This peach cake is a true show-stopper. Not only is it beautiful, but it’s perfectly sweet and loaded with fresh peach flavor!
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I must make this peach cake at least ten times a summer. When peach season rolls around, all I can think about is enjoying a big slice of this cake! It is just so tender and, well, peachy!
But you don’t have to wait for fresh peaches to be in your local grocery store. My peach cake is actually made with canned peaches so you can enjoy that fruity taste all year long. Yes!
Easy Peach Cake Recipe
This classic peach cake may look like something straight out of a bakery display case, but it’s actually super easy to make. It really only takes about 10 minutes to put the whole cake together. It’s in the oven and baking so quickly! This is a very good thing because once I start craving a slice of peach cake, I need to eat one ASAP.
My peach cake recipe is made with simple ingredients like butter, brown sugar, eggs, and vanilla. I do use sliced, canned peaches, as I like the texture a little better than fresh peaches. Canned peaches are also a little more consistent in flavor than fresh peaches, so you can rest assured that your cake will be delicious every single time.
Ingredients for Peach Cake
See recipe card below this post for ingredient quantities and full instructions.
- Light brown sugar – I use light brown sugar rather than dark brown sugar because the taste is a little milder and doesn’t overpower the peaches.
- Vanilla extract
- Baking powder
- Canned peaches – Use sliced peaches rather than chopped peaches. The sliced peaches look prettier on the cake, but they are still soft enough to cut through with a fork.
- Powdered sugar – I like to dust the top of the cake with powdered sugar right before serving to add a little sweetness and also make the cake look even more beautiful.
- Use fresh peaches in place of canned peaches. Peel and slice two ripe peaches. This will be enough for the batter and the decorative top of the cake.
- Regular white sugar can be used in place of brown sugar.
- Try using gluten-free flour mix in place of regular all-purpose flour to make a gluten-free peach cake.
How to Make Peach Cake
- Prepare: Preheat your oven to 350ºF and spray a nine-inch round pan with baking spray.
- Make the batter: Beat the butter and brown sugar until light and fluffy, then beat in the eggs and vanilla. Add the flour, baking powder, and salt, then mix to make a smooth, thick batter.
- Add the peaches: Stir half of the sliced peaches into the cake batter. It’s okay if they break as you stir. Scoop the batter into the greased pan, then add the remaining sliced peaches to the top of the cake.
- Bake: Bake the peach cake for about 45 minutes. The top will be browned and a toothpick inserted into the center of the cake will come out cleanly.
- Cool and serve: Let the cake cool for about 30 minutes, then remove it from the pan and place it on a serving plate. Dust the cake with powdered sugar for a nice finishing touch. Then slice and serve!
After you place the decorative peaches on top of the cake, add a few fresh blackberries or raspberries in between the peach slices. This will add a beautiful pop of color to the cake, along with some additional fruit flavor!
How to Store Peach Cake
Once your peach cake has baked and cooled, you can cover it with plastic wrap and keep it at room temperature for 2-3 days. If you would like to keep your cake fresh for longer than 3 days, keep it covered in the fridge. It will stay fresh for 5-6 days when refrigerated.
You can’t go wrong with a dollop of whipped cream on this peach cake, or serve it warm with a scoop of vanilla bean ice cream on top of each slice. Fresh berries, additional peaches, or even sprigs of fresh mint or basil can also be used for garnish.
This peach cake recipe is made with canned peaches so you can rest assured that they are nice and soft! If you are using fresh peaches, be sure your peaches are super ripe so they are soft and sweet. If they are still hard and do not give at all when squeezed, let them ripen at room temperature for a few more days.
Use canned peaches to make sure the peaches stay nice and orange inside the cake. Fresh peaches can be tossed in a little lemon juice to keep them bright. Mixing the peaches in an acidic ingredient before adding them to the cake batter will prevent them from turning brown.
Yes. It is a good idea to peel peaches before baking, whether it’s in this cake, Peach Crumble, or any other peach recipe. The skin tends to peel away and shrink when heated, making unappetizing, chewy pieces inside the baked goods. You can easily avoid this simply by removing the peach skin!
- ¾ cup butter, softened
- 1 cup light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cans sliced peaches, drained and patted dry
- powdered sugar
- Preheat your oven to 350ºF and grease a 9” round cake pan. Set the pan aside for now.
- In a large mixing bowl, use an electric mixer to beat the butter and light brown sugar together until light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all of the butter.
- Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl after each egg.
- Add the vanilla to the bowl and mix again.
- Add the flour, baking powder and salt and mix to make a smooth batter.
- Stir half of the peaches into the batter and then pour the batter into the prepared cake pan. Add the remaining peaches to the top of the cake, distributing them evenly over the whole top (make it look pretty!).
- Bake the cake for 45 minutes. A toothpick inserted in the center should come out cleanly.
- Let the cake cool for about 30 minutes then flip it onto a serving tray. Dust with powdered sugar and enjoy!