Peach Custard Cake

This Peach Custard Cake is a heavenly blend of soft, buttery cake, juicy peaches, and creamy vanilla custard. Perfect for summer desserts or family gatherings easy to make, rich in flavor, and irresistibly moist.

There’s something truly special about Peach Custard Cake a dessert that beautifully combines the sweetness of ripe peaches with the rich, velvety texture of custard and the light crumb of homemade cake.

Each bite delivers a perfect balance of flavors: tender fruit nestled into a soft buttery base and topped with a smooth custard layer that melts in your mouth. Whether you’re serving it warm with a scoop of vanilla ice cream or chilled from the fridge, this cake is the ultimate comfort dessert for any occasion.

This recipe is simple, elegant, and foolproof — ideal for both beginner and seasoned bakers who want to impress family or guests with minimal effort.

Ingredients
Step-by-Step Directions
Expert Tips for Success
Variations
Serving Suggestions
Storage & Reheating
Nutritional Information
Final Thoughts

Ingredients

For the Cake Base:

1 cup (125 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk

For the Custard Layer:

1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
¼ cup (50 g) granulated sugar
2 large egg yolks
1 tablespoon cornstarch
1 teaspoon vanilla extract

For the Peach Layer:

3 large ripe peaches, peeled and sliced (or 2 cups canned peaches, drained)
2 tablespoons brown sugar
½ teaspoon ground cinnamon

Optional Toppings:

Powdered sugar, for dusting
Whipped cream or vanilla ice cream, for serving

Directions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan or a deep cake pan and line the bottom with parchment paper. This ensures easy removal and a clean finish.

Step 2: Make the Cake Batter

In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another large bowl, cream together butter and sugar using a hand mixer until light and fluffy (about 2–3 minutes).
Beat in eggs, one at a time, followed by vanilla extract.
Gradually add the dry ingredients, alternating with milk, until you have a smooth batter.

Pour the cake batter into your prepared pan, spreading it evenly to form the base layer.

Step 3: Arrange the Peaches

In a small bowl, toss sliced peaches with brown sugar and cinnamon until evenly coated.
Arrange the peaches neatly over the cake batter — either in circular layers or scattered for a rustic look.

Step 4: Prepare the Custard

In a medium saucepan, whisk together egg yolks, sugar, cornstarch, milk, and cream.
Cook over medium-low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon — about 6–8 minutes.
Remove from heat and stir in vanilla extract.

Tip: Don’t overcook — you want a pourable custard consistency, not a thick pudding.

Step 5: Assemble

Slowly pour the custard over the peaches and batter.
The custard will sink slightly and bake into the cake, forming a rich, creamy layer in the center.

Step 6: Bake

Bake for 45–50 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.

If the top begins to brown too quickly, loosely cover with foil for the final 10 minutes.

Step 7: Cool and Serve

Let the cake cool in the pan for 15 minutes, then remove the sides of the springform pan.
Serve warm or chilled, dusted with powdered sugar.

Expert Tips for Success

Use Ripe Peaches: Fresh, juicy peaches give the best flavor and texture.
Custard Consistency: Keep it slightly loose so it bakes into the cake perfectly.
Don’t Overmix the Batter: Mix until just combined for a tender crumb.
Test for Doneness: Insert a toothpick near the edge — it should come out clean while the center remains creamy.
Chill for Smoother Slices: Refrigerate for 1–2 hours if you prefer a custard-pie texture.

Variations

Berry Custard Cake: Substitute peaches with fresh blueberries, raspberries, or a mix.
Apple Custard Cake: Use thinly sliced apples with a sprinkle of nutmeg for a cozy fall version.
Coconut Twist: Add ¼ cup shredded coconut to the batter for tropical flavor.
Almond Infusion: Replace vanilla with almond extract and top with sliced almonds.
Gluten-Free Option: Substitute flour with a 1:1 gluten-free baking blend.

Serving Suggestions

This Peach Custard Cake is versatile and delightful served:

Warm with vanilla ice cream: The contrast of hot cake and cold ice cream is divine.
Chilled with whipped cream: Perfect for summer afternoons or brunch desserts.
With a dusting of powdered sugar: Elegant and simple presentation.
Alongside coffee or tea: A sweet, creamy treat for any time of day.

Presentation Tip: Garnish with fresh peach slices and a mint leaf for a bakery-style finish.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual slices in plastic and foil, then freeze up to 2 months. Thaw in the fridge overnight.
Reheat: Warm gently in the microwave for 20 seconds or enjoy chilled straight from the fridge.

Nutritional Information (Per Serving)

Nutrient	Amount (Approx.)
Calories	310 kcal
Protein	5 g
Carbohydrates	35 g
Fat	17 g
Saturated Fat	9 g
Sugars	22 g
Fiber	2 g
Sodium	140 mg
Cholesterol	95 mg

Note: Values may vary depending on ingredients used.

Final Thoughts

This Peach Custard Cake is everything a homemade dessert should be — simple, elegant, and bursting with fresh flavor. The layers of tender cake, creamy custard, and juicy peaches come together in perfect harmony, making it an irresistible treat for any occasion.

Whether served warm on a summer evening or cold as a refreshing sweet finish, this cake will quickly become a family favorite. Its rustic charm and melt-in-your-mouth texture make it just as suitable for Sunday brunch as for a holiday feast.

Bring a taste of sunshine to your table with this easy, unforgettable recipe — a true celebration of peaches, cream, and homemade goodness.

Peach Custard Cake