• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yellow Bliss Road

Easy, approachable and family friendly recipes for any home cook.

  • Home
  • About Me
    • Meet the Team
  • Contact
    • FAQs
    • Disclosure
    • Sharing Policy
    • Privacy Policy
    • Accessibility
  • Collaborate
  • Signup >
Display Search Bar
  • Recipes
    • View ALL Recipes
    • Appetizers and Snacks
    • Asian
    • Beverages
      • Smoothies
      • Cocktails
    • Bread
    • Breakfast Recipes
      • Casseroles
      • Egg Recipes
      • Muffins
      • Pancakes
    • Desserts
      • Brownies and Bars
      • Cake and Cupcakes
      • Cookies
      • Fruit Desserts
      • No Bake Desserts
    • Dinner
      • Casseroles
      • Easy Weeknight Dinners
      • One Pot Meals
      • Pasta
      • Pork
      • Chicken
      • Beef
      • Seafood
    • Lunch
      • Easy Weekday Lunches
      • School Lunches
    • Cooking Method
      • Air Fryer
      • On the Grill
      • Instant Pot/Pressure Cooker
      • Slow Cooker
    • Dips and Sauces
    • Mexican
    • Sandwiches
    • Salads
    • Side Dishes
      • Vegetables
    • Slow Cooker
    • Soups and Stews
  • Holiday Recipes
    • Valentine’s Day
    • Halloween
    • St. Patrick’s Day
    • Fourth of July
    • Seasonal Recipes
    • Easter
    • Thanksgiving
    • Christmas
    • Seasonal Recipes
      • Fall
      • Spring
      • Summer
  • Free Printables
    • Christmas
    • Thanksgiving
    • Halloween
    • Easter
    • Valentine’s Day
    • Fourth of July
    • School
    • Birthdays
  • Home/Crafts/DIY
    • Crafts and DIY
    • Gift Ideas
    • Home Decor
    • Photography Tips
  • Family
    • Adoption
      • My Adoption Story
    • Birthdays
    • Travel
Follow me on Facebook! Follow me on Pinterest! Follow me on Instagram!

Home » Recipes » Vanilla Peach Layer Cake

Vanilla Peach Layer Cake

Published on June 22, 2016, Updated August 18, 2020 by Kristin Maxwell | 36 Comments

497533shares
  • 459
  • 497022
  • 32
Jump to Recipe Print Recipe

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.

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist 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.

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.

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.

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.

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.

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of 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.

Peach Cake 1 Peach Cake 2

Once pureed, the mixture was still a little thick, so I strained it using a metal sieve.

Peach Cake 3 Peach Cake 4

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.

Peach Cake 5

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 is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.
Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.

Vanilla Peach Layer Cake:

Vanilla Peach Layer Cake

Kristin
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 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.
Tried this recipe?Let us know how it was!

For more delicious desserts, try these:

3-Citrus Cake with Whipped Cream Cream Cheese Frosting

Citrus Cake 5

Orange Creamsicle Ice Box Cake

This Orange Creamsicle Icebox Cake taste just like your favorite creamy, dreamy popsicle!

Twix Apple Fluff Salad

Twix Apple Fluff Salad - with pineapple, caramel, marshmallows in a yummy vanilla Cool Whip dressing! Perfect dessert salad for picnics or potlucks!

Fresh Strawberry Cake

Slice of Fresh Strawberry Cake

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.

Previous Post
Next Post

About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

5 Secrets to Dinnertime Sanity

free email bonus
Tested, Tasted & Terrific!

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Maureen says

    June 16, 2020 at 4:01 pm

    I just had to tell you how much I loved this recipe and all your guidance. First time cake flour user and I am a believer! I had so much frosting left over (no idea what I did!), I am making a second smaller cake. Thank you for the work you put into this!

    Reply
    • Kristin Maxwell says

      June 17, 2020 at 2:21 pm

      Thank you so much, I’m glad you enjoyed the cake! The icing recipe does make a lot!

      Reply
  2. Myst says

    August 14, 2019 at 9:08 am

    I did not like the mouthfeel of the non-dairy topping. I think I would rather have a true peach cream cheese icing or use real whipped cream. I also think it would be good to incorporate some peach puree and peach chunks into the vanilla cake as it still did not read very “peachy” when we ate the cake.

    Reply
    • Kristin says

      August 14, 2019 at 10:01 am

      Hello Myst, thank you so much for stopping by and your honest feedback.

      Reply
  3. Jennifer says

    August 5, 2019 at 8:44 am

    HI! I just LOVE this recipe. I’ve made the cake and it was delicious! I’m hoping to use this as a cupcake recipe this weekend for a friend’s wedding. Any idea how many cupcakes it will make? Thanks!

    Reply
    • Kristin says

      August 8, 2019 at 11:04 am

      Depending on how high you fill the cups, you should about 36-48 cupcakes. If making this for a wedding, I would definitely test it out first.

      Reply
  4. Maggie says

    June 22, 2019 at 7:17 am

    Is the butter salted or unsalted?

    Reply
    • Kristin says

      June 23, 2019 at 7:14 pm

      Either is fine.

      Reply
  5. Mikie says

    July 24, 2017 at 3:26 pm

    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?

    Reply
    • Kristin says

      July 24, 2017 at 4:30 pm

      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!

      Reply
  6. Daphnie Bennett says

    July 22, 2017 at 3:28 pm

    Why non dairy whip? Is there a reason you don’t use the real thing?

    Reply
    • Kristin says

      July 23, 2017 at 9:49 am

      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.

      Reply
  7. Scott says

    July 21, 2017 at 11:10 am

    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!

    Reply
  8. cailyn says

    July 3, 2017 at 4:15 pm

    Is this cake dense enough to be a bottom layer of a tiered cake?

    Reply
    • Kristin says

      July 5, 2017 at 8:49 am

      It’s fairly dense, but I don’t know if that would work.

      Reply
  9. Anna says

    June 8, 2017 at 8:44 am

    If I was converting this frosting recipe for cupcakes instead of a three layer cake would I need the same amount of ingredients?

    Reply
    • Kristin says

      June 8, 2017 at 7:53 pm

      I imagine you’d need a lot less, but I can’t say for sure since I haven’t tried that.

      Reply
  10. Jennifer says

    April 7, 2017 at 5:38 pm

    Can this be made the night before?

    Reply
    • Kristin says

      April 7, 2017 at 7:44 pm

      Yes as long as you refrigerate it.

      Reply
  11. Susan says

    April 2, 2017 at 3:07 pm

    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.

    Reply
  12. Katie says

    August 31, 2016 at 1:54 pm

    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?

    Reply
    • Kristin says

      September 1, 2016 at 7:01 pm

      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.

      Reply
  13. Mary says

    August 22, 2016 at 4:37 pm

    Can you keep the skin on the peaches that you puree for the frosting?

    Reply
    • Kristin says

      August 22, 2016 at 8:41 pm

      The skin is pretty tough, so you need to peel them.

      Reply
  14. Jackie says

    August 3, 2016 at 10:43 am

    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.

    Reply
    • Missie says

      August 19, 2016 at 1:31 pm

      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.

      Reply
      • Kristin says

        August 19, 2016 at 9:46 pm

        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!

        Reply
  15. Jackie says

    August 3, 2016 at 10:29 am

    Hi
    How long can you keep this cake, bcuz of the whipped cream frosting, does it weep.

    Reply
  16. Linda Wiseman says

    July 26, 2016 at 4:24 pm

    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

    Reply
  17. Angie Reneau says

    July 22, 2016 at 1:38 am

    Could you use fresh Whipping Cream instead of Tru Whip, Thanks,Angie

    Reply
    • Kristin says

      July 22, 2016 at 8:56 am

      Yes, you could whip your own cream.

      Reply
  18. Sheena says

    July 21, 2016 at 2:35 pm

    What exactly is the tru whip? Is it like cool whip found in the freezer section?

    Reply
    • Kristin says

      July 21, 2016 at 8:19 pm

      Yes that’s exactly what it is, only a tad bit better for you.

      Reply
  19. Beverly` says

    July 19, 2016 at 3:06 am

    The recipe calls for 3 round cake pans. What size (8″ or 9″ ) ?

    Reply
    • Kristin says

      July 19, 2016 at 8:58 am

      Oh, good question! Mine are 8″. I’ll update the recipe to reflect that.

      Reply
  20. Kathy says

    June 22, 2016 at 4:43 pm

    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.

    Reply

Primary Sidebar

Hi, I’m KRISTIN!

I'm a busy wife and mom who loves to cook, bake and create. All of the recipes and tips you will find here are created with your busy family (and mine!) in mind.

Read More »
Follow me on Facebook! Follow me on Pinterest! Follow me on Twitter! Follow me on Instagram! Email me!

5 Secrets to Dinnertime Sanity

free email bonus
Tested, Tasted & Terrific!

Mexican Food Faves

  • How to Make Authentic Mexican Rice
  • Ground Beef Enchiladas
  • Instant Pot Chicken Tortilla Soup
  • Mexican Chicken Casserole
  • Healthy Chicken Fajita Bowls with Rice
  • Hot Mexican Corn Dip
  • Turkey Taco Stuffed Peppers
  • Easy Homemade Taco Pizza

All-Time Favorites

  • Oven Baked Chicken Breasts
  • How to Make Authentic Mexican Rice
  • All-Natural Mattress Cleaner – How to Clean Odors and Stains from Your Mattress
  • Cheesy Scalloped Potatoes (Au Gratin)
  • Healthy Ground Turkey Teriyaki Rice Bowl
  • Crispy Baked Chicken Wings
  • Cheesecake Cookies
  • One Pot Cheesy Smoked Sausage Pasta Skillet

Yellow Bliss Road, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Browse Around

  • Chicken
  • On the Grill
  • Pasta
  • Dinner
  • Soups
  • Sides
  • Salads
  • Desserts
Follow me on Facebook! Follow me on Pinterest! Follow me on Instagram!
  • About Me
  • Contact
  • Collaborate
  • Privacy & Copyright
  • Recipes by Category
Copyright © 2021 Yellow Bliss RoadTheme by Once Coupled