*This post may contain affiliate links. Please see my disclosure for more details!*

A simple yet delicious peaches and cream cake with peach sponges drizzled in peach syrup, and whipped sweetened cream – heaven! 

Oh hey there my fruity little beauty… I LOVE YOU. Honestly, this cake is so fresh, so light, so delicious and perfect for any summery baking day like today. I am obsessed and I hope you all loveeeee this one too! 

Fruity Bakes

When I think of baking with fruit I always think of light and deliciously flavoured cakes and whatever the bake may be… they are so full of flavour, and some of my favourite things ever. My lemon and raspberry cake and my mango cheesecake are some of my favourites, but I realised how I had never actually baked with peach?! 

I love fruity bakes because you can get such sharp and vibrant flavours absolutely shining through with such a simple idea or bake. You really don’t have to fluff them too much, and I am here for it. 

If fruit is in season, use it fresh – but if its not in season, I always recommend using the tinned or frozen version as you’re going to get so much more flavour from the fruit that way. 


A peaches and cream cake was a bit of a curve ball for me at first as it seems far too simple… but oh my days it is heaven. Heaven in every single little bite ever. I baked this cake earlier in the year (I usually bake several months ahead of when bakes appear on my blog!) so I used tinned peaches and they were perfect. 

Tins of peaches can vary, so I bought three just in case and it worked. One tin of peaches per sponge seemed great, plus an extra if you fancy decorating with any more you can! 

Once the sponges had baked I used some of the syrup from the tins to drizzle over the sponges whilst they cooled and it gave an extra delicious flavour and level of moisture to the cake that made it perfect. 


A sponge like this is super simple and that’s what I love about it – you want most of the fun and taste to come from the peach and cream of course as that’s the theme, so a delicious vanilla sponge was my go-to. 

  • Butter – It’s up to you if you want to use a baking spread or actual butter for a sponge. People vary in what they prefer, but both work well!
  • Sugar – I used caster sugar for this sponge as I wanted the flavour to be as light as possible
  • Flour – Self-raising flour to get a good little rise of the sponge without being too much with the addition of baking powder. 
  • Eggs – I always use medium, but if you use large you can use 4 eggs instead. 
  • Vanilla – Optional, but DELICIOUS 


I don’t want to sound too silly here talking about cream, but I always want to put as much detail into a blog post as possible just in case you guys have any queries. As I am based in the UK, I used double cream for this. You can also use whipping cream, but I tend to always have double cream in the fridge. 

You can’t use any squirty cream that comes in a can as its UHT cream so it deflates within minutes which you definitely do not want. I would also avoid using single cream as it never tends to whip the same and you want the cream to hold up a sponge when its sandwiched in the middle. 

If you are in another country and do not have ‘double cream’ you can use whatever liquid cream you would normally use to whip up – these vary in names throughout countries so I don’t want to make suggestions and it be wrong or mean something else! 

I add some icing sugar and vanilla to sweeten and stabilise my whipped cream. 

Tips and Tricks 

When baking a cake like this you want to be quite delicate when you are taking the cakes out of the tins so I found using loose bottomed tins the best. I use 8″ tins in most of my bakes as I find its one of the most global sizes! 

I bought 411g tins of peaches, but tin sizes can vary for fruit so it’s best to buy a few and return them if you don’t use them. In total you will need between 300-400g worth of fruit without the weight of the liquid in the tin. If you are baking with fresh peaches, you can leave the skin on! 

As this cake has fruit, a fruit drizzle and freshly whipped cream it does need storing in the fridge so it doesn’t go manky! 

Peaches and Cream Cake!

A simple yet delicious peaches and cream cake with peach sponges drizzled in peach syrup, and whipped sweetened cream - heaven! 
Print Pin Rate
Category: Cake
Type: Cake
Keyword: cream, Peach
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 slices
Author: Jane's Patisserie



  • 250 g unsalted butter (room temp)
  • 250 g caster sugar
  • 250 g self-raising flour
  • 5 medium eggs
  • 1 tsp vanilla extract
  • 300-400 g peach slices
  • peach syrup from tin (optional)


  • 300 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • extra peach slices



  • Preheat the oven to 180ºc/160ºfan and line two 8" loose bottomed tins with parchment paper
  • Beat the butter and sugar together until light and fluffy
  • Add the eggs, flour and vanilla and beat again until smooth
  • Drain the peach slices out of the tin keeping the syrup for later
  • Split the cake mix between the two tins and smooth over
  • Split the peach slices between the two cake tins and lay the peach slices on top of the cake mix
  • Bake the cakes in the oven for 30-35 minutes, or until baked through. Drizzle on the syrup if you want to. Leave to cool fully in the tin.


  • Once the cakes have cooled, whip the double cream with the icing sugar and vanilla extract to soft peaks.
  • Spread half of the cream onto the first layer of cake, add the second layer, and spread on the rest of the cream.
  • Add on extra peach slices if you fancy! Enjoy!


  • This cake will last 2-3 days in the fridge
  • If you use fresh peaches, you can use a simple syrup to drizzle on the sponges (dissolve 75g of caster sugar into 75g of water, and let it cool), or you can just leave it off
  • You can swap to other tinned fruit if you want
  • I use these cake tins in this recipe

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Michelle on March 3, 2024 at 7:56 pm

    I made this recently and it was simply amazing. Please could you tell me if I could make it gluten free without effecting the flavour. Thanks Jane.

  2. Michele Harvey on July 27, 2023 at 10:41 am

    5 stars
    My family love this cake so much I now have to bake it for my birthday. But I want to know if I can bake it 2 days in advance? I know I would have to store it in the fridge but should I not put the cream on until the day I need it or can I just put it all together and store in the fridge for 2 days? Or will the cake become soggy?

    • Jane's Patisserie on July 28, 2023 at 9:27 am

      Hiya! You can make the sponges in advance and store them in a cool place, but with the cream it will have to be in the fridge x

  3. Gemma on July 20, 2023 at 11:33 pm

    5 stars
    Love this cake! Just wondering can I freeze the sponges?


  4. Gemma on July 19, 2023 at 8:55 am

    Hi Jane

    I loved this cake, I want to make it for my Uncles birthday next week. Can you freeze the sponges?


  5. Kat C on July 14, 2023 at 8:25 am

    Hi Jane!

    How much syrup should we use for drizzling over once it’s out the oven?


    • Jane's Patisserie on July 18, 2023 at 2:12 pm

      It’s sort of up to you – but I use a few tbsps per sponge x

  6. Lisa on July 6, 2023 at 3:41 pm

    Hi Jane,
    Would I be able to make this cake vegan?
    I can substitute the butter and cream for plant based products, but was unsure if I could use 5xeggs worth of aquafaba?
    Thanks Lisa

  7. Nicky on July 5, 2023 at 8:36 am

    Hi Jane, Could I swap some of the peach juice for amaretto? My family like their cakes boozy 🙂 thanks

  8. Liz on May 14, 2023 at 2:07 pm

    Made this cake twice today, using the exact guidelines, oven temp etc. Both have burnt to a crisp! I’m not sure what I’m doing wrong! Fan oven, 160degrees. Second time I turned it down to 150 degrees. Devastated!

    • Jane's Patisserie on May 22, 2023 at 10:54 am

      Hiya, I’m so sorry but there must be a problem with the temperature or oven setting as you can see it’s not burnt at all! I’m so sorry you had problems. x

  9. Sunny on April 16, 2023 at 7:10 am

    5 stars
    Made this recipe this weekend! Oh my goodness! My family and I were all amazed at how amazing it tasted!
    I upped the recipe by half and made a third layer of cake, and attended peach jam in the layers! Just so delicious! Xx

  10. Jackie McGuinness on March 28, 2023 at 10:52 pm

    Sounds delicious, do you cut up the peachess before mixing in to the cake mixture?

    • Jane's Patisserie on March 29, 2023 at 11:27 am

      Hiya! No, as per the recipe I lay them on top of the mix before baking. Hope this helps! x

  11. Tricia on September 27, 2022 at 8:16 pm

    5 stars
    Made this for my new son in laws birthday, it was amazing x

  12. Emma on August 17, 2022 at 3:24 pm

    Hi Jane I love trying out your recipes! Could you make cupcakes from this recipe instead of a whole cake?

  13. Sarah on August 17, 2022 at 11:43 am

    Could you replace the peaches with fresh raspberries?

    • Jane's Patisserie on August 22, 2022 at 4:00 pm

      Hiya I have not tried this – however it is definitely worth a go! Enjoy! x

  14. Dawn on August 16, 2022 at 9:47 am

    Hi Jane, could you freeze this cake, or would it go soggy from the peaches?
    Thank you 😊

    • Jane's Patisserie on August 16, 2022 at 1:10 pm

      Hiya, yes absolutely you can, for up to 3 months! Hope this helps! x

  15. Rebecca Hoy on August 13, 2022 at 2:52 pm

    Hi Jane, can you use stork instead of butter please? Thanks, Becky.

    • Jane's Patisserie on August 16, 2022 at 9:35 am

      Hiya! Yes, stork is fine for the sponge! Hope this helps! x

  16. Rachel on August 5, 2022 at 10:07 am

    Hi Jane, this sounds absolutely delicious! If you were to pair with a buttercream (to save having to store in the fridge) which would you recommend? Thanks 😊

    • Jane's Patisserie on August 5, 2022 at 10:16 am

      Hiya! I would probably just go with a vanilla buttercream! Hope this helps! x

  17. lynne on August 5, 2022 at 9:11 am

    5 stars
    Hi Jane I love your bakes but I have been recently had to go lactose free which sucks for my baking!! What would you do for the decoration here if you can’t have cream?

    • Jane's Patisserie on August 5, 2022 at 10:17 am

      Hiya! It is completely up to you – I would just use a simple vanilla buttercream! Hope this helps! x

    • Laura on August 18, 2022 at 1:34 pm

      Hi Lynne In the UK Elmlea does a plant based double cream that is pretty good . I’m lactose intolerant as well so use
      this a lot

    • Rebecca on February 14, 2023 at 11:40 am

      I make all my cakes lacto free now, and have found double oat cream works as a great sub for cakes which are decorated with fresh cream such as this.

Leave a Comment

Recipe Rating

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