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Simple Summertime Peach Cake

A fun take on a strawberry shortcake, this moist sponge cake is filled with ripe peaches and homemade whipped cream for an easy summertime dessert.

An easy sponge cake layered with fresh peaches and homemade whipped cream.

Peach Cake

One of my favorite summertime fruits is a juicy peach. And nothing goes better with peaches than homemade whipped cream.

This delicious summertime cake marries my love of peaches and cream to create a sort-of take on a strawberry shortcake.

Make this cake with fresh or canned peaches layered between moist sponge and homemade whipped cream

The cake is moist, buttery and perfectly sweet while the juicy peaches and fresh whipped cream scream summertime.

The cake is easy to make and assemble (freeze it for an hour before cutting it – I promise it will make cutting it SO much easier!) and looks so pretty when it’s cut up into its little squares. My husband says it tastes like a little bite of heaven – so there you go!

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Easy Summertime Peach Cake Recipe

An easy sponge cake layered with fresh peaches and homemade whipped cream.

Peach Cake

Jenna Shaughnessy
A fun take on a strawberry shortcake, this moist sponge cake is filled with ripe peaches and homemade whipped cream for an easy summertime dessert.
4.75 from 20 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 311 kcal

Ingredients
  

For The Cake

  • 1 cup flour sifted
  • ½ teaspoon baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • cup water
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 4 cups fresh peaches, cut into chunks keep 12 slices for decorating

For The Homemade Whipped Cream

  • 1 pint whipping cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla

Instructions
 

  • Preheat the oven to 350°F. Grease bottom of 9×13 baking pan and line the bottom with parchment paper.
  • Beat eggs until light in color. 
  • Beat in sugar, water and vanilla.
  • Sift flour, baking powder and salt and beat quickly into the mixture. Immediately pour into pan. (Batter should be quite liquid and bubbly.)
  • Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
  • Invert onto a flat surface. Peel away parchment paper, and cool completely (I like to freeze it for about an hour to make it easier to cut).
  • Once cooled, use a large serrated knife to cut the cake horizontally into three even layers.  Set aside.
  • Pour the cream into a bowl and add the vanilla and sugar. Beat on high until soft peaks begin to form.
  • Meanwhile, line a baking sheet with parchment paper and place the first layer of cake down.
  • Spread a layer of the whipped cream over it, then chopped peaches evenly over the cream. 
  • Take a second layer of cake and spread a layer of whipped topping over it, then place it, cream side down, on top of the first layer.
  • Repeat this for a third layer. 
  • Spread the remaining whipped cream on the very top of the cake. 
  • Cut into squares. Garnish each square with a peach segment.
  • Eat immediately or refrigerate for up to 3 days in an airtight container. Alternatively, freeze the cake itself and assemble when you’re ready to eat it!

Notes

This recipe will also work with canned/jarred peaches. Just make sure it’s the no sugar added, “in their own juice” variety.

Nutrition

Calories: 311kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 101mgSodium: 100mgPotassium: 157mgFiber: 1gSugar: 29gVitamin A: 814IUVitamin C: 4mgCalcium: 48mgIron: 1mg
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