Juicy peaches-n-cream cake

Juicy Peaches-n-cream Cake

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sherry monfils


I love fresh peaches, especially in cake, lol. This is an easy cake to make and looks so pretty.


☆☆☆☆☆ 0 votes

35 Min
20 Min


  • 1-1/2 c
  • 1 tsp
    baking powder
  • 1/2 c
    butter, softened
  • 1 c
  • 3 large
    eggs, room temp
  • 1 Tbsp
    plus 2 tsp vanilla
  • 2 c
    very cold, heavy cream
  • 8 Tbsp
    peach preserves, chopped
  • 1/2 c
    marshmellow fluff
  • 2-1/2 c
    peaches, peeled, pitted and sliced. can use frozen sliced, just thaw.

How to Make Juicy peaches-n-cream cake


  1. Heat oven to 350. Lightly spray 2-8" round cake pans. In medium bowl, combine flour, baking powder and a pinch of salt.
  2. In lg bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in 1 tbsp plus 1 tsp vanilla. Beat flour mix into butter mix alternating w/ 1/4 cup heavy cream.
  3. Divide batter between pans evenly. Bake 20 mins or until a toothpick inserted in center comes out clean. Let cool. In medium bowl, beat remaining cream and vanilla until fluffy and light. Combine peaches and 4 tbsp peach preserves. Top 1 cake layer w/ 1/2 of the peach mix and 1 cup whipped cream. Top w/ the other cake layer, peaches and cream.

Printable Recipe Card

About Juicy peaches-n-cream cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids Heirloom

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