Go Back
A frosted round peach cake topped with fresh peach slices and small flowers on a white cake stand, with a matching slice on a small plate showing diced peaches inside.

The Best Peach Cake Recipe (Moist, Fresh Peaches, No Soggy Center)

A moist, from-scratch summer cake loaded with fresh peaches that actually stay suspended through every slice. This homemade peach cake explains exactly why fruit sinks and how to stop it.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach Cake
  • 2 3/4 cups cake flour spooned and leveled, reserve 1 tbsp for coating peaches
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1//2 cup unsalted butter softened
  • 1/3 cup neutral oil vegetable or canola
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup full-fat sour cream room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 cups fresh peaches peeled and diced, plus extra for topping
Cream Cheese Frosting (Optional)
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 1 9-inch springform pan or 9x13 pan Springform for layer style, 9x13 for a crowd
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Peach corer and slicer Speeds up prep significantly
  • 1 Offset spatula For smooth frosting application
  • 1 Wire cooling rack For cooling evenly
  • As needed Parchment paper For easy release

Method
 

  1. Preheat oven to 350 degrees F. Grease and flour the pan and line the bottom with parchment.
    A round metal baking pan, greased, floured, and lined with a parchment paper round, sitting on a wooden countertop.
  2. Whisk the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
    A large glass bowl filled with cake flour, baking powder, baking soda, and salt on a wooden countertop.
  3. In a stand mixer, beat the butter, oil, and sugar on medium speed for 3 minutes until light and fluffy.
    A glass bowl containing light and fluffy creamed butter, oil, and sugar mixture for The Best Peach Cake on a wooden countertop.
  4. Add eggs one at a time, mixing until just combined after each.
    A glass bowl containing smooth, well-mixed cake batter after adding eggs one at a time for The Best Peach Cake on a wooden countertop.
  5. Mix in the sour cream, vanilla, and cinnamon until smooth.
    Blending Sour Cream, Vanilla, and Cinnamon for The Best Peach Cake
  6. With the mixer on low, add the flour mixture in three additions, mixing just until combined.
    A glass bowl containing thick, smooth peach cake batter after mixing in the flour on a wooden countertop.
  7. Toss the diced peaches in a spoonful of reserved flour, then gently fold into the batter.
    A glass bowl of peach cake batter with freshly tossed diced peaches resting on top on a wooden countertop.
  8. Pour into the prepared pan, top with extra sliced peaches, and bake for 45 to 55 minutes, until a toothpick comes out clean.
    A round baking pan filled with peach cake batter, neatly arranged with fresh sliced peaches on top, sitting on a wooden countertop.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
    A freshly baked peach cake with golden sliced fruit on top, cooling on a wire rack on a wooden tabletop.
  10. If using, beat the cream cheese and butter until smooth, add powdered sugar gradually, then mix in vanilla and salt until fluffy.
    A glass bowl filled with smooth, creamy white cream cheese frosting on a wooden countertop.
  11. Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula, then slice and serve.
    A round peach cake with swirls of white cream cheese frosting on a white cake stand, with one slice cut out, sitting on a wooden countertop next to a knife and bowl of fresh peaches

Notes

  • Toss peaches in flour before folding in to help them stay suspended.
  • Use ripe, fragrant peaches for the best flavor. Bland or underripe fresh peaches should be swapped for well-drained canned peaches.
  • Keep the batter thick. A batter that's too thin cannot support the weight of the fruit.
  • Store refrigerated up to 5 days if frosted. Bring to room temperature before serving.