Peach Cake
Posted Jun 02, 2023, Updated Feb 12, 2024
This post may contain affiliate links. Please read our disclosure policy.
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:
- 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
Make these delicious recipes starting with, of course, this peach cake!
Peach Cobbler
Peach Pie
Peach Crumble
Peach Cheesecake
Peach Galette
Peach Smoothie
Raspberry Peach Crisp
I suggest a sweet yellow, white or donut peach variety. Some of our favorites are: O’Henry, Diamond Princess, Elberta, Sweet Lady.
Yes, but to use frozen peaches you need to thaw them completely and drain off any excess water.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Peach Cake Recipe
Equipment
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ cup salted butter melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ⅔ cup peach puree
- 2 eggs
- 1 teaspoon vanilla
- 1 cup peaches diced or sliced
Peach Glaze
- ¼ cup peach puree
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Prepare the Peaches
- Peel and slice 3 cups peaches – about 3-5 peaches or 1 pound. We will use these in 3 different ways in this recipe.
- Blend 2 cups peaches until smooth, divide into ¼ cup portion and ⅔ cup portion. Set both aside.
- Dice the remaining 1 cup peaches.
Make the Peach Cake
- Preheat oven to 350 degrees F.
- Line a 9” round cake pan with parchment paper and lightly grease, set aside.
- In a small bowl, combine flour, baking soda, baking powder, sea salt, and cinnamon, set aside.
- In a large glass bowl, melt the butter.
- 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.
- Add dry ingredients and stir to combine.
- Gently fold in the finely diced peaches.
- Spread batter evenly into the bottom of the prepared cake pan.
- Bake for 25-28 minutes, or until the cake is set and a cake tester inserted in the center comes out clean.
- Let cool in the cake pan completely before removing and transferring to a serving plate.
Make the Peach Glaze
- In a medium bowl, whisk together ¼ cup of peach puree, vanilla and powdered sugar until smooth.
- Then, pour the peach glaze over the cooled cake and let it set at room temperature until hardened. Or, you can put the cake in the refrigerator, so the glaze sets faster.
- Once the glaze is set, slice the peach cake and serve.
Video
Notes
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
