Introduction
There are cakes that look beautiful… and then there are cakes that make people stop talking the moment you cut into them. This Peach Cream Custard Cake belongs firmly in the second category.
Imagine: a soft, buttery sponge base that’s just tall enough to hold everything together, crowned with a thick, wobbly layer of homemade vanilla pudding cream that’s somewhere between custard and the smoothest cheesecake filling you’ve ever tasted. On top? Juicy peach halves (or slices) that caramelize ever so slightly during baking, releasing their sunny fragrance throughout the kitchen. A final snowfall of powdered sugar turns the whole thing into something that looks almost too pretty to slice… almost.
This cake draws inspiration from beloved German classics like Butterkuchen (with its rich, buttery character) and the many regional Pfirsich-Sahne-Kuchen variations found across bakeries in southern Germany, Austria and parts of Switzerland. Yet it’s not trying to be strictly traditional — it’s the luxurious, home-baker-friendly version that people actually beg you to make again.
Whether you’re planning a summer birthday, a Sunday Kaffee und Kuchen afternoon, or just want to treat yourself after a long week, this cake delivers maximum wow-factor with surprisingly straightforward technique.
Preparation time: 35–40 minutes
Baking time: 45–55 minutes
Cooling & setting time: at least 4 hours (best overnight)
Total time: ~6 hours (mostly passive)
Servings: 12–16 generous slices (26–28 cm / 10–11 inch springform pan)
Let’s bake!
Ingredients
For the sponge base (Boden)
- 180 g all-purpose flour (≈ 1½ cups)
- 2 tsp baking powder
- ¼ tsp fine salt
- 120 g unsalted butter, very soft (≈ ½ cup + 1 Tbsp)
- 140 g granulated sugar (≈ ⅔ cup)
- 2 large eggs (room temperature)
- 1 large egg yolk (extra richness!)
- 120 ml whole milk (½ cup), room temperature
- 2 tsp vanilla extract (or seeds of ½ vanilla bean)
- Zest of 1 medium lemon (optional but lovely)
For the peach layer
- 800–900 g canned peach halves in juice (drained weight ≈ 500–550 g)
→ or 6–7 medium fresh ripe peaches (peeled, halved and pitted) - 2 Tbsp brown sugar (for extra caramel notes)
- ½ tsp ground cinnamon (optional – many German versions love this touch)
For the luxurious vanilla pudding cream filling (Sahne-Pudding-Schicht)
- 800 ml whole milk (3⅓ cups)
- 120 g granulated sugar (≈ ½ cup + 2 Tbsp)
- 80 g cornstarch (≈ ⅔ cup)
- 6 large egg yolks (save the whites for another use – meringue, anyone?)
- 2 whole large eggs
- 60 g unsalted butter, cubed and cold
- 2½–3 tsp vanilla extract (or 2 vanilla pods, split & scraped)
- 250–300 ml heavy cream / whipping cream (30–35% fat), very cold
- 2 Tbsp powdered sugar (for whipping the cream)
To finish
- 4–5 Tbsp powdered sugar for generous dusting
- Optional: few fresh mint leaves or edible flowers for serving (purely aesthetic)
Step-by-Step Instructions
1. Preparation & mise en place (10 minutes)
Preheat your oven to 170 °C (340 °F) conventional / 155 °C (310 °F) fan-forced.
Line the bottom of a 26–28 cm springform pan with parchment paper. Lightly grease the sides with butter and dust with a thin layer of flour (or use baking spray).
Drain the canned peaches very well (save ≈ 200 ml juice if you want to make a light glaze later – not necessary). If using fresh peaches, briefly blanch them in boiling water (30 seconds), shock in ice water and peel. Cut into halves or thick slices.
Measure and prepare all ingredients — once you start cooking the pudding, things move quickly!
2. Make the sponge base (10–12 minutes)
In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a large mixing bowl (or stand mixer with paddle), beat the soft butter with sugar and lemon zest (if using) for 3–4 full minutes until very pale and fluffy.
Add eggs + extra yolk one at a time, beating 45 seconds after each addition. Pour in vanilla.
Now alternate: add about ⅓ of the dry ingredients → half the milk → another ⅓ dry → remaining milk → final dry ingredients. Mix only until just combined — do not over-mix!
Spoon the batter into the prepared pan and smooth the top with an offset spatula. It will seem like a thin layer — that’s correct! The pudding cream is the star.
3. Arrange the peaches (3 minutes)
Gently press the peach halves (cut side up) or slices into the batter in a nice pattern — concentric circles look classic. Sprinkle the brown sugar + cinnamon evenly over the fruit.
4. Bake the base with peaches (18–22 minutes)
Bake on the middle rack until the edges are lightly golden and the center still looks slightly underdone (a toothpick should come out with moist crumbs, not wet batter). About 18–22 minutes.
Remove from oven but do NOT turn off the oven — we still need it later!
Let the base cool in the pan for 15 minutes (it will sink a little in the center — perfect for holding the cream).
5. Prepare the show-stopping vanilla pudding cream (15–18 minutes)
While the base cools, make the pudding.
In a large heavy-bottomed saucepan whisk together cornstarch + sugar until no lumps remain.
Slowly pour in about 200 ml of the milk while whisking constantly to create a smooth slurry.
Add egg yolks + whole eggs and whisk vigorously until completely uniform.
Now pour in the remaining cold milk + vanilla (extract or scraped pods + pods themselves).
Place over medium heat. Stir continuously with a whisk (especially around the edges and bottom) until the mixture thickens dramatically and large lazy bubbles appear — about 7–11 minutes. It should look like very thick pastry cream.
Once bubbling, cook another full 60 seconds while stirring energetically (this cooks out the raw starch taste).
Remove from heat. Immediately add cold butter cubes and stir until completely melted and glossy.
If you used vanilla pods, fish them out now.
Transfer the hot pudding into a clean bowl. Press plastic wrap directly onto the surface (this prevents skin formation). Let it cool to warm (about 38–42 °C / body temperature) — 25–35 minutes.
6. Lighten the cream & assemble (10 minutes)
Whip the very cold heavy cream with powdered sugar to firm peaks (not stiff — we want silky).
When the pudding is warm (not hot!), gently fold in the whipped cream in 3 additions. Work carefully — you want to keep as much air as possible.
Pour/scoop this gorgeous pale-yellow cloud onto the cooled peach base. Smooth the top with an offset spatula, creating gentle swirls if you like.
7. Final bake & setting (30–38 minutes)
Place the cake back into the oven (still 170 °C / 340 °F conventional).
Bake until the cream layer is set around the edges but the very center still has a gentle wobble (like set jelly) — 30–38 minutes.
The top will turn a beautiful pale golden with a few darker spots where the peaches peek through.
8. Cooling & patience (the hardest part)
Turn off the oven, crack the door open and let the cake cool slowly inside for 15 minutes (helps prevent cracking).
Then transfer to a wire rack and cool completely at room temperature → at least 2 hours.
For the best texture and flavor, refrigerate at least 4 hours, preferably overnight. The cream firms up beautifully and the flavors marry.
9. Finishing touches & serving
Just before serving, run a thin knife around the edge and release the springform ring.
Generously dust the entire surface with powdered sugar through a fine sieve — the more dramatic the snowfall, the prettier it looks!
Slice with a hot, dry knife (wipe between cuts) for clean edges.
Serve slightly chilled or at cool room temperature with… nothing. It really doesn’t need anything else. But if you insist: a tiny dollop of extra whipped cream or a cup of strong coffee never hurts.
Baker’s Notes & Variations
- Storage: Keeps beautifully covered in the refrigerator for 4–5 days. The cream may weep a little on day 5 — still delicious!
- Freezing: You can freeze individual slices (well wrapped) up to 1 month. Thaw overnight in fridge.
- Fruit swaps: Try apricots, nectarines, plums or even sour cherries. Fresh pineapple works (but drain very well!).
- Make it lighter: Replace ⅓ of the heavy cream with Greek yogurt for a tangier version.
- Extra luxe: Add 100 g white chocolate (melted & cooled) to the warm pudding — pure indulgence.
- Alcohol note: A splash (2 Tbsp) of peach liqueur or rum in the pudding cream is very grown-up and delicious.
Final Thoughts
This peach cream custard cake isn’t the fastest dessert in the world, but every single minute is worth it. The contrast between the tender sponge, silky vanilla cream, juicy fruit and that snowy powdered sugar finish is nothing short of magical.
Bake it once and watch it become “your” cake — the one friends start requesting weeks in advance, the one that makes your kitchen smell like a European bakery, the one that proves homemade can be spectacular.
Happy baking — and even happier eating!
Enjoy your cake! 🍑✨