Peaches and Cream Cake Recipe

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Most Helpful Positive Review

Aug 17, 2005

the cake was a hit but the icing was a disaster. i decided to add 8 ounces of cool whip to the mixture to make it stay on the sides of the cake but it still wasn't enough. i think next time i will use only half the milk called for.

—lisa s.

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Most Helpful Critical Review

Oct 31, 2005

The cake part was great but decided to make my own filling and frosting, from reading the other reviews. I whipped up a half pint of whipping cream and set it aside. Then I beat 4 oz of cream cheese with 1/2 cup powdered sugar. Then I folded the cream cheese mixture and whipped cream together. To that, I added some well drained finely chopped peaches. I assembled the cake and then frosted the top and sides with the whipped cream cream cheese frosting recipe from this site, and added some yellow and red food coloring to give it a peach tint. I added some peaches to the top of the cake after I had chilled the cake for quite some time, right before serving, so they wouldn't slide off! Thanks for the recipe, though, you gave me some great ideas!

—Ali

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18 Ratings

Jun 04, 2005

The cake was great! Although, the recipe for the icing should be revised to only 1/8 cup of milk, 1/4 tsp cinnamon, and 1 tsp of vanilla. I actually re-made the icing because i knew the cake would slide!

—CHRISTEA1

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Jun 21, 2006

Everyone loved it. Icing if made by the recipe is too runny as others have said. Next time I will try 1/4c of milk. So if you are making this for the 1st time - gradually add your milk and test it, because you won't need the full amount.

—CAPRIC0RN

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Jan 07, 2009

I found this recipe while searching for a way to use some leftover sour cream. When I saw how thick the batter was, I was afraid the cake would be dry. Wow, was I wrong! Very moist and easy to work with. I did not use the frosting/filling recipe. I made my own combination cream cheese/buttercream recipe to use the half pack of cream cheese that I had leftover. It was a good combination and I intend to make it again.

—Car Lady

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Feb 25, 2003

This cake was YUMMY! I made it for a birthday party, using fresh peaches, and the crowd went wild! Very easy to make with its straight forward recipe.

—HOT_MAMA

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Apr 27, 2007

The cake itself was delicious, but I followed what others said and only used about 1/8 cup milk. The icing was still somewhat runny, but I stuck it in the fridge and it hardened somewhat. I think when I make it again, I'll use even less milk.

—tybraypey

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Jun 14, 2006

The cake tasted very good but the icing was pure liquid. I should have read the reviews before I made it. I will make it again, this time I will make my own icing. I wouldn't slice the cakes either, just put the peaches in between the layers.

—SERENECREATION

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Nutrition

Calories
436 kcal
22%

Carbohydrates
70.4 g
23%

Cholesterol
75 mg
25%

Fat
16.1 g
25%

Fiber
0.7 g
3%

Protein
4.4 g
9%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peaches and Cream Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 436
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 7.3g 36 %
Cholesterol 75mg 25 %
Sodium 366mg 15 %
** Potassium 147mg 4 %
Total Carbohydrates 70.4g 23 %
Dietary Fiber 0.7g 3 %
Protein 4.4g 9 %
Sugars 55.7g
Vitamin A 11 %
Vitamin C 3 %
Calcium 12 %
Iron 11 %
** Thiamin 2 %
** Niacin 12 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.