This peach cake recipe is moist and bursting with fresh peaches. It’s easy to make (no mixer required), and topped with the most delicious peach glaze!

Fresh summer peaches are my weakness. Every Saturday we go to our local farmer’s market and buy them buy them by the bushel so we can make our favorite recipes – like this peach cake, peach crisp, peach cobbler and peach cheesecake!

This peach cake recipe is easy to make with simple ingredients. It’s loaded with peaches and topped with a sweet peach glaze.

It’s an easy and simple dessert to make and enjoy all summer long. You can even top it with homemade whipped cream or homemade vanilla ice cream to make it extra special!

Peach Cake: Ingredients & Substitutions

• All-purpose flour. use an all-purpose, gluten-free baking flour to make this recipe gluten-free. Cake flour also works well.
• Salted butter. unsalted butter works well. You can substitute up to ¼ cup of the butter with canola oil, if preferred.
• Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. 
• Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
• Peaches. I suggest using sweet yellow, white or donut peach varieties such as Elberta, sweet lady, O’Henry, Diamond Princess, etc.

How to Make Peach Cake

Let’s walk through how to make peach cake step-by-step, and don’t forget to watch the video.

Prepare the Peaches

Begin this recipe by preparing the peaches.

Peel and slice 3 cups peaches – about 3-5 peaches or 1 pound. We will use these in 3 different ways!

Then, use a high-powered blender (Vitamix) and blend 2 cups of the peaches until smooth.

Then, divide the peach puree into a ¼ cup portion and a ⅔ cup portion. One will be used inside the cake and one will be used to make the peach glaze. Set both portions aside.

Next, finely dice the remaining 1 cup of peaches.

Make the Peach Cake

Once the peaches are ready to go, start making the cake batter!

Begin by combining the flour, baking soda, baking powder, sea salt, and cinnamon, together in a medium bowl, then set it aside.

Then, in a large glass bowl, melt the butter. Whisk the sugars, ⅔ cup peach puree, eggs and vanilla into the melted butter until smooth.

Next, add the dry ingredients to the wet mixture and stir to combine.  

Then, gently fold in the finely diced peaches.

Once the batter is prepared, spread it evenly into the bottom of the prepared cake pan.

Bake the peach cake for 25-28 minutes, or until the cake is set and a cake tester inserted in the center comes out clean.

Let the baked peach cake cool in the cake pan completely before removing and transferring to a serving plate.

Make the Peach Glaze

Once the cake is cool, make the peach glaze!

To make the glaze, simply whisk together ¼ cup of peach puree, vanilla and powdered sugar in a medium bowl until smooth.

Then, pour the peach glaze over the cooled cake and let it set at room temperature until hardened.

Or, you can chill the cake in the refrigerator so the glaze sets faster.

Serve

Once the glaze is set, slice the peach cake and serve.

You can serve it with homemade vanilla ice cream or a dollop of homemade whipped cream, if desired.

Store

Store leftover peach cake in an airtight container in the refrigerator for 5-7 days.

Freeze

There are two ways to freeze this peach cake recipe:

1. Freeze the entire peach cake. Make the cake and let it cool to room temperature. Then, remove it from the pan and put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and transfer it to an airtight container or wrap it in foil, for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. I suggest waiting to glaze a full cake until after it has thawed.
   Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Peach Cake Recipe FAQs

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