Best 8 Peach Cake With Creamy Peach Icing Recipes

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Peach cake with creamy peach icing is a classic summer dessert that is sure to please everyone at your table. The combination of sweet, ripe peaches and creamy, tangy icing is irresistible. This delicious cake is perfect for any occasion, from a backyard barbecue to a family gathering. With just a few simple ingredients, you can create a stunning dessert that will be the star of the show.

Let's cook with our recipes!

PEACH CAKE I



Peach Cake I image

Love those peaches!

Provided by Jenny

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

⅔ cup butter
1 cup white sugar
¾ cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 (15 ounce) can sliced peaches

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
  • Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
  • Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 37 g, Cholesterol 34 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 8 g, Sodium 257.2 mg, Sugar 25.2 g

PEACH CAKE WITH SOUR PEACH FROSTING



Peach Cake with Sour Peach Frosting image

A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (4-serving size) Jell-O™ peach-flavored gelatin
1 box (4-serving size) peach-flavored gelatin
1/4 cup water
4 1/2 cups powdered sugar
1/2 cup butter or margarine, softened
2 teaspoons lemon juice
2 to 3 teaspoons water
Red and yellow liquid food colors
1 teaspoon granulated sugar
12 sour peach gummy candy rings, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
  • Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
  • On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.

Nutrition Facts : Calories 500, Carbohydrate 83 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 66 g, TransFat 0 g

SWEET PEACH CAKE



Sweet Peach Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Butter, for greasing the baking dish
3 cups all-purpose flour, plus extra for dusting the pan
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon vanilla extract
One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
1/2 stick unsalted butter, at room temperature
1/4 cup whipping cream
2 teaspoons vanilla extract
3 cups powdered sugar

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
  • Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
  • For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

PEACH AND CREAM CAKE



Peach and Cream Cake image

This fresh peach cake combines moist vanilla cake, a creamy peach mousse filling and melt-in-your-mouth vanilla buttercream frosting. Read to the bottom for tips on safely decorating cakes with flowers and a canned peach variation.

Provided by The Simple, Sweet Life

Categories     Dessert

Time 2h25m

Number Of Ingredients 16

1/2 cup whole milk
1/2 cup unsalted butter
3 eggs
1 1/2 cups granulated sugar
2 tsp. vanilla extract
2 tsp. baking powder
1 1/2 cup all purpose flour
1 1/2 cup peeled, pitted and diced peaches
2 tbsp. granulated sugar
1 tsp. unflavored gelatin
1/2 cup heavy whipping cream
6 egg whites
12 oz. (about 1 3/4 cups) granulated sugar
18 oz. (4 1/2 sticks) unsalted butter, cold and cubed
1 tbsp. vanilla extract
Orange food gel coloring

Steps:

  • Preheat your oven to 350F, and grease and line three 6″ cake pans.
  • Melt your butter, whisk in the milk, and warm until warm to the touch.
  • Set aside to cool, stirring occasionally so the butter and milk don't separated.
  • In the bowl of a stand mixer, beat your eggs on high until light and fluffy.
  • Add the granulated sugar and beat until dissolved.
  • Gently fold in the flour, baking powder, and vanilla extract until just combined.
  • Fold in the milk-butter mixture, and divide the batter evenly between your three pans.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Once the cake pans are cool enough to handle, turn them out and wrap them in plastic wrap. Refrigerate.
  • Using a double boiler with the bowl of your stand mixer, whisk together your egg whites and sugar for the frosting.
  • Heat until the mixture is hot and the sugar dissolves.
  • Remove the bowl from the double boiler, and beat on high using the whisk attachment until stiff peaks form and the mixture has cooled to room temperature (8-10 minutes).
  • Switch to your paddle attachment, and begin adding your cubes of cold butter while mixing on low-medium.
  • Once all the butter is in, increase the speed to high and beat until a smooth frosting forms.
  • Add the vanilla extract and mix until just combined.
  • Wash and dice your ripe peaches, and puree in a blender.
  • Pour half of your puree into a small saucepan, and stir in your sugar and gelatin.
  • Cook the mixture over medium heat until hot, but not boiling.
  • Remove the mixture from the burner, and stir in your remaining peach puree.
  • Plunge the bowl of peach mousse into an ice bath, and stir as the mixture begins to thicken.
  • Once the mixture thickens to the consistency of pudding, whip your heavy cream, and gently fold it into the peaches until just combined.
  • To assemble your cake, start by spreading a thin layer of frosting on the first layer.
  • Spoon a small amount of your frosting into a bag, and pipe a rim around the edge of your frosted layer.
  • Fill the center with mousse, and top with your second layer.
  • Repeat this process for the second layer.
  • Once your cake is filled, give it a light crumb coating with the frosting and place it in the refrigerator to chill for at least 3 hours or until the mousse is set.
  • To finish frosting the cake, frost the top, making it as even and smooth as possible.
  • Divide the remaining frosting between 3 bowls, leaving one uncolored, and coloring the other two different shades of orange (or peach, if you will).
  • Spoon your frosting into piping bags, and starting at the bottom with the darkest shade, begin piping your frosting on and around your cake.
  • Use an offset spatula to smooth it out.
  • Top the cake with fresh fruit, sprinkles and/or flowers.

Nutrition Facts : ServingSize 1 slice, Calories 492 calories, Sugar 42.3g, Sodium 233mg, Fat 31.2g, SaturatedFat 19.4g, Carbohydrate 51.9g, Fiber .5g, Protein 4.4g, Cholesterol 113mg

PEACH CAKE



Peach Cake image

I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

3/4 cup cold butter, cubed
1 package yellow cake mix (regular size)
2 large egg yolks
2 cups sour cream
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

PEACHES AND BUTTERCREAM CAKE



Peaches and Buttercream Cake image

This lovely cake, frosted with peach-flavored rosettes, is perfect for any celebration!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 17

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups peach slices (canned or frozen and thawed, drained, or fresh)
2/3 cup peach nectar or juice
2 teaspoons vanilla
1 teaspoon grated orange peel
1 cup butter, softened
3/4 cup granulated sugar
3 eggs
3 cups butter, softened
12 cups powdered sugar
6 tablespoons reserved peach puree
1 1/2 teaspoons vanilla
1 to 2 drops pink gel food color
1 to 2 drops orange gel food color

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
  • In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
  • Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

Nutrition Facts : Calories 940, Carbohydrate 122 g, Cholesterol 155 mg, Fat 9 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 102 g, TransFat 2 g

PEACH CAKE WITH CREAM CHEESE FROSTING



Peach Cake With Cream Cheese Frosting image

Make and share this Peach Cake With Cream Cheese Frosting recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 14

3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups sliced peaches (canned peaches that have been rinsed work better than fresh)
c. chopped nuts (optional)
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 teaspoon ground ginger

Steps:

  • The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
  • In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
  • In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
  • Add to the egg mixture and beat until just combined; the batter will be sticky.
  • With a spatula or wooden spoon, fold in the peaches and nuts.
  • Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
  • Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
  • The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
  • Gradually add the powdered sugar and ginger; beat until smooth.
  • Apply the frosting to the cooled cake.
  • Cut into thick slices and serve.

Nutrition Facts : Calories 620.6, Fat 31.2, SaturatedFat 8.1, Cholesterol 85, Sodium 316.5, Carbohydrate 82, Fiber 1.3, Sugar 61.6, Protein 5.5

PEACH CREAM CAKE



Peach Cream Cake image

This recipe is by Eagle Brand Condensed Milk and is sooooo easy to prepare and sooooo good! A favourite!

Provided by Carrie Ann

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) prepared loaf angel food cake, frozen
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (3 ounce) package vanilla instant pudding mix (4-serving size)
2 cups whipping cream, whipped
4 cups peeled sliced fresh peaches (about 2 pounds)

Steps:

  • Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
  • In large bowl, combine condensed milk, water,and almond extract.
  • Add pudding mix; beat well.
  • Chill 5 minutes.
  • Fold in whipped cream.
  • Spread half the cream mixture over cake slices; arrange half the peach slices on top.
  • Repeat layering, ending with peach slices.
  • Chill 4 hours or until set.
  • Cut into squares to serve.
  • Refrigerate leftovers.

Tips:

  • For the best flavor, use ripe, juicy peaches. If your peaches are not ripe, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make sure your cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • The cream cheese frosting is best if you make it ahead of time and let it chill for at least 2 hours, or overnight.
  • If you want a sweeter frosting, you can add more powdered sugar. You can also add a teaspoon of vanilla extract or almond extract for extra flavor.
  • Garnish the cake with fresh peach slices or whipped cream before serving.

Conclusion:

This peach cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the cream cheese frosting is rich and creamy. The combination of peaches and cream cheese is a classic flavor combination that is sure to please everyone. So next time you're looking for a special dessert, give this peach cake a try. You won't be disappointed!

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