Vanilla Peach Cake with Cream and White Chocolate

A light vanilla sponge layered with fruit, fluffy cream, and delicate white chocolate

Prep Time: 30 minutes
Total Time: About 1 hour + chilling time
Servings: 12–15 slices

This Vanilla Peach Cake is a refreshing, elegant dessert made with a soft sponge base, juicy peaches, smooth vanilla cream, and a snowy topping of white chocolate. It’s light, creamy, and perfect for celebrations, summer gatherings, or make-ahead desserts.

Ingredients

For the Sponge Cake

3 large eggs
Create structure and lightness.
100 g granulated sugar
Sweetens the cake and helps trap air for a fluffy texture.
100 g all-purpose flour
Forms the base of the sponge.
1 teaspoon baking powder
Provides gentle lift.
1 teaspoon vanilla extract
Adds classic vanilla flavor.

For the Cream Layer & Topping

480 g canned peaches or apricots, drained
Adds fruit sweetness and moisture.
Reserved fruit juice (from the can)
Used to lightly moisten the sponge.
300 ml (1¼ cups) cold milk
250 ml (1 cup) cold whipping cream (36% fat)
Creates a rich yet airy cream layer.
2 packets instant vanilla cream or pudding mix
Provides structure and vanilla flavor.
100 g white chocolate, well chilled
Used for garnish.

Step-by-Step Instructions

1. Prepare the Sponge Base

Preheat the oven to 180°C (350°F).
Line a 9×13-inch (23×33 cm) rectangular springform pan with parchment paper.

In a large bowl, beat the eggs and sugar using an electric mixer for 5–8 minutes, until the mixture becomes pale, thick, and nearly triples in volume.

Sift the flour and baking powder together.
Gently fold them into the egg mixture using a spatula, working slowly to keep the batter airy. Add the vanilla extract.

Pour the batter evenly into the prepared pan and smooth the surface.

Bake for 20–25 minutes, or until lightly golden and springy to the touch.
Allow the sponge to cool completely in the pan.

2. Prepare the Fruit

Drain the peaches well and reserve the juice.

Once the sponge has cooled, lightly prick the surface with a fork.
Drizzle 3–4 tablespoons of the reserved fruit juice evenly over the sponge to keep it moist.

Cut the peaches into small, bite-sized pieces and set aside.

3. Make the Vanilla Cream

In a large chilled bowl, combine:

Cold milk
Cold whipping cream
Instant vanilla cream mix

Beat on low speed for 30 seconds, then increase to high speed and beat for about 3 minutes, until thick, smooth, and holding stiff peaks.

Gently fold in the diced peaches until evenly distributed.

4. Assemble the Cake

Spread the peach and vanilla cream mixture evenly over the cooled sponge base.
Smooth the top using an offset spatula or the back of a spoon.

Using a fine grater, grate the chilled white chocolate generously over the entire surface of the cake.

5. Chill and Serve

Refrigerate the cake for at least 2–4 hours, or preferably overnight.
This allows the cream to set fully and makes slicing neat and clean.

Slice and serve chilled.

Helpful Tips & Variations

Cold Ingredients Matter: Keep milk, cream, and mixing bowl cold for best cream consistency.
Fruit Options: Apricots, mango, or mixed fruit can be used instead of peaches.
Extra Flavor: Add lemon zest to the cream for a brighter taste.
Storage: Store covered in the refrigerator for up to 3 days.