Peach Cake with Cream Cheese Frosting Recipe

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This Peach Cake with Cream Cheese Frosting is a delightful combination of warm spices, juicy peaches, and creamy, tangy frosting. The cake is moist, bursting with flavor from cinnamon and nutmeg, and filled with layers of sweet peaches. Topped with a smooth cream cheese frosting and a sprinkle of chocolate shavings for extra texture, this cake is perfect for any occasion, especially during peach season. Let’s dive into this easy-to-make dessert that’s sure to impress.

Ingredients

For the Cake:

• All-purpose flour (2 cups) – Forms the base of the cake, giving it structure.
• Baking powder (1 ½ teaspoons) – Helps the cake rise and become fluffy.
• Baking soda (½ teaspoon) – Ensures an even rise and softness.
• Salt (½ teaspoon) – Balances the sweetness and enhances flavors.
• Ground cinnamon (1 teaspoon) – Adds warmth and depth to the cake.
• Ground nutmeg (½ teaspoon) – Complements the cinnamon and brings out the peach flavor.
• Unsalted butter (½ cup, softened) – Adds richness and moisture to the cake.
• Granulated sugar (1 cup) – Sweetens the cake while adding texture.
• Brown sugar (½ cup) – Adds a slight molasses flavor, perfect for spiced cakes.
• Eggs (3 large) – Provide structure and moisture.
• Vanilla extract (1 teaspoon) – Enhances the flavor of the peaches and spices.
• Buttermilk (1 cup) – Adds moisture and a slight tang, keeping the cake tender.
• Canned or fresh peaches (1 ½ cups, chopped) – The star of the show! Juicy peaches add sweetness and flavor to every bite.

For the Cream Cheese Frosting:

• Cream cheese (8 oz, softened) – Gives the frosting its creamy, tangy base.
• Unsalted butter (½ cup, softened) – Adds creaminess and richness.
• Powdered sugar (3 cups) – Sweetens and thickens the frosting.
• Vanilla extract (1 teaspoon) – Adds flavor and balance to the sweetness.

For Garnish:

• Chocolate shavings or chopped nuts (optional) – Adds texture and a touch of elegance.
• Mint leaves (optional) – For a fresh, decorative touch.

How to Make Peach Cake with Cream Cheese Frosting

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Combine the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the butter and sugars: In a separate bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
4. Add the eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well.
5. Incorporate the buttermilk and flour mixture: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
6. Fold in the peaches: Gently fold the chopped peaches into the batter. Be careful not to overmix.

Step 2: Bake the Cake

1. Divide and bake: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 3: Make the Cream Cheese Frosting

1. Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add powdered sugar: Gradually add powdered sugar, beating until smooth and fluffy.
3. Mix in vanilla: Add vanilla extract and mix until well combined.

Step 4: Assemble the Cake

1. Layer the cake: Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
2. Add peaches (optional): For extra peachiness, add a thin layer of peach slices over the frosting.
3. Top with the second layer: Place the second cake layer on top and spread frosting over the top and sides of the cake.
4. Decorate: Sprinkle with chocolate shavings or chopped nuts, and add mint leaves for garnish if desired.

Frequently Asked Questions

Can I use fresh peaches instead of canned?
Yes, fresh peaches work wonderfully in this recipe. Just make sure they’re ripe and juicy for the best flavor.

What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

How should I store the cake?
This cake should be stored in the refrigerator due to the cream cheese frosting. Cover it tightly, and it will keep for up to 3 days.

Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead, wrap them in plastic wrap, and frost them the next day. The assembled cake can also be made a day in advance.

Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting.

Can I add spices other than cinnamon and nutmeg?
Feel free to experiment with spices like ginger or cardamom for a unique twist on the flavor profile.

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