Peach and Cream Cake: the beautiful dessert recipe you’ll love

Total time: 65 Min
Difficulty: Low
Serves: 8 people
By Cookist

This peach and cream cake is proof that desserts can be as pretty as they are delicious. Made with fresh peaches and pastry cream, it’s soft and moist on the inside, with a slight crisp on the outside.

To make it, you will need fresh peaches, eggs, sugar, flour, milk, and pastry cream. The cake batter is poured into the cake tin, then a spiral of pastry cream is piped over it. The peach slices are then carefully placed around the spiral pattern. This creates a beautiful and very delicious cake! This Peach and Cream cake is great for the peach season and makes an impressive dessert to serve to guests.


While the recipe works best with fresh peaches, canned peaches will also work in a pinch. Make sure to drain the peaches well, as the syrup might cause the cake to not set properly. Frozen peaches will also work, but thaw them first, then pat dry with a paper towel.

Use whole (full-fat) milk for the best results.

Serve the Peach and Cream Cake with freshly whipped cream, ice cream, or custard. The cake can be served cold, at room temperature, or warmed up.

The Peach and Cream cake goes well with a cream cheese drizzle.

If you prefer, the peaches can be substituted with thinly sliced apples. Brush the apples with a mixture of butter and syrup before baking.

How To Store Peach and Cream Cake

Store the cake in the fridge, in an airtight container, for up to 4 days.

100 g (1/2 cup)
Vanilla Extract
1/4 tsp
Vegetable Oil
100 ml (1/3 cup + 1 tbsp)
100 ml (1/3 cup + 1 tbsp)
All-purpose flour
250 g (2 cups)
Baking powder
12 g (3 tsp)
a pinch
pastry cream
160 g (2/3 cup)
medium peaches, pitted and sliced in half

How To Make Peach and Cream Cake

Preheat the oven to 180°C/350°F. Cover a 20 cm round baking pan with parchment. Cut peaches into medium slices.

In a bowl, whisk sugar and vanilla with eggs until pale.

Add vegetable oil and milk, and whisk until combined.

In a large bowl combine flour with baking powder and salt. Whisk the egg mixture into the flour. Mix until a thick batter forms. Transfer the batter to a prepared pan, and smooth the top of the cake.

Pipe a spiral on top of the cake.

Layer peaches following the line of the pastry cream.

Bake for 50 minutes. Test the cake for doneness by sticking a skewer or toothpick through the center. The skewer shouldn’t be completely clean, then the cake is overbaked. There should not be any wet batter on the stick, but just a few moist crumbs. Serve dusted with powdered sugar. Enjoy!


It’s normal for the cake to be slightly looser. So you might not always get clean slices, as the peaches tend to moisten the inside of the cake.

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