You know that smell when peaches are baking in the oven? It’s like instant nostalgia. Every summer, we would visit my grandma out in the country, and without fail, there’d be a peach cake cooling on her windowsill. It wasn’t anything fancy just a buttery, tender cake packed with fresh peaches, but it felt like the most special thing in the world. She never followed a recipe, just baked from the heart. That’s what I’m sharing with you today: a simple, cozy peach cake that tastes like summer and feels like home.
If you’ve ever thought baking from scratch was too much trouble, this cake will change your mind. It’s light yet rich, buttery without being heavy, and full of that sweet, floral peach flavor that just tastes like summer. Even better? It’s a one-bowl wonder that’s hard to mess up.
So if you are trying to use up a few overripe peaches, looking for a crowd-pleasing dessert, or just want a little taste of homemade comfort, this peach cake has your name on it.
Recipe testing.
Every single year, I add Peach Cake to my recipe list, and every single year I blink and peach season is over. Then it’s another whole year before I can get my hands on good ones again. But this year, I was determined. I made sure to save a few juicy peaches before I could eat them all straight from the fruit bowl, and finally sat down to test this recipe.
So, where did I begin? I knew I wanted something super simple. Just a no-fuss, single-layer cake that lets those beautiful peaches shine.
I started by tweaking my Apple Cake recipe, it’s an oil-based cake and actually the most popular one I’ve ever shared. But when I swapped the apples for peaches, it just didn’t hit right. The cake came out a bit too heavy, kind of sank in the middle, and the flavor fell flat. So, I went back in. I played around with the egg ratio, adjusted the amount of peaches, and tested everything from white sugar vs. brown sugar to sprinkling cinnamon on the fruit. I even messed with how I sliced the peaches because yes, that actually matters.
Ingredients for peach cake.
This peach cake uses simple, everyday ingredients, but when combined, they create magic. Here’s what you’ll need:
Cake Ingredients:
-
2 cups fresh peaches, peeled and diced (or use canned, drained well, or frozen, thawed and patted dry)
-
½ cup (1 stick) unsalted butter, softened
-
2 large eggs, room temperature
-
1 cup granulated sugar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
-
1 teaspoon lemon zest (optional, but brightens the flavor)
-
½ cup milk or buttermilk (for a tangier taste and extra moisture)
-
1½ teaspoons baking powder
-
1½ cups all-purpose flour, spooned and leveled
Optional Add-ins:
-
½ teaspoon cinnamon or nutmeg – Adds a warm spice note.
-
¼ cup chopped almonds or pecans – For extra crunch.
-
Dash of almond extract – Enhances peach flavor beautifully.
 Instructions for peach cake recipe.
Follow these easy steps, and you’ll have a golden, juicy peach cake cooling on your counter in no time:
-
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square pan or a 9-inch round cake pan. You can also line it with parchment paper for easy removal.
-
Cream the butter and sugar together in a large mixing bowl until light and fluffy. This takes about 2–3 minutes with a hand mixer or a good whisk and some elbow grease.
-
Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and lemon zest (if using) for that subtle citrus boost.
-
In a separate bowl, whisk together the flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk). Start and end with the flour. Mix until just combined, don’t overmix! The batter should be thick but smooth.
-
Fold in the peaches gently with a spatula. Try not to crush them too much—you want lovely peach chunks in every bite.
-
Pour the batter into your prepared pan, spreading it evenly. If you’d like, you can sprinkle a little cinnamon sugar or chopped nuts on top for extra flavor and crunch.
-
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If it starts browning too quickly, loosely cover with foil for the last 10 minutes.
-
Cool the cake in the pan for 10–15 minutes before slicing. It’s delicious warm, but the texture sets up nicely as it cools.
This cake is all about ease and comfort. If your kitchen smells like butter and peaches by the time you’re done, you’ve done it right.
Key Benefits to start from scratch with peach cake
This isn’t just another peach dessert—it’s a cake that checks all the boxes: easy, flavorful, and made with real ingredients you probably already have in your kitchen. Here’s why you’ll love this recipe:
Made 100% from Scratch
Forget cake mixes and processed shortcuts. This peach cake uses simple pantry staples and fresh fruit for a homemade taste that’s impossible to fake.
Buttery, Moist Texture
Thanks to a perfect balance of butter, eggs, and milk (or buttermilk), every slice is tender with a soft crumb that holds up beautifully to juicy peaches.
Quick and Easy Prep
You won’t need special equipment or complicated steps. One bowl, one spoon, and about 10 minutes of prep time is all it takes. Great for busy weekdays or last-minute guests.
Works with Fresh, Frozen, or Canned Peaches
No need to stress if peaches aren’t in season. This recipe adapts to what you have. Just drain canned peaches or thaw frozen ones, and you’re good to go.
Perfect for Any Occasion
Brunch? Check. Afternoon tea? Check. Summer barbecue or potluck? Double check. It’s light enough for a casual snack but elegant enough for entertaining.
Substitution Tips:
-
No fresh peaches? Use well-drained canned or thawed frozen peaches.
-
Dairy-free? Swap butter for vegan butter and milk for almond or oat milk.
-
Gluten-free? Use a 1:1 gluten-free all-purpose flour blend.
-
No lemon zest? A splash of lemon juice works in a pinch.
Pro Tips and Variations
Use ripe but firm peaches
Overripe peaches can make the cake soggy. If your peaches are very juicy, pat them dry with a paper towel before adding them to the batter.
Don’t overmix the batter
Mixing too much develops gluten in the flour, which can make your cake tough. Stir just until the ingredients are combined and smooth.
Room temperature ingredients = better texture
Cold butter or eggs can cause the batter to curdle. Let them sit out for 20–30 minutes before starting.
Test for doneness in the center
Every oven is different. Start checking at 40 minutes. The center should spring back slightly, and a toothpick should come out clean or with a few crumbs (not wet batter).
Cool before cutting (if you can wait!)
Warm peach cake is amazing, but letting it sit for 15–20 minutes helps the structure set so your slices hold their shape.
 Variations to Try
Gluten-Free Version
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if your mix doesn’t include it for better structure.
Vegan Peach Cake
Use plant-based butter and a non-dairy milk like oat or almond. Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or unsweetened applesauce.
Healthier Twist
Cut sugar down to ¾ cup and swap half the butter for Greek yogurt or applesauce. It adds moisture with less fat.
Upside-Down Style
Place peach slices in a buttered pan with a sprinkle of brown sugar,(check peach cake with brown sugar frosting recipe) then pour the batter on top. Bake as usual for a rustic upside-down cake.
Peach-Almond Cake
Add ½ tsp almond extract to the batter and sprinkle sliced almonds on top before baking. The almond flavor brings out the sweetness in the peaches beautifully.
If you stick to the original or add your own twist, this cake is forgiving, flexible, and always full of flavor.
One of the best things about this easy peach cake is how versatile it is when it comes to serving. Whether you’re enjoying a quiet slice with coffee or turning it into a standout dessert for guests, here are a few ideas to make it shine:
For Everyday Enjoyment
-
Warm with a cup of coffee or tea – The buttery crumb and sweet peaches pair beautifully with a hot drink, making this perfect for breakfast or an afternoon treat.
-
Dust with powdered sugar – A simple touch that makes the cake look bakery-fresh with minimal effort.
For Dessert Mode
-
Top with whipped cream or vanilla ice cream – The contrast of warm cake and cold topping is irresistible. Add a few fresh peach slices for a pretty presentation.
-
Drizzle with caramel or honey – Just a light touch takes it into indulgent territory without overpowering the peach flavor.
For Entertaining
-
Serve with a dollop of mascarpone or crème fraîche – Adds richness and elevates the dish for more formal gatherings.
-
Make it a trifle – Cube the cake and layer it with whipped cream and extra fruit in a glass dish for a stunning summer trifle.
 Leftover Ideas
-
Store covered at room temperature for up to 2 days, or refrigerate for up to 4–5 days. Bring to room temp or warm slightly before serving.
-
Freeze individual slices – Wrap tightly and freeze for up to 2 months. Reheat in the microwave for a quick, cozy snack anytime.
This cake is simple enough for weekday baking but impressive enough for special occasions. However you serve it, it’s bound to bring smiles all around.
Finally, there’s something deeply satisfying about baking a cake from scratch especially when it’s this easy, this flavorful, and this comforting. Whether you’re using fresh peaches from the farmer’s market, canned peaches from your pantry, or slices you froze last summer, this recipe brings out the best in every bite.
The buttery base, the soft crumb, the juicy fruit—it all comes together to create a dessert that feels both nostalgic and new. And the best part? You made it yourself, without a mix, without fuss, and with ingredients you probably already had at home.
So if you’ve been craving a no-stress, all-flavor kind of treat, this easy peach cake is ready for you. Serve it warm, share it with friends, or keep it all to yourself (we won’t judge). Once you try it, you’ll see why it’s a recipe worth keeping in your back pocket year-round.
