Easy Peach Vanilla Cake with Canned Peaches (No Gelatin!)

If you love desserts that are simple but taste like you spent hours in the kitchen, this peach vanilla cake is your new best friend. No fancy ingredients, no gelatin, and no stress—just a soft sponge, juicy peaches, and a creamy topping that melts in your mouth, everything ready under 60 minutes. Just like this easy, no-bake chocolate caramel pudding recipe.

The best part? It uses canned peaches, so you don’t have to wait for summer. The juice from the can makes the cake extra moist, and the no-gelatin cream topping stays fluffy for days.

🍑 Serves 8 | 🍰 Easy Cake | 🥫 Canned Peaches | 🚫 No Gelatin

This cake is proof that simple ingredients can make something special. No gelatin, no stress—just an easy sponge cake topped with a creamy vanilla layer and juicy canned peaches.

Let’s be real—kids always want dessert. This cake is my peace treaty: fast to make, uses that lonely can of peaches in your cupboard, and somehow gets better by day two (if it lasts that long!). Even my ‘I-don’t-like-fruit’ kid sneaks seconds.

If you're into quick, no-bake ideas, check out this 3-ingredient chocolate ganache or whip up a batch of easy berry sauce from frozen berries to drizzle over pancakes, ice cream, or even this cake!

💗 Why This Recipe Works

✔ No gelatin needed—just simple ingredients.
✔ Uses canned peaches (no peeling or chopping!).
✔ Soft sponge + creamy topping = perfect texture combo.
✔ Great for beginners (no fancy skills required).

Perfect for: Summer potlucks, birthdays, or when you crave something sweet fast! My chocolate brownies with mixed berry whipped cream are great too.

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Eggs (large): I always use eggs at room temperature because they whip up better and help the sponge rise nicely. If you forget to take them out early, just pop them in a bowl of warm water for about 5 minutes—it works like a charm.
• Vegetable oil: When I bake, I stick to neutral oils like canola or sunflower to keep the sponge light. I’d skip olive oil here unless you’re in the mood to try something a little different in taste.
• Canned peaches: Make sure you drain the peaches well and pat them dry with paper towels—that way, your cake won’t get soggy. Don’t toss the juice, though! I like to save it to soak the sponge a bit, which adds a nice touch.

• Heavy whipping cream: I always keep my cream chilled until the very last minute before whipping it. If it’s even a bit warm, it just won’t hold its shape. Like in my Nutella whipped cream apple cake.
• Vanilla pudding: If you’re using cook-and-serve vanilla pudding, make sure it’s completely cooled before mixing it into the whipped cream. This keeps the topping nice and firm. And if you’re using instant pudding powder, I recommend mixing it quickly with cold milk to avoid any lumps sneaking in.
• Chilled white chocolate: Keep your white chocolate in the fridge until just before you grate it. That way, it won’t melt in your hands, and you’ll get perfect little shavings to sprinkle on top. If you have leftovers, you can make these easy chocolate-covered strawberries (4 ingredients!).

♻️ Substitutions

• Instant Vanilla Pudding:
  • Homemade pudding – Cook 4 cups of milk with 4 tablespoons of cornstarch, 6 tablespoons of sugar, and 2 teaspoons of vanilla until thick. This gives you the same amount of pudding as the packets will. Cool before using.
  • Custard powder – Use the same amount as pudding powder and cook with milk and sugar.
  • Vanilla yoghurt – In a pinch, it gives a similar creamy texture, but it’s not as thick. Otherwise, use the yoghurt to make my 6-ingredient air fryer muffins (no mixer, no butter!).
• Canned Peaches: This recipe works with almost any canned fruit—try mango, pears, or apricots.
• White Chocolate: Try dark or milk chocolate for a twist.

📋 Variations

• Peach sponge cake: Swap vanilla pudding only for whipped cream.
• Upside-down peach cake: Arrange peaches at the pan’s bottom before adding batter. You can even replace the apples with peaches in my whipped cream upside-down apple cake.
• UK-style peach cake: Use golden syrup in the sponge for a British touch.
• Mix peach juice with a splash of lemon for a zesty layer.

👩‍🍳 How To Make Easy Peach Vanilla Cake with Canned Peaches

These photos show exactly what your vanilla peach vintage cake with tinned fruit should look like at each step — no guesswork needed!

If you’re in the mood for more quick and simple desserts, you might want to try our eclairs with crème pâtissière (not whipped cream) or this flourless yoghurt cake no cream cheese recipe.

Step 1: Preheat oven to 170°C (338°F). Line your pan. Beat eggs, sugar, and vanilla sugar until foamy, mix in oil, then fold in flour and baking powder.

Step 2: Bake the sponge for 15–20 minutes, then let it cool completely.

Step 5: Whip the cream to soft peaks, then gently fold in the cooled pudding and chopped peaches.

Step 6: Brush the sponge with peach juice. Spread the cream, top with white chocolate and coconut. Chill 2+ hours or overnight.

*Find detailed instructions in the recipe card below.

💭 Tips and Tricks

• Let the sponge cool completely before adding fruit and cream.
• Chill overnight for the best texture and taste.
• Double the sponge cake ingredients if you want a thicker base.

❓Peach Vanilla Cake with Canned Peaches FAQs

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Easy Peach Vanilla Cake with Canned Peaches (No Gelatin!)

Claudia Ciorteanu

Light vanilla sponge topped with canned peaches and creamy vanilla topping—all without gelatin!

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Set Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 418 kcal

Equipment

• ▢
  18x28 cm (7x10.5-inch) baking pan
• ▢
  parchment paper
• ▢
  Hand mixer or whisk
• ▢
  Grater (for chocolate)

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Sponge Base:

• ▢ 2 large eggs
• ▢ ⅓ cup sugar
• ▢ 1 packet vanilla sugar or 1 teaspoon vanilla extract
• ▢ ⅓ cup vegetable oil
• ▢ 1 cup + 2 tablespoon all-purpose flour
• ▢ 2 teaspoon baking powder

For the Peach Layer:

• ▢ 2 cups canned peaches (2 cans - 420 g each) drained (save the juice!)*

For the Creamy Topping:

• ▢ 4½ cups whole milk
• ▢ 4 tablespoon sugar
• ▢ 1 cup heavy whipping cream chilled
• ▢ 2 packets Vanilla Pudding
• ▢ 2 oz Chilled white chocolate for grating
• ▢ 2 oz Desiccated coconut flakes

Instructions

 

• Bake the Sponge Base: Preheat your oven to 170°C (338°F) and line a 7x10.5-inch (18x28 cm) pan with parchment paper.
• In a mixing bowl, beat the eggs, sugar and vanilla sugar until the mixture is light and foamy—this usually takes about 3 minutes. Add the oil and mix again until smooth.
  2 large eggs, ⅓ cup sugar, 1 packet vanilla sugar, ⅓ cup vegetable oil
• Gently fold in the flour and baking powder just until everything is combined. Pour the batter into the prepared pan and bake for 15–20 minutes, or until the sponge is golden and a toothpick poked in the center comes out clean. Let the sponge cool completely in the pan.
  1 cup + 2 tablespoon all-purpose flour, 2 teaspoon baking powder
• Prep the Peaches: Drain the canned peaches and save the juice—it’s going to add extra moisture later to the base of the cake. Chop the peaches into small pieces and gently pat them dry with a paper towel so the cream doesn’t get watery.
  2 cups canned peaches (2 cans - 420 g each)
• Make the Peach Cream Topping: In a small bowl, mix the pudding powder with 8 tablespoon milk + 4 tablespoon sugar to make a smooth paste. Heat the rest of the milk in a saucepan, then stir in the pudding mix. Cook over medium heat for 3–5 minutes, stirring the whole time, until it thickens up. Press a piece of cling film directly onto the surface and let it cool completely.
  4½ cups whole milk, 2 packets Vanilla Pudding, 4 tablespoon sugar
• Meanwhile, whip the cream until soft peaks form. Once the pudding has cooled, gently fold it into the whipped cream along with the chopped peaches.
  1 cup heavy whipping cream
• Assemble the Cake: Brush the cooled sponge with some of the reserved peach juice to add extra moisture. Spread the peach cream evenly over the top.
• Finish and Chill: Sprinkle grated white chocolate and coconut flakes on top. Cover and chill the cake in the fridge for at least 2 hours—overnight is even better if you want the sponge to soak up all the peachy goodness.
  2 oz Chilled white chocolate, 2 oz Desiccated coconut flakes

Video

Notes

•  I highly recommend chilling this cake overnight—you’ll love how the peach syrup soaks into the sponge, making every bite juicier. It keeps well in the fridge for up to 3 days.
•  If you want to prep ahead, freeze the plain sponge (tightly wrapped) for up to a month. Just thaw it and add fresh cream and peaches when you’re ready to serve.
• Don’t skip patting the peaches dry! I use paper towels to soak up extra juice—this keeps your cake from getting soggy. Fresh or frozen peaches work too (just peel or thaw them first).
• Pro tip from my kitchen: Chill your mixing bowl and beaters before whipping the cream. You’ll get fluffy peaks in half the time! If your pudding thickens too much, stir in a splash of milk to loosen it.
• If you prefer a taller cake, double the sponge batter and bake it in a 9x9-inch pan for 25-30 minutes.
• For picture-perfect slices, let the cake sit at room temperature for 10 minutes before cutting—you’ll get clean edges every time.
• Don’t toss that peach juice! I love using it in smoothies, drizzling it over yoghurt, or even mixing it into cocktails.

Nutrition

Calories: 418kcalCarbohydrates: 31gProtein: 9gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 92mgSodium: 212mgPotassium: 354mgFiber: 2gSugar: 17gVitamin A: 846IUVitamin C: 2mgCalcium: 270mgIron: 1mg

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