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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!
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!
- 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!
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