Peach Sheet Cake

I don’t know about you, but every time I see peaches at their peak — soft, juicy, and smelling like sunshine — I feel like I have to bake something.

Not complicated, not fancy. Just good. That’s where this Peach Sheet Cake comes in.

It’s the kind of cake you throw together on a slow afternoon, barefoot in your kitchen, maybe music playing in the background, windows open.

It’s buttery, soft, and packed with little bursts of fresh peaches in every bite. And the frosting? Oh man. It’s rich, creamy, and just the right amount of sweet without making your teeth hurt.

A few slices of fresh peach and some edible flowers on top, and suddenly it feels like you made something way more special than a plain old cake — even though it barely took any effort.

This isn’t a cake that’s trying too hard. It’s simple, it’s honest, and it tastes like someone baked it just for you. If you’ve got a few ripe peaches and a little bit of time, you’re already halfway there.

Table of Contents

Peach Sheet Cake With Cream Cheese Frosting, Fresh Peach Slices, And Edible Flowers

Ingredients

For the Cake:

2 ½ cups (312g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (170g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract
¾ cup (180g) full-fat sour cream, at room temperature
½ cup (120ml) whole milk, at room temperature
1 ¼ cups (about 2 medium peaches) finely diced fresh ripe peaches, peeled

For the Cream Cheese Frosting:

8 oz (226g) full-fat cream cheese, softened to room temperature
½ cup (115g) unsalted butter, softened to room temperature
3 cups (360g) powdered sugar, sifted
1 ½ teaspoons pure vanilla extract
1 tablespoon heavy cream or milk, if needed for consistency

For Decoration:

1 ripe peach, thinly sliced
4–5 edible orange pansy flowers (or similar edible flowers)

Instructions

Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch metal baking pan with butter and line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
In a large mixing bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed until light, creamy, and fluffy — about 3–4 minutes. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract and almond extract.
On low speed, add the sour cream and beat until just combined.
Alternately add the dry ingredients and milk, starting and ending with the dry ingredients (⅓ of the flour mixture, ½ of the milk, ⅓ of the flour, remaining milk, then final third of flour), mixing just until combined each time. Be careful not to overmix.
Using a silicone spatula, gently fold in the finely diced peaches by hand to evenly distribute them through the batter.
Spread the batter into the prepared baking pan, smoothing the top evenly with an offset spatula.
Bake in the preheated oven for 32–36 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool completely in the pan on a wire rack before frosting.
In a large mixing bowl, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy, about 2–3 minutes.
Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed at first, then increasing to high speed until fully incorporated.
Add the vanilla extract and beat again. If the frosting is too thick, add 1 tablespoon of heavy cream (or milk) and beat to adjust to a spreadable consistency.
Once the cake is fully cooled, spread the cream cheese frosting over the top using an offset spatula. Create soft swooping patterns in the frosting for a rustic, natural look.
Arrange thin slices of fresh peach in a neat line slightly off-center across the cake.
Nestle 4–5 edible pansy flowers in between the peach slices, slightly overlapping for a natural, garden-fresh effect.
Optionally, you can very lightly brush the peach slices with a bit of lemon juice to prevent browning if the cake will sit out for a longer time.
Slice into squares using a sharp knife, wiping it clean between cuts for the neatest presentation. Serve immediately or refrigerate for up to 3 days, bringing it back to room temperature before serving for the best flavor.

How Do You Keep Peach Cake Moist?

Dry cake can ruin a good dessert. Here’s how to lock in the moisture:

Use sour cream or yogurt: Adds richness and keeps the cake tender for days.
Don’t overbake: Take the cake out when a toothpick comes out with a few moist crumbs, not bone dry.
Properly measure flour: Too much flour makes cakes dry — spoon and level it carefully.
Add extra diced peaches: A few more chopped peaches mixed into the batter boost moisture.
Store properly: Always store in an airtight container to prevent drying out.

How Do You Keep Peaches From Sinking In A Peach Cake?

It can be disappointing when all your fruit sinks to the bottom. Here’s how to keep your peaches evenly spread in the cake:

Toss peaches in flour: Lightly coat chopped peaches with 1–2 tablespoons of flour before folding them into the batter.
Use thicker batter: A thicker cake batter helps hold up heavier peach pieces better during baking.
Dice peaches small: Chop peaches into small even pieces so they stay suspended in the batter more easily.
Layer the fruit: Pour half the batter into the pan, sprinkle some peaches, add the rest of the batter, and sprinkle the remaining peaches on top.
Avoid wet peaches: If the peaches are too juicy, blot them dry with paper towels before adding.

How Ripe Should Peaches Be For Baking A Cake?

The ripeness of your peaches makes a big difference in baking. Here’s what to look for:

Slightly soft to the touch: Peaches should give a little when pressed gently but not feel mushy.
Fragrant smell: A ripe peach smells sweet and fruity near the stem area.
No green color: Peaches should be fully golden or pinkish with no green patches.
Firm enough for cutting: They should be soft but still firm enough to dice neatly without turning to mush.

Why Is My Peach Cake Soggy?

Nobody likes a soggy cake. Here are the most common reasons and how you can fix them:

Too much fruit: Adding extra peaches can release too much juice while baking.
Overripe peaches: Very soft, overly juicy peaches release too much water.
Undercooked cake: If the cake is taken out of the oven too early, it stays wet in the middle.
Wrong pan size: Using a smaller pan makes the cake thicker, which might not bake through properly.
Batter too thin: A runny batter can’t support heavy fruits and ends up dense and wet.

Can I Make Peach Sheet Cake Without Eggs?

Yes, you definitely can! If you can’t or don’t want to use eggs, here are simple alternatives:

Yogurt: Use ¼ cup plain full-fat yogurt for each egg.
Buttermilk: ¼ cup buttermilk per egg gives moisture and richness.
Unsweetened applesauce: Replace each egg with ¼ cup applesauce for a tender texture.
Mashed bananas: ¼ cup mashed ripe banana can be used for a slight fruity flavor.
Vinegar and baking soda: 1 tablespoon vinegar plus 1 teaspoon baking soda can replace 1 egg and helps with lift.

Should I Peel Peaches For Baking?

Peeling peaches is not always required but here’s when you should and when you shouldn’t:

Peel if you want smooth cake texture: The skins can sometimes feel chewy after baking.
Keep peel for rustic feel: If you like a more natural look and texture, you can leave them on.
Peel overripe peaches: Very ripe peaches have loose, tough skins that can separate during baking.
Use blanching method for easy peeling: Dip peaches in boiling water for 30 seconds, then put them in ice water — skins will slip off easily.

Can I Freeze Peach Sheet Cake After Baking?

Yes, freezing is a great way to save leftovers! Follow these steps for the best results:

Cool the cake fully: Never freeze a warm cake — it will get soggy when thawed.
Wrap tightly: Wrap the cake (whole or slices) in plastic wrap, then again in foil.
Use freezer-safe containers: For extra protection, place the wrapped cake into a sturdy container.
Freeze without frosting: If possible, freeze the cake unfrosted and frost it fresh after thawing.
Label and date: Cakes are best used within 2 months for top flavor and texture.

How Do You Store Peach Sheet Cake?

Storing it the right way keeps the cake fresh longer. Here’s how you should do it:

Cool completely: Let the cake cool fully before covering to avoid trapping steam inside.
Use an airtight container: Store the cake in a tightly sealed box or wrap it tightly with plastic wrap.
Refrigerate if frosted: If your cake has cream cheese frosting, keep it in the fridge.
Room temperature for unfrosted cake: A plain, unfrosted peach cake can stay at room temperature for 2 days.
Bring to room temp before eating: If refrigerated, let the cake sit out for about 20 minutes before serving for better flavor.