Peaches and Cream Sheet Cake

Sheet cake with whipped cream and peaches sliced and served on two small plates

5 from 6 reviews

This sheet cake is every bit as tasty as it is easy to make! This cake is made with a dense but moist almond cake base, fresh whipped cream and rich caramelized peaches. It may just be my favorite summer dessert of all time!



For the almond sheet cake:

For the caramelized peaches:

For the whipped cream:


  1. Combine the first five ingredients for the sheet cake in a large bowl and gently whisk until combined. In a small saucepan, combine the butter and milk and cook until the butter has melted and the mixture is warm. Whisk the milk/butter mixture into the dry ingredients, stirring until just combined. In a small bowl, whisk together the eggs, sour cream and almond extract. Whisk the eggs/extract/sour cream mixture into the batter until just combined. Pour the batter into a large parchment paper-lined and greased baking sheet (15″x10″). Bake at 375F for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
  2. While the cake bakes, combine the brown sugar and butter for the caramelized peaches in a large saucepan over medium heat. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the peaches and cinnamon and continue cooking until the peaches are tender and the sauce has caramelized (about 5 minutes).
  3. In a large bowl, combine the heavy whipping cream and vanilla extract and beat on high until stiff peaks form. Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches (don’t worry if they’re still a little warm, but make sure they’re not hot). Serve immediately.


Sheet cake recipe adapted from Taste of Home
Caramelized peach recipe from Martha Stewart