Peach and Cream Layer Cake Recipe — Summer Dessert with Fresh Peaches

My easy peaches and cream cake is a moist vanilla sheet cake topped with juicy peaches and a creamy, cinnamon-sugar cheesecake-style topping. It’s like a cross between peach cobbler and cheesecake, made from simple pantry staples and perfect for potlucks, picnics, or a casual dessert to share.

Sheet cakes are one of my favorite go-to desserts because they’re easy to make and feed a crowd. This peaches and cream cake layers a tender vanilla batter with peaches and a rich cream cheese topping, finished with a sprinkle of cinnamon sugar for a crunchy, caramelized surface. No frosting required—just slice and serve.

Why this recipe works

• Super moist: Vegetable oil stays liquid at room temperature and, combined with milk, keeps the crumb tender and moist even after refrigeration.
• Cornstarch: Cornstarch reduces gluten formation compared with using only flour, which helps produce a lighter, more delicate cake texture.
• Cheesecake topping: The cream cheese layer gives a rich, custardy interior while the cinnamon-sugar top browns and crisps during baking for great contrast.

Ingredient notes and shopping tips

• Peaches: Canned peaches packed in 100% juice work best because the reserved juice adds flavor to the cream cheese topping. Fresh or frozen drained peaches can be used—if you use fresh, add a little peach nectar or prepared peach gelatin mixed with hot water to the topping to supply some liquid if needed.
• Cream cheese: Use full-fat block-style cream cheese and make sure it is softened for a smooth topping. Let it sit at room temperature about an hour, or speed things up by resting the unopened foil-wrapped block in a bowl of warm (not hot) water for a few minutes.
• Flour: Measure flour by spooning it into the measuring cup and leveling with a knife. Avoid scooping directly from the bag, which can pack the flour and lead to a drier cake.

Krystle’s tips

1. Don’t overmix: Combine ingredients until just incorporated. Overmixing develops gluten and can make the cake tough.
2. Watch baking time: The cream cheese layer may look slightly jiggly in the center when the cake is done; it will set as it cools. Overbaking can dry the cake and make the topping rubbery.
3. Spread the topping carefully: Dollop the cream cheese mixture over the peaches and gently spread with an offset spatula rather than dumping it all in one spot.

More peach desserts

Peach Crumble

Peach Dump Cake

Peach Coffee Cake

Still hungry? Follow Baking Beauty on social media and subscribe to the newsletter to get new recipes delivered to your inbox.

📖 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.

Course: Dessert

Cuisine: American, Southern

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 Slices

Calories: 414 kcal

Author: Krystle Smith

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 the peaches)
• ¼ Cup Granulated Sugar
• 1 Tablespoon Cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or spray with nonstick baking spray.
2. In a large bowl whisk together flour, baking powder, salt, sugar, and cornstarch. Stir in the milk, oil, eggs, and vanilla until just combined.
3. Spread the batter evenly into the prepared pan.
4. Roughly chop the drained peaches into bite-sized pieces and scatter them over the batter.
5. In a medium bowl beat the softened cream cheese with 6 tablespoons reserved peach juice until light and airy. Drop spoonfuls of the cream cheese mixture over the peaches and gently spread with an offset spatula.
6. Combine ¼ cup granulated sugar and 1 tablespoon cinnamon, then sprinkle over the cream cheese layer. It’s fine if you don’t use every last bit.
7. Bake 50–60 minutes until the edges are puffy and golden and the cream cheese topping is bubbly and mostly set. The center may still jiggle slightly; it will firm as it cools. Avoid overbaking.

Nutrition (per serving)

Calories: 414 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 20 g