This peaches and cream cake is a delightful dessert, perfect for any occasion. You will love making this easy cake recipe with cream cheese, offering a taste of summer in every bite. It’s a simple, impressive cake that’s sure to be a crowd-pleaser.
Key Ingredients & Substitutions:
- Fresh Peaches: Canned peaches (drained well) work too.
- Cream Cheese: Use full-fat cream cheese for best results.
- All-Purpose Flour: A gluten-free baking blend can be used.
- Granulated Sugar: You can reduce slightly if you prefer less sweetness.
- Sour Cream: Greek yogurt is a good substitute for moisture.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
For the Peach Filling:
- 3 cups fresh peaches, peeled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
How Much Time Will You Need?
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 30 minutes (including cooling)
- Servings: 12
- Calories per serving: Approximately 450
- Tools Needed: 9-inch round cake pans, mixing bowls, electric mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This ensures your cake layers release easily.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later. This step distributes the leavening agents evenly.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates the foundation for a tender cake.
4. Add Eggs and Vanilla
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl to mix everything well.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
6. Bake the Cake Layers
Divide the cake batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
7. Make the Peach Filling
In a small saucepan, combine the diced fresh peaches and ¼ cup granulated sugar. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the peaches. Cook over medium heat, stirring constantly, until the mixture thickens. Let it cool completely.
8. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until light and fluffy. Beat in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency for this cake recipe with cream cheese.
9. Assemble Your Peaches and Cream Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top. Spoon the cooled peach filling over the frosting, leaving a small border. Place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
Variation Ideas:
- Spiced Peaches: Add a pinch of cinnamon or nutmeg to the peach filling for warmth.
- Berry Cream Cheese Cake: Substitute peaches with mixed berries for a different fruit flavor.
- Mini Cakes: Bake in cupcake pans for individual servings, adjusting baking time.
Storage Instructions:
Store leftover peaches and cream cake in an airtight container in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Frequently Asked Questions:
Q: Can you use frozen peaches for this cake?
A: Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before dicing and using in the filling.
Q: Why did my cream cheese frosting turn out runny?
A: This can happen if your butter or cream cheese was too warm, or if you added too much milk. Ensure ingredients are cool and add milk slowly.
Q: Can you make this cake recipe with cream cheese ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. The peach filling and frosting can also be made ahead and refrigerated. Assemble just before serving.
Q: How do you prevent the cake layers from sticking to the pan?
A: Always grease and flour your pans thoroughly, or line the bottom with parchment paper. This is key for easy release.
Q: Can you substitute buttermilk for sour cream?
A: Yes, you can substitute buttermilk for sour cream in equal amounts for a similar tender crumb.
Q: Is it necessary to sift the powdered sugar for the frosting?
A: Sifting powdered sugar helps prevent lumps in your cream cheese frosting, resulting in a smoother, more appealing texture for your cake.