top (I didn’t think they would rise very much), and the batter completely spilled over into the oven. I think you would probably want a cake pan at least 2.5 inches tall (or maybe just use a 9 inch diameter pan, instead of 8), as I didn’t even use all of the cake batter. The cake itself worked out fine, I just had a mess to clean up. 🙂

    The cake was also a bit sweet for my liking, and I think it was from the peach preserves I used. All I could find was Smuckers Peach Preserves, which is very sweet. The cream and the cake really weren’t very sweet, so I think it came from the preserves. I put in the amount called for, so just be careful about how much you put on if yours was sweet like mine.

    Another issue I had was with the cream melting in the layers. I think the warmth of the peach preserves made it a bit melty, which made the texture of the cake a bit soggy. You can probably get by without melting the jam, and I would probably recommend that (or at least waiting for the jam to completely cool before putting the layers together). I think the liquer also contributed to the sogginess, particularly since the layers were thinner than they should have been (since my cake pans weren’t deep enough). So overall, the cake lacked a bit in structure due to excess moisture, but it was delicious and lovely on the outside.

    · Reply
  • Jeoyuh

    Made this to spec. Fantastic. Tastes great too, without having to use butter. However, use of heavy cream rather than milk kinda cancel out. Mint and almond really balance out the sweet. I would recommend having mint spread with every slice, and also placing canned peaches in the mid layer.

    · Reply
  • Wendy

    Sounds delish. I want to make this tomorrow but have a question: You refer to Frosting when coating the cake but there is no recipe for a frosting. Am I correct in assuming the Frosting is just more of the Chantilly Cream? Thanks!

    · Reply
  • Lana

    Wonderful Cake! Made it for my 4year old birthday party! Easy and delicious!

    · Reply
  • Jan Froelicher

    I just found your site and I am loving it! Your pictures are stunning, what beautiful cakes! I especially love that you include stories of your own learning curve and “epic fails”, thanks for helping me learn. I cannot wait to try this recipe. What a lovely, professional looking cake.
    Thanks!
    Jan Froelicher

    · Reply
  • Natasha

    Congrats on finishing nursing school!! Absolutely love all your recipes. Hoping for a lot more now since school is behind. 🙂

    · Reply
  • Yelena P

    I love your cakes all of them. Congratulations with finishing nursing! Good job!

    · Reply

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