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!
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!
How to make a peach cake from scratch:
- 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)
- 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.
- Pour into the prepared pan and bake 20 minutes.
- 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.
- 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.
- 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.
Nutrition per serving
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.
- Reserve a few slices of peaches for garnishing the top of the cake later.
- Sprinkle poppy seeds over the top for extra texture and crunch!
- To quickly soften the cream cheese, microwave for 20 seconds and stir before whipping into the cream.
- Use a 16 oz tub of cool whip for the whipping cream.