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Peaches and Cream Cake: A Summertime Delight

Peaches and Cream Cake
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This Peaches and Cream Cake is pure nostalgia—it tastes like summer days spent barefoot in the backyard, with sticky fingers from fresh peaches and whipped cream. Light, fluffy, and layered with real fruit and creamy topping, it’s a dessert that’s both elegant and comforting. Make it for birthdays, Sunday dinners, or any time you want to serve a slice of sweet, sunny happiness.

Ingredients

Scale

Cake:

  • 1 box vanilla or yellow cake mix (plus ingredients listed on box)

  • 1 tsp vanilla extract (optional, for extra flavor)

Cream filling:

  • 1 (8 oz) block cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 1/2 cups heavy whipping cream

Peach layer:

  • 3–4 fresh peaches, peeled and thinly sliced

  • 1 tbsp sugar (optional, if peaches are tart)

Instructions

  1. Bake cake in two 8-inch round pans as directed on box. Cool completely.

  2. Beat cream cheese until smooth. Add powdered sugar and vanilla.

  3. In a separate bowl, whip cream until stiff peaks form. Fold into cream cheese mixture.

  4. Place one cake layer on a plate. Spread half the cream over it, top with peach slices.

  5. Add the second cake layer. Top with remaining cream and more peach slices.

  6. Chill for at least 1 hour before serving.

Notes

  • Use canned peaches (drained) if fresh are out of season.

  • Garnish with mint leaves or a dusting of powdered sugar for a lovely finish.

Nutrition

Find it online: https://recipes.gernarb.com/peaches-and-cream-cake-a-summertime-delight/