Welcome to your new favorite summer dessert! This easy peach cake recipe is the only one you’ll ever need. It’s incredibly moist, bursting with sweet, juicy peaches, and features a tender, buttery crumb that melts in your mouth. Whether you have an abundance of fresh summer peaches or a trusty can in the pantry, this recipe delivers a perfect, crowd-pleasing cake every single time. Forget complicated steps and hard-to-find ingredients; this is straightforward baking at its best.
We designed this cake to be simple, satisfying, and beautiful in its rustic charm. It’s the kind of dessert you can whip up for a weeknight family treat or proudly serve at a weekend gathering. Ready to fill your kitchen with the irresistible aroma of baked peaches and cinnamon? Let’s get started.
Why This Is the Best Peach Cake Recipe
In a world of endless dessert options, this peach cake recipe stands out for its simplicity and incredible flavor. It’s a classic recipe perfected for the modern home cook.
- Unbelievably Moist Crumb: We use a combination of butter and oil to guarantee a cake that stays tender and moist for days.
- Perfectly Sweetened: This cake is sweet but not overly so, allowing the natural flavor of the peaches to be the star of the show.
- Versatile Ingredients: It works beautifully with fresh, frozen, or even canned peaches, making it a year-round delight.
- Beginner-Friendly: The instructions are simple and direct. You don’t need any special equipment or advanced baking skills to achieve a perfect result. If you can make a simple brownie recipe, you can make this cake!
Essential Ingredients
The magic of this cake lies in its simple, high-quality ingredients. Here’s what you’ll need to create this delightful dessert.
For the Cake Batter:
- All-Purpose Flour: Provides the structure for our tender cake.
- Granulated & Brown Sugar: A mix of white sugar for sweetness and brown sugar for moisture and a hint of molasses flavor.
- Baking Powder & Baking Soda: These leaveners work together to give the cake a beautiful, even rise.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Unsalted Butter: Melted, for a rich, buttery flavor.
- Vegetable Oil: The secret to an ultra-moist cake that doesn’t dry out.
- Eggs: Provide structure and richness. Make sure they are at room temperature for the best results.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Buttermilk: Adds a slight tang and tenderizes the crumb.
For the Peach Layer:
- Peaches: About 3-4 medium peaches, peeled and sliced. You can use fresh, canned (drained well), or frozen (thawed and drained).
- Cinnamon-Sugar Topping: A simple mix of granulated sugar and ground cinnamon sprinkled over the top creates a lovely, fragrant crust.
Step-by-Step Instructions for the Perfect Peach Cake
This simple process ensures a perfect peach cake recipe every time. Follow these steps closely for a deliciously moist and flavorful result.
- Prep Your Pan and Oven: First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This preparation is key to ensuring your cake doesn’t stick. It’s a fundamental step, much like preparing a flaky pie crust.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures they are evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the melted butter, vegetable oil, room-temperature eggs, vanilla extract, and buttermilk until smooth and fully combined.
- Create the Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough cake.
- Assemble the Cake: Pour half of the batter into your prepared cake pan and spread it into an even layer. Arrange half of the sliced peaches over the batter. Pour the remaining batter over the peaches and spread gently. Arrange the rest of the peach slices on top.
- Add the Topping and Bake: In a small bowl, mix the remaining granulated sugar and cinnamon. Sprinkle this mixture evenly over the top layer of peaches. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely. This cake is delicious on its own or served warm with a scoop of vanilla ice cream.
Tips for Success
Want to elevate your peach cake? Here are a few expert tips to ensure flawless results and offer some creative variations.
- Choosing Your Peaches: For the best flavor, use ripe, in-season peaches. If using canned peaches, make sure to drain them thoroughly and pat them dry to avoid a soggy cake.
- Don’t Overmix the Batter: Mix only until the flour is just incorporated. Overmixing develops gluten, which can make the cake dense and tough rather than light and tender.
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter mix together evenly, creating a uniform texture.
- Variations: Feel free to add a handful of chopped pecans or walnuts to the batter for a delightful crunch. A teaspoon of almond extract can also beautifully complement the peach flavor. This recipe is as adaptable as a simple strawberry cake, so feel free to experiment!
Storage Instructions
To keep your peach cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can refrigerate it for up to a week. For the best taste and texture, allow the cake to come to room temperature before serving. This cake also freezes well for up to 3 months. Simply wrap the entire cake or individual slices tightly in plastic wrap and then in foil before freezing.
Yes, you can. This recipe works well in a 9-inch springform pan or an 8×8 inch square pan. You can also double the recipe for a 9×13 inch pan. Just be sure to adjust the baking time accordingly.
Absolutely! If using canned peaches, be sure to drain them very well and pat them dry to remove excess moisture. If using frozen peaches, let them thaw completely and drain off any liquid before adding them to the batter.
The cake is done when it’s golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The baking time is typically between 45-55 minutes.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. It also freezes beautifully for up to 3 months.
Peaches can sometimes sink if the batter is too thin or the peach slices are too heavy with moisture. To prevent this, you can lightly toss the peach slices in a tablespoon of flour before adding them to the batter. This helps them stay suspended in the cake.
Yes, you can. This recipe works well in a 9-inch springform pan or an 8×8 inch square pan. You can also double the recipe for a 9×13 inch pan. Just be sure to adjust the baking time accordingly.
Absolutely! If using canned peaches, be sure to drain them very well and pat them dry to remove excess moisture. If using frozen peaches, let them thaw completely and drain off any liquid before adding them to the batter.
The cake is done when it’s golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The baking time is typically between 45-55 minutes.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. It also freezes beautifully for up to 3 months.
Peaches can sometimes sink if the batter is too thin or the peach slices are too heavy with moisture. To prevent this, you can lightly toss the peach slices in a tablespoon of flour before adding them to the batter. This helps them stay suspended in the cake.
Enjoy Your Homemade Peach Cake!
There is nothing quite like the taste of a homemade dessert, and this peach cake recipe is sure to become a cherished favorite. It’s a celebration of simple ingredients and sweet, summery flavor. We hope you love making and sharing it with your friends and family.
If you tried this recipe, we’d love to hear from you! Please leave a comment and rating below. For more delicious inspiration, be sure to follow us on Pinterest!
Peach Cake Recipe: The Easiest, Most Delicious Summer Treat
An incredibly easy and moist peach cake recipe made from scratch. This cake is loaded with juicy peaches and has a tender, buttery crumb, making it the perfect summer dessert for any occasion.
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, 1 cup granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the melted butter, oil, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
- Spread half of the batter into the prepared pan. Arrange half of the sliced peaches on top. Cover with the remaining batter and top with the rest of the peaches.
- In a small bowl, mix the remaining 2 tablespoons of granulated sugar and the cinnamon. Sprinkle over the top of the cake. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Notes
For best results, use room temperature eggs and buttermilk.
This cake can be stored in an airtight container at room temperature for up to 3 days.
Feel free to add 1/2 cup of chopped pecans to the batter for extra texture.
Peach Cake Recipe: The Easiest, Most Delicious Summer Treat
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, 1 cup granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the melted butter, oil, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
- Spread half of the batter into the prepared pan. Arrange half of the sliced peaches on top. Cover with the remaining batter and top with the rest of the peaches.
- In a small bowl, mix the remaining 2 tablespoons of granulated sugar and the cinnamon. Sprinkle over the top of the cake. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.
Feel free to add 1/2 cup of chopped pecans to the batter for extra texture.
