Peach Jar Cake

peach jar cake.00 00 03 22.Still001 结果 pinit View Gallery 2 photos
peach jar cake.00 00 03 22.Still001 结果 pinit
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Peach Jar Cake

Difficulty: Beginner Prep Time 30 mins Cook Time 32 mins Total Time 1 hr 2 mins
Cooking Temp: 311  °F Servings: 2
Best Season: Suitable throughout the year


Peach Jar Cake is a delightful and visually appealing dessert that layers soft cake, fresh peaches, and creamy filling in a charming jar. This dessert is perfect for summer gatherings, picnics, or any occasion where you want to offer a beautiful and delicious treat that is easy to serve and enjoy.

The base of the Peach Jar Cake is made from a soft and tender cake, such as vanilla or sponge cake, cut into small pieces to fit into jars. Fresh peaches are sliced and layered between the cake pieces, adding a burst of juicy, sweet flavor.

The creamy filling is made from a mixture of whipped cream, cream cheese, or custard, providing a smooth and rich contrast to the cake and peaches. The layers are repeated until the jar is filled, creating a beautiful and colorful dessert.

Peach Jar Cake can be garnished with additional peach slices, a sprinkle of cinnamon, or a dollop of whipped cream for added elegance. The result is a dessert that is both visually stunning and incredibly delicious, with the combination of soft cake, fresh peaches, and creamy filling providing a delightful and satisfying experience.

This dessert is perfect for any occasion, offering a unique and charming way to enjoy the flavors of summer. Its combination of textures and flavors makes Peach Jar Cake a favorite among dessert lovers.


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Peach Sauce

Cake Layers

Cream Filling


Cake Base

  1. Wash, peel and chop the peaches into small cubes. Mix with sugar and lemon juice. Cover with plastic wrap, let set in the fridge for 20 minutes. Pour into the pot; keep mixing over medium heat until thickened. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool down.

  2. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge. Mix well vegetable oil and milk until well combined. (You can add in a little bit of pink food coloring, or you can skip it.) Add in cake flour and egg yolks and mix well. Set aside.
  3. Preheat the oven to 311℉(155℃). Line the baking tray (28*28*2.6cm) with baking mat or parchment paper.
  4. Take the egg white bowl out of the fridge, add in lemon juice, granulated sugar and vanilla extract, use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white, and gently fold it into the batter until just combined. Pour in rest of the whipped egg white, and gently fold the egg white in until just combined.
  5. Pour the batter into the baking tray, smooth it out and give it a tap or two, send it into the oven to bake for 32 minutes or until golden brown. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  6. Slice the cake into several layers (mine is six) that can fit in the cake jar/box.


  1. In a clean bowl, bring together softened cream cheese and sugar, mix until well combined. Add in heavy cream, and beat until stiff peaks form. Take half of the whipped cream into a piping bag and keep it cool in the fridge. Mix rest of the whipped cream with 35g peach sauce, add in pink food coloring and mix well. Transfer into a piping bag.

Assemble the cake

  1. Place a layer of cake into the bottom of the cake box/jar. Pipe in a layer of whipped cream and a layer pink whipped cream. Place in another layer of cake, pipe in a layer of peach sauce, a layer of whipped cream and layer of pink whipped cream. Repeat this step for one more time. Smooth its surface, cover it with parchment paper, put on the lid, let cool in the fridge for 30 minutes and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: peach jar cake, peach cake, jar cake
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