Peaches and Cream Cake | Olive & Mango

This peach cake recipe is made with a vanilla cake base that is lightly spiced, topped and soaked with a peachy puree made with fresh peaches and lightly flavoured with bourbon and finally topped with a light and fluffy cream cheese vanilla whipped topping. I like to garnish with fresh peach slices and some springs of fresh thyme or basil. It is sort of like a poke cake but without the condensed milk or cream (which I think would make it into sort of a tres leches cake) – the puree sort of soaks through some the cake while the rest stays suspended as a peachy layer over the cake. The cake ends up being perfectly moist and squidgey from the peach puree and each bite has a generous amount of creamy goodness to balance the textures and flavors. No box cake mix, gelatin for this one or instant pudding mix – this is a from scratch peach poke cake dessert with so much flavor, substance and flair that you just can’t get from a box!

Peach Cake Ingredients (full ingredient list and details in recipe card below)

• Flour: All Purpose flour is what I use for this recipe – no need to use cake flour for this recipe – you could use a good quality 1-1 gluten free all purpose flour for a gluten free version but I have not tested this recipe with it.
• Sugar: I use granulated sugar for both the cake and the peach puree (if I’m using peaches that are not particularly sweet I may increase the amount of sugar in the puree to sweeten them up a little more – adjust taste to suit)
• Vegetable Oil: I use a neutral vegetable oil like canola for this cake not butter
• Eggs: You will need 3 large eggs at room temperature
• Greek Yogurt: You can use yogurt or sour cream in this cake – usually it comes down to what I have in the fridge – both are great – again room temperature
• Baking Powder, Baking Soda & Salt: Leavening agents and a pinch of salt for flavor
• Butter Milk: I love the flavour that buttermilk gives baked goods but you can use regular milk in this cake as well – the flavour and texture may be altered very slightly – again room temperature
• Vanilla Extract: I always add it to most if not all my baked goods for that signature flavour
• Spices: I like to add a pinch of Cardamom to the cake which brings a bit of floral with hints of citrus flavour which I love with the peaches – but feel free to use cinnamon instead cardamom or swap it out for ginger or nutmeg or a blend of all three
• Peaches: Fresh Peaches is always best for a recipe like this but you can definitely use frozen peaches – thawing the frozen peaches is optional as they will get blended/ pureed and simmered
• Lemon Juice & Bourbon: I like to add some freshly squeezed lemon juice which always balances out the flavours and I like to add a splash of bourbon, spiced rum or even peach schnapps for extra flavour to the peach puree – the alcohol is optional and does not need to be replaced with any thing if you are not including it
• For the Whipped Topping: Cream cheese, granulated sugar, heavy whipping cream and powdered sugar
• For Serving: Sliced peaches and fresh herbs purely for edible decoration

How To Make Peach Poke Cake (Full Instructions in recipe card below)

This from scratch peach poke cake does take a little more time to make, but it’s definitely worth it! Here is a breakdown of the simple steps:

1. MAKE THE CAKE LAYER: Whisk together dry ingredients then beat together eggs, oil, sugar and vanilla followed but the yogurt. Add the flour mixture in two additions alternating with the milk. Pour batter into prepared cake pan and bake
2. POKE CAKE: Poke holes about 1 inch apart all over cake using a handle of a wooden spoon then allow cake to cool completely
3. MAKE PEACH PUREE: Puree or blend peaches then simmer peaches with sugar, lemon juice and bourbon if using until thickened lightly
4. POUR PEACH SYRUP / PUREE OVER CAKE: Pour reserved peach juice/puree over cake evenly all over then chill cake
5. MAKE WHIPPED TOPPING: Beat cream cheese and granulated sugar until smooth, in a separate bowl beat heavy cream, vanilla and powdered sugar together until stiff peaks then combine the two by folding them together gently – top the puree (cake) with topping evenly
6. CHILL: Chill cake for at least 1-2 hours before slicing and serving – the cake can actually be made a day ahead and chilled
7. GARNISH & SERVE: Garnish with slices of fresh peaches and sprinkle fresh herbs or edible florals for a nice touch of flavor and colour if desired

Cheaters Version Peach Poke Cake

• If you don’t want to make your cake from scratch use box cake mix for the cake portion following the instructions on the box for a 9×13 cake.
• If you don’t want to whip your own cream, use a 8 oz tub of Cool Whip in place of the heavy whipping cream, vanilla and powdered sugar.

How to Store Peach Poke Cake and Leftovers

• MAKE AHEAD: Poke cake is the best to make a day ahead before serving to allow to soak well and set – the perfect make ahead dessert. The peach puree can be made a day ahead of putting the cake together. Simply allow it to cool and and store in a sealed container in the fridge. Allow to come to room temperature before spreading over cake.
• STORAGE: You can store the whole cake or leftovers for up to 1 week covered in the fridge.

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