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This peaches and cream layer cake combines soft sponge cake layers, light Chantilly cream, and sweet baked peaches for a fresh and elegant dessert. The combination of airy cake layers, silky cream, and juicy peaches created a beautifully balanced layer cake that’s perfect for any summer celebration. Unlike many layer cakes, this one stays wonderfully soft and tender even after chilling, making it an ideal make-ahead dessert.
What makes this peaches and cream layer cake special is its light yet incredibly satisfying texture. The sponge cake layers are naturally airy and stay soft even after being refrigerated. Unlike butter-based cakes, which can become firm when chilled, sponge cakes maintains it delicate texture, making it the perfect choice for a cream-filled layer cake. Combined with fluffy Chantilly cream and sweet baked peaches, every bite is light, creamy, and full of fresh summer flavor.
For more sponge cake recipes, try Rhubarb White Chocolate Cake, Raspberry and Coconut Layer Cake and Strawberry and Cream Cake.
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WHY THIS RECIPE WORKS
- Easy vanilla sponges: These sponges are quick and easy to mix together.
- Baked peaches: The juicy peaches are so fresh and delicious
- Light sweetened whipped cream: The Chantilly cream is light and airy and lightly sweetened with powdered sugar!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Heavy cream: Heavy cream in used in the whipped cream and is added to the sponge.
- Eggs: The eggs are separated and the egg whites are whisked into a meringue and the egg yolks are add afterwards.
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender sponge.
- Fresh peaches: Use fresh ripe peaches that is cut into slices and baked.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Peaches and Cream Layer Cake. This recipe needs an electric mixer with a whisk attachment.
The full recipe is down below in the recipe card.
Preheat the oven to 175ºC/ 350ºF conventional oven. Prepare 3x 20 cm round cake pan lined with baking paper.
STEP 1: For the sponge, separate the egg whites and egg yolks. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, and beat the egg whites until foamy. Then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking on high speed until stiff peaks.
STEP 2: Add the egg yolks together with the vanilla bean paste. Mix it together at low speed until just combined. Sift the dry ingredients and mix it into the meringue.
STEP 3: Then finally heat up heavy cream until it starts to steam and pour it into the batter and mix until just combined. Divide the cake batter into the pans and bake them for 13 minutes.
STEP 4: For the peaches, increase the oven heat to 200ºC/ 400ºF conventional oven. Peel the skin off the peaches and slice the peaches into thin wedges. Add the peaches and granulated sugar to the baking sheet and toss them together so it all evenly coated.
STEP 5: Bake the peaches for 20 minutes. Once out of the oven, add the vanilla bean paste, and using a spoon, gently mix the peaches together with the vanilla bean paste and juices on the tray.
STEP 6: Add the heavy cream, powder sugar and vanilla bean paste to a large bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.
STEP 7: Add the first sponge layer onto your serving plate and ⅓ of the Chantilly cream and top it with ⅓ of the peaches. Do the same two more times and it’s ready to be served.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, the cake is great for making ahead. You can bake the sponge 1-2 days in advance and store it tightly wrapped at room temperature. The fully assembled cake can also be made a day ahead and kept chilled.
Yes, because of the whipped cream filling, the cake needs to be stored in the refrigerator.
When dividing the cake batter, each pan should have about 220 g of batter in it. You can leave any remaining batter in the bowl while the sponge bakes. Once baked, remove the sponge immediately from the pan, as written in the recipe, and prepare it for the next sponge.
HOW TO STORE
Store the peaches and cream cake in the refrigerator for 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Peaches and Cream Layer Cake
Equipment
Ingredients
SPONGES
- 5 large egg separated
- ¼ teaspoon white vinegar
- 160 g granulated sugar
- ½ teaspoon vanilla bean paste
- 160 g all-purpose flour
- Pinch of salt
- 80 g heavy cream
BAKED PEACHES
- 500 g ripe peaches about 4 ripe peaches
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla bean paste
CHANTILLY CREAM
- 420 ml heavy cream (410 g)
- 55 g powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
SPONGE
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare 3x 20 cm (8 inch) pan with parchment paper. Do NOT grease the pans as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture. (See FAQ if you don’t have 3 pans).
- Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.5 large egg, ¼ teaspoon white vinegar, 160 g granulated sugar
- Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.½ teaspoon vanilla bean paste
- Sift the all-purpose flour and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.160 g all-purpose flour, Pinch of salt
- Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined.80 g heavy cream
- Give the batter a gentle final mix with a rubber spatula to make sure everything is combined.
- Divide the cake batter into the pans and bake them for 13-14 minutes.
- Once baked, immediately trace a thin knife along the edge of the pan and flip them upside down, onto a cooling rack. Flip it back around so it faces the right way up.
- BAKED PEACHES
- Increase the oven heat to 200ºC/ 400ºF conventional oven. Prepare a baking sheet with baking paper.
- Peel the skin off the peaches and slice the peaches into thin wedges. Add the peaches and granulated sugar to the baking sheet and toss them together so it all evenly coated.500 g ripe peaches, 2 tablespoon granulated sugar
- Spread the peaches out in an even layer, and bake the peaches for 20 minutes. Once out of the oven, add the vanilla bean paste, and using a spoon, gently mix the peaches together with the vanilla bean paste and juices on the tray. Let them cool down before assembling the cake.½ teaspoon vanilla bean paste
- CHANTILLY CREAM
- Add the heavy cream, powdered sugar and vanilla bean paste to a bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.420 ml heavy cream, 55 g powdered sugar, 1 teaspoon vanilla bean paste
- ASSEMBLING
- Add the first sponge layer onto your serving plate and ⅓ of the Chantilly cream and top it with ⅓ of the peaches. Do the same two more times and it’s ready to be served. Store it in the refrigerator.
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