Peach Cake Recipe (VIDEO)

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Is there anything that represents summer better than fresh Peach Cake? This cake is soft, moist, easy, and loaded with a pound of juicy, sweet, summer peaches. Its coffee cake texture makes it a great dessert or a perfect breakfast treat. It’s not overly sweet and each bite melts in your mouth.

We love desserts that utilize seasonal fruits like our Cherry Pie, delicious Strawberry Cake and of course Apple Pie. If you have access to fresh peaches this summer, this Peach Cake is a must-try!

Fresh peach cake with one slice to serve. Decorated with powdered sugar and fresh peach slices

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Easy Summer Peach Cake

My cousin’s wife, Alla, shared this summer peach cake recipe with me years ago. It was originally supposed to be a peach-plum-almond cake, but my son didn’t like the almonds, and our plums weren’t ripe yet, but we had tons of fresh peaches. And thus, this easy peach cake recipe was born.

This recipe is also versatile and you can substitute the peaches with other fresh fruit depending on the season (see suggestions below). After baking, there is no decorating required, just sift a dainty layer of powdered sugar on top, and finish off with a few slices of your fresh peaches in the center. Ta-da! I love the rustic look of this cake, while the powdered sugar just gives it just a touch of fancy.

Slice of summer peach cake dusted with confectioners' sugar and topped with fresh sliced peach

Peach Cake Video

Watch Natasha make this homemade Peach Cake. You will be surprised at how easily it comes together in a few simple steps, and decorating it is an absolute breeze.

Ingredients

The peaches are the stars of this cake recipe. Try to find ripe peaches, as they will be the most tender, juicy, and easy to peel.

Flour – All-purpose, or gluten-free, forms a soft crumb without being too dense or heavy
Baking powder – leavening that helps the cake rise
Salt– Cuts the sweetness and helps bring out the natural juices in the peaches
Butter – Softened and unsalted, it helps to create a soft and moist crumb
Sugar – Granulated to enhance the sweet peaches
Eggs – Room temperature, adds richness to your cake batter
Lemon zest – The citrus flavor complements the sweet peaches well and adds a refreshing zing to the cake
Vanilla extract – Use our homemade vanilla recipe or a high-quality storebought vanilla for the best flavor
Peaches – The stars of this recipe, peeled and chopped. The natural juices make for a moist crumb while the diced peaches add sweetness to every bite.

Ingredients for making peach cake butter, sugar, lemon zest, vanilla, peaches, eggs, salt, flour, baking powder

Pro Tip: Peel the peaches for the best texture. If the peels do not come off easily, you can quickly blanch your peaches as we did for our Peach Crisp recipe

How to Make Easy Peach Cake

Prep – Preheat your oven to 350°F and grease your 9″ springform pan. Peel and chop 3 1/2 of your peaches into 1/2-inch cube-sized pieces (you’ll slice your remaining half of peach later for the decorative topping).
Dry ingredients – In a small bowl, whisk together flour, baking powder, and salt.
Wet ingredients – In a large bowl, beat together butter and sugar for 4-5 minutes, until light and fluffy. Scrape the sides of the bowl as needed then eggs one at a time. Continue to mix for one minute on medium-high speed then mix in lemon zest and vanilla.
Combine – Set your mixer to low and beat your flour mixture into your large bowl just until blended.
Fold – Using a spatula, gently fold your chopped peaches into the mixture just until evenly dispersed. Transfer the batter to your prepared springform pan and smooth out the top. Bake for 60-65 minutes or until a toothpick comes out clean.
Cool and decorate – After baking, let cool to room temperature. When you are ready to serve, dust confectioners’ sugar on top and add your remaining peaches to the center in a ring or flower pattern.

How to make an easy peach cake step by step instructions

Pro Tip: If your peaches are not yet ripe, you can place them in a loosely closed paper bag at room temperature for a few days. The bag helps trap the ethylene gas that the peaches naturally produce which helps them ripen faster. Add a banana to the bag for added acceleration.

Common Questions

Do I need to peel my peaches?

I find that the texture is best if you peel your peaches before dicing them. The peels tend to shrink and get chewy when they are cooked. If your peaches are ripe, they should peel easily with a knife.

Can I use canned or frozen peaches in a peach cake?

Fresh peaches really are the best, but you could use canned peaches (in juice, not syrup), drained, and patted dry. Thawed frozen peaches would also work in a pinch. But, fresh peaches are the best for this cake.

Can I make a peach cake with different fruit?

This cake recipe is a great base for a variety of fruit. Some good options include plums, apples, pears, nectarines, or cherries. Avoid using overly juicy berries like strawberries or raspberries. You could even sprinkle in some chopped pecans.

Can I use a different pan?

I love the perfect sides that you get when using a springform pan, but you can use a cast iron skillet for a more rustic look and serve your pie straight from the pan. You could also use a regular 9″ cake pan, just be sure to grease it well and use parchment paper to easily remove it from the pan.

How to Serve Peach Cake

We love the simplicity of this single-layer cake when it’s finished. Decorating it is a breeze, just sift a sprinkle of confectioners’ sugar on top and add some sliced peaches to the center. Voilà. If you want to add a little something extra, I suggest the following:

Vanilla ice cream – Just a scoop on the side, it’s so good when it starts to melt into the cake.
Whipped cream – A dollop will do ya, right on top, or on the side.
Mint leaves – Add a little sprig of mint leaves as a garnish on top for a pop of color on this golden cake.

This peach cake recipe is soft, moist, and loaded with a pound of sweet, juicy, summer peaches. It's easy to make and not overly sweet.

Make-Ahead

You can make this cake ahead of time and store it at room temperature for up to two days. After cooling, cover with plastic wrap or aluminum foil.

To refrigerate – For longer storage, you can store your tightly wrapped cake in the refrigerator for up to 5 days. Add your toppings just before serving.
To freeze – After allowing your cake to fully cool, wrap it in plastic wrap or parchment paper, and then add a layer of aluminum foil. Place it flat in the freezer and store it for up to 3 months. To defrost, unwrap it and let it sit at room temperature overnight.

Easy Summer Peach Cake sliced with powdered sugar and fresh peach slices on top

This quick, single-layer peach cake is so easy to make and is so moist and tender. It is perfect to serve at a party or whip up for unexpected guests. So, get your glass of Homemade Lemonade and your favorite seat on the porch ready- we are serving up summer on a platter!

More Peach Recipes

If you loved this peach cake, don’t miss these amazing peach recipes! Baking peaches into dessert amplifies their natural flavor and it’s such a treat when they are at their peak of freshness. That being said, these recipes are perfect for any event or season:

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.