This peach cake recipe was born on a humid summer afternoon, when the scent of ripe stone fruit filled the kitchen and I found myself needing a dessert that tasted like sunshine. A friend had brought over a crate of freshly picked peaches—vibrant, golden, and so fragrant they perfumed the entire house. I couldn’t bear to let them go to waste.

Instead of the usual peach cobbler or pie, I craved something a little more structured, more elegant—but still simple and rustic enough to honor the fruit’s natural sweetness. That’s how this peach cake came to life.

Whether you’re baking it for a weekend brunch, a summer birthday, or to bring to a picnic, this cake always stirs conversation and admiration. The peaches sink slightly into a moist, buttery crumb as they bake, creating ribbons of tender fruit in every bite.

And the best part? It’s as easy as it is impressive. Stick around—this is a peach dessert you’ll want to bake again and again.

Why I Love This Recipe

There’s something magical about baking with seasonal fruit. It’s as if nature itself is telling you what to make.

This peach cake highlights the beauty of ripe peaches without overcomplicating things. It doesn’t rely on syrups, canned fruits, or excessive sugar. It leans into what’s fresh and ripe, using the natural juiciness of peaches to keep the cake soft and flavorful.

The sponge is buttery and light, with just enough structure to cradle the peaches without becoming dense or dry. A touch of almond extract or cinnamon adds depth without overpowering.

And what makes this cake really special is its versatility. It can be dressed up with a dusting of powdered sugar or a dollop of whipped cream. Or you can enjoy a slice plain with coffee—no frills necessary.

It’s a cake that feels both homestyle and refined. A balance that’s hard to achieve, but this one does it beautifully.

Ingredients for Peach Cake

To make the perfect peach cake, you’ll need a few everyday ingredients—and a handful of seasonal ones. This recipe uses pantry staples that you likely already have, along with fresh peaches that shine as the star ingredient.

Peaches:
Choose ripe but firm yellow peaches. Overripe ones can become mushy during baking, while underripe ones won’t provide the juicy sweetness we want. You’ll need about 3 medium peaches, peeled and sliced thinly.

All-Purpose Flour:
Standard white flour gives the cake a tender crumb without being too dense. Don’t substitute whole wheat—it will weigh down the cake.

Butter:
Use unsalted butter, softened to room temperature. Butter gives the cake richness and structure. Do not melt it, as that will affect the cake’s texture.

Granulated Sugar:
White sugar sweetens the cake and helps it develop a golden crust. A small amount can be sprinkled on top for a subtle crunch.

Eggs:
Large eggs at room temperature are key to a stable, aerated batter.

Milk or Buttermilk:
Adds moisture. Buttermilk gives a subtle tang and softer crumb, while whole milk makes it classic. Either works well.

Baking Powder & Baking Soda:
This combo ensures lift and structure. Don’t skip either.

Salt:
A pinch of salt enhances the sweetness and deepens the overall flavor.

Vanilla Extract + Optional Almond Extract:
Vanilla gives warmth; almond extract pairs beautifully with stone fruits and elevates the flavor.

Cinnamon (Optional):
Just a dash adds a warm, spiced undertone. Optional but recommended, especially in cooler months.

How Much Time Will You Need?

This peach cake is fairly quick to assemble, especially if your ingredients are prepped ahead.

Prep Time: 20 minutes (peeling and slicing peaches, mixing batter)
Cook Time: 45 to 50 minutes
Cooling Time: 15 minutes

Total Time: About 1 hour 15 minutes from start to serve

Perfect for a Sunday brunch or a midweek treat when you need a touch of summer on your plate.

How to Make This Peach Cake

Step 1: Prepare the Peaches
Start by peeling the peaches. The easiest method is blanching—dip them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slide off easily. Slice thinly, about ¼ inch thick. Set aside.

Step 2: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures the cake releases cleanly and holds its shape.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat together ½ cup (1 stick) of unsalted butter and ¾ cup sugar until light and fluffy—about 3 to 5 minutes using a hand or stand mixer. This step aerates the batter for a light crumb.

Step 4: Add Eggs and Extracts
Crack in 2 large eggs, one at a time, mixing after each. Add 1 tsp vanilla extract and, if using, ¼ tsp almond extract. Beat until fully incorporated.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 1½ cups flour, 1½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, and ½ tsp cinnamon (optional).

Step 6: Alternate Dry and Wet Additions
Add the dry mixture to the creamed butter in three parts, alternating with ½ cup buttermilk (or whole milk). Begin and end with flour. Mix just until combined—do not overmix.

Step 7: Assemble the Cake
Pour the batter into the prepared pan and smooth the top. Arrange peach slices on top in a circular pattern, overlapping slightly. Don’t press them down too far—they’ll settle naturally as they bake.

Step 8: Optional Sugar Topping
Sprinkle a tablespoon of sugar over the peaches before baking. It adds a caramelized edge and slight crunch.

Step 9: Bake
Place in the center of the oven and bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 10: Cool and Serve
Let the cake cool in the pan for 10 minutes, then remove the springform ring and cool fully on a wire rack. Dust with powdered sugar before serving, if desired.

Substitutions

Peaches:
Fresh is best, but you can use canned (drained and patted dry) or frozen (thawed and drained). Use yellow peaches for classic flavor or white peaches for a floral touch.

Buttermilk:
Substitute with whole milk + 1 tsp lemon juice or vinegar. Let it sit for 5 minutes before using.

Flour:
You can swap ¼ cup flour with almond flour for a nuttier taste and moister crumb.

Butter:
Can be replaced with a neutral oil like canola or melted coconut oil for a dairy-free version, though flavor will slightly change.

Sugar:
Brown sugar works in the batter for a richer flavor, but use white sugar on top for that golden finish.

Best Side Dishes for Peach Cake

Here are three wonderful accompaniments to enhance your peach cake experience:

1. Vanilla Bean Whipped Cream:
Light and creamy, it balances the fruitiness without overwhelming the palate.

2. Lemon Yogurt Parfait:
Served alongside, it adds a tangy contrast to the sweetness of the cake.

3. Fresh Mint Iced Tea:
A refreshing drink pairing that cuts through the buttery richness and complements the peaches.

Serving and Presentation Tips

Peach cake is naturally beautiful, especially when you take the time to fan out the sliced peaches in a circular pattern before baking. Once the cake is baked and slightly cooled, a few small touches can elevate its presentation from rustic to elegant.

Here are some tried-and-true presentation tips:

Dust with powdered sugar: Use a fine-mesh sieve to lightly dust the top just before serving. This gives the cake a soft, bakery-style finish.
Add fresh peach slices: For special occasions, add a few raw peach slices on top after baking for a pop of color and freshness.
Serve on a cake stand: A pedestal or vintage ceramic plate adds visual height and draws attention at the table.
Garnish with mint or edible flowers: A sprig of mint or a few edible flowers (like pansies or violas) can make each slice feel special.
Accompany with a sauce: A drizzle of crème anglaise or even warm vanilla bean custard on the side turns this cake into a plated dessert.

Tips and Tricks to Make This Recipe Even Better

Want to bake a peach cake that gets compliments every time? Here’s what sets a good cake apart from a truly unforgettable one:

Use room temperature ingredients
Cold butter or eggs can prevent the batter from blending evenly. Take everything out at least 30 minutes before you begin.
Don’t overmix once the flour is added
Overmixing develops gluten, which can make your cake tough. Mix until just combined.
Layer peaches inside and on top
For an extra peachy punch, you can fold a handful of chopped peaches into the batter before pouring it into the pan, and then top with the slices.
Let the cake cool before cutting
It’s tempting to slice right in—but letting it cool allows the crumb to set and keeps the cake from falling apart.
Use parchment paper in the base
This ensures the cake won’t stick to the bottom, especially if your peaches are juicy.
Try a streusel topping
Mix butter, flour, and brown sugar for a crumbly topping if you want a coffee cake-style twist.

Common Mistakes to Avoid

Peach cake is forgiving, but a few missteps can lead to a less-than-stellar result.

Here are some pitfalls to steer clear of:

Using overly ripe peaches
Too ripe, and they’ll turn mushy or sink too much into the batter. You want firm-ripe peaches for slicing.
Overbaking
Even five extra minutes can dry out your cake. Keep an eye on it starting at the 45-minute mark.
Peaches not drained properly
If you’re using canned or frozen peaches, make sure to drain and blot them dry. Excess moisture will make the cake soggy.
Skipping the parchment paper
Especially in a springform pan, skipping this step risks the bottom sticking or breaking apart.
Using cold eggs or butter
This leads to a curdled batter and an uneven bake.

How to Store It

This peach cake stores quite well—though chances are it won’t last long.

Room Temperature:
If you’ll be eating it within 24 hours, keep it covered loosely with foil or in a cake dome at room temperature.

Refrigerator:
Store in an airtight container in the fridge for up to 4 days. Bring to room temp before serving to soften the butter-based crumb.

Freezer:
You can freeze slices for up to 2 months. Wrap tightly in plastic wrap, then foil, and place in a freezer-safe bag. Thaw in the fridge overnight and rewarm gently if desired.

FAQ

1. Can I make this cake with nectarines instead of peaches?
Yes! Nectarines work perfectly and require no peeling. Just slice and use the same way.

2. Can I bake this in a different pan?
A 9-inch round or square pan works best. You can use an 8-inch pan for a taller cake—just increase baking time by 5–7 minutes and test with a skewer.

3. Can I make it gluten-free?
You can try using a 1:1 gluten-free flour blend. Almond flour adds moisture but should be paired with a binding agent like xanthan gum for structure.

4. Is it possible to make this dairy-free?
Yes. Substitute the butter with coconut oil or plant-based margarine and use almond milk with lemon juice as a buttermilk alternative.

5. Can I make this ahead for a party?
Absolutely. Bake it the night before, cool completely, and store covered. Dust with sugar and garnish just before serving.

Peach Cake Recipe