This fresh peach cake recipe isn’t just a dessert; it’s a slice of summer, a memory in the making, and a testament to the fact that even kitchen disasters can lead to something delicious.

Trust me, once you try this fresh peach cake, you’ll be hooked! And don’t worry, I’m going to share all my secrets so you can avoid my initial fresh peach cake fails. I’ll even show you how it is similar to my Caramel Banana Pecan Cake, but much easier to prepare.

INGREDIENTS

Okay, let’s gather our ingredients. This is where the magic begins! I always use the freshest ingredients possible for my fresh peach cake; it really makes a difference.

Save

6 tablespoons (3 ounces) unsalted butter, softened: I always use unsalted butter so I can control the amount of salt in the cake. Plus, it’s usually fresher.
¾ cup granulated sugar: Plain old granulated sugar is perfect for this recipe.
2 large eggs: Make sure your eggs are at room temperature. They’ll incorporate into the batter much better.
1 teaspoon vanilla extract: Don’t skimp on the vanilla! It adds a wonderful depth of flavor.
1 ½ cups all-purpose flour: I usually have all-purpose flour on hand, but you could use cake flour for a more tender crumb.
1 ½ teaspoons baking powder: This is what helps our cake rise nice and tall.
½ teaspoon salt: Just a pinch of salt enhances the other flavors.
½ cup milk: Any kind of milk will do. I usually use 2% because that’s what we have on hand.
3 medium ripe peaches, peeled and sliced: The star of the show! Make sure your peaches are ripe but not too mushy.
1 tablespoon granulated sugar (for sprinkling): This gives the cake a nice, sparkly top.

When making fresh peach cake, you can find everything you need at your local grocery store or farmer’s market. When I’m running short on time, I will use frozen sliced peaches. Just make sure they are completely thawed and patted dry before adding them to the batter.

Here’s a fresh peach cake trick I learned from my mom: after slicing the peaches, toss them with a little lemon juice to prevent browning. Works like a charm!

To save a little money on ingredients, buy peaches when they’re in season. They’re usually cheaper and taste better. For the dry ingredients, buy in bulk if you bake often.

Store any leftover peaches in the refrigerator in an airtight container. They’ll last for a few days. You can store leftover fresh peach cake at room temperature for a day or two, or in the refrigerator for up to a week.

HOW TO MAKE – STEP-BY-STEP

Alright, friend, let’s get baking! I’m going to walk you through each step, just like we’re in the kitchen together. Don’t worry if you’re not a pro; this fresh peach cake is super forgiving. Baking is as much about the process as it is about the outcome. Enjoy each step, from creaming the butter and sugar to arranging the peach slices on top. Put on some music, pour yourself a drink, and make it a fun experience.

Save

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. I usually spray it with cooking spray and then dust it with flour. This prevents the cake from sticking.
In a large bowl, cream together the softened butter and ¾ cup of sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand. Just make sure the butter is really soft.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
Pour the batter into the prepared baking pan. Spread it evenly with a spatula.
Arrange the sliced peaches on top of the batter. Don’t worry about being too precise. Just make sure they’re evenly distributed.
Sprinkle the remaining 1 tablespoon of sugar over the peaches. This gives them a nice, caramelized crust.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, fresh peach cake usually takes about 48 minutes. Keep an eye on it, though, as oven temperatures can vary. Your fresh peach cake should smell like peaches and vanilla, with a hint of caramelization from the sugar on top.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking.

I learned the hard way with fresh peach cake that it’s important to let it cool completely before slicing. Otherwise, it’ll be a gooey mess. Not that a gooey mess tastes bad, mind you!

While the fresh peach cake is cooking, I usually tidy up the kitchen or start thinking about what I’m going to serve with it. Sometimes, I’ll check on my Chocolate Smores Cupcakes Recipe and see if I need to get those prepped as well.

Don’t worry if your fresh peach cake isn’t perfectly symmetrical. It’s homemade, and that’s what makes it special!

SERVING

Now for the best part: eating! There are so many ways to enjoy this delicious fresh peach cake. The beauty of this cake lies in its simplicity, making it a versatile dessert that pairs well with a variety of flavors and textures. Think about what complements peaches – creamy, tangy, or spicy elements can all work wonders.

The kids love our fresh peach cake when I top it with a scoop of vanilla ice cream. It’s the perfect combination of warm cake and cold ice cream. My husband prefers it with a dollop of whipped cream and a sprinkle of cinnamon. Me? I like it plain, so I can fully appreciate the flavor of the peaches.

My go-to side dishes that pair with fresh peach cake are: a scoop of vanilla ice cream, whipped cream, a drizzle of honey, or a sprinkle of cinnamon. They all complement the sweetness of the peaches and the warmth of the cake.

This fresh peach cake is perfect for summer barbecues, potlucks, or just a simple weeknight dessert. It’s also great for breakfast or brunch!

For presentation, I like to dust the cake with powdered sugar or top it with a few fresh peach slices. You could also drizzle it with a simple glaze made from powdered sugar and milk.

If you have extra fresh peach cake (which is rare in my house!), you can store it in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. You can also freeze it for longer storage.

I’ve found that during the fall, I like to spice things up with some cinnamon and nutmeg. My friends always ask for this fresh peach cake recipe, and I’m always happy to share it. It’s a crowd-pleaser!

FAQs

Alright, let’s tackle some common questions I get about this fresh peach cake. I’ve definitely been there with some of these issues myself! Baking, while often rewarding, can sometimes present unexpected challenges. Let’s address some common questions and troubleshoot potential issues to ensure your fresh peach cake turns out perfectly every time.

My cake is sinking in the middle. What did I do wrong?
- This can happen for a few reasons. You might have overmixed the batter, which develops too much gluten and causes the cake to collapse. Or, your oven temperature might be too low. Make sure your oven is properly preheated before baking, and don’t overmix the batter. You know what I do when my fresh peach cake sinks? I call it a “peach cobbler cake” and serve it with extra ice cream!
My peaches are browning. How can I prevent this?
- Toss the sliced peaches with a little lemon juice before adding them to the batter. The acidity of the lemon juice will prevent them from browning. My family prefers the taste when I skip this step.
Can I use canned peaches instead of fresh peaches?
- Yes, you can, but the flavor and texture won’t be quite as good. If you use canned peaches, make sure to drain them well and pat them dry before adding them to the batter.
Can I use a different kind of fruit?
- Absolutely! This recipe works well with other stone fruits like plums, nectarines, or apricots. You could even use berries!
My cake is too dry. What can I do?
- Make sure you’re not overbaking the cake. Check it frequently with a wooden skewer, and remove it from the oven as soon as the skewer comes out clean. You can also add a little more milk to the batter. I made this mistake once. Now I always double check the amount of milk before adding it to the batter for my fresh peach cake.
Can I make this cake gluten-free?
- Yes, you can! Just substitute a gluten-free all-purpose flour blend for the regular flour. You might also want to add a little xanthan gum to help bind the ingredients together. This is a frequent request from my blog readers.
Can I freeze this cake?
- Yes, you can freeze fresh peach cake! Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Let it thaw completely before serving.

My Final Thoughts

This fresh peach cake recipe holds a special place in my heart because it represents summer, family, and the joy of baking. It’s also a reminder that even kitchen fails can lead to something wonderful. It’s proof that simple ingredients, combined with a little love and patience, can create something truly magical.

Save

Here are my fresh peach cake Pro Tips:

Don’t overmix the batter: Overmixing develops too much gluten, which can result in a tough cake.
Use ripe, but not mushy, peaches: Ripe peaches will have the best flavor and texture.
Let the cake cool completely before slicing: This will prevent it from falling apart.

I’ve tried a few variations of this fresh peach cake over the years. One time, I added a streusel topping made from flour, butter, and brown sugar. It was delicious, but a little too sweet for my taste. Another time, I added a hint of almond extract to the batter. That was a hit! And then there was the time I tried to make a chocolate peach cake…let’s just say that wasn’t one of my best ideas.

My daughter loves the fresh peach cake with a scoop of vanilla ice cream, while my son prefers it with a dollop of whipped cream. My husband? He’s happy with it any way I make it. He likes peach dessert recipes of any kind!

I encourage you to make this fresh peach cake your own. Don’t be afraid to experiment with different flavors and toppings. Add a sprinkle of cinnamon, a drizzle of honey, or a handful of chopped nuts. The possibilities are endless!

I hope you enjoy making this fresh peach cake as much as I do. I hope it brings you joy, fills your home with the sweet scent of peaches, and creates memories that will last a lifetime. So go ahead, grab those ripe peaches, preheat your oven, and get ready to bake! You won’t regret it. This homemade peach cake is going to be your favorite.

Easy Fresh Peach Cake Recipe

Print Recipe

This cake is bursting with fresh peach flavor and is perfect for summer!

Author: Zoubida
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

4 ripe peaches, peeled and sliced
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Fold in the sliced peaches.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.