Peaches and Cream Cake

30 MIN PREP TIME

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30 MIN BAKE TIME

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1 HOUR TOTAL

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30 MIN PREP TIME 〰️ 30 MIN BAKE TIME 〰️ 1 HOUR TOTAL 〰️

If ever there were a cake that summed up the beauty of summer in one glorious slice, this Peaches & Cream Cake is it. It’s light, juicy, sweet, and a little indulgent but still refreshingly simple. A soft, buttery vanilla sponge made using the reverse creaming method, layered with ripe, brown sugar peaches and clouds of whipped cream. Every bite is tender, fruity, just the right amount of sweet and the ideal bake for peach season

Why you will love this recipe:

1. One layer cake | Because its only one layer this cake is quick to make and there’s no stacking required

2. Reverse creaming method | Find full details on this below but this method makes the softest, tight-crumb cake

3. Making the best of Peach Season | Peak-season fruit means you’re using it when the flavour is at its very best.

Ingredients:

This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need. 

Fresh Peaches | The star of the show and best when in season for max juiciness

Brown Sugar | Adds caramel warmth to the peaches

Caster Sugar | Sweetens and helps structure the batter

Unsalted Butter | Adds richness and moisture

Eggs | Help bind the ingredients and give structure and richness to the cake

Plain Flour | A staple that forms the base of the sponge, giving it strength while keeping the crumb soft.

Buttermilk | Keeps crumb tender and reacts with baking powder

Vanilla | Adds flavour depth

Baking Powder + Bicarbonate of Soda | A dynamic duo for rise. They ensure the loaf bakes up beautifully fluffy.

Salt | Just a pinch brings balance, enhancing the overall flavour.

Double Cream | Make sure it’s full fat for a rich, soft whipped topping

What’s the reverse Creaming Method?

The reverse creaming method (also known as the “paste method”) is a slightly different way of making cake batter and it’s the secret behind this cake’s incredibly soft, tight crumb.

In reverse creaming you start by mixing flour, sugar, baking powder, and salt together, then add softened butter, which coats the flour in fat.This limits gluten development when liquid is added later, preventing toughness. Finally, you beat in the egg and liquids to form a smooth, silky batter.

Why Use Reverse Creaming?

• Tender, tight crumb: perfect for single-layer or fruit-topped cakes

• Flatter top: little to no doming, so it's easy to top with cream or fruit

• Moist and sturdy: great base for juicy toppings like macerated peaches

• Less mixing fuss: no worrying about over-whipping eggs or butter

How do I choose the best Peaches?

Whether you’re buying from a supermarket, farmer’s market, or picking your own, here are the key signs of a perfect peach

Pick the best season

Late June through early September is peak peach season in most regions and that’s when this cake really sings.

What to Look For and Why It Matters

Fragrance: A ripe peach will smell sweet and floral at the stem end. No smell = likely underripe.

Colour: Look for a golden-yellow or deep orange background (not just red blush, which can be misleading).

Texture: The fruit should give slightly when gently squeezed like a ripe avocado. Rock-hard = underripe. Mushy = overripe.

No Wrinkles: Wrinkled skin near the stem means the peach has dried out. Avoid.

Avoid Refrigeration (Before Use): Cold temperatures dull flavour and texture. Keep peaches at room temperature to ripen, then chill only if necessary after ripening.

Peach Storage Tips

• If your peaches are slightly firm, let them sit on the counter for 1–3 days to ripen.

• Once ripe, store in the fridge if you won’t eat them within a day or two, this slows spoilage but may reduce juiciness.

• For baking or macerating (like in this cake), slightly overripe peaches are perfect because they’re sweeter and more flavourful.

Expert baking tips!

• Use ripe but firm peaches — too soft and they’ll turn mushy.

• The reverse creaming method gives the base a tight, velvety crumb that pairs perfectly with juicy toppings.

• Add a splash of bourbon to the peach mix for a more grown-up twist.

• Best enjoyed same-day, slightly messy, and definitely with a fork.

Recipe Card:

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Peaches and Cream Cake

Servings: 6-8

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

If ever there were a cake that summed up the beauty of summer in one glorious slice, this Peaches & Cream Cake is it. It’s light, juicy, sweet, and a little indulgent but still refreshingly simple. A soft, buttery vanilla sponge made using the reverse creaming method, layered with ripe, brown sugar peaches and clouds of whipped cream. Every bite is tender, fruity, just the right amount of sweet and the ideal bake for peach season

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Ingredients

For the vanilla cake

• 120g Cake flour
• 100g caster sugar
• 1/4 tsp Salt
• 3/4 tsp Baking powder
• 85g Unsalted butter, softened
• 1 Large egg (room temp)
• 1 tsp Vanilla extract
• 80ml Buttermilk

For the brown sugar peaches

• 2 medium peaches, sliced
• 1 tbsp Light brown sugar

For the whipped cream topping

• 120ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla

Instructions

For the peaches and cream cake

1. Preheat the oven to 350°F/160°C and grease and line a 7 inch round cake pan.
2. In a mixing bowl whisk the flour, sugar, baking powder, and salt together then add the butter a little bit at a time mixing it with your fingers until it resembles crumble.
3. Add the egg and vanilla extract, beating until the mixture looks like a thick paste then add buttermilk until it is fully incorporated and you have a smooth batter.
4. Pour the batter into the prepared cake pan and bake for 28-30 minutes, until a toothpick comes out clean. Leave the cake to fully cool before adding the toppings
5. When the cake has cooled add the sliced peaches to a bowl and sprinkle over the brown sugar. Let it macerate to one side whilst you make the whipped cream
6. Pour the double cream, icing sugar, and vanilla extract into a bowl and whip until soft peaks form, you still want it to be smooth so it spreads nicely.
7. Spoon the cream on top of the cake then top with the peaches, including a spoonful or two of any juices from the peaches.
8. Cut into slices and enjoy. This cake is best enjoyed same-day, as the peaches and cream do not keep well for too long.

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/chocolate-covered-strawberry-cake

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Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other fruity bakes you should try:

lemon meringue pie cheesecake

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one bowl strawberry cake

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!