Peach Cake

I didn’t grow up eating peach cake. It wasn’t something passed down in recipe books or made on special holidays.

But the first time I baked it, it felt like I’d known it forever. The smell, the softness, the way the peaches melt slightly into the cake—it just made sense.

Since then, I’ve kept this recipe close, like something you’d scribble on a scrap of paper and tape to the inside of a cupboard because you know you’ll come back to it again and again.

What I love most is how easy it is. No tricks. No hard steps. You don’t need to separate eggs or use five different bowls.

It’s just a golden vanilla cake, soft and moist, with fresh peach slices tucked between the layers. And the frosting?

It’s not the usual super-sweet stuff. It’s light, whipped, and gently spiced with cinnamon—almost like a soft kiss of flavor on top.

This is the cake I make when I want to bake something simple but still a little special. When I have peaches that are just ripe enough and a quiet hour to spend in the kitchen.

It’s the kind of cake people don’t forget, not because it’s fancy, but because it tastes like something made with care.

And now, I want to share it with you. Every step, exactly how I make it—so you can taste what I tasted, and maybe pass it on in your own way.

Table of Contents

Peach Cake With Cinnamon Whipped Cream Frosting

Ingredients

For the Cake:

2 ¼ cups all-purpose flour (spooned and leveled)
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp fine salt
1 cup unsalted butter, softened to room temperature
1 ¼ cups granulated sugar
¼ cup light brown sugar, packed
4 large eggs, at room temperature
2 tsp pure vanilla extract
¾ cup whole milk, room temperature
¼ cup plain full-fat yogurt (or sour cream), room temperature
1 ½ cups fresh peaches, peeled and sliced (not overly ripe, firm slices)

For the Whipped Cinnamon Cream Frosting:

1 ½ cups heavy whipping cream, cold
⅓ cup powdered sugar (adjust to taste)
1 tsp ground cinnamon
½ tsp pure vanilla extract
Optional: A tiny pinch of fine salt (enhances flavor)

Instructions

Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper. Make sure the parchment covers the bottom fully.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium-high speed until pale and fluffy—about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Scrape the sides of the bowl. Add vanilla extract and mix until incorporated.
In a small bowl or jug, whisk the milk and yogurt until smooth.
With the mixer on low speed, alternate adding the dry ingredients and the milk-yogurt mixture to the butter mixture. Start and end with dry ingredients: dry → wet → dry → wet → dry.
Mix just until everything is combined—do not overmix.
Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to release any air bubbles.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
Let cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes cool, pat the sliced peaches dry with paper towels to avoid excess moisture soaking into the cake.
In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, cinnamon, vanilla extract, and a small pinch of salt (if using).
Whip on medium-high speed until medium-stiff peaks form. It should hold shape well but still look smooth and creamy.
Place one cooled cake layer on your serving plate.
Spread a thin layer of the cinnamon cream frosting over the top.
Neatly layer peach slices on top—arrange them evenly so every slice gets a good bite of fruit.
Pipe or spread a bit more frosting over the peaches to act as a cushion for the next layer.
Gently place the second cake layer on top.
Generously frost the top of the cake with the cinnamon cream using a small offset spatula or spoon to create soft swirls (as seen in the image).
Optional: Chill the assembled cake for 30 minutes before slicing for the cleanest layers.
Serve with extra peach slices on the side for presentation.
Store in the refrigerator in an airtight container for up to 3 days. Let it sit at room temperature for 15 minutes before serving for the softest texture.

How Do You Make A Moist Peach Cake From Scratch?

A soft and moist peach cake starts with using the right ingredients and techniques:

Use real butter: It adds richness and holds moisture better than margarine.
Add yogurt or sour cream: Just a little makes the cake softer and adds a slight tang that balances sweet peaches.
Don’t overmix the batter: Mix until everything is combined – not more. Overmixing makes the cake tough.
Use room temperature ingredients: Eggs, butter, and milk blend better this way and help with even baking.
Fold peaches in gently: This keeps the texture light and prevents breaking the fruit.

Can I Use Canned Peaches For Peach Cake?

Yes, you can use canned peaches, but with a few smart steps to make it work well:

Drain the peaches fully: Too much syrup makes the cake soggy.
Pat them dry: Use paper towels to remove extra moisture.
Chop them evenly: Same-sized pieces bake evenly and don’t sink.
Avoid using canned peaches in heavy syrup: Choose ones in juice for better flavor balance.

How Do I Keep Fruit From Sinking In Cake Batter?

Fruits often sink in batter, but these simple tips help them stay in place:

Coat fruit with a little flour: This helps fruit grip the batter.
Use thicker batter: A slightly thicker batter holds fruit better.
Add fruit after pouring half the batter: Pour half the batter, layer the fruit, then pour the rest.
Don’t overload the cake: Too much fruit weighs it down and pulls it to the bottom.

Can I Make Peach Cake Without Eggs Or Dairy?

Yes, you can easily make a peach cake without eggs or dairy using these options:

Replace eggs with mashed bananas or applesauce: Use ¼ cup per egg.
Use plant-based yogurt or milk: Almond, oat, or soy milk works well.
Use oil instead of butter: Light oils like sunflower or canola are best.
Add vinegar with baking soda: It helps the cake rise without eggs (1 tbsp vinegar + 1 tsp baking soda).

How Do I Make Peach Cake Without It Becoming Soggy?

A soggy cake can ruin everything. These tips help keep it firm but moist:

Drain and dry the peaches: Whether fresh or canned, always pat them dry.
Don’t overload with fruit: Too many peaches can release too much juice.
Bake the cake fully: Underbaking leaves the inside wet and heavy.
Use a little cornflour: Mix with chopped peaches to absorb extra juice.

Should I Peel Peaches Before Baking In A Cake?

You don’t always have to, but peeling peaches gives a smoother texture:

Peel if skin is thick or fuzzy: It’s better for a soft bite.
Leave the peel on if it’s thin: It adds color and fiber.
Blanching makes peeling easy: Boil peaches for 30 seconds, then transfer to ice water – the skin slips right off.

Is Peach Cake Better With Oil Or Butter?

Both can work, but each gives a different result:

Butter for rich flavor: It makes the cake taste better and gives a light golden crust.
Oil for extra moistness: Oil makes the cake softer and keeps it moist for longer.
Mixing both gives best results: Try half butter and half oil for the best of both worlds.

How Do I Stop My Cake From Getting Too Wet From The Peaches?

Too much juice from peaches can make the cake heavy and wet. Here’s how to fix that:

Dry peaches completely before use: Press with paper towels gently.
Use firm, just-ripe peaches: Overripe ones release too much juice.
Toss peaches with a little flour or cornstarch: This absorbs moisture as the cake bakes.
Avoid layering too thickly: One thin layer of fruit is enough inside the cake.

Can I Freeze Peach Cake?

Yes, freezing peach cake is a great way to store leftovers:

Cool the cake completely first: Freezing warm cake causes ice crystals and ruins texture.
Wrap tightly: Use plastic wrap and then foil to prevent freezer burn.
Freeze without frosting: If possible, freeze the cake layers separately and frost after thawing.
Label and date it: Use within 1 month for best taste.