Peaches are the embodiment of summer — juicy, fragrant, and naturally sweet. When baked into a soft, golden cake, they bring brightness and flavor that’s both comforting and refreshing. A homemade peach cake is the perfect way to celebrate peach season or brighten up any gathering.
In this guide, you’ll learn how to make a light and fruity peach cake using fresh, canned, or frozen peaches. We’ll explore how to prepare the peaches, how to avoid a soggy cake, the best frosting or topping options, and variations for every taste or occasion.
Why Make a Peach Cake?
Peach cake is one of those desserts that feels both homey and elegant. It’s:
- Moist and buttery, yet not heavy
- Naturally sweet, thanks to the fruit
- Beautifully golden, with rustic charm
- Simple to make, even for beginners
- Ideal for brunches, picnics, BBQs, or coffee breaks
Plus, it’s incredibly versatile — you can serve it plain, glazed, or layered with cream.
Ingredients for Peach Cake (9-inch Round or Bundt)
This version serves 10–12 people and uses fresh peaches, though canned and frozen work too.
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- ½ cup (120ml) sour cream or Greek yogurt
- 2–3 fresh peaches, peeled and diced (about 1 ½ cups)
Optional Peach Topping:
- 1 peach, sliced thin
- 1 tablespoon sugar
- ½ teaspoon lemon juice
- 1 tablespoon butter (to dot on top)
Optional Glaze:
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk or lemon juice
- Dash of vanilla extract
Choosing and Preparing Peaches
If using fresh peaches, they should be:
- Ripe but firm (too soft = mushy cake)
- Peeled (optional, but better for texture)
- Patted dry after slicing to reduce moisture
To peel easily, score an “X” on the bottom of each peach and blanch in boiling water for 30 seconds. Transfer to ice water, then peel.
If using:
- Canned peaches: Choose in juice, not syrup. Drain and pat dry.
- Frozen peaches: Thaw completely and blot with paper towels before using.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan. Line with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon (if using)
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla and lemon zest.
Step 4: Add Yogurt and Dry Mix
Mix in the sour cream or yogurt. Then slowly add the dry ingredients, mixing just until combined.
Don’t overmix or the cake may become dense.
Step 5: Fold in Peaches
Using a spatula, gently fold the diced peaches into the batter. Try to distribute them evenly.
Step 6: Add Peach Topping (Optional)
If you want a decorative top:
- Arrange peach slices in a spiral or pattern on the bottom of the pan (if using a bundt, skip this).
- Sprinkle with sugar and dot with butter.
- Pour the batter on top and smooth out.
Step 7: Bake
Bake for 40–45 minutes or until a toothpick comes out clean. The top should be golden and slightly firm to the touch.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack. Cool completely before glazing or serving.
Making the Glaze
Whisk powdered sugar with milk or lemon juice until smooth. Adjust thickness as needed. Drizzle over the cooled cake for a glossy, tangy finish.
Serving Ideas
Peach cake is delicious warm, room temp, or chilled. Try serving it with:
- Whipped cream
- Vanilla ice cream
- Greek yogurt and honey
- Lemon glaze or peach jam
- Toasted almonds or walnuts on top
Flavor Variations
Peach Almond Cake
- Add ½ teaspoon almond extract to the batter
- Top with sliced almonds before baking
Peach Upside-Down Cake
- Arrange peach slices with butter and brown sugar on the bottom of the pan
- Pour batter over and invert after baking
Spiced Peach Cake
- Add ¼ teaspoon nutmeg and ½ teaspoon cinnamon to the batter
- Great for fall or winter
Coconut Peach Cake
- Add ½ cup shredded coconut to the batter
- Frost with coconut cream or whipped topping
Make-Ahead and Storage
- Room temp: 2–3 days, covered
- Fridge: Up to 5 days in an airtight container
- Freezer: Freeze individual slices or whole cake (unfrosted) for up to 2 months
To serve after freezing, thaw overnight in the fridge or at room temp for a few hours.
Tips for Success
- Blot your peaches dry to avoid soggy batter
- Use a cake tester in multiple spots to ensure it’s fully baked
- Let cool completely before glazing
- If using very juicy fruit, toss in a little flour before folding into batter
- If your cake browns too fast, cover loosely with foil during the last 10 minutes
Frequently Asked Questions
Can I use nectarines instead of peaches?
Yes! Nectarines work beautifully and don’t require peeling.
Do I need to peel the peaches?
It’s optional. Peeled peaches create a smoother texture, but leaving the skin on adds color and fiber.
Can I add other fruits?
Absolutely. Try blueberries, raspberries, or plums — just keep total fruit to 1 ½ cups.
Why is my cake too wet?
Likely due to excess peach juice. Pat them dry and avoid overloading the batter.
Final Thoughts: A Simple, Sunny Dessert That Shines
Peach cake is a reminder that baking doesn’t have to be complicated to be delicious. With the freshness of real fruit, a soft buttery crumb, and optional toppings or glazes, it’s a dessert that works year-round — but especially when peaches are in season.
Whether you’re baking for guests or just craving a slice of something sweet and homemade, this peach cake delivers flavor, charm, and nostalgia in every bite.