Go Back
–+ servings
Fresh Peach Cake

Fresh Peach Cake That Melts in Your Mouth!

This Fresh Peach Cake is a delightful dessert that captures summer flavors, transforming ripe peaches into a fluffy, moist cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1.5 cups all-purpose flour Provides the structure needed for a fluffy cake.
  • 1 teaspoon baking powder Helps the cake rise beautifully.
  • 0.5 teaspoon baking soda Enhances the cake's fluffiness along with baking powder.
  • 0.25 teaspoon salt Balances the sweetness and brings out the flavors.
  • 0.5 cups unsalted butter, softened Creates a rich, buttery flavor and moist texture.
  • 1 cup granulated sugar Sweetens the cake while contributing to moisture.
  • 2 large eggs Bind the ingredients together and adds richness.
  • 1 teaspoon vanilla extract A hint of warmth that elevates the flavor profile.
  • 0.5 cups buttermilk Adds moisture and a tender crumb to the cake.
For the Peach Filling
  • 2 cups fresh peaches, peeled and chopped The star of our Fresh Peach Cake, bursting with juicy flavor!
  • 1 tablespoon all-purpose flour (for dusting peaches) Prevents the peaches from sinking during baking.

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions for Fresh Peach Cake
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream together the butter and sugar in a large bowl until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in vanilla.
  5. Gradually alternate adding the flour mixture and buttermilk, starting and finishing with the dry ingredients.
  6. Toss the peaches with flour in a separate bowl to coat, preventing them from sinking.
  7. Gently fold the floured peaches into the batter, being careful not to overmix.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. Bake for 40 to 45 minutes until a toothpick comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Serve plain or with powdered sugar, whipped cream, or ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use ripe peaches and avoid overmixing the batter to maintain a light texture.

Tried this recipe?

Let us know how it was!