Peach Cake Recipe

There’s something magical about the first bite of a perfectly moist peach cake on a warm summer evening. The tender crumb gives way to sweet, juicy peaches that burst with flavor, while the delicate vanilla notes transport you straight to dessert heaven. After years of perfecting this recipe and countless requests from family and friends, I’m thrilled to share what I consider the ultimate peach cake recipe—one that’s guaranteed to work every single time, even for novice bakers.

Why You’ll Love This Recipe

Guaranteed Moist & Tender: Our secret buttermilk ingredient makes it foolproof
Packed with Peaches: Learn the trick to keep them from sinking!
Simple & Straightforward: No fancy equipment needed
Perfect for Any Occasion: From summer picnics to after-dinner treats
Versatile: Easy to customize with crumb toppings or glazes

Key Ingredients Explained

Understanding why we use specific ingredients is the key to baking success. This easy peach cake relies on a carefully balanced combination that ensures consistent results every time.

Why We Use Buttermilk

Buttermilk is our secret weapon for creating an incredibly moist peach cake recipe. The acidity in buttermilk reacts with baking soda to create lift, while also tenderizing the gluten for a softer crumb. The tangy flavor perfectly complements the sweetness of fresh peaches.

No buttermilk on hand? Create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly.

Fresh vs. Canned vs. Frozen Peaches

For the best fresh peach cake, nothing beats ripe, in-season peaches. However, life happens, and sometimes you need alternatives:

Peach Type	Best Use	Preparation Notes
Fresh	Peak flavor and texture	Peel and slice. Choose firm but ripe peaches
Frozen	Year-round availability	Thaw and drain excess liquid before using
Canned	Convenience option	Drain thoroughly and pat dry with paper towels

The Role of Cake Flour

While all-purpose flour works, cake flour creates a more tender crumb. If using all-purpose flour, remove 2 tablespoons per cup and add 2 tablespoons of cornstarch, then sift together.

How to Make the Ultimate Peach Cake (Step-by-Step)

Ingredients

For the Cake:

• 2½ cups cake flour (or 2¼ cups all-purpose flour + ¼ cup cornstarch)
• 1½ cups granulated sugar
• ½ cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 3-4 medium fresh peaches, peeled and sliced
• 1 tablespoon flour (for coating peaches)

For Optional Crumb Topping:

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• 3 tablespoons cold butter, cubed
• ½ teaspoon cinnamon

Instructions

1. Prep Your Pan and Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round pans. Line with parchment paper for easy removal.
2. Prepare the Peaches: Peel and slice peaches into ¼-inch thick pieces. Gently toss peach slices with 1 tablespoon of flour—this crucial step prevents sinking!
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes with an electric mixer).
5. Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract until well combined.
6. Alternate Wet and Dry: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined—don’t overmix.
7. Fold in Peaches: Gently fold the flour-coated peach slices into the batter using a rubber spatula.
8. Transfer and Top: Pour batter into prepared pan. If using crumb topping, sprinkle evenly over the surface.
9. Bake to Perfection: Bake for 35-45 minutes (9×13 pan) or 25-30 minutes (round pans) until a toothpick inserted in center comes out with just a few moist crumbs.
10. Cool Completely: Allow cake to cool in pan for 10 minutes before turning out onto a wire rack.

Baker’s Secrets for a No-Fail Cake

The Trick to Stop Peaches from Sinking

The most common complaint about peach cake is fruit that sinks to the bottom. Here’s the game-changing solution: lightly toss your peach slices in a tablespoon of flour before folding them into the batter.

This technique works because the flour coating creates friction between the peaches and batter, helping them stay suspended during baking. The small amount of extra flour won’t affect the cake’s texture but makes all the difference in distribution.

How to Pick the Perfect Peaches for Baking

The best peaches for baking are firm but ripe—they should yield slightly to gentle pressure but not be mushy. Look for:

• Fragrant aroma at the stem end
• Creamy yellow background color (not green)
• Slight give when gently pressed
• No brown spots or bruises

Pro tip: If your peaches are too firm, place them in a paper bag with a banana overnight to speed ripening.

Room-Temperature Ingredients are a Must

Cold ingredients don’t mix well and can result in a dense, uneven cake. Here’s how to quickly bring ingredients to room temperature:

• Eggs: Place in warm water for 5-10 minutes
• Butter: Cut into small cubes and let sit for 15 minutes
• Buttermilk: Microwave for 10-15 seconds (don’t overheat!)

Variations & Topping Ideas

Easy Peach Crumb Cake Variation

Transform your moist peach cake into a bakery-style peaches and cream cake with this simple crumb topping:

Crumb Topping Recipe:

1. Combine ⅓ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon
2. Cut in 3 tablespoons of cold butter until mixture resembles coarse crumbs
3. Sprinkle over batter before baking
4. Increase baking time by 5-10 minutes

Simple Vanilla Glaze

For an extra touch of sweetness, try this easy glaze:

Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions: Whisk ingredients until smooth. Drizzle over cooled cake. The glaze will set within 15 minutes.

Storage and Freezing Instructions

Proper storage keeps your peach cake fresh and delicious:

At Room Temperature

• Cover tightly with plastic wrap or store in airtight container
• Keeps fresh for 2-3 days
• Perfect for serving at parties or picnics

In the Refrigerator

• Wrap in plastic wrap or store in covered container
• Stays fresh for up to 1 week
• Bring to room temperature before serving for best flavor

Freezing

• Whole cake: Wrap tightly in plastic wrap, then aluminum foil. Freeze up to 3 months
• Individual slices: Wrap separately and freeze up to 2 months
• Thawing: Defrost at room temperature for 2-3 hours

Frequently Asked Questions

Can I use canned or frozen peaches for peach cake?

Yes! While fresh peaches provide the best flavor and texture, both canned and frozen peaches work well. For canned peaches, drain thoroughly and pat dry with paper towels. For frozen peaches, thaw completely and drain excess liquid before using. You may need to reduce liquid ingredients slightly when using frozen peaches.

What is the best type of peach for baking?

Freestone peaches are ideal for baking because they’re easier to slice and the flesh separates cleanly from the pit. Popular baking varieties include Elberta, Red Haven, and Belle of Georgia. However, any ripe, flavorful peach will work—just avoid overly soft or mushy fruit.

How to keep peaches from sinking in cake?

The key is to toss peach slices lightly in flour before folding them into the batter. This creates friction that helps suspend the fruit throughout the cake. Also, don’t overmix the batter once you add the peaches, as this can break down the structure.

How long does peach cake last?

When stored properly, peach cake lasts 2-3 days at room temperature or up to one week refrigerated. For longer storage, wrap tightly and freeze for up to 3 months. The cake actually tastes even better the next day as the flavors meld together.

Can I make this cake ahead of time?

Absolutely! This peach cake is perfect for make-ahead desserts. Bake the cake up to 2 days in advance and store covered at room temperature. You can also freeze the baked cake for up to 3 months—just thaw overnight in the refrigerator before serving.

Final Thoughts

This ultimate no-fail peach cake recipe delivers everything you want in a summer dessert: incredible flavor, perfect texture, and foolproof results every time. Whether you’re a seasoned baker or just starting your culinary journey, this recipe will become a treasured part of your collection.

The combination of buttermilk’s tenderness, perfectly distributed peaches, and that hint of cinnamon creates a cake that’s both rustic and refined. Serve it plain with a cup of coffee, dress it up with vanilla glaze for special occasions, or transform it into a peach crumb cake for the ultimate indulgence.

Remember, the best recipes are meant to be shared. I’d love to hear about your peach cake adventures—tag me on social media or leave a comment below with your results and any creative variations you try!

Happy baking!