Best Southern Peach Cake Recipe You’ll Love in 2025

There’s something magical about biting into a cake that tastes like sunshine and summer wrapped in a warm hug.

That’s exactly what you get with this easy peach cake recipe: a light, fluffy, and moist single-layer cake packed with juicy peaches and topped with powdered sugar.

Whether using fresh summer peaches or frozen slices from the freezer, this cake is a guaranteed crowd-pleaser.

So, if you’re craving a homemade dessert that feels like a summer dream and takes minimal effort, let’s dive right in!

🍑 Why This Peach Cake Is a Summer Must-Bake

You know that feeling when summer peaches hit their prime? Juicy, fragrant, and so sweet they almost melt in your mouth?

That’s exactly the kind of fruit this peach cake was made for. It’s the dessert equivalent of summer in a slice.

Here’s why this cake deserves a spot on your baking list:

• Simple ingredients: No fancy stuff. Just pantry basics plus peaches.
• One-bowl batter: Less mess, less stress.
• No frosting fuss: This cake is beautiful all on its own with just a dusting of powdered sugar.
• Versatile: Use fresh, frozen, or canned (if drained well) peaches.
• Visually stunning: Thin slices of peaches layered on top make it look bakery-worthy.
• Moist and light: The cake has a perfect soft crumb thanks to sour cream.

Whether planning a picnic, a backyard BBQ, or craving a cozy slice with your morning coffee, this peach cake fits the bill. It’s buttery, not overly sweet, and full of real peach flavor. Honestly, it might become your favorite summer dessert.

🥣 Ingredients You’ll Need

Let’s keep it super clear and simple. Here’s exactly what you need to make this peach dream happen:

👉 Note: You can use frozen peaches (thawed and drained) or canned (drained and patted dry), but fresh summer peaches give the best flavor.

🛠️ Prep Like a Pro: First Things First

Before you even turn on the mixer, let’s set the stage for a smooth baking session:

✅ Step 1: Preheat That Oven

Set your oven to 350°F (175°C). This cake comes together fast, so you want it hot and ready when the batter is done.

✅ Step 2: Prep the Peaches

• Slice about 2 cups of fresh peaches into thin wedges.
• Keep the slices uniform for even baking and a pretty top.
• Save a few of the prettiest slices for the top of the cake. They make it look like you spent hours styling it (you didn’t).

Using Frozen Peaches?

• Ensure they’re fully thawed and well-drained—excess moisture = soggy cake.
• Blot them with a paper towel if needed.

Pro tip: You don’t need to peel your peaches unless you want to. The skin softens during baking and adds a rustic texture.

✅ Step 3: Grease Your Pan

• Use a 9-inch round cake pan.
• Lightly butter it or spray with non-stick spray.
• For extra insurance, you can also line the bottom with parchment paper.

You can start mixing once your pan is prepped, peaches sliced, and oven heated!

👩‍🍳 Step-by-Step Instructions: Making the Dreamy Peach Cake

This cake is all about ease, flavor, and peachy perfection. So let’s walk through every step, from mixing the batter to folding in those sweet peach slices.

🌀 Step 1: Mix the Dry Ingredients

Grab a medium bowl and add the following:

• 1½ cups (180g) all-purpose flour
• ½ teaspoon salt
• 1½ teaspoons baking powder

Whisk everything together until it’s well combined and lump-free.

Why this matters: You’re building the structure here. The baking powder lifts your cake, and the salt balances the sweetness. Whisking makes sure there are no dry clumps when you combine everything later.

Once mixed, set this bowl aside. You’ll come back to it in a bit.

🧈 Step 2: Cream the Butter and Sugar

Now, in a large bowl or a stand mixer fitted with the paddle attachment, add:

• ¾ cup (170g) room-temperature unsalted butter

You want the butter to be soft enough to indent with your finger, but not melt.

Mix it at medium speed for about 30 seconds until it becomes creamy.

Then, add:

• 1 cup (200g) granulated sugar

Mix the butter and sugar on medium-high for about 3 minutes until the mixture is:

• Light in color
• Fluffy
• Smooth and slightly cloud-like

❗Tip: This step is important! Creaming traps air into the batter, which makes your cake rise better and gives it that beautiful soft crumb.

Scrape down the sides of the bowl at least once to ensure no butter is hiding at the bottom.

🥚 Step 3: Add Eggs One at a Time

Crack 2 large eggs into a separate small bowl (to avoid shell surprises).

Add the eggs one at a time, mixing well after each addition. This helps keep the batter from “breaking” or looking curdled.

You’re looking for a smooth, well-emulsified mixture that feels rich and fluffy.

💡 Why go slow? Adding eggs too fast can cause the batter to separate. Taking it one at a time ensures a creamy, even blend.

🥄 Step 4: Stir in Sour Cream and Vanilla

Now add the “secret weapons” that make this cake ultra moist and flavorful:

• ¼ cup sour cream (or plain Greek yogurt)
• 1 tablespoon vanilla extract

Mix again on medium speed until everything’s fully combined.

🎯 Sour cream = tangy moisture without making the cake greasy. And the vanilla? It’s the flavor bridge between the butter and peaches.

Scrape down the bowl one more time to catch any stubborn bits.

🌾 Step 5: Add the Dry Ingredients

Turn your mixer down to low speed, and slowly pour in the dry flour mixture you set aside earlier.

Here’s the trick: don’t overmix.

Stop the mixer when you still see some streaks of flour; about 90% combined is perfect.

Then, grab your spatula and fold the rest in by hand.

Why? Because overmixing leads to a tough cake. You want light, tender, dreamy.

🍑 Step 6: Fold in the Peaches

Take ¾ cup of sliced peaches (reserve the rest for the top).

Using your spatula, gently fold them into the batter. Be especially careful if they’re super ripe, as they can fall apart easily.

✨ Visual tip: The more evenly you fold, the better peach distribution you’ll get in every bite.

🧁 Step 7: Fill the Pan and Add the Toppings

• Butter or spray your 9-inch cake pan (if you haven’t already).
• Pour all the batter into the pan and smooth it out with a spatula.

Next, take your remaining peach slices and decorate the top. You can go for a circular pattern, a rustic scatter, or anything.

Optional: Sprinkle 1 tablespoon of granulated or turbinado sugar over the top for a golden, slightly crunchy crust.

🎨 A little food styling trick: If the peach slices are too thick, slice them thinner and double the amount on top for a bakery-style look.

🔥Step-8: Time to Bake

Your batter is ready, your peaches are prepped, and your pan is greased. It’s showtime!

🧁 Assemble the Cake

• Pour the peach-studded batter into your prepared 9-inch cake pan.
• Use a spatula to spread it out evenly, smoothing the top so it bakes up flat and golden.

You’ll see those juicy peach pieces peeking through the batter, don’t they already look amazing?

Now, gently place the reserved peach slices on top. There is no need to be precise unless you’re going for a picture-perfect look. A natural scatter is beautiful and gives the cake a rustic, homemade charm.

✨ Optional But Fabulous: Add Sugar on Top

Before it goes into the oven, sprinkle about 1 tablespoon of sugar (granulated, sanding, or turbinado) over the top.

This tiny step gives your cake:

• A lovely golden crust
• A bit of sparkle
• An irresistible crunch in every bite

🔄 Feel like you don’t have enough peach slices on top? Just slice a few more! Thin slices blend in perfectly and look gorgeous after baking.

⏲️ Bake to Perfection

• Bake at 350°F (175°C) for about 45 minutes.
• The cake is ready when:
  • The top is golden brown.
  • A skewer or toothpick inserted into the center comes out clean.
  • The edges pull away slightly from the pan.

💡 Pro Tip: Ovens can be sneaky. Start checking at the 40-minute mark to avoid overbaking.

When done, your kitchen will smell like warm peaches, brown butter, and vanilla—pure heaven.

❄️Step-9: Cooling & Unmolding the Cake

Fresh out of the oven? Here’s how to cool and unmold it like a pro (without breaking it).

Step 1: Let It Rest

Let the cake cool in the pan for about 10–15 minutes. This gives it time to set and reduces the chance of breakage.

Step 2: Loosen the Edges

Gently run a butter knife around the inside edge of the pan. This helps release any stuck bits and makes for a clean removal.

Step 3: The Flip

Now it’s time for the flip:

• Place a flat surface (like a plate or cutting board) over the top of the pan.
• Hold both securely and flip the cake upside down.
• Gently lift the pan away from the cake.

😬 A little peach stuck to the pan? No worries. Just lift it off and place it right back—no one will notice.

Step 4: Flip Again

You want the peach slices to face up. So grab your serving plate, place it on the base of the cake, and flip it one more time.

Boom! You’ve got a golden, peach-topped beauty ready for its final touch.

🌟Step-10: Final Touch: A Dust of Magic

Let’s make this cake truly sparkle because let’s be honest, it deserves the crown.

Once the cake is fully cooled and you’re ready to serve:

• Lightly dust the top with powdered sugar using a sifter or fine-mesh strainer.

This does three things:

1. It makes your cake look fancy (with no effort).
2. It adds a delicate, melt-in-your-mouth sweetness.
3. It turns your peach cake into a bakery-style showstopper.

✨ Optional Garnish: Add a few fresh mint leaves or edible flowers if you want to go full Pinterest-worthy.

Now slice in and marvel at the layers of golden cake and sun-kissed peaches. It’s tender, moist, fruity, buttery, a true summer masterpiece.

👨‍🍳 Peach Cake Variations & Pro Tips

Once you’ve mastered the classic version, it’s time to get creative. This peach cake is a versatile canvas you can tweak, elevate, or keep classic.

Here are some fun variations and pro tips to level up your bake:

🍑 Peach Cake Variations

1. Cinnamon-Spiced Peach Cake

Add ½ teaspoon of ground cinnamon to the dry ingredients. This gives the cake a warm, cozy flavor that pairs beautifully with peaches, especially in late summer or early fall.

2. Peach Almond Cake

You can substitute half the vanilla extract for almond extract. Almond enhances the fruity sweetness and makes the cake smell heavenly.

3. Coconut-Peach Cake

Fold in ¼ cup of shredded coconut into the batter and sprinkle more. The coconut adds texture and a tropical flair.

4. Peach Upside-Down Cake Twist

Instead of mixing the peaches into the batter, line the bottom of the pan with peach slices and a bit of brown sugar before adding the batter. Once baked and flipped, you’ll have a stunning caramelized peach top.

5. Make It a Layer Cake

Want a cake that screams celebration?

• Double the recipe and bake in two 9-inch pans.
• Try a quick peach compote, peach jam, or whipped cream with chopped peaches for filling.
• Frost the top with whipped cream or Swiss meringue buttercream for a bakery-style dessert.

💡 Pro Tips for Perfect Peach Cake

• Room Temperature Everything: For best mixing results, butter, eggs, and sour cream should all be at room temperature.
• Don’t Overmix: Stop the mixer once ingredients are mostly combined. Overmixing can make the cake dense.
• Use the Prettiest Peaches on Top: Reserve your vibrant, evenly sliced peaches for the topping. Bruised or soft ones go inside the batter.
• Sugar Sprinkle Magic: A tablespoon of coarse sugar before baking adds a golden crust and subtle crunch.
• Chill for Clean Slices: Want bakery-clean cuts? Chill the cake for 30 minutes before slicing, then serve at room temperature.

📦 How to Store This Peach Cake

Whether you’ve got leftovers or you’re prepping ahead of time, here’s how to keep your cake fresh and delicious:

🧊 Freezing Tip: Let it cool completely, then wrap. Thaw at room temperature and dust with powdered sugar right before serving.

🍰 How Do You Make a 2-Ingredient Peach Cake with Cake Mix?

Short on time? No problem. You can whip up a peach cake with two ingredients and almost zero effort.

Here’s how:

🎂 Ingredients:

• 1 box of yellow or white cake mix
• 1 large can (15–21 oz) of sliced peaches in juice or light syrup (do not drain!)

👩‍🍳 Instructions:

1. Preheat your oven to 350°F (175°C).
2. Dump the entire can of peaches (juice and all) into a mixing bowl.
3. Add the dry cake mix on top. No eggs, oil, or anything else needed!
4. Mix together until well combined. Break up the peach slices if you like smaller chunks.
5. Pour the mixture into a greased 9×13-inch baking dish.
6. Bake for about 45–50 minutes or until golden and a toothpick comes out clean.

That’s it!

💬 Optional Add-Ons:

• Sprinkle with cinnamon for extra flavor.
• Serve with whipped cream or vanilla ice cream.
• Top with chopped nuts or a brown sugar crumble before baking.

🧁 Result: A super moist, fruity, fluffy cake with a warm peach flavor and a soft texture. It’s perfect for potlucks, parties, or lazy baking days.

🍑 Final Thoughts

If summer had a flavor, it would be this peach cake.

Light, moist, and packed with juicy peaches, this cake is everything you want in a homemade dessert: simple to make, stunning to look at, and irresistible. It never disappoints whether you serve it as a sweet ending to a summer dinner, a midday treat with coffee, or a slice of comfort on a quiet evening.

And the best part? You don’t need a mixer full of complicated ingredients or fancy techniques. Just a bowl, a whisk, a handful of peaches, and a craving for something that tastes like sunshine.

So go ahead, bake it, slice it, savor it. Because this dreamy peach cake isn’t just dessert, it’s a whole vibe.

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Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.