Perfect Peach Cake Recipe – Your Guide to a Summer Delight!

Peach season is here, and oh wow, it’s the best. This cake? It’s like biting into sunshine—soft, juicy, and sweet.

I made it with fresh peaches and a buttery crumb, and honestly, it melts in your mouth. It’s light, golden, and makes your kitchen smell so good.

Great for summer picnics, family dinners, or just because—it’s a total win. And nope, you don’t need to be a pro baker to make it.

Wanna bake something that screams summer? Let’s whip up this peach cake together—it’s a slice of joy!

Why You’ll Love This Recipe

• Perfect for Summer Peaches: Ripe peaches bring juicy, floral sweetness—no artificial flavor needed.
• Simple Pantry Ingredients: You probably have most of these in your kitchen already.
• Soft and Moist Texture: Thanks to the sour cream, every bite is tender, not dry.
• Great for All Occasions: Perfect with tea, for brunch, or served warm with ice cream.
• No Fancy Equipment Needed: Just a bowl, a mixer (optional), and a baking pan.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: Around 1 hour 10 minutes

Servings: Serves about 10–12 slices
Difficulty: Easy — beginner-friendly with big payoff

You’ll want to use fresh, ripe peaches for this. Canned peaches can work in a pinch, but nothing beats the flavor and texture of fresh fruit. Look for peaches that give slightly when pressed—not mushy, just ripe.

Required Kitchen Tools

• 9-inch round or square baking pan
• Mixing bowls (medium and large)
• Hand mixer or stand mixer (optional, can be done by hand)
• Rubber spatula or spoon
• Whisk
• Cooling rack
• Peeler (if peeling peaches)
• Kitchen scale (recommended for precision)

Ingredients for Peach Cake

Here’s what you’ll need to make the perfect summer peach cake:

• 1½ cups all-purpose flour (180g)
  → Provides structure to the cake. Use a kitchen scale if possible to avoid overpacking.
• 1½ teaspoons baking powder
  → Helps the cake rise softly and evenly.
• ½ teaspoon salt
  → Balances the sweetness and enhances flavor.
• ¾ cup unsalted butter, softened (170g)
  → Room temp butter makes for a creamy, fluffy batter.
• 1 cup granulated sugar (200g)
  → Sweetens the cake and adds moisture.
• 2 large eggs
  → Provide structure and richness. Room temp eggs mix in better.
• ¼ cup sour cream, room temperature (60g)
  → Adds moisture and slight tang for balance.
• 1 tablespoon pure vanilla extract
  → Gives that cozy, classic bakery aroma.
• 2 cups ripe peaches, peeled, pitted, and chopped (about 400g)
  → The star of the show. Fresh is best—juicy but not too soft.

🍑 Peach Cake Variations

Want to make it your own? Here are a few ways to switch things up:

• Peach Upside-Down Cake: Line the bottom of your pan with peach slices and a bit of brown sugar before pouring in the batter. Flip after baking for a stunning caramelized top.
• Add a Crumb Topping: Mix ¼ cup brown sugar, 2 tablespoons flour, a pinch of cinnamon, and 2 tablespoons cold butter. Sprinkle over the batter before baking for a crunchy, sweet crust.
• Make it Peach-Blueberry: Fold in ½ cup fresh blueberries for an extra fruity twist. Just toss them in a bit of flour first so they don’t sink.
• Spice It Up: Add a touch of cinnamon or nutmeg to the flour mix for a warm, cozy flavor.
• Use Greek Yogurt Instead of Sour Cream: It works just as well if that’s what you’ve got on hand.

👩‍🍳 How to Make Peach Cake – Step-by-Step Instructions

1. Prep Your Pan and Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round or square pan with butter or spray, and optionally line with parchment for easy removal.

2. Whisk the Dry Ingredients

• In a medium bowl, whisk together:
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
• Set aside.

3. Cream the Butter and Sugar

• In a large bowl, beat ¾ cup softened butter with 1 cup sugar until pale and fluffy.
• This takes about 2–3 minutes with a hand mixer. If doing it by hand, give it a little extra elbow grease.

4. Add Eggs, Sour Cream, and Vanilla

• Add 2 large eggs, one at a time, mixing until just combined.
• Stir in ¼ cup sour cream and 1 tablespoon vanilla extract.
• Mix until smooth but don’t overbeat—just until it comes together.

5. Combine Wet and Dry Ingredients

• Slowly mix in the dry ingredients from earlier. You can do this in two additions.
• Stir gently, just until the batter is smooth.

6. Fold in the Peaches

• Gently fold in the 2 cups of chopped peaches using a spatula.
• Don’t overmix — you want nice peach chunks in every bite, not peach mush.

7. Pour and Smooth

• Pour the batter into the prepared pan.
• Use a spatula to spread it evenly to the corners and smooth the top.

8. Bake

• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• The top should be lightly golden and the edges just pulling away from the sides.

9. Cool

• Let the cake cool in the pan for 10–15 minutes.
• Then transfer to a wire rack to cool completely before slicing. Or serve slightly warm—your call!

🍽️ Serving Suggestions

This cake shines on its own, but here’s how to level it up:

• Warm with Ice Cream: A scoop of vanilla or honey ice cream melts beautifully over a warm slice.
• With Whipped Cream: Lightly sweetened whipped cream adds an airy touch.
• Drizzle of Honey or Caramel: Especially good if the peaches are more tart than sweet.
• Breakfast Treat: It’s not too sweet—serve with coffee or tea for a cozy morning slice.

🧊 Storage and Make-Ahead Tips

• Room Temp: Store covered at room temperature for up to 2 days.
• Fridge: For longer storage, wrap tightly and refrigerate for up to 5 days. Let it come to room temp before serving.
• Freeze: This cake freezes beautifully. Slice and freeze individually for grab-and-go treats. Wrap tightly and use within 2 months.

💡 Tips and Tricks for Success

• Use ripe peaches—they should yield slightly when pressed. Not rock hard, not mushy.
• Room temp ingredients blend more smoothly. Let eggs, butter, and sour cream sit out before you start.
• Don’t overmix. Once the flour is added, stir until just combined for a tender crumb.
• To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins slide off like magic.

🥄 Nutrition (Per Slice)

Nutrient	Amount (Approx.)
Calories	280
Total Fat	14g
Saturated Fat	8g
Carbohydrates	35g
Sugar	20g
Protein	3g
Fiber	1g
Sodium	120mg

Note: Nutrition info is approximate and based on 12 slices per cake.

❓ Peach Cake FAQs

Can I use canned peaches?
Yes, but drain them well and pat dry. The texture may be slightly softer.

Do I need to peel the peaches?
Peeling is optional. If you like the skin, you can leave it on—it softens during baking.

Can I make it gluten-free?
Yes! Substitute a 1:1 gluten-free baking flour blend.

Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase the baking time by 5–10 minutes.

✅ Conclusion

This peach cake is the kind of recipe that’s humble yet unforgettable. It brings out the best of summer, with just the right balance of sweet fruit and soft buttery crumb. Whether you serve it warm with ice cream or enjoy a slice with your morning coffee, it’s sure to become a seasonal favorite in your kitchen too.

Let the peaches do the talking—and the cake will do the rest.