Easy Peach Vanilla Cake with Canned Peaches (No Gelatin!)
Light vanilla sponge topped with canned peaches and creamy vanilla topping—all without gelatin!
Servings: 8
Calories: 418kcal
Equipment
- 18x28 cm (7x10.5-inch) baking pan
- Hand mixer or whisk
- Grater (for chocolate)
Ingredients
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: 418kcal | Carbohydrates: 31g | Protein: 9g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 212mg | Potassium: 354mg | Fiber: 2g | Sugar: 17g | Vitamin A: 846IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 1mg
