This fresh peach cake is moist and fluffy and filled with tender chunks of fresh peaches in every bite. It’s super easy to make and a great way to celebrate peach season.A slice of peach cake on a blue plate.

Why you’ll love this recipe:

  • Easy to make – There is no fussing with peeling peaches and no need for a mixer with this peach cake recipe. Simply dice the peaches and whip up the cake batter by hand.
  • Tastes like peach heaven – Large chunks of tender, flavorful peaches baked in a soft buttermilk cake, lightly scented with cinnamon and topped with a crispy sugary finish.
  • Versatile – This cake can be served as an everyday cake for breakfast, dessert, or a mid-afternoon snack. It can also be elevated for any special occasion by serving it with a dollop of whipped cream or a scoop of vanilla ice cream topped with a fresh peach slice.

A peach cake on a wooden board with two slices cut.

Ingredients you’ll need:

  • all-purpose flour
  • baking powder & salt
  • vanilla extract & ground cinnamon
  • vegetable oil (or any neutral-tasting oil)
  • granulated sugar
  • an egg (or flax egg as a vegan option)
  • buttermilk (store-bought or homemade with milk of choice)
  • peaches

How to make peach cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, whisk together the oil, sugar, buttermilk, egg, and vanilla.
  3. Add the flour mixture to the wet ingredients and stir until just combined. Then fold in the peaches.
  4. Transfer the batter to a greased 9″ springform pan. Top with more sugar and bake at 350F for 45 minutes.

process images of how to make peach cake

How to serve:

Serve plain as is or with some whipped cream or vanilla ice cream (my favorite!).

FAQ:

Can I use canned or frozen peaches instead of fresh?

While fresh peaches are recommended for the best flavor and texture, you can use canned (in juice, not syrup) or frozen peaches if desired. Thaw and drain either before using.

How do I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.

Can I freeze peach cake?

Yes, you can. Once completely cooled, wrap the cake tightly with plastic wrap and transfer it to a freezer-safe container or bag. Store in the freezer for up to 3 months. A slice of peach cake topped with ice cream and a peach slice

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Peach Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This fresh peach cake is moist and fluffy and filled with tender chunks of fresh peaches in every bite.

Ingredients

  • 1-1/2 cups (190g) all-purpose flour 
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup (125ml) vegetable oil
  • 2/3 cup (135g) plus 2 tablespoons (25g) granulated sugar, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk, storebought or homemade (*see notes for homemade instructions)
  • 3 cups diced peaches (no need to peel)

Instructions

  1. Preheat oven to 350F and grease a 9″ springform pan. Set aside.
  2. In a medium bowl, toss together the flour, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together the oil, 2/3 cup sugar, buttermilk, egg, and vanilla.
  4. Add the flour mixture to the wet ingredients and stir until just combined. Then fold in the peaches.
  5. Transfer the batter to the prepared pan. Sprinkle the remaining 2 tablespoons of sugar on top.
  6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.

*To make homemade buttermilk – Add 1 tsp of vinegar or lemon juice to a measuring cup and fill it with milk of choice to make 1/2 cup. Stir and let stand for 5 minutes.