Ultimate Peaches and Cream Angel Food Cake Recipe

Posted on August 22, 2025

There’s something magical about the combination of fluffy angel food cake, sweet summer peaches, and creamy mascarpone frosting. This Ultimate Peaches and Cream Angel Food Cake is light, airy, and packed with the perfect balance of sweetness and tang. Whether you’re celebrating a summer gathering or simply treating yourself, this dessert is a showstopper worth every bite.

I still remember the first time I tried this cake—it was at a backyard barbecue, and the peaches were so ripe they practically melted in your mouth. Paired with the creamy mascarpone frosting, it was love at first bite. Now, it’s one of my go-to summer desserts. Trust me, this recipe is going to become one of your favorites too!

The Story Behind Peaches and Cream Angel Food Cake

Angel food cake has always been a nostalgic dessert for me. Its roots trace back to the United States in the late 19th century, where it became a favorite for its light, sponge-like texture. Traditionally made without butter (making it naturally lower in fat), angel food cake is a blank canvas for all sorts of toppings and flavors.

Peaches, on the other hand, are synonymous with summer. Originally cultivated in China, they made their way to the U.S. in the 17th century and have since become a staple in southern cuisine. Combining these two classics—fluffy angel food cake and juicy peaches—feels like the ultimate summer pairing.

For this recipe, I’ve added a mascarpone frosting that’s rich yet not too heavy, perfectly complementing the lightness of the cake. It’s a modern twist on the classic peaches and cream that feels indulgent but not overwhelming. Every bite tastes like sunshine!

Let’s Talk Ingredients

Each ingredient in this recipe plays a crucial role in achieving that perfect balance of flavors. Here’s everything you need to know:

Angel Food Cake

Egg Whites: Fresh egg whites are essential for the airy texture. Ensure no yolk sneaks in, or the cake won’t rise properly.
Granulated Sugar: Superfine sugar works best because it dissolves easily, helping the egg whites whip to stiff peaks.
Cake Flour: This is lighter than all-purpose flour and ensures a delicate crumb. If you don’t have cake flour, you can make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
Vanilla Extract: Provides a subtle sweetness and warmth. Use pure vanilla for the best flavor.

Peaches

Fresh Peaches: Choose ripe, fragrant peaches for the best flavor. You can peel them if you want a smoother texture, but the skin adds a pop of color.
Substitutions: If peaches aren’t in season, nectarines or canned peaches (drained) are great alternatives.

Mascarpone Frosting

Mascarpone Cheese: This creamy Italian cheese adds richness. Make sure it’s at room temperature to avoid lumps.
Heavy Cream: Whips up beautifully to create a fluffy, light frosting.
Powdered Sugar: Sweetens the frosting without making it dense.

Pro Tip: If you love a hint of almond, add a splash of almond extract to the cake batter. It pairs beautifully with the peaches!

Equipment You’ll Need

Here’s what you’ll need to make this cake:

Tubed Pan: An angel food cake pan is ideal. If you don’t have one, a bundt pan can work, but avoid nonstick pans as the cake needs to cling to the sides to rise.
Electric Mixer: A stand or hand mixer is essential to whip the egg whites properly.
Offset Spatula: Perfect for spreading the mascarpone frosting smoothly.
Peeler: If you prefer peeled peaches, a swivel peeler works wonders.

No angel food cake pan? No problem—try using a loaf pan, but be sure to line it with parchment paper for easy removal.

Preparation Method

Follow these steps to create the ultimate peaches and cream angel food cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan.
Whip Egg Whites: In a clean, grease-free bowl, whip 12 egg whites with 1 teaspoon of cream of tartar until foamy. Gradually add 1 1/4 cups (250 g) of superfine sugar while continuing to whip to stiff peaks.
Fold in Dry Ingredients: Sift together 1 cup (120 g) of cake flour and 1/4 teaspoon of salt. Gently fold the mixture into the egg whites in small batches, being careful not to deflate the batter.
Bake: Pour the batter into the ungreased pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the top is golden brown and springs back to the touch.
Cool Upside Down: Immediately invert the pan onto a bottle or its built-in feet and cool completely.
Prepare Frosting: Beat 8 oz (226 g) of mascarpone cheese with 1/4 cup (30 g) of powdered sugar until smooth. Gradually add 1 cup (240 ml) of heavy cream and whip to soft peaks.
Assemble: Slice the cooled cake into three layers. Spread mascarpone frosting between each layer and top with sliced peaches.
Decorate: Frost the outside of the cake and garnish with additional peaches and fresh mint leaves.

Cooking Tips & Techniques

Here are some tips for a perfect cake:

Use room-temperature egg whites—they whip up better than cold ones.
Sift your dry ingredients multiple times for an even lighter texture.
Don’t rush folding the flour into the egg whites—gentleness is key!
If your frosting feels too thick, add a splash of cream to loosen it.

And one more thing—don’t skip cooling the cake upside down. It keeps the structure intact and prevents it from collapsing.

Variations & Adaptations

Gluten-Free: Use a gluten-free cake flour blend.
Dairy-Free: Substitute coconut cream for the mascarpone and heavy cream.
Berries Instead of Peaches: Swap peaches for strawberries, raspberries, or a mix of your favorites.

Personally, I’ve tried this recipe with apricots, and it’s equally divine!

Serving & Storage Suggestions

This cake is best served slightly chilled, allowing the frosting to firm up a bit. Pair it with a glass of iced tea or sparkling wine for a refreshing treat.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time. For long-term storage, you can freeze the unfrosted cake for up to 2 months.

Nutritional Information & Benefits

While indulgent, this cake is lower in fat thanks to the angel food base. A slice typically contains around 250 calories, 8g fat, and 4g protein.

The peaches add a dose of vitamin C and fiber, making this dessert a slightly healthier choice for your sweet tooth.

Conclusion

This Ultimate Peaches and Cream Angel Food Cake with Mascarpone Frosting is a dessert that feels like a celebration. It’s light, fruity, and just the right amount of creamy.

Give it a try and make it your own—swap the fruit, add a drizzle of honey, or sprinkle with toasted almonds. I’d love to hear how you put your spin on it!

If you make this recipe, share your photos and tag me—I can’t wait to see your creations. Happy baking!

FAQs

Can I use canned peaches?

Yes! Drain them well to prevent sogginess.

Do I have to use mascarpone?

No, cream cheese is a good substitute, but it will have a tangier flavor.

How do I prevent the cake from sticking?

Angel food cakes need to cling to the pan, so avoid greasing it!

Can I make this ahead of time?

Yes, bake the cake a day in advance and frost before serving.

What if I don’t have a stand mixer?

A hand mixer will work fine but may take a bit longer to whip the egg whites.