If you’re on the hunt for peach desserts that feel indulgent but come together with pantry staples, this Peaches and Cream Cake deserves a permanent spot in your recipe box.
It’s a sheet cake, which means no fussy layers and no frosting required. Just a soft vanilla base, juicy peaches, and a tangy cinnamon-sugar cream cheese topping baked right on top.
This is the kind of easy recipe that tastes like peach cobbler and cheesecake had a baby. It’s simple enough for a weeknight and pretty enough to bring to a potluck or table wedding dessert spread.
Why You’ll Love This Peach Dessert
This cake has become a favorite for good reason, and it goes far beyond the flavor.
It’s quick and low-effort. With just 10 minutes of prep, this simple recipe skips the mixer fuss and comes together in one bowl for the cake batter.
It’s a crowd-pleaser. A 9×13 pan means plenty of servings, making this the best choice when you need a dessert for a crowd, a bar spread, or a casual get-together.
It’s kid-friendly. The soft, sweet layers and cinnamon-sugar topping make this an instant hit with kids and adults alike.
It’s aesthetic and versatile. The golden, dimpled topping looks fantastic on a dessert board or table, whether it’s a backyard cookout or a fancier occasion.
Common Mistakes (And How to Avoid Them)
A few small missteps can affect the texture of this cake, so keep these tips in mind.
Overmixing the batter. Stir just until the ingredients are combined. Overmixing activates the gluten in the flour and can leave you with a tough, dense cake instead of a tender one.
Using cold cream cheese. Cold cream cheese won’t blend smoothly and can leave lumps in your topping. Let it soften at room temperature for about an hour, or warm the sealed blocks in a bowl of warm water if you’re short on time.
Overbaking. It can be tricky to know when this cake is done because of the cream cheese layer. Look for puffed, golden edges with a set (not liquid) topping — a slightly jiggly center is fine, since it firms up as it cools.
Incorrect flour measuring. Scooping flour directly with your measuring cup packs in too much, leading to a dry cake. Spoon the flour into the cup and level it off with a knife instead.
Key Ingredients for This Simple Peach Recipe
Each ingredient plays a specific role in getting that soft crumb and creamy topping just right.
Canned peaches — Peaches packed in juice (not heavy syrup) work best here, since the reserved juice gets mixed right into the cream cheese topping for flavor. Fresh ripe peaches or well-drained frozen peaches also work.
Cornstarch — Unlike flour, cornstarch contains no gluten-forming protein, which helps keep the crumb light and tender rather than chewy.
Vegetable oil and whole milk — Oil stays liquid at room temperature, which is why this cake stays moist for days, even after time in the fridge.
Block-style cream cheese — Full-fat cream cheese, softened well, creates that rich, custardy topping layer. Avoid the spreadable tub kind for the best texture.
Cinnamon sugar — A generous sprinkle over the cream cheese layer adds a crackly, sweet finish that ties the whole dessert together.
How to Make Peaches and Cream Cake
Follow these easy steps for a foolproof peach dessert every time.
- Preheat and prep. Preheat the oven to 350°F. Line a 9×13 pan with parchment paper or coat it with nonstick baking spray.
- Mix the batter. In a large bowl, whisk together the flour, baking powder, sugar, and cornstarch. Stir in the milk, oil, eggs, and vanilla until just combined.
- Spread the batter. Pour the batter into the prepared pan and spread it into an even layer.
- Add the peaches. Roughly chop the drained peaches into bite-sized pieces (reserving the juice) and scatter them evenly over the batter.
- Make the topping. In a medium bowl, beat the softened cream cheese with the reserved peach juice and sugar until light and airy.
- Layer the topping. Dollop the cream cheese mixture over the peaches and gently spread it with an offset spatula.
- Add cinnamon sugar. Sprinkle the surface with the cinnamon-sugar mixture. You may not use it all, and that’s fine.
- Bake. Bake for 50–60 minutes, until the edges are puffed and golden and the cream cheese layer looks set. A slightly jiggly center is normal.
- Cool and serve. Let the cake cool before slicing, then serve and enjoy.
Variations & Tips
Make this easy peach dessert your own with a few simple tweaks.
Fresh fruit swap — Ripe fresh peaches work well in place of canned; just simmer a splash of peach nectar for the “reserved juice” called for in the topping.
Sugar-free version — Substitute a granulated sugar alternative in both the batter and topping for a lighter, sugar-free take.
Kid-friendly presentation — Cut into small squares and serve on a dessert board alongside other bite-sized treats for parties.
Pro-chef tip — Dollop the cream cheese mixture rather than pouring it, then gently spread. Pouring can push it into the batter and create a messy, uneven layer.
Spice it up — A touch of nutmeg or extra cinnamon in the batter adds warmth that pairs beautifully with the peaches.
FAQs
Can I use fresh peaches instead of canned? Yes. Use ripe, fresh peaches, and substitute a small amount of peach nectar for the reserved juice in the topping.
How do I know when the cake is done baking? The edges should be puffed and golden, and the cream cheese layer should look set rather than wet. A slightly jiggly center is normal and will firm up as it cools.
How should I store leftovers? Because of the cream cheese topping, this cake should be stored covered in the refrigerator and enjoyed within a few days.
Can I make this cake ahead of time? Yes, this cake holds up well in the fridge and can be made a day in advance, making it a great option for parties and gatherings.
Easy Peaches and Cream Cake
Equipment
- 9×13-inch baking pan
- parchment paper or baking spray
- Large Mixing Bowl
- medium mixing bowl
- whisk or electric mixer
- Offset Spatula
Ingredients
- 6 Tablespoons vegetable oil
- 1 Cup whole milk
- 2 eggs
- 1 Teaspoon vanilla extract
- 3/4 Cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Teaspoons baking powder
- 1 1/2 Cup all purpose flour
- 1 29-ounce can sliced peaches, drained (juice reserved)
- 2 packages cream cheese, softened (8 ounces each)
- 1 Cup granulated sugar
- 6 Tablespoons reserved peach juice
- 1/4 Cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or coat it with nonstick baking spray.
- In a large bowl, combine the flour, baking powder, salt, granulated sugar, and cornstarch. Stir in the milk, vegetable oil, eggs, and vanilla extract until the batter is smooth.
- Spread the batter evenly into the prepared baking pan.
- Roughly chop the drained peaches into bite-sized pieces and scatter them evenly over the batter.
- In a medium bowl, beat together the softened cream cheese and reserved peach juice until light and fluffy. Spoon the mixture over the peaches and gently spread it with an offset spatula.
- Combine the granulated sugar and cinnamon, then sprinkle over the cream cheese layer. You may not need to use all of the cinnamon sugar.
- Bake for 50 to 60 minutes until the edges are golden and puffed, and the cream cheese layer is bubbly and mostly set. The center may still be slightly jiggly and will firm as it cools.