Peaches and Cream Cake

peach cake next on a table with cherries, sprinkles and a bouquet of flowers

5 from 11 reviews

This fresh peach cake combines moist vanilla cake, a creamy peach mousse filling and melt-in-your-mouth vanilla buttercream frosting. Read to the bottom for tips on safely decorating cakes with flowers and a canned peach variation.



For the vanilla cake:

For the peach mousse:

For the swiss meringue buttercream frosting:


  1. Preheat your oven to 350F, and grease and line three 6″ cake pans.
  2. Melt your butter, whisk in the milk, and warm until warm to the touch.
  3. Set aside to cool, stirring occasionally so the butter and milk don’t separated.
  4. In the bowl of a stand mixer, beat your eggs on high until light and fluffy.
  5. Add the granulated sugar and beat until dissolved.
  6. Gently fold in the flour, baking powder, and vanilla extract until just combined.
  7. Fold in the milk-butter mixture, and divide the batter evenly between your three pans.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Once the cake pans are cool enough to handle, turn them out and wrap them in plastic wrap. Refrigerate.
  10. Using a double boiler with the bowl of your stand mixer, whisk together your egg whites and sugar for the frosting.
  11. Heat until the mixture is hot and the sugar dissolves.
  12. Remove the bowl from the double boiler, and beat on high using the whisk attachment until stiff peaks form and the mixture has cooled to room temperature (8-10 minutes).
  13. Switch to your paddle attachment, and begin adding your cubes of cold butter while mixing on low-medium.
  14. Once all the butter is in, increase the speed to high and beat until a smooth frosting forms.
  15. Add the vanilla extract and mix until just combined.
  16. Wash and dice your ripe peaches, and puree in a blender.
  17. Pour half of your puree into a small saucepan, and stir in your sugar and gelatin.
  18. Cook the mixture over medium heat until hot, but not boiling.
  19. Remove the mixture from the burner, and stir in your remaining peach puree.
  20. Plunge the bowl of peach mousse into an ice bath, and stir as the mixture begins to thicken.
  21. Once the mixture thickens to the consistency of pudding, whip your heavy cream, and gently fold it into the peaches until just combined.
  22. To assemble your cake, start by spreading a thin layer of frosting on the first layer.
  23. Spoon a small amount of your frosting into a bag, and pipe a rim around the edge of your frosted layer.
  24. Fill the center with mousse, and top with your second layer.
  25. Repeat this process for the second layer.
  26. Once your cake is filled, give it a light crumb coating with the frosting and place it in the refrigerator to chill for at least 3 hours or until the mousse is set.
  27. To finish frosting the cake, frost the top, making it as even and smooth as possible.
  28. Divide the remaining frosting between 3 bowls, leaving one uncolored, and coloring the other two different shades of orange (or peach, if you will).
  29. Spoon your frosting into piping bags, and starting at the bottom with the darkest shade, begin piping your frosting on and around your cake.
  30. Use an offset spatula to smooth it out.
  31. Top the cake with fresh fruit, sprinkles and/or flowers.


Cake recipe adapted from Miette (2011), pg. 26


Keywords: peach cake, how to make peach cake, peaches and cream