The Best Homemade Peach Cake Recipe for Juicy Summer Desserts
A soft, moist peach cake made with simple ingredients and juicy peaches. Perfect for summer desserts—easy to make, delicious warm or cold.
Equipment
- Mixing bowls (2: one for wet, one for dry ingredients)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9x13 inch baking dish or cake pan
- Knife and cutting board (if using fresh peaches)
- Whisk
- Oven
- Cooling Rack
- Toothpick for doneness testing
Ingredients
- 2 cups sliced peaches fresh, canned, or frozen
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp baking soda optional for added rise
- ½ tsp ground cinnamon
- Pinch of salt
- ½ cup milk or yogurt for extra moisture
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish or cake pan.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- Add dry ingredients to the wet mixture in batches, alternating with milk or yogurt.
- Fold in sliced peaches gently without overmixing.
- Pour batter into prepared pan. Optional: top with additional peach slices and a sprinkle of cinnamon sugar.
- Bake for 45–50 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool slightly before serving. Best enjoyed warm with whipped cream or ice cream.
Notes
- Canned peaches should be drained (use juice for brushing after baking if desired).
- For extra moisture, add 1–2 tbsp of sour cream or Greek yogurt.
- Make it vegan by using flax eggs and dairy-free butter/milk.
- Freeze leftovers for up to 2 months.