There’s nothing quite like the taste of summer, and this homemade peach cake recipe captures it in every single bite. If you’ve been searching for a cake that’s incredibly moist, bursting with juicy peaches, and surprisingly simple to make, you’ve found it. This recipe creates a tender, buttery crumb that perfectly complements the sweet, vibrant flavor of fresh peaches. It’s the perfect dessert for a family gathering, a summer barbecue, or just a quiet afternoon with a cup of tea.
We’re not just giving you steps; we’re sharing the secrets to a perfect peach cake every time. Forget dry, bland cakes or fruit that sinks to the bottom. This guide will walk you through creating a truly unforgettable dessert.
Why This is the Best Peach Cake Recipe You’ll Ever Make
This isn’t just another dessert recipe; it’s a celebration of simplicity and flavor. Here’s why you’ll love it:
- Unbelievably Moist: The combination of butter, eggs, and juicy peaches creates a tender crumb that stays moist for days.
- Simple, Everyday Ingredients: You don’t need anything fancy to create this masterpiece. All the ingredients are likely in your pantry right now.
- Versatile: It works beautifully with fresh or canned peaches, so you can enjoy it any time of year.
- Foolproof Method: We break down every step to ensure you get perfect results, even if you’re a beginner baker.
The Key Ingredients for a Perfect Peach Cake
The magic of this cake lies in its simple, high-quality ingredients. Here’s what you’ll need:
- All-Purpose Flour: Provides the structure for our cake.
- Baking Powder & Baking Soda: These leaveners work together to give the cake a beautiful lift.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth, creamy batter.
- Granulated Sugar: Provides sweetness and helps create that tender texture.
- Eggs: Use large eggs at room temperature to bind the batter and add richness.
- Vanilla Extract: Pure vanilla extract adds a wonderful aromatic depth.
- Sour Cream: The secret ingredient for an ultra-moist crumb!
- Peaches: Of course! You can use fresh or canned. We’ll cover how to prepare both.
How to Make This Easy Peach Cake Recipe: A Step-by-Step Guide
Follow these simple steps for a flawless cake. We’ve broken it down to make the process as clear as possible.
Step 1: Prep Your Peaches & Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. If using fresh peaches, peel, pit, and chop them into bite-sized pieces. If using canned peaches, be sure to drain them thoroughly.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute the leaveners, which means a more consistent rise. Set this bowl aside.
Step 3: Cream the Butter and Sugar
In a large bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy. This step is crucial as it incorporates air into the batter, which is the foundation of a light cake.
Step 4: Mix the Wet Ingredients
Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are fully incorporated, mix in the vanilla extract and the sour cream until just combined.
Step 5: Combine and Fold in Peaches
Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops gluten, which can make the cake tough. Gently fold in your prepared peaches using a spatula.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared cake pan and spread it into an even layer. Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. For a simple, elegant finish, you might dust it with a homemade powdered sugar frosting before serving.
Pro Tips for a Flawless Peach Cake
- Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream is essential. They emulsify together much better, creating a smoother batter and a more uniform texture in the final cake.
- Don’t Overmix: Mix the flour into the batter until it’s just combined. A few streaks of flour are okay. This prevents the cake from becoming dense.
- Toss Peaches in Flour: To help prevent your juicy peaches from sinking to the bottom of the cake, toss them in 1-2 tablespoons of your dry flour mixture before folding them into the batter. This light coating helps them grip the batter and stay suspended while baking.
Recipe Variations & Substitutions
This peach cake recipe is fantastic as is, but you can easily adapt it!
- Add Spices: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
- Brown Sugar Streusel: Before baking, sprinkle the top with a simple streusel made from flour, brown sugar, and cold butter.
- Different Fruit: This base recipe works well with other stone fruits like apricots or plums. If you like fruity desserts, you might also enjoy this delicious healthy oatmeal apple cake.
Storing Your Peach Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. Because of the fresh fruit, it will last longer if stored in the refrigerator for up to 5 days. For a sweet treat that requires no baking at all, check out our no-bake marshmallow cheesecake recipe.
Frequently Asked Questions About This Peach Cake Recipe
Yes, you can. This recipe works well in a 9×9 inch square pan or a standard loaf pan. You can also double the recipe for a 9×13 inch pan. Just be sure to watch the baking time, as it will vary depending on the pan’s size and depth.
Absolutely! If using canned peaches, make sure to drain them very well to avoid adding excess moisture to the batter. If using frozen peaches, you can add them directly to the batter without thawing, though you may need to add a few extra minutes to the bake time.
The best trick is to toss your chopped peaches in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps the fruit grip the batter and stay suspended as it bakes, preventing it from sinking to the bottom.
You can store the peach cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, it will keep well in the refrigerator for up to 5 days.
Freestone peaches, like Yellow Peaches or Elbertas, are ideal for baking. Their flesh doesn’t cling to the pit, making them much easier to slice and chop. Look for peaches that are ripe and fragrant but still firm to the touch.
Share Your Creation!
We are so excited for you to try this amazing peach cake recipe! It’s a true crowd-pleaser that we’re sure you’ll make again and again. If you do make it, we would love to see it! Share a photo on Pinterest and tag us. Happy baking!
The Perfect Peach Cake Recipe
Peach Cake Recipe (That's Incredibly Moist & Easy!)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. If using fresh peaches, peel, pit, and chop them. If using canned, drain them well.
- In a medium bowl, whisk together the 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each. Mix in the sour cream and vanilla extract until just combined.
- Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. Do not overmix.
- In a small bowl, toss the chopped peaches with 1 tablespoon of flour. Gently fold the floured peaches into the cake batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
To prevent peaches from sinking, toss them in a tablespoon of flour before adding them to the batter.
The cake is delicious on its own, or served with a dollop of whipped cream or a scoop of vanilla ice cream.
