Peach Cake

12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Peach Cake is a delicious, easy summer dessert with peach slices in a yellow cake batter baked until golden brown that’s delicious with vanilla ice cream!

This easy, tasty Cake Recipe is a cross between buttery Yellow Cake and a fresh Peach Pie, and it’s the perfect summer dessert! A few simple ingredients plus fresh peaches make a delicious cake in about an hour.

Peach Cake sliced open on cake stand


There’s no better time than summertime for fresh, ripe peach desserts! Peak peach season is from July to August, so this Fourth of July, skip the usual Peach Cobbler and make this Peach Cake instead. A delicious Peach Cake is perfect for summer barbecues, potlucks, or a quick weeknight dessert.

Peach Cake is an easy, one bowl cake that takes minutes to whip together. It starts with a buttery yellow cake batter filled with lots of butter, sugar, and vanilla extract. Then you add fresh, frozen or even canned peach slices (or chunks) right into the batter to give it fruity, naturally sweet bursts of peach flavor in every bite.

Peach Cake is so good and sweet, it only needs a dollop of Whipped Cream or a dusting of powdered sugar as a topping. But just like any peach dessert, you know it’s extra delicious with a big scoop of Vanilla Ice Cream! You could also decorate Peach Cake with Buttercream Frosting for parties or birthdays.

This Peach Cake recipe is best with fresh peaches, especially when its peak summer peach season. If you need to use frozen peaches, make sure to thaw and drain them before adding them to the cake batter. Canned peaches are great too, just be sure to rinse off any sugary syrup before mixing in making this an easy pantry recipe.

There are so many ways to bake this Peach Cake! Make summer Peach Cake for a crowd by baking in a 9×13 baking pan. Bake in Peach Cake in a bundt pan and top with simple glaze made with peach juice, or try our cupcake and upside down cake variations below.

Can you make Peach Cake ahead?

There are a couple ways to make Peach Cake ahead of time. You can bake the cake and keep it in the refrigerator for up to one week or in the freezer for 6 months. Another way is to mix all the dry ingredients and then store in a sealed container until you are ready to make a cake.



Peach Cake uncut on cake stand


  • Fruit: Other stone fruits taste just as good in this pound cake. Instead of peach slices, you can use sliced plums, apricots, or nectarines.
  • Berries: Peaches and berries are delicious together! Mix in a ½ cup fresh blueberries, raspberries, or blackberries into the cake batter.
  • Spices: Add warm spices to your Peach Cake batter like ground cinnamon, nutmeg, or cardamom.
  • Nuts: Give your Peach Cake some crunch by sprinkling the top of the cake with chopped pecans or almonds before baking.
  • Flavoring: Substitute 1 teaspoon vanilla extract with almond extract or peach juice for more flavoring in your cake.
  • Upside Down Cake: Make an Upside Down Peach Cake by sprinkling ½ cup brown sugar on the bottom of your cake pan and arranging peach slices over sugar in a single layer. Pour cake batter over peaches and bake as usual. Cool cake for 10 minutes then invert onto a cake plate so peaches are on top of the cake.
  • Peach Cupcakes: To make Peach Cupcakes, grease or line a muffin tin with cupcake liners. For best results, pour batter into cupcake pan before adding peaches and then arrange peach slices on top of the cake batter. Bake for 18-22 minutes, or until a toothpick comes out clean.



  • Serve: Peach Cake can be at room temperature for up to 2 days. Cover with aluminum foil or plastic wrap.
  • Store: Refrigerate Peach Cake for up to one week in an airtight container. Cool to room temperature before storing.
  • Freeze: Wrap a completely cooled Peach Cake tightly with plastic wrap and store in an airtight container or bag. Freeze for up to 6 months.

Peach Cake sliced open on cake stand

Pin this recipe now to remember it later

Pin Recipe

Peach Cake

Peach Cake is a delicious, easy summer dessert with peach slices in a yellow cake batter baked until golden brown that's delicious with vanilla ice cream!
Yield 12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 medium peaches , peeled and sliced (or 12 ounces frozen and thawed)
  • 1/2 cup unsalted butter , softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • ½ cup whole milk


  • Preheat oven to 350 degrees.
  • Spray a 9-inch springform pan or cake pan with baking spray.
  • To your stand mixer add the butter, sugar, and vanilla on medium speed until light and fluffy then add in the eggs one at a time.
  • Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined.
  • Add the milk.
  • Fold the peaches into the batter.
  • Pour into pan and bake for 45-50 minutes or until top is lightly browned and a toothpick comes out clean.


Calories: 308kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 249mg | Potassium: 130mg | Fiber: 1g | Sugar: 38g | Vitamin A: 450IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

Peach Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Made this for my son-in-law’s birthday yesterday. My kids said the cake tasted like something my mother, their Grandma, would have made. In my family, there is no higher compliment. FYI, I reduced the sugar to 1 cup and eliminated the salt. Apparently, that worked for my crew.

  2. DISASTER is all I can say. Threw it in the garbage….pan size wrong, proportionately way off on measurements…….never got to check bake time as it overflowed into my oven and set off my smoke detector. What a mess! Maybe a 9 X 13 pan?

  3. Taste is okay, but I won’t make this again. It seems like the ingredient proportions are off. The bake time is also off with an extra 20 minutes needed.

  4. One of the best recipes I’ve come across on the Internet yet! I had some peaches and a nectarine from the farmers market that were about to turn so threw them in: unpeeled; I also had some leftover Berry compote I made So i swirled that in on the top! A big hit! Half the cake is gone already!!!

  5. Just put this cake in the oven to bake and I can tell already that I’m going to love it! Going to definitely make this again, but with wild blueberries.

    1. I’ve not tested it with any substitutes but if you decide to try, I’d love to know what worked for you. Good luck!

    1. Thanks for catching that! I’ve edited the recipe card to include 1/2 cup of whole milk. I hope you enjoy it!

        1. I haven’t tested it but I don’t think it would work due to the original recipe not having any baking powder in it. If you decide to try, I’d love to know how it turned out. Good luck!

  6. Peaches are my favorite fruit and this cake is a great way to use them! It is easy to make and so delicious!