This peach cake is made from feather-light sponge cake layers and a delicate homemade whipped cream frosting! It calls for canned peaches so summertime isn’t the only occasion to make it! Serve this as a birthday fruit cake or bring it to any celebration, it will easily become a crowd pleaser!

slice of peach cake on a serving spoon with cream

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Easy Peach Cake

I’m a fan of easy recipes so quick and simple cake recipes are my favorite! This peach cake is one of my easy ones to whip up! Although it’s not a peach dump cake it is one of the easiest sponge cake recipes with fruit! Often times it goes by the name of peaches and cream cake or sponge peach cake but I think a peach cake is fairly easy to go by. Try our other easy cake recipes like our rich chocolate cherry cake with a super-moist crumb or our delicious sour cream cake!  

Peaches and Cream

I love that this peach cake calls for canned peaches! So, you don’t have to wait for summer to make it and the syrup works as an ultra-moist soaking trick! Using peaches is also a fun take on a strawberry shortcake dessert, only way better because nothing beats an airy moist sponge cake! This kind of cake will easily become a crowd pleaser so you may want to plan on making this for your next round of special guests, a tea party, someone’s birthday, or even as a wedding dessert! It’s deliciously moist, light and so fitting for hot summer days or any time a cake craving strikes!

Combining sponge cake layers with a homemade whipped cream frosting is surprisingly a delicious and light concoction! No wonder there’s even a thing like peaches and cream cake! I totally think other fresh fruits like strawberries, kiwi, raspberries, or even blackberries can easily pass as the filling fruit so use to your imagination! And the poppy seeds just top it all off making a super easy decoration yet totally appealing!

This is my stand by fruit cake recipe and has also been favored by guests! I couldn’t be more satisfied because there’s nothing complicated about it. The sponge cake layers are made from only 4 ingredients and the fruit and syrup come from a can of peaches not to mention how easy this homemade cream frosting is to whip up! I’m telling you it’s a piece of cake and a tasty one!

peach cake on a cake stand with peach slices over the top

How to make a peach cake from scratch:

Peach Cake

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 15 slices
Author: Alyona Demyanchuk
This peach cake is made from feather-light sponge cake layers and a delicate homemade whipped cream frosting! It calls for canned peaches so summertime isn't the only occasion to make it! Serve this as a birthday fruit cake or bring it to any celebration, it will easily become a crowd pleaser!


Sponge Cake:

  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/4 tsp baking powder


  • 2 cups heavy cream
  • 1/3 cup condensed milk
  • 3 oz softened cream cheese


  • 15 oz canned peach slices in syrup (coarsely chopped)


  • whipped peach cake batter in a kitchen aid mixer
    Preheat oven 350°F. Line and lightly grease a 17x11 sheet pan with parchment paper. Set aside. Beat eggs and sugar for 10 minutes over high speed until pale and thick. Whisk in the flour and baking powder moving the whisk in one direction.
  • peach cake in a 17x11 baking pan
    Pour into the prepared pan and bake 20 minutes.
  • whipped cream for peach cake in a bowl and spatula
    TO MAKE CREAM: In a large bowl beat the cream until firm peaks form (3 minutes.) In a separate bowl beat the cream cheese first then add condensed milk and mix into the whipped cream. Set aside.
  • assembling a sponge peach cake layer with sliced peaches
    Slice cake in half and soak each layer with 4 Tablespoons of the syrup from the canned peaches (spongey side up.) Place on a serving plate and top with half of the peaches.
  • peach cake with cream and slices of peaches soaked in syrup
    Frost with half of the cream and top with the remaining peaches followed by the sponge layer. Frost the outside and garnish with additional peach slices and dried poppy seeds if desired. Refrigerate at least 4 hours before serving.


Cream Cheese: to soften cream cheese microwave 20 seconds and stir well before whipping it into the cream for a lump-free frosting. 
Peach Garnish: reserve a few slices of peaches before assembling cake for garnish. 
Fresh Fruits: if using fresh peaches or other fresh fruits, make your own syrup by stirring together 1/2 cup water with 4 Tablespoons of sugar for soaking the cake layers. 

Nutrition per serving

Serving: 1sliceCalories: 266kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 117mgSodium: 64mgPotassium: 136mgFiber: 1gSugar: 19gVitamin A: 723IUVitamin C: 2mgCalcium: 61mgIron: 1mg

peach cake at an angle with cream


Can I use a different sized pan to make a peach cake?

I used a 17×11-inch cookie sheet for making this peach cake. However, any sized pan close to size will work fine. A rule of thumb to go is the bigger the pan the thinner the layers will turn out. The smaller the pan the thicker the layers. If you do not wish to slice your cake in half you can make this into a one-layered sheet-pan cake, but it won’t be as moist.

Do you have to brush the cake layers with syrup?

The peach syrup will moisten the sponge cake layers, which I highly recommend. A sponge cake alone can tend to run dry on its own, especially if it’s not sliced horizontally to moisten with cream or syrup. So take the extra time to soak those layers!

How do you make a sponge cake?

A sponge cake is a cake batter made from well-beaten eggs and sugar, then typically folded with flour. The airy cake layers get its structure from the whipped eggs, which is uniquely different from other cake recipes like a chocolate cake batter.

What can I substitute for heavy whipping cream?

A sixteen-ounce tub of Cool Whip can be used for the 2 cups of heavy cream called for in this peach cake recipe.

Can I freeze the cake layers?

Unfrosted cake layers freeze very well, and that is actually how some bakers run a bakery business. Frozen cake layers are also easy to frost as the cake crumbs won’t interfere with the frosting. Be sure to wrap all cake layers well in a ceramic wrap to avoid any freezer burns.

Can I make this peach cake with a different fruit blend?

To use a different blend of fruits, make your own syrup by adding 4 tablespoons of sugar to 1/2 cup of water. Use fruits like freshly sliced strawberries, kiwi, blackberries, and raspberries.

How to make a lump-free cream?

To make a lump-free cream, beat softened cream cheese separately before adding it to the cold cream. When hot and cold temperatures collide it tends to lump.



  1. Reserve a few slices of peaches for garnishing the top of the cake later.
  2. Sprinkle poppy seeds over the top for extra texture and crunch!
  3. To quickly soften the cream cheese, microwave for 20 seconds and stir before whipping into the cream.
  4. Use a 16 oz tub of cool whip for the whipping cream.

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    • Ingrid

    I was in a hurry so used a cake mix instead. Used fresh sliced strawberries, and it turned out wonderful!
    Thank you for such an easy but elegant recipe!

    • Christine

    Thanks for recipe! I tried it! It came out exactly as described! Light and just the right amount of sweet. I was worried about it getting soggy from the soaking syrup but it was perfect! Will make again! Thank you!

      • Alyona Demyanchuk

      Oh Wonderful!

    • YennySugiarto

    Hello 👋, I’m very much interested to try out the recipe but wondering for the size 17×11 inches or cm? I only have round 6inches and 8inches which one suit better for this recipe? Thank youuuu

      • Alyona Demyanchuk

      Hi, I don’t think I’ve ever made this peach cake in round form, but I’d assume two 8-in pans would work.

    • olga

    Tastey cake! But the part written for how to make the cream might not be written clearly. It says to add in the condensed milk and cream cheese into the beaten heavy cream. I done that, but it didn’t have enough time for the cream cheese to beat so I had lumps. Unless I added it to late.
    Luckily I was making another portion so I beat cream cheese with condensed milk in seperate bowl and then added it into the beaten heavy whipping cream. And it was perfect. =)

      • Alyona Demyanchuk

      Hi Olga, thank you for the correction, I did go in and edit the cream instructions. I’m glad the cake was tasty:)

    • Barb

    Hey there !!
    I am making this now. BUT, there is now “syrup” info in the recipe! ! I scrolled down to the questions and found one about using the syrup. I hope you can update this recipe. And ….is it the syrup from the can of peaches?

      • Alyona Demyanchuk

      Hi Barb, yes the syrup called for is from the canned peaches. I edited the instructions hopefully it’s more clearer.

    • Donna

    Hi Alyona,

    Will using cake flour instead of all-purpose flour be alright for this recipe? (I would like this cake to be very light and spongy, but this will be my first time to use cake flour).

    Thank you 🙂

      • Alyona Demyanchuk

      Hi Donna, I think you’ll be fine with cake flour. I believe it’s just flour with a little cornstarch.

    • Shana


    I’m hoping to use fresh peaches. It seems like I need to remove the skins? Also, do you know if peaches yield juice if you sprinkle with sugar and let sit (like strawberries )?

    Thank you! Love the poppyseed decorations.

      • Alyona Demyanchuk

      Hi Shana, you can certainly use fresh peaches! I would think peaches get juicy so perhaps the quick sugar trick will work! ☺️

    • Lana

    How much in advance can this cake be made?

      • Alyona Demyanchuk

      Hi Lana, this peach cake can be made and kept a good 4 days in advance. The canned peaches take this cake a longer way:)

    • Jennifer Yanyuk

    Love this cake! This is my third time making it and everyone always seems to love it!

      • Alyona Demyanchuk

      Thank you for taking the time to leave a feedback! I agree it does seem to be favored at times, maybe because it’s not too overwhelming… Im glad you love this cake!

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