Oh, peaches! Is there anything better when summer rolls around? That sweet, juicy burst that just screams sunshine and happiness. That’s exactly why I’m so obsessed with this Peach Cake with Chantilly Cream. Trust me, it’s become my go-to when I want something utterly delicious without spending all day in the kitchen. It’s just so simple to whip up, and the way the tender, peachy cake meets that fluffy, cloud-like cream? Pure magic!
I remember the first time I made it for a neighborhood potluck, and people were raving! They couldn’t believe how moist the cake was and how the fresh peaches practically melted in your mouth. It’s the kind of dessert that feels fancy but is honestly a breeze. You get all the amazing flavors of fresh fruit and creamy sweetness, all wrapped up in one perfect bite. It’s a winner, every single time!
Why You’ll Love This Peach Cake with Chantilly Cream
Seriously, this recipe is a keeper! It hits all the right notes and makes you look like a baking superstar with hardly any effort. Here’s why it’s going to be your new favorite:
Quick and Easy Preparation
You won’t believe how fast this comes together. Most of the work is just mixing a few things, and the oven does the rest. Perfect for when you need a delicious dessert in a pinch!
Bursting with Fresh Peach Flavor
Using real, ripe peaches means you get that incredible natural sweetness and aroma. It’s like summer in every single bite, and it just tastes so much better than anything artificial. For more on selecting the best peaches, check out this guide to picking peaches.
Light and Airy Chantilly Cream Topping
This isn’t heavy or overly sweet. The Chantilly cream is so delicate and fluffy, it just melts in your mouth. It’s the perfect light contrast to the moist peach cake, making the whole dessert feel so elegant.
Essential Ingredients for Your Peach Cake with Chantilly Cream
Okay, for this amazing peach cake, you don’t need anything too fancy, which is part of why I love it so much! Here’s what you’ll need to gather. Just make sure your peaches are ripe and lovely for the best flavor – that’s key!
For the Peach Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened (make sure it’s not melted, just soft to the touch!)
- 1 cup granulated sugar
- 2 large eggs (room temperature is best, but don’t stress if they’re not!)
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk (gives it that perfect tender crumb!)
- 2 cups fresh peaches, thinly sliced (about 2-3 medium peaches)
For the Chantilly Cream
- 1 cup heavy cream (make sure it’s nice and cold!)
- 2 tablespoons powdered sugar (or more, if you like it a little sweeter)
Step-by-Step Guide to Making Peach Cake with Chantilly Cream
Alright, let’s get baking! This peach cake is seriously a joy to make, and I promise it’s not complicated at all. Just follow these steps, and you’ll have a gorgeous dessert in no time.
Preparing the Cake Batter
First things first, crank up that oven to 350°F (175°C). While it’s heating, get your 9-inch cake pan all greased and floured so nothing sticks. In one bowl, just whisk together your flour, baking powder, baking soda, and salt. Easy peasy. Now, in your big mixing bowl, beat that softened butter and sugar together until it’s nice and fluffy – think pale and airy. Then, beat in your eggs one at a time, making sure each one is mixed in before you add the next. Stir in that vanilla extract. Now for the batter magic: add about a third of your dry ingredients to the butter mixture, then half of the buttermilk, mix gently. Repeat this, alternating dry and wet, ending with the dry ingredients. Just mix until it’s *just* combined, okay? Overmixing is the enemy of a tender cake!
Assembling and Baking the Peach Cake
Okay, pour about half of that lovely batter into your prepared pan. Now, artfully arrange half of your thinly sliced peaches right on top. Spoon the rest of the batter over the peaches, and then finish by arranging the remaining peach slices on top. It looks so pretty already! Pop it into your preheated oven and bake for about 35 to 40 minutes. You’ll know it’s ready when a wooden skewer or toothpick you poke into the center comes out clean. Let it cool in the pan for about 10 minutes – this is important so it doesn’t fall apart – then carefully flip it out onto a wire rack to cool completely. Patience here is key!
Creating the Perfect Chantilly Cream
While your cake is doing its cooling thing, let’s whip up that heavenly Chantilly cream. Grab a cold bowl (seriously, cold helps!) and your cold heavy cream. Add the powdered sugar. Now, whip it up! You can use a hand mixer or a stand mixer. Start on low and then ramp it up until you get stiff peaks. That means when you lift the whisk or beaters, the cream holds its shape and the peaks stand straight up without flopping over. It should look like fluffy, soft clouds!
Finishing Your Peach Cake with Chantilly Cream
Once your peach cake is totally, completely cool – and I mean *cool* to the touch, otherwise your cream will melt right off – it’s time for the grand finale! You can spread the Chantilly cream all over the top with a spatula for a rustic look, or if you’re feeling fancy, pipe it on. Just make sure you’ve got a nice, even layer. It’s that simple! Look at you, you’ve made a masterpiece!
Tips for Baking the Perfect Peach Cake with Chantilly Cream
Alright, let’s make sure this peach cake is absolutely perfect! It’s pretty forgiving, but a few little tricks really make it shine. Trust me, these are the things I always do when I bake this, and it never fails!
Peach Perfection
- Use ripe, yet firm, peaches. They should smell sweet but not be mushy. If they’re super juicy, maybe slice them a little thinner so they don’t make the cake too wet.
- Give your peaches a quick rinse and pat them dry before slicing. Moisture is good, but too much water can mess with your batter.
Batter Best Practices
- Seriously, don’t overmix! Once you add the flour, just mix until you don’t see any dry streaks. Overmixing develops gluten, and that makes for a tough cake. We want tender!
- Make sure your butter and eggs are at room temperature. It helps them combine smoothly without breaking the batter.
Creaming Confidence
- Always use cold heavy cream and a cold bowl. This is the secret to getting those beautiful, stiff peaks for your Chantilly cream without it turning into butter or weeping.
- Whip until you see stiff peaks that hold their shape. If you over-whip, it can get grainy, so stop as soon as you hit that perfect fluffy stage!
Ingredient Notes and Substitutions for Peach Cake with Chantilly Cream
Sometimes you might not have exactly what the recipe calls for, or maybe you just want to switch things up! That’s totally fine. This peach cake is pretty flexible, and I’ve got a few ideas for you.
Peach Alternatives
If peaches aren’t in season or you just don’t have them, don’t fret! This cake is also amazing with other stone fruits. Try using nectarines, plums, or even apricots – just slice them up the same way. Berries like blueberries or raspberries would also be delicious, though you might want to toss them with a tiny bit of flour to keep them from sinking too much.
Dairy-Free Considerations
Want to make this dairy-free? No problem! You can swap the unsalted butter for a good-quality vegan butter stick. For the buttermilk, just mix 1/2 cup of unsweetened plant-based milk (like almond or soy) with 1/2 teaspoon of lemon juice or apple cider vinegar and let it sit for about 5 minutes. And for the Chantilly cream, use full-fat canned coconut cream (chill the can overnight, then scoop out the thick cream from the top) and whip it with the powdered sugar. It’s a little different but still wonderfully creamy!
Serving and Storing Your Delicious Peach Cake with Chantilly Cream
This peach cake is seriously a showstopper, perfect for any occasion, really! I love serving it slightly warm with the cool Chantilly cream – that temperature contrast is just divine. It’s fantastic for a summer brunch, a garden party, or even just a sweet treat after dinner. A small scoop of vanilla bean ice cream on the side wouldn’t hurt either, just saying!
Serving Suggestions
Honestly, the cake is amazing all on its own with the Chantilly cream. But if you want to jazz it up, a tiny drizzle of honey or a sprinkle of toasted slivered almonds on top adds a lovely touch. It’s also wonderful served with a light iced tea or a crisp white wine for a more adult gathering.
Storing Leftovers
Leftover peach cake needs a little care, especially with that lovely cream on top. The best way is to cover the cake loosely with plastic wrap or pop it into an airtight container. Since there’s cream, it’s best kept in the refrigerator. It’ll stay delicious for about 2-3 days, though it’s usually gone much faster than that in my house!
Frequently Asked Questions About Peach Cake with Chantilly Cream
Got questions about this delicious peach cake? I’ve got answers! It’s always good to know a few little tricks to make sure your baking turns out perfectly. Here are some things people often ask about this lovely summer dessert.
Can I use frozen peaches for this Peach Cake with Chantilly Cream?
You sure can! If fresh peaches aren’t available, frozen ones work just fine. Just make sure they’re thawed completely and drained really well. You might even want to gently pat them dry with a paper towel. If they’re still a bit too wet, they can make the cake batter soggy, and nobody wants that! Just slice them up and use them as you would fresh ones in the recipe.
How do I prevent the Chantilly cream from weeping?
Oh, weeping cream is the worst! The biggest secret is to make sure everything is super cold: your heavy cream, your bowl, and even your whisk attachment if you’re using a mixer. Whip it until you get those stiff peaks, but stop right there. Over-whipping can turn it grainy or even into butter. Also, make sure your cake is totally cool before you put the cream on. A warm cake will melt that lovely Chantilly cream right away!
What is the best way to store this Peach Cake with Chantilly Cream?
Because we’ve got that fresh Chantilly cream on top, this cake is best stored in the refrigerator. Make sure it’s covered loosely with plastic wrap or in an airtight container. The cream really helps preserve the cake, but it’s still best eaten within about 2 to 3 days. If you happen to have any *left*, that is!
Nutritional Estimate for Peach Cake with Chantilly Cream
Just a little heads-up about the nutrition info! Since we’re all using slightly different ingredients and brands, these numbers are just an estimate, you know? Things like the ripeness of your peaches, the exact fat content of your butter and cream, or even how much sugar you decide to use can change things up a bit. So, think of these figures as a general guide rather than a strict rule. Enjoy every delicious bite!
Print
Heerlijke 1 Peach Cake met Chantilly Cream
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A divine peach cake topped with light and airy Chantilly cream, perfect for any occasion.
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 2 cups fresh peaches, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared cake pan. Arrange half of the sliced peaches over the batter. Spoon the remaining batter over the peaches, then top with the remaining peaches.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, whip heavy cream and powdered sugar until stiff peaks form.
- Spread or pipe the Chantilly cream over the cooled cake.
Notes
- Ensure your peaches are ripe for the best flavor.
- Do not overmix the batter.
- Chill the heavy cream before whipping for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: peach cake, chantilly cream, dessert, cake recipe, summer dessert, fruit cake