Peach Cake Recipe
Soft, buttery, and bursting with seasonal fruit, this peach cake is the ultimate crowd-pleaser for brunch, dessert, or even an afternoon treat. Its tender crumb and golden crust feel like summer on a plate.
Peach cake delivers a rich vanilla base that holds sweet, juicy peaches in every bite. Whether served warm or at room temperature, it’s one of those bakes that disappears fast.
Star Players in This Peach Cake Delight
- Ripe Peaches – Juicy, sweet, and fragrant, peaches are the heart of the recipe, bringing moisture and summery brightness to every bite.
- All-Purpose Flour – Provides the structural base for the cake while keeping the texture light and tender.
- Unsalted Butter – Adds richness and depth of flavor, creating a soft and velvety crumb.
- Granulated Sugar – Balances the tartness of peaches and enhances caramelization on top when sprinkled before baking.
- Eggs – Bind the ingredients together and give the cake lift and stability.
- Sour Cream – Introduces a subtle tang and extra moisture, ensuring a soft, plush texture.
- Vanilla Extract – Deepens the overall flavor and pairs beautifully with the peaches’ natural sweetness.
- Baking Powder – Ensures the cake rises just enough for a fluffy yet sturdy result.
How to Make This Peach Cake (Without Giving Too Much Away!)
Start by prepping your baking pan and warming your oven to just the right temperature. Then, mix your dry ingredients in one bowl and cream together your butter and sugar until they’re light and fluffy.
Add the eggs, one at a time, followed by sour cream and vanilla for that signature richness. Mix in the dry ingredients slowly, and then gently fold in those juicy peach slices. Pour the batter into your cake pan, top with more fruit, and maybe a touch of sugar for sparkle.
Slide it into the oven and wait for the golden magic to happen. Let it rest before slicing—trust us, it’s worth it.
Peachy Tips & Variations You’ll Want to Know
Use the ripest peaches you can find—if they smell sweet and give slightly to pressure, they’re perfect. There’s no need to peel them unless you prefer a smoother texture, and you can either slice or chop depending on how much fruit you like in each bite.
Don’t have enough peaches? Blend in chopped nectarines, plums, or even apricots. This recipe is flexible and forgiving. Want a crunchier top? A sprinkle of raw sugar before baking creates a golden, textured crust.
And for an extra flavor boost, try browning the butter before mixing. It brings a nutty depth that pairs beautifully with peaches.
Keep That Peach Cake Fresh: Storing Tips
Once cooled, cover your peach cake and keep it at room temperature for up to three days. It stays moist and flavorful, especially if stored in an airtight container.
For longer storage, wrap slices tightly and freeze them. Just thaw at room temp and reheat briefly in a warm oven to revive that just-baked texture. Avoid microwaving to maintain its delicate crumb.
Peach Cake Recipe
Ingredients
- 2 cups ripe peaches peeled, pitted, and sliced or chopped (400g; about 2 to 3 peaches)
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter softened (170g)
- ¼ cup sour cream room temperature (60g)
- 1 cup granulated sugar 200g
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1½ cups all-purpose flour 180g
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly with butter or baking spray. In a separate bowl, combine the all-purpose flour, baking powder, and salt by whisking them together. Using a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, beat the softened butter on medium speed until it becomes creamy. Incorporate the sugar and continue to beat until the mixture turns pale and fluffy, which should take approximately 3 minutes. Add the eggs individually, ensuring you scrape down the sides and mix thoroughly after each addition. Mix in the sour cream and vanilla extract until evenly distributed. With the mixer running on low, slowly integrate the dry ingredients until just combined. Gently fold in about three-quarters of the prepared peaches. Transfer the batter to the greased pan, smoothing the top. Scatter the remaining peaches over the surface, and if desired, sprinkle with extra sugar for a crisp topping. Bake for 45 minutes or until a wooden skewer inserted into the center emerges clean. Allow the cake to cool in the pan for at least 30 minutes before serving. Store any leftovers at room temperature, covered, for up to three days.
