Slovenian Layered Chocolate Cake with Peaches (Spikov Vrh)

If you’ve never tried combining peaches with chocolate and whipped cream, this Slovenian Layered Chocolate Cake with Peaches is a great dessert recipe to try. It’s called Špikov Vrh—a soft cocoa sponge soaked in sweet rum milk, layered with whipped cream and peaches, and topped with a silky chocolate glaze.

If you grew up in Central Europe, you might recognize similar cakes by different names. But Špikov Vrh stands out for its signature layers. You bake it in one pan, layer it up, and chill it in the fridge. It’s a wonderful choice for potlucks, birthdays, or casual Sunday lunches.

I also have other Slovenian recipes you might want to check out—Traditional Slovenian Štruklji (Rolled Dumplings with Quark) and Traditional Slovenian Potato Plum Dumplings. They’re both comforting, homemade dishes that bring a little taste of Slovenia to your table.

Important Ingredients

• All Purpose Flour: A versatile flour that gives the cake structure and softness.
• Eggs: Add richness, moisture, and help the cake rise.
• Milk: Keeps the sponge tender and adds moisture to every layer.
• Baking Powder: A leavening agent that helps the cake rise evenly and stay light.
• Canned Peaches: Adds bright flavor and soft texture to the layers.
• Cocoa Powder: Adds rich chocolate flavor and deep color to the sponge and glaze.

See recipe card for quantities.

Substitutions & Variations

• If you don't like canned peaches, fresh, ripe peaches work well too. Just make sure to drain them thoroughly to avoid soggy layers.
• You can swap the dark rum for peach schnapps or skip it for a kid-friendly version—just use the sweetened milk on its own.
• Full-fat whipping cream holds up best. For a lighter twist, you can try stabilized whipped topping or even a mix of yogurt and whipped cream.
• If you don't have butter, try coconut oil for a dairy-free version with a subtle tropical note.
• All-purpose flour is ideal, but you could swap 20–30% with cake flour for an even more tender crumb.

How to Make Slovenian Layered Chocolate Cake with Peaches

1. Step 1: Preheat your oven to 180°C (350°F). In a large bowl, beat the eggs and sugar until the mixture is light and fluffy. Add in the oil and milk, and mix until smooth. Stir in the semolina, cocoa powder, flour, and baking powder until everything is well combined (Photo 1).

2. Step 2: Pour the batter into a greased or parchment-lined 35 × 20 cm (approx. 14 × 8 inch) baking pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (Photo 2).

3. Step 3: While the cake is baking, heat the milk and sugar (Photo 3) in a small saucepan over low heat until the sugar has fully dissolved. Let it cool slightly, then stir in the rum.

4. Step 4: Once the cake is done and still warm, poke holes all over the surface with a fork (Photo 4). Slowly pour the sweetened rum milk over the cake so it absorbs evenly.

5. Step 5: Let the cake cool completely. Arrange the sliced peaches evenly across the soaked sponge.

6. Step 6: Whip the cream until stiff peaks form, then gently spread it over the peaches (Photo 5), creating an even layer (Photo 6).

7. Step 7: In a small saucepan, melt the butter. Add in the cocoa powder and milk, stirring until smooth and shiny.

Let the glaze cool slightly—it should still be pourable (Photo 7), but not hot.

8. Step 8: If it’s too hot, it can melt the whipped cream and cause the layers to slide. When it’s just warm, carefully pour it over the whipped cream layer and spread it out evenly (Photo 8).

Hint: For clean layers and easy slicing, make the cake a day ahead and chill it overnight—the flavors deepen, and the whipped cream sets beautifully!

Baking Schedule

• 4:30 PM – Bake the Sponge (30–40 minutes total)
• 6:00 PM – Assemble the Layers (20–30 minutes)
• 6:30 PM – Make and Add the Chocolate Glaze (15–20 minutes)
• 7:00 PM – Chill overnight for best results.

FAQ

Slovenian Layered Chocolate Cake with Peaches (Spikov Vrh)

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Author: Tina Bevk

Print Recipe

A nostalgic Slovenian dessert made with a soft cocoa sponge, soaked in sweet rum milk, layered with peaches and whipped cream, and finished with a glossy chocolate glaze. Simple, crowd-pleasing, and even better the next day.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 12 servings

Calories 504

Ingredients 

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For the sponge cake:

• ▢ 4 eggs about 220 grams
• ▢ 215 grams sugar
• ▢ 100 grams oil neutral
• ▢ 130 grams milk
• ▢ 25 grams semolina
• ▢ 25 grams unsweetened cocoa powder
• ▢ 165 grams all-purpose flour
• ▢ 12 grams packet baking powder

For the soaking mixture:

• ▢ 240 ml milk
• ▢ 25 grams sugar
• ▢ 55 - 90 mL dark rum 5 tablespoons

For the topping:

• ▢ 700 grams peaches fresh or canned,sliced (drain well if using canned)
• ▢ 500 ml heavy whipping cream

For the chocolate glaze:

• ▢ 80 grams butter
• ▢ 120 grams cocoa powder
• ▢ 36 ml milk

Instructions

• Preheat your oven to 180°C (350°F). In a large bowl, beat the eggs and sugar until the mixture is light and fluffy. Add in the oil and milk, and mix until smooth. Stir in the semolina, cocoa powder, flour, and baking powder until everything is well combined.
• Pour the batter into a greased or parchment-lined 35 × 20 cm (approx. 14 × 8 inch) baking pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, heat the milk and sugar in a small saucepan over low heat until the sugar has fully dissolved. Let it cool slightly, then stir in the rum.
• Once the cake is done and still warm, poke holes all over the surface with a fork. Slowly pour the sweetened rum milk over the cake so it absorbs evenly.
• Let the cake cool completely.
• Arrange the sliced peaches evenly across the soaked sponge. Whip the cream until stiff peaks form, then gently spread it over the peaches, creating an even layer.
• In a small saucepan, melt the butter. Add in the cocoa powder and milk, stirring until smooth and shiny.
• Let the glaze cool slightly—it should still be pourable, but not hot. If it’s too hot, it can melt the whipped cream and cause the layers to slide. When it’s just warm, carefully pour it over the whipped cream layer and spread it out evenly.

Notes

• Coconut oil version (dairy-free glaze): Instead of butter and milk, use 80 g coconut oil and 120 g cocoa powder. Melt the coconut oil and stir in the cocoa powder until smooth. No milk needed.
• This cake tastes even better after a few hours in the fridge or the next day.
• If using canned peaches, drain them well to avoid soggy layers. Fresh, ripe peaches also work beautifully.

📏 Pan Size Note

• Do not use a smaller baking pan—there’s too much batter and topping. It will overflow.
• You can use a slightly larger pan (up to 40 × 30 cm). The cake will be thinner, bake a bit quicker (start checking around 18 minutes), and you might want to reduce the whipped cream to 300–400 ml.

Nutrition

Calories: 504kcal | Carbohydrates: 48g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 205mg | Potassium: 388mg | Fiber: 6g | Sugar: 28g | Vitamin A: 1108IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 3mg

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