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Peaches and Cream Cake

ByKrystle Smith Posted on

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My easy peaches and cream cake features moist vanilla cake, juicy fruit, and a delectable cream cheese cinnamon sugar topping. It tastes like peach cobbler and cheesecake had a baby and is made with pantry staples!

a peaches and cream sheet cake topped with cream cheese, cinnamon, and sugar.

I love sheet cakes because they're easy and always a crowd-pleaser. Some of my favorites are my Elvis Presley cake, chocolate poke cake, and cannoli cake. This cake recipe is unique as it has so many layers of goodness and doesn't even require frosting! It's perfect for picnics, book club or just to take to a neighbor.

Why This Recipe Works: A Sprinkle of Food Science

  • Super Moist: Oil stays liquid at room temperature and milk adds richness making this cake super moist even after a few days in the fridge.
  • Cornstarch: Cornstarch is pure starch unlike flour which contains the protein gluten. It helps reduce the amount of gluten in the cake leading to a light and tender crumb.
  • Cheesecake Topping: You get the best of both words with a crunchy cinnamon sugar topping and a rich custardy interior.

Ingredient Notes and Shopping Tips

ingredients including milk, sugar, oil, flour, baking powder, cornstarch, vanilla, and eggs.
  • Peaches: Look for peaches packed in100% juice not heavy syrup. You could also use ripe fresh peaches or drained frozen peaches. Since you won't get the juice like with canned peaches you could use peach jello (mixed with hot water only) or half the amount of peach nectar (3 tablespoons).
  • Cream Cheese: Use full fat block style cream cheese. Be sure it is softened to avoid a lumpy topping. Around 1 hour at room temp is perfect. Short on time? Dunk the foil wrapped bricks in a bowl or warm not hot water for a few minutes.
  • Flour: Be sure to measure this correctly by spooning into your measuring cup and leveling with a knife. Avoid dipping your cup in the flour which can lead to over measuring which leads to a dry cake.

Krystle's Tips: Steal My Culinary School Secrets

  1. Don't Overmix: Mix until the ingredients are just combined. Overmixing can make the cake tough.
  2. Don't Overbake: It can be tricky to tell when this is done with the cream cheese layer. The edges should be golden in color and the cream cheese should be set. It's okay if the center is a little jiggly, it will firm up as it cools. Overbaking can dry out the cake and make the cheesecake layer rubbery.
  3. Topping Tip: Dollop the cream cheese mixture then spread with an offset spatula. Don't dump and try to spread as it will make a big mess!
a closeup of peach cake with a cream cheese and cinnamon sugar topping on a white plate.

More of My Favorite Peach Desserts

Peach Crumble

Peach Dump Cake

Peach Coffee Cake

📖 Recipe

Easy Peaches and Cream Cake

My easy peaches and cream cake features moist vanilla cake, juicy fruit, and a delectable cream cheese cinnamon sugar topping.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Southern
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 Slices
Calories: 414kcal
Author: Krystle Smith

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Ingredients

For the Cake

  • 6 Tablespoons Vegetable Oil
  • 1 Cup Whole Milk
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • ¾ Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 2 Teaspoons Baking Powder
  • 1 ½ Cups All Purpose Flour

For the Topping

  • 1 Can Sliced Peaches 29 Ounces, Drained but JUICE RESERVED
  • 2 Packages Cream Cheese Softened (8 Ounces Each)
  • 1 Cup Granulated Sugar
  • 6 Tablespoons Peach Juice Reserved From Peaches Above
  • ¼ Cup Granulated Sugar
  • 1 Tablespoon Cinnamon
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Instructions

  • Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper or spray with nonstick baking spray.
  • In a large bowl mix flour, baking powder, salt, sugar, and cornstarch. Stir in milk, oil, eggs, and vanilla.
  • Spread into prepared pan.
  • Roughly chop peaches into bite sized peaches and scatter on the top of the batter.
  • In a medium bowl mix cream cheese and peach juice until light and airy. Drop by the spoonful on top of the peaches and gently spread with an offset spatula.
  • Sprinkle with cinnamon sugar. You may not sure all that you made and that is okay.
  • Bake for 50-60 minutes until the edges puffy and golden. The cream cheese layer should be bubbly and set. It's okay if the middle still looks a little jiggly it will firm up as it cools.

Nutrition

Calories: 414kcal | Carbohydrates: 54g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 234mg | Fiber: 1g | Sugar: 39g | Vitamin A: 873IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg
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5 from 6 votes (2 ratings without comment)

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4 Comments

  1. 5 stars
    The peaches and cream cake tastes awesome. The cake is so moist and delicious that one cannot stop with a single slice.

    Reply

  2. 5 stars
    This peaches and cream cake looks absolutely divine—so soft, fruity, and creamy! I love how it combines the best parts of cobbler and cheesecake in one dessert.

    Reply
  3. Swathi iyer says:

    5 stars
    Peaches and cream cake is delicious excellent dessert idea I enjoyed making it.

    Reply

  4. 5 stars
    Super easy to make, but wow it was sooo good. Loved the cinnamon sugar with peaches. So delicious!

    Reply