This Vanilla Peach Layer Cake is the perfect elegant dessert for summer. A tender, moist vanilla cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.
I have been wanting to make this cake since the fall. But since peaches aren’t exactly in season in the fall, it had to wait until summer. I knew it wasn’t going to be quick and simple like most of my recipes so I kept putting it off. Finally I picked up a bunch of peaches at the Farmer’s Market so I couldn’t put it off any longer.
Since I can remember, peach has always been one of my favorite flavors. I was obsessed with peach frozen yogurt in my 20s, and now in the 30s, it’s peach iced tea, all day, every day. I absolutely love the flavor…but when it comes to the fruit, I just can’t eat them. Something about the texture, the fuzzy skin…nope. I just can’t do it.
About 2 years ago I made a Fresh Strawberry Cake. It’s since become one of the most popular recipes on the site. Now, I’m not a baker by any means, but I do love to bake every once in a while. This strawberry cake was amazing, so I knew it would be awesome with fresh peaches too. But there’s that little aversion thing I have to fresh peaches.
The vanilla cake is the same recipe used to make the fresh strawberry cake, but the frosting is different. I decided to use frozen peaches because I was curious about the flavor, and basically that means you can make this cake all year long! I did use chunks of fresh peaches in the frosting as well, for a bit of texture, and to decorate the top of the cake.
The frozen peaches were covered with brown sugar and cinnamon for a nice warm flavor and then pureed in my food processor.
Once pureed, the mixture was still a little thick, so I strained it using a metal sieve.
Once strained, it’s time to start on the frosting. I used TruWhip non dairy whipped topping just for kicks and to see if it made a difference verses pure whipped cream. We really liked it, and didn’t miss the cream. The biggest difference I noticed is that the whipped topping doesn’t melt the way whipped cream does, so if that is important to you, go with the TruWhip.
To make the frosting, cream cheese and powdered sugar are combined until nice and fluffy, and the the peach puree is beaten in. Finally the TruWhip and small chunks of peach are folded in. I put it in the refrigerator to help it set a bit before frosting, but if your cake is already cooled you can frost right away.
I love using whipped cream toppings for cakes because they spread so nicely – no need for a crumb coat. The end result is this gorgeous, scrumptious Vanilla Peach Layer Cake that’s perfect for any summer celebration!
Vanilla Peach Layer Cake:
Vanilla Peach Layer Cake
Prep
Cook
Total
Yield 8 -12 slices
Ingredients
Cake
- 4½ cups cake flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup + 2 tablespoons butter, room temperature
- 2 cups granulated sugar
- 4 eggs + 1 egg white
- ¾ cup sour cream
- 2 tablespoons vanilla extract
- 1 cup + 2 tablespoons milk
Peach Frosting
- 5 cups peeled and sliced peaches (5-6 fresh or 2 16-ounce packages frozen), divided
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
- 2 10-ounce containers non-dairy whipped topping, defrosted
- 1 8-ounce package cream cheese, softened
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar
- pinch of salt
- 1 fresh peach, sliced for garnish (if desired)
Instructions
Cake
- Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
- Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
- In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
- Stir in sour cream and vanilla, and mix well until combined.
- Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
- Add the remaining flour and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
- Divide the batter into 3 prepared, round baking pans.
- Bake in 325 degree oven for about 30-35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.
Peach Frosting
- Set half of the peaches in a bowl. Sprinkle with brown sugar, cinnamon, nutmeg and a pinch of salt. Stir to coat completely and let sit on the counter for about 20 minutes.
- Meanwhile, finely chop remaining peeled peach slices. Place chopped peaches in the refrigerator until ready to use.
- Puree the peaches/brown sugar mixture in a food processor or blender on high speed for about 30 seconds, or longer if needed, until the mixture is smooth. Pour the peach puree into a fine mesh strainer and set it over a small bowl. Let sit until all of the peach puree has been strained through to remove any larger pieces of the fruit. Set aside.
- Using a stand mixer with the whisk attachment, beat the cream cheese until fluffy and smooth; about 2-3 minutes. Add the peach puree and beat until combined. Stir in the powdered sugar until well combined and smooth. Stir in vanilla and a pinch of salt. Fold in non-dairy whipped topping and chopped peaches just until combined.
- Keep frosting in the refrigerator until ready to use.
Assembly
- Place the first cake layer on your serving platter and frost just the top with the peach frosting (about ½" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced sliced fresh peaches for garnish, if desired.
For more delicious desserts, try these:
3-Citrus Cake with Whipped Cream Cream Cheese Frosting
Orange Creamsicle Ice Box Cake
For all desserts, go HERE and for all recipes on the site, go HERE.
Oh man! My favorite fruit, I am sooo making this. The assembly is gorgeous – thanks Kristen for all these amazing desserts. As a non-baker I am inspired to get the mixer out.
The recipe calls for 3 round cake pans. What size (8″ or 9″ ) ?
Oh, good question! Mine are 8″. I’ll update the recipe to reflect that.
What exactly is the tru whip? Is it like cool whip found in the freezer section?
Yes that’s exactly what it is, only a tad bit better for you.
Could you use fresh Whipping Cream instead of Tru Whip, Thanks,Angie
Yes, you could whip your own cream.
Oh Kristin,
This cake looks fabulous and I’m drooling just looking at the pictures! What a great idea to make peach frosting! Love it!
Linda
Hi
How long can you keep this cake, bcuz of the whipped cream frosting, does it weep.
Hi
You mention optional orange extract in directions but don’t have amount in ingredient’s list. Also, if using frozen peaches do they have to be thawed.
The orange extract threw me off, too, but I noticed it said this recipe was similar to the strawberry, and that one does list the optional 1 Tbsp of extract in ingredient list. I’m guessing it doesn’t matter but still a good question.
Nope, no orange…but you’re right, the base for this recipe is near identical to the Strawberry so that’s an oversight on my part. Sorry!
Can you keep the skin on the peaches that you puree for the frosting?
The skin is pretty tough, so you need to peel them.
quick question. This looks amazing. I was asked today to bring a cake for church saturday for a funeral. Would this also work, not as a 3 layer but in like a 9X13?
Hmmm, hard to say. The cake would work, but the recipe would need to be cut by 1/3 to fit into the pan. OR, you could split the batter between the baking dish and maybe put the rest in a smaller baking dish.
The easy way to remove the fuzzy skin from a peach is to boil water, then dip the peaches into it for about 30 seconds to a minute. Roll peaches in hot water using a spoon. You should see skins starting to loosen. Immediately dip under cold water. Skins should slip right off when you rub them. Saves peeling the peach.
Can this be made the night before?
Yes as long as you refrigerate it.
If I was converting this frosting recipe for cupcakes instead of a three layer cake would I need the same amount of ingredients?
I imagine you’d need a lot less, but I can’t say for sure since I haven’t tried that.
Is this cake dense enough to be a bottom layer of a tiered cake?
It’s fairly dense, but I don’t know if that would work.
Thanks for sharing a recipe that’s an actual cake from scratch! I try not to use the box mix whenever possible and do it the way my grandma did!
Why non dairy whip? Is there a reason you don’t use the real thing?
I had made the cake for my mom, and she’s lactose intolerant. So real whipped cream is something we try to avoid. Plus the tru-whip is a lot easier and doesn’t melt as quickly.
I just made the cake and the frosting is really runny. I used non dairy coconut whipped cream. I don’t have a sifter to drain the puree and I used a blender to puree. How can I make it thicker like frosting?
Hi Mikie,
Since you aren’t making the recipe as written, I’m not really sure how to help. The puree really needs to be strained; this would help with the thickness of the frosting. I also haven’t used coconut whipped cream so I’m not sure what the consistency would be. Sorry!