Peaches and cream cake

Peaches and cream cake

A moist cake full of peaches and topped with whipped cream

Peaches and cream go together like macaronia and kima or like kota me patates. The delicate, sweet flavour of the peaches combined with the light and creamy taste of homemade whipped cream is celebrated with this peaches and cream cake; a cake so good, it should be invited to any of your celebrations. Like birthdays, or anniversaries, or Wednesdays.

We are a little obsessed with cakes that incorporate seasonal fruit. Whether it’s a cake bursting with blueberries like our blueberry almond cake or sweet strawberries as in our strawberry ricotta cake with olive oil, we find that fruit makes dessert that much better.

Peaches and cream cake

Because we are in the middle of peach season, and a little peach crazed these days, enjoying this sensational stone fruit in cocktails like our peach and orange Metaxa cocktail or for breakfast with our pancakes and peach sauce, it seemed only natural (necessary) to make a peach studded dessert as well.

Our peaches and cream cake uses both peach puree and peach chunks to maximize the flavour of this sweet summer gift. The cream in the batter and whipped on top for serving ensures that every bite is rich and decadent, but also light and subtle. This is a beautiful cake which we think you’ll all find peachy keen.

Helpful hints

Is there a proper way to make whipped cream?

Actually, yes. In order to make the best whipped cream you first have to start with either 30% or 35% cream. The high fat content of this cream is what will allow you to create a smooth and billowy texture. Other key points to remember:

  • Keep everything as cold as possible. This means, take your cream out of the refrigerator just before you are ready to use it. It is also a great idea to keep your whisk and the bowl that you will be using in the fridge or freezer as well. You will only need to chill these for 5 – 10 minutes.
  • Medium high speed is the ideal speed for making whipped cream.
  • Look for medium peaks. This means that when you lift your whisk out of the whipped cream, a peak will form as some of the cream sticks to the whisk. As you turn the whisk over, the peak will slightly droop, but won’t lose its shape entirely. There should be no liquid seen in the bowl. If you stop your mixing prematurely, don’t worry…just keep beating until you get to the consistency you want.
  • Don’t multitask. Whipped cream is quick to make; walk away and you can end up with a curdled mess as your cream goes from whipped to gross in a few short seconds.
  • Don’t make your whipped cream ahead of time; best to make it a short while before you actually need it. This will ensure that your whipped cream holds its shape and doesn’t get watery. If you do need to make your whipped cream far in advance, you should make stabilized whipped cream which includes gelatin.

Can I freeze this cake?

Once baked and fully cooked, this cake can be wrapped well in plastic wrap, placed in a freezer bag and stored in the freezer to be enjoyed at a later date. To defrost, simply leave at room temperature overnight. This is a great way to enjoy summer peach flavours out of season.

Can I substitute olive oil for the vegetable oil in this cake?

Theoretically, yes. Swapping the oil will not impact the actual texture or baking of the cake. However, the flavour of olive oil is quite strong and will overpower the delicate flavour of the peaches.

How do I fold the egg whites into the batter?

Once you have beaten your egg whites so that stiff peaks form (meaning that when you lift the whisk out of the egg whites the peaks will retain their shape), place the egg whites into the batter. Using a rubber spatula, run along one edge of the bowl, turning over the batter so that it folds over the egg whites. Keep doing this as you rotate your bowl slowly; the key is to use a gentle movement with your rubber spatula because over mixing, or aggressively mixing, will cause you to deflate the egg whites that you worked hard to aerate into stiff peaks. Keep doing this until the egg white are completely incorporated into the batter.

Peaches and cream cake

Pin this recipe if you like it!

Peaches and cream cake

Peaches and cream cake

Looking for other ways to enjoy peaches? We’ve got these recipes as well:

Peach and habanero pepper jam

Spinach salad with peaches and dates

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

Peaches and cream cake
Peaches and cream cake

Peaches and cream cake

A moist cake full of peaches and topped with whipped cream
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 1 cake
Author: Mia Kouppa


  • Blender
  • Stand mixer or hand held mixer
  • 9 inch round cake pan


  • 2 1/2 cups (375 grams) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 peaches
  • 2 large eggs
  • 1 cup (200 grams) sugar
  • 3/4 cups (180 mL) vegetable oil
  • 1/2 cup (125 mL) cream, 15% (or higher) or milk
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanilla powder or 1/2 tsp vanilla extract

For whipped cream topping

  • 1 cup (250 mL) whipping cream, 35%
  • 1 tbsp (13 grams) sugar
  • 1 peach cut into wedges to garnish cake


  • In a medium sized bowl whisk together the flour, baking powder, baking soda and salt. If using vanilla powder, add this to the bowl as well and mix well. Set aside.
  • Wash your peaches and cut two of them into chunks. Place in a blender and puree until smooth.
  • Take your other two peaches and cut them into chunks (the size of your chunks is really up to you). Place them in a small bowl and add 1 tablespoon of the flour mixture to the peaches. Toss to coat. Set aside.
  • Separate your eggs. Keep the egg whites to the side and add the egg yolks to the bowl of a stand mixer. To the egg yolks add the sugar and beat until well combined.
  • Next add the oil and the peach puree to the stand mixer bowl. Mix until all the ingredients are well combined. If you are using vanilla extract, add it to the contents of the bowl at this point as well.
  • Next add in half of the flour mixture; blend well and then add in half of the cream. Mix again. Follow this by adding the remaining flour and then the remaining cream. Mix well until everything is well combined.
  • Add the peach chunks to the cake batter and either using a rubber spatula or very slowly turning on the stand mixer, stir the peach chunks into the batter. Be careful if doing this with the stand mixer as you don't want to break apart your peaches.
  • In another bowl combine the egg whites with the cream of tartar and beat together until stiff peaks form.
  • Fold the egg whites into the cake batter using a rubber spatula.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Prepare your cake pan by lining the bottom with parchment paper and greasing the sides with a bit of vegetable oil.
  • Pour the batter into the cake pan. Smooth the top with a rubber spatula or the back of a spoon.
  • Bake in the middle rack of your oven for 55 - 65 minutes or until a toothpick inserted into the center comes out clean.
  • When your cake is done, remove from the oven and let cool in the cake pan for 5 minutes before removing it and allowing it to cool completely on a rack.
  • While your cake is cooling, prepare your whipped cream.

For the whipped cream

  • Combine the whipped cream with the sugar and beat at a high speed until thick.

To serve

  • To serve your cake cut into pieces and serve each piece with a dollop of whipped cream and a few peach wedges.
  • Enjoy!


Baking time:
The baking time listed in this recipe is given as a range because ovens do vary.  The best way to know that your cake is done is to insert a toothpick into the center.  If it comes out clean, then you know your cake is ready.
If you notice that the top of your cake is golden or browned but it is still not fully cooked in the center, cover it loosely with aluminum foil.  This will prevent the top of your cake from overcooking. 
Whipped cream:
Because the whipped cream made for this recipe is not stabilized, you will need to use it within an hour or so of making it.  

Thanks for sharing!


  1. Stacy Dietzler says:

    Looks tasty! With peach season winding down, can you use frozen peaches and if so, what quantity?

    1. miakouppa says:

      You sure can! Use the same amount as you would with the fresh peaches – each peach is about 1/2 cup. Just defrost your frozen peaches first so that you can chop them up and also to make the peach and orange juice puree.

  2. Many thanks! So glad I found your site! You have posted delicious recipes I hope to recreate some as we visited Athen, Santorini, Paros and Naxos last late October – mid-November to celebrate our 25th wedding anniversary and run the Athens Marathon! I made Fava, Giouvetsi with Lamb, Mezza & Mosaica for my husband’s birthday this past January along with Greek wines, Ouzo and Mastic:-)!

    1. miakouppa says:

      We’re happy that you found us too Stacy! Hope that you have much to love here 🙂 (Also, your anniversary trip sounds like it was a dream 🙂 )

  3. Hi! I’d love to make this! Do you think it would work with canned peaches? As they are not in season in my area at the moment. Thanks

    1. miakouppa says:

      Hi Anita! Sure you can try using canned peaches. We suggest patting them as dry as possible before you include them in your batter. Have fun baking this cake. Hope you enjoy it as much as we do. xoxo Helen & Billie

  4. This looks AMAZING! What are your thoughts on substituting melted butter for the vegetable oil?

    1. miakouppa says:

      Hi Kim! Thanks so much. You can absolutely substitute the vegetable oil for melted butter. Just let your butter cool down a bit before using it and use the same amount as the vegetable oil which is listed. Keep in mind that the butter will change the texture and of course flavour of the cake – we’re sure it will be delicious. Enjoy!! xoxo Helen & Billie

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