This beautiful Peaches and Cream Cake Roll has whipped cream and cinnamon sugar-coated peaches all rolled up in a sweet sponge cake. If you are looking for peach recipes this summer, this is the one you need.

I love learning all about baking. One thing I had always heard was that cake rolls had to be rolled up immediately after baking, so they could "remember" their shape.
But I recently learned that rolling it warm for memory is a bit of an old wives' tale.
The amount of sugar in the batter and the chemical reaction while baking actually determine whether a cake will be pliable or tender.
This particular cake roll has just enough sugar that it can be rolled warm, OR you can flip the pan over and let it cool flat with a pan over it. Either way, you can roll it up with your filling, and it will not crack.
As I was looking at all the cakes I have done over the years, I realized this S'mores Pumpkin Roll is the only cake roll I have ever made.
It is time to change that. Since peaches are in season here in Florida, I decided on a peaches and cream cake roll first.
How to make a Peaches and Cream Cake Roll
Making the Cake
- Start by beating the eggs until foamy. This will take about 4 minutes to get the right amount of foam. Slowly add the sugar and keep beating.
- Add the extract, flour, baking powder, and salt, and beat the batter until smooth.
- Fold in the nuts if desired. This is an optional ingredient. If you don't like crunch in your cake, skip this step.
- Spread the sponge cake batter in a pan lined with parchment paper and bake.
Whipping up Brown Sugar Whipped Cream
- Chill a bowl and whisk attachment ahead of time because this will help the cream whip up faster.
- Add the heavy cream and brown sugar to the chilled bowl and beat on high speed until stiff peaks form.
- Refrigerate until ready to fill the cake roll.
Preparing Peaches
- Peel and dice fresh peaches.
- Melt butter in a pan. Stir in sugar and cinnamon.
- Add the peaches and continue to heat and stir until the sugar is dissolved and the peaches are coated.
- Remove from the heat and drain all the liquid from the peaches.
Filling the Cake Roll
- Spread half of the brown sugar whipped cream on the cooled cake. You can also make a batch of this plain homemade whipped cream if you prefer that instead.
- Arrange the sugar-coated peaches on top of the whipped cream.
- Slowly roll the cake up and place seam side down on a serving plate.
- Sprinkle with powdered sugar and refrigerate until ready to serve.
Add whipped cream swirls and a fresh peach slice to the top before cutting into slices.
BruCrew Tips
- Make sure you beat the eggs long enough to get nice and foamy before you start beating the sugar in.
- Spray the pan with nonstick spray and line it with parchment paper. Make sure you press it into each corner.
- Spread the batter out evenly in the pan and bake.
- Place a sheet of parchment on top of the cake and flip it over onto a cooling rack.
- Peel the bottom piece of parchment off slowly.
- Slowly roll the cake up with the new parchment inside it and let it cool. You can also let it cool flat with the pan over the top of it.
More Peach Recipes
- Peach Blackberry Coffee Cake
- Peach Parfait
- Peach Bundt Cake
- Sparkling Blackberry Peach Tea
- Peach Cinnamon Roll Cups
- Peach Crumble Pie
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Recipe
Peaches and Cream Cake Roll
This beautiful Peaches and Cream Cake Roll has whipped cream and cinnamon sugar-coated peaches all rolled up in a sweet sponge cake.
Ingredients
For the Cake Roll
- 4 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon maple extract
- ¾ cup all-purpose flour*
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped nuts, optional
For the Cream
- 2 cups heavy whipping cream
- ½ cup light brown sugar
For the Peach Filling
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 2 cups diced fresh peaches
Instructions
- Preheat oven to 375°F. Spray a 15x10x1-inch jelly roll pan with baking spray and line it with parchment paper. Set aside.
- In a large bowl, beat the eggs with a whisk attachment, gradually increasing the speed until the eggs are pale and foamy. This will take about 4-5 minutes using a stand mixer.
- Then, gradually add sugar as you continue to mix. Once all the sugar is incorporated, the egg mixture should have doubled in size and be a light yellow color.
- Add extract, flour, baking powder, and salt, and beat until smooth.
- Fold in the nuts. Pour the batter into the prepared pan, spreading it evenly to the corners.
- Bake 10-12 minutes, or until top springs back when touched.
- Loosen the cake from the edges. Place another sheet of parchment on top of the cake and turn it out onto a cooling rack.
- Peel the bottom parchment off the cake slowly. Place another clean sheet of parchment on the cake.
- Starting at the short side, roll the cake up with parchment paper inside. Let the cake cool completely.
- Chill the metal bowl and the wire whisk attachment in the freezer for 10 minutes.
- Beat heavy cream and brown sugar until stiff peaks form. Place the bowl in the refrigerator.
- Place butter in a pan and melt over medium heat. Stir in sugar and cinnamon.
- Add the peaches and stir until the sugar is dissolved and the peaches are warmed through and coated.
- Drain the liquid and let it cool.
- Unroll the cake, removing the parchment. Spread half whipped cream over the cake. Arrange cooled peaches on top of the cream.
- Roll the cake up slowly. Place seam side down on the serving plate. Sprinkle with powdered sugar. Chill.
- Spoon remaining whipped cream into a piping bag fitted with icing tip 1M. Pipe swirls of cream on top of the cake. Garnish with peach slices and mint leaves, if desired.
Notes
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Canned peaches may be used in place of fresh peaches, but they must be well drained.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 493Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 168mgSodium: 205mgCarbohydrates: 48gFiber: 2gSugar: 36gProtein: 8g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Julie Pawlacyk says
Can't wait to try this one. Thank you for coming up with a different roll idea and with peaches!
Sinea says
Oh my goodness, Jocelyn, this looks SO delicious and pretty, too