This peach cake may start with a cake mix but you’d never know it by how delicious it is! White cake topped with a whipped cream layer and fresh peaches makes this the ultimate dessert.
Easy Peach Dessert
I feel like there’s only a short time period when fresh peaches are the perfect and that time is right now.
We recently got a bunch of fresh peaches from our local co-op, so I thought it was time to share this super easy peach cake recipe!
It would be so good as a dessert after enjoying a little almond chicken or Instant Pot fettuccine Alfredo.
You’ll love it because
- It’s super easy to make.
- The fresh peaches and cream topping create an amazing combination.
- It’s pretty, which means it’s great to impress people without a lot of work.
The ingredients photo above can give you an idea of what you’ll need to make this peach cake. Make sure to read the full recipe card at the bottom of this post for specific measurements.
- White cake mix – you can use your own homemade white cake if you want, but the white cake mix works great with this since the topping is homemade. You could also substitute yellow cake mix if you don’t have white. Sometimes, like in the case of this cinnamon streusel coffee cake, box cake mix is the way to go.
- Avocado oil – we prefer to use avocado oil for baking because it doesn’t have any flavor, but you could also substitute olive oil or coconut oil
- Peaches – Use fresh if at all possible. Frozen, even if they’re thawed, will totally change the taste and texture. Fresh is best in this case!
Alright, are you ready to see how each it is to make this fresh peach cake? It’s seriously just like counting to 3!
1 – Bake your cake.
First things first, bake the cake according to the package directions. I included the ingredients for the cake in the ingredient list above but if your cake mix calls for different measurements or ingredients, follow the directions on your cake mix.
You need to bake your cake a bit ahead of time so it can cool completely before you frost it with the cream layer.
2 – Make your frosting
While the cake is cooling, make your frosting.
There’s two parts to the frosting and their both essential!
Before you start with the frosting, put a mixing both and beater in the freezer to let it chill for a few minutes.
While it’s chilling, combine the cream cheese, powdered sugar, and vanilla until creamy. This will be the first part of the cream frosting.
Once you’re done mixing the cream cheese, get your chilled bowl and beater out of the freezer.
Combine the whipped cream and 2 TBS sugar in the bowl and beat until stiffed peaks form in the cream – essentially making homemade whipped cream.
Combine the whipped cream with the cream cheese mixture to get your peach cake cream frosting.
The frosting will be thick enough to scoop yet thin enough to spread all over the top of the cake.
Once the frosting is done and your cake is cooled, frost your cake – spreading the frosting evenly across the top of the cake.
3 – Add peaches
Another thing you can work on while the cake is cooking and/or cooling is prepping your peaches.
You need to peel and slice the peaches into thin slices, which can be a bit time consuming.
I recommend making sure to choose ripe peaches, so they’ll be easier to slice. You can also par-boil and blanch the peaches using this method to make peeling and slicing easier.
Once the peaches are all sliced, it’s time to add them to the top of your cake. Cover the frosting completely with peaches in whatever design you choose.
I like to start at one end and layer them very close together, overlapping quite a bit, so that every bite of this peach cake comes with a generous bite of fresh peach flavor.
Slice and serve the cake with more fresh whipped cream if desired. You can also top with a simple syrup if you want to add a bit of sweetness to the peaches, but I’ve found the cake is good all by itself this way!
Make in a pan that has a lid so you can simply put the lid onto the pan and store in the fridge until you’re ready to eat more.
Double the whipped cream recipe (so 2 cups whipping cream and 4 TBS sugar) and serve pieces with more fresh whipped cream on top.
Let the cake cool completely before frosting or the frosting will melt and you’ll have nowhere to put the peaches.
I don’t recommend freezing peach cake because the consistency of the cream frosting will totally change and not thaw well.
The flavor won’t be as good with canned or frozen peaches. If you do use something else, make sure they are thawed and drained well so excess moisture doesn’t ruin the frosting.
No, it just makes this easier to make. If you have a great white cake recipe that you love, you can totally use that and just top it with the cream frosting and fresh peaches.
More Easy Desserts
Easy Peach Cake
- 1 white cake mix
- 1 cup water
- 3 egg whites
- ⅓ cup avocado oil
- 6 fresh peaches peeled and sliced into thin slices
- 8 oz cream cheese
- 1 ½ cups powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
- 2 TBS sugar
- Preheat oven to 350 degrees.
- Make and bake cake according to package instructions. Let cake cool once baked.
- Peel and slice peaches while cake bakes.
- Place a metal mixing bowl and beaters in the freezer to chill for 5-10 minutes.
- Mix cream cheese, powdered sugar, and vanilla together until well combined.
- Remove bowl and beaters from freezer. Add chilled whipping cream and sugar to the bowl and beat until stiff peaks form in the cream, 2-3 minutes.
- Fold whipped cream into the cream cheese mixture until well combined.
- Frost top of cake with cream frosting.
- Top cake with fresh peaches, overlapping to keep the peach slices as close together as possible.
- Serve immediately or refrigerate until ready to serve.
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