Can I use canned peaches for Peaches and Cream Cake?

Yes. Drain canned peaches well before adding them to the batter. Excess liquid may make the cake too soft.

Why should I refrigerate the cake overnight?

Refrigerating helps the creamy texture set properly. The flavor also becomes richer and more balanced after chilling.

Yes. Replace all-purpose flour with a reliable gluten-free baking blend for a similar texture.

The top should look lightly golden and the center should feel set. A toothpick inserted near the center should come out mostly clean.

Yes, but the cake slices more neatly after cooling and chilling.

Fresh ripe peaches with slight softness work best. They provide natural sweetness and juicy texture.

Peaches and Cream Cake combines juicy peaches with creamy vanilla batter for an easy homemade dessert perfect for brunch or summer gatherings.

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Preheat oven to 350 F and grease an 8 or 9-inch round cake pan. Add brown sugar to the pan and line the bottom with parchment paper.
Whisk eggs, sugar, vanilla, and melted butter with a hand mixer until pale and foamy.
Add flour and baking powder and stir gently.
Pour in milk and fold in peach chunks.
Pour batter into prepared pan and bake for 55 minutes.
Cool completely and refrigerate overnight before slicing.