Peaches and Cream Cake

Today my girl friend Margie, who watches too much Cake Boss on TV, asked me to make her a birthday cake. She said it had to have peaches and whipped cream. This cake batter makes such a light and fluffy cake that you will never use a box mix again and the stabilized whipped cream icing is much lighter and not as sweet as butter cream icing. Here is my version of “Peaches and Cream Cake”. Happy Birthday Margie.

Batter for 2 layers:

1 cup butter softened

2 cup sugar

4 eggs

3 cup flour

2 tsp baking powder

1 tsp salt

1 cup milk

1 tsp vanilla extract

1 tsp lemon extract


Stabilized Whipped Cream Frosting:

8 ounces cream cheese softened

½ cup granulated sugar

1 tsp vanilla extract

2 cups heavy cream

Fresh or canned peaches for garnish


Pre-heat oven to 350 degrees. In the bowl of an electric stand mixer using whisk attachment, cream  the butter for 4 minutes then add the sugar and whisk for 8 minutes at medium speed. Then add the eggs, one at a time . In a separate bowl sift the flour, baking powder and salt. Add the flower mixture in thirds to the batter alternating with half of the milk at a time (Flour/Milk/Flour/Milk/Flour). Then add the vanilla and lemon extracts to the batter. Split the batter between 2 – 9 inch round greased cake pans or spring form pans. I lined the bottom of the pans with parchment paper for easy removal. Place both pans on the middle rack of the oven and bake for 30 – 35 minutes. The center of the cake should bounce back when touched. Remove pans from the oven and cool the cakes in the pans on a cake rack for 1 hour. 

To make the stabilized whipped cream, use a stand mixer to combine cream cheese, sugar and vanilla extract with the whisk attachment at medium speed until smooth (about 5 minutes). Then with the mixer still whipping at medium speed slowly add the heavy cream, occasionally stopping to scrape the sides and bottom of the bowl, until mixture holds a stiff peak. Do not over mix.

To assemble, spread the top of the first cake with 1/3 of the whipped cream.

Then arrange an even layer of diced peaches on the whipped cream.

Top with the second cake.

Spread the top with 1/3 of the whipped cream then garnish the top with sliced peaches.

Use the remaining 1/3 of the whipped cream on the side of the cake.


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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