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A slice of homemade peach cake on a white ceramic dessert plate, featuring a golden sponge and caramelized peaches. (Peach Cake Recipe)

The Ultimate Peach Cake Recipe for a Picture-Perfect Slice

This easy and rustic Peach Cake Recipe delivers a stunningly moist and fluffy sponge cake topped with beautifully caramelized fresh peaches. It's the perfect summer dessert, especially when served warm with a scoop of melting vanilla ice cream.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large fresh peaches, pitted and sliced Ripe but firm
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tbsp (14g) unsalted butter, melted
  • 1.5 cups (180g) all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • Vanilla ice cream, for serving
  • Powdered sugar, for dusting
  • Fresh mint sprigs, for garnish

Equipment

  • 1 9-inch round cake pan
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

Prepare the Peaches and Oven
  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, gently toss the sliced peaches with the melted butter and light brown sugar until evenly coated. Set aside.
Create the Cake Batter
  1. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until pale and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix on low speed until just combined.
Assemble and Bake
  1. Pour the batter into the prepared pan and smooth the top. Arrange the sugar-coated peach slices on top in a decorative, overlapping fan pattern.
  2. Bake for 40-50 minutes, or until a toothpick inserted into the cake portion comes out clean and the top is golden brown.
  3. Let the cake cool in the pan for 15 minutes before serving warm. Garnish a slice with a scoop of vanilla ice cream, a dusting of powdered sugar, and a fresh mint sprig.

Notes

Room Temperature is Non-Negotiable: For a truly fluffy sponge, ensure your butter, eggs, and buttermilk are all at room temperature.
Don't Overmix the Batter: Overmixing develops the gluten in the flour, which will result in a tough, dense cake.
Choosing the Right Peaches: Use peaches that are ripe but still firm to the touch to ensure they hold their shape during baking.
Let It Cool Slightly: Serving the cake warm, not piping hot, is key for the perfect texture and temperature contrast with the ice cream.