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- Peaches and Cream Chantilly Cake
Peaches and Cream Chantilly Cake
This peaches and cream chantilly cake is made with soft vanilla cake layers, dreamy chantilly cream frosting, and juicy fresh peaches. A dreamy summer dessert for shaking up your classic berry chantilly cake during peach season!
The Perfect Peach Layer Cake
This peaches and cream chantilly cake is what summer dessert dreams are made of. We’re talking layers of soft, buttery vanilla cake, clouds of lightly sweetened mascarpone whipped cream, and juicy ripe peaches tucked into every bite. Inspired by the iconic berry chantilly cake, this peachy twist might just be our favorite version yet.
I know summer berries are ambrosia, but don’t sleep on peach season! The second those suckers pop up at the grocery store I’m loading my cart up with them. Sinking your teeth into a ripe, juicy peach is one of the simple pleasures of summer. And they are, of course, a dream to bake with. Peach crisp, peach cobbler, peach crumble bars…the options are endless.
This peach chantilly cake is light and airy, rich without being heavy, and packed with sweet summer peaches. It’s the kind of dessert that somehow feels elegant enough for a dinner party, but casual enough to eat barefoot on the porch, or sneak slivers of for an afternoon pick-me-up.
What is a Chantilly Cake?
If you’ve ever had the famous Berry Chantilly Cake from Whole Foods, you already know why people are obsessed. A classic chantilly cake is made with tender vanilla cake layers and a light whipped cream frosting often enriched with mascarpone cheese. Traditionally, it’s filled with berries, but the beauty of a chantilly cake is that it’s endlessly customizable.
This peaches and cream version swaps the berries for sweet, juicy peaches, creating a cake that’s equal parts nostalgic, elegant, and downright delicious.
Tips for Making the Best Peaches and Cream Chantilly Cake
Making layer cakes can be scary, but this chantilly cake is sneaky simple to make. We’ve rounded up our top tips to ensure you the most perfect peach cake of all time.
- Refrigerate the cake: Because of the whipped cream frosting, this cake should always be stored in the refrigerator.
- Use perfectly ripe peaches: Underripe peaches won’t deliver that juicy, sweet flavor we’re after. Overripe peaches can become mushy. Goldilocks rules apply here!
- Don’t overwhip the cream: You want soft, billowy peaks, not butter.
- Assemble shortly before serving: Fresh peaches release juice as they sit, so for the prettiest slices and freshest flavor, assemble the cake within a few hours of serving.
What Componenets Do You Need to Make This Peach Chantilly Cake?
Here’s your shopping list!
- Unsalted butter: Make sure your butter is at true room temperature so ensure it incorporates seamlessly into the cake batter!
- Vegetable oil: A combination of butter and oil will give you cake the perfect texture.
- Granulated sugar: Granulated sugar provides sweetness and softness to your cake.
- Vanilla Extract: A splash of vanilla give your cakes the perfect flavor and is a complement to the fresh peaches.
- Eggs: 3 eggs will give your cake the perfect structure and spring without getting overly eggy.
- Cake flour: Cake flour provides the perfect foundation. Its tender crumb complements the delicate whipped cream frosting beautifully.
- Baking powder: Baking powder gives your cake the perfect rise so it’s not too dense or too holey.
- Salt: All treats need a little salt to offset the sweetness!
- Milk: We usually use whole milk for the ultimate rich flavor, but you can swap it out for 1%, 2% or a nondairy milk like oat milk if you don’t have whole on hand!
- Mascarpone Cheese: Mascarpone gives the whipped cream extra stability and a luxurious, creamy texture. Think whipped cream’s sophisticated Italian cousin.
- Cream cheese: Cream cheese works with the mascarpone to stabilize your frosting and give it a little tangy.
- Heavy Cream: Whipped together with the mascarpone and cream cheese, heavy cream creates a dreamy frosting that’s light, fluffy, and not overly sweet.
- Powdered Sugar: Just enough sweetness to let the peaches shine.
- Fresh Peaches: The star of the show. Look for peaches that are fragrant and slightly soft to the touch. Ripe peaches provide the perfect balance of sweetness and acidity.
Can I Make This Cake Ahead of Time?
While we recommend assembling the cake the day you plan to serve it (otherwise the peaches can get a little funky and produce excess moisture), there are many ways to break up the work of this cake to make things easier when it comes time to assemble!
The cake layers can be baked up to two days ahead and stored tightly wrapped at room temperature. You can also make the cake layers up to 3 months ahead, let them cool completely, wrap tightly in plastic wrap and freeze. Just be sure to let the cake layers thaw out on the counter before using to assemble your cake!
You can also prep the peach filling up to 1 day in advance and keep in an airtight container in the fridge. You’ll have the tastiest peach juices to soak your cakes with!
How to Store Peaches and Cream Cake
Store leftover cake tightly covered in the refrigerator for up to 3 days.
Because this cake is frosted with stabilized whipped cream and filled with fresh fruit, it’s best enjoyed within the first day or two when everything is at peak freshness.
Happy baking, my friends!
XXX
PrintPeaches and Cream Chantilly Cake
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 16 servings
- Category Dessert
- Method Baking
- Cuisine American
Peaches and Cream Chantilly Cake
This peaches and cream chantilly cake is made with soft vanilla cake layers, fluffy mascarpone whipped cream frosting, and juicy fresh peaches. A dreamy summer dessert inspired by the classic berry chantilly cake.
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 16 servings
- Category Dessert
- Method Baking
- Cuisine American
Ingredients
For the cake
- 1/4 cup (56g) unsalted butter, at room temperature
- 3/4 cup (210g) vegetable oil
- 1 1/2 cups (312g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 2/3 cup (320g) cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 1/3 cups (200g) milk
For the peaches
- 4 ripe peaches, pitted and sliced
- 1/4 cup (53g) packed light brown sugar
- 1/2 teaspoon vanilla extract
- pinch of cinnamon
- pinch of salt
For the chantilly cream frosting
- 8 ounces mascarpone, cold
- 4 ounces cream cheese, at room temperature
- 3 cups (720g) heavy cream
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- pinch of salt
Instructions
- First, make the cake. Preheat the oven to 350°F. Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to over mix. - Divide the cake batter evenly between your prepared pans, using the spatula to spread the batter into a flat, even layer. Bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 25 to 30 minutes.
- Place the cakes on a cooling rack and allow them to cool slightly. To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- While the cake is cooling, prep the peaches. In a large bowl, add the peach slices, brown sugar, vanilla cinnamon, salt. Stir to combine and set aside for 20 minutes to macerate. After 20 minutes the peaches should have released delicious juices and softened up slightly. You’ll use this to soak the cakes!
- Next, make the frosting. In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds. Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form. Add the vanilla, almond extract and salt. Beat until medium peaks form, keeping an eye on the frosting the whole time. It can quickly curdle so you want to make sure to not over beat it! Transfer about half the frosting to a piping bag.
- Assemble the cake. Place the first cake down on a cake stand to serving plate. Dip a pastry brush into the peach syrupand generously dab the syrup into the top of the cake. Pipe a thin layer of the chantilly cream all over the top of the cake. Top with about about 1/3 of the slices peaces, gently pressing them down into the cream. Pipe another thin layer of chantilly cream over the top to cover the peaches and use an offset spatula to smooth out the top. Repeat with the second cake layer.
- Use the rest of the chantilly cream to frost the top and sides of the cake. Top with the remaining fruit to garnish and place in the fridge until ready to serve!
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 16 servings
- Category Dessert
- Method Baking
- Cuisine American
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