Can I use canned peaches instead of fresh?

Yes, canned peaches work, but make sure to drain them well and pat dry to avoid excess moisture in the batter. Fresh peaches give a brighter flavor and firmer texture.

How do I keep my peach cake moist?

Use sour cream or Greek yogurt in the batter and avoid overbaking. Storing in an airtight container also helps retain moisture.

Can I freeze peach cake?

Absolutely. Wrap cooled slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.

What spices go well with peach cake?

Cinnamon, nutmeg, and ginger pair wonderfully with peaches, adding warmth and depth to the flavor.

Can I make this cake gluten-free?

Yes, swap all-purpose flour for a 1:1 gluten-free baking blend. Check doneness a few minutes earlier as GF cakes can bake faster.

Should I peel peaches for cake?

Peeling gives a smoother texture, but it’s optional. Unpeeled peaches add a rustic look and extra fiber.

Peach Cake Recipe – Best Moist Cake with Fresh Peaches (2025)

Description

This Peach Cake Recipe combines ripe, juicy peaches with a tender buttery crumb and a sweet vanilla glaze. Perfect for summer gatherings, brunches, or as a cozy afternoon treat, it’s easy to make and bursting with seasonal flavor.

Ingredients

Scale

Cake:

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup sour cream or Greek yogurt
¼ cup milk
3–4 medium peaches, peeled and sliced
¼ cup light brown sugar

Glaze:

1 cup powdered sugar
2–3 tbsp milk (or peach juice)

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Instructions

Prep the peaches: Wash, peel, and slice peaches. Toss slices in brown sugar and set aside.
Preheat oven: Heat to 350°F (175°C). Grease and line a loaf or round cake pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy (about 3 minutes).
Add eggs and flavoring: Beat in eggs one at a time, then mix in vanilla extract.
Add wet ingredients: Mix in sour cream and milk until combined.
Combine batter: Gradually add dry ingredients, mixing until just combined. Gently fold in most of the peach slices.
Assemble: Pour batter into the prepared pan. Arrange reserved peach slices on top.
Bake: Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glaze: Whisk powdered sugar and milk until smooth. Drizzle over cooled cake. Serve and enjoy.

Notes

For a richer flavor, swap half of the milk for peach nectar.
Canned peaches can be used, but drain well before adding.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 26g
Sodium: 170mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg