Peach cake is the perfect dessert to make with those fresh summer peaches. Tender yellow cake is filled with juicy peaches and dusted with confectioner's sugar. It's perfect with a cup of coffee or tea!
Why you'll love this recipe
Flavor/texture: Tender, buttery vanilla cake is filled with juicy peaches and topped with a dusting of confectioner's sugar.
Cake: 9-inch round cake
Serves: 8-10 guests
Similar to: Irish Tea Cake, Peach Cobbler
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Ingredients and substitutions
- Wet ingredients - Butter, eggs, whole milk, granulated sugar, and vanilla add moisture and flavor to your cake. Using a lower fat milk can result in a dryer, less flavorful cake.
- Dry ingredients - All-purpose flour, baking powder, nutmeg, and salt balance with the wet ingredients to add structure and lift. A small amount of nutmeg adds a hint of warmth that pairs well with peaches.
- Peaches - You'll need about 3 medium peaches, or about 2 cups of diced peaches. Peaches can be fresh or frozen (thaw beforehand). Drain excess liquid from your peaches before adding to the batter. Otherwise, cake can turn out dense and soggy.
- Confectioner's sugar - I like to dust the top of my cake with confectioner's sugar just before serving. Cake can be served as is or with a dollop of whipped cream if desired.
How to make peach cake
- Add wet ingredients to a bowl and use a hand mixer to beat until creamed and fluffy. Whisk dry ingredients in a separate bowl, then slowly add to the butter mixture, alternating with the milk, until combined. Add peaches and mix to incorporate.
- Pour batter into a greased 9-inch round cake pan and spread into an even layer.
- Bake until golden brown across the top and cake pops back when gently pressed in the center.
- Allow cake to cool completely, then dust the top with confectioner's sugar just before serving.
Heather's top tip
To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
Tips and tricks
For a moist, perfectly baked cake - Take care not to overbake your cake, don't substitute or omit any of the moisture-adding ingredients (butter, sugar, eggs, milk), and take care to properly measure your flour. These are the three most common reasons a cake turns out dry.
Properly measured flour - Adding too much flour dries out a cake and dilutes the flavor. For 100% accuracy, use a kitchen scale. If you don't have a kitchen scale, use the spoon and level method. Give your flour a quick stir, then gently spoon the flour into your measuring cup until heaping. Level off the top with a knife.
Add confectioner's sugar just before serving - Your cake will eventually absorb the confectioner's sugar on top - this is normal. For best visual appeal, dust sugar on top within an hour of serving.
Don't slice into warm cake - This releases steam, which is moisture, which will dry out your cake. Allow your cake to cool to room temperature before serving.
Frequently asked questions
The fresh peaches inside the cake will continue to soften and degrade over time, so it's best to serve your cake within a few hours of baking if possible.
Peach cake will keep at room temperature for 1-2 days, in the refrigerator for 2-3 days, or in the freezer for up to 3 months. Butter-based cake hardens in the refrigerator and will feel dry (this is temporary). Allow it to come to room temperature to soften before serving.
Sinking can happen for many reasons. Overmixing the batter (which adds extra air that's released during baking), underbaking, using expired leavening, using the wrong leavening, or accidentally doubling the leavening can all cause your cake to sink in the middle.
Recommended
📖 Recipe
Peach Cake
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (198 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup (60 g) whole milk
- 3 medium peaches, peeled, pitted, and diced (about 2 cups)
- 1 tablespoon confectioner's sugar, for dusting
Instructions
- Preheat oven to 350℉. Grease a 9-inch round cake pan and set aside (optionally, add a round piece of parchment to the bottom for easy removal later).
- In a bowl, add butter and granulated sugar. Using a hand mixer (or stand mixer) beat until creamed and fluffy, about 1-2 minutes. Add eggs and vanilla extract and mix until creamy and smooth.
- In a separate bowl, add dry ingredients: flour, baking powder, and salt. Whisk to combine and remove clumps.
- Add half of dry ingredients to butter mixture and gently mix until just incorporated. Add half of milk and gently mix to incorporate. Repeat once more to incorporate remaining dry ingredients and milk. Do not overmix.
- Add diced peaches to the batter and stir to incorporate. Pour batter into prepared 9-inch cake pan.
- Bake for about 50-55 minutes, or until cake springs back when gently pressed in the center. If it leaves an indent, your cake needs more time.
- Cool cake in pan on a wire cooling rack. Once cooled, turn out onto a serving plate and dust the top with confectioner's sugar just before serving.
Equipment Recommendations
Notes
- Storage: Leftovers can be stored at room temperature for 1-2 days or in the refrigerator for 3-4 days. If you've refrigerated your cake, bring it to room temperature for 1 hour before serving (butter-based cake will harden when chilled).
- Freezing: Cake can also be frozen for up to two months. Thaw on the countertop for 1-2 hours before serving.
- More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!