The sweet scent of ripe peaches bubbling away in my kitchen instantly transports me to carefree summer afternoons, sun-warmed and sticky-fingered. That feeling—of biting into a juicy peach and letting the syrup drip—is exactly what inspired this homemade peach cake recipe. It’s moist, fluffy, and bursting with chunks of fresh peaches in every slice. But the best part? A thick, swoon-worthy brown sugar frosting that melts ever so slightly into the cake, making every forkful a total treat.
I first came up with this peach cake during a late August peach haul at the farmer’s market. My fruit bowl was overflowing, and honestly, I wanted something more exciting than another cobbler. After a few messy (but tasty) test runs, I nailed this version—and now it’s the cake I crave as soon as peach season rolls around.
This homemade peach cake recipe is a family favorite for good reason: it’s easy enough for a weekday bake but impressive enough to serve at a summer party. The simple brown sugar frosting adds a caramel-like finish that pairs perfectly with the soft peachy crumb. Whether you’re baking for your family, a potluck, or just to treat yourself, this recipe works for everyone. I’ve made it for picky kids, for my gluten-sensitive sister (with the right flour swap), and even for a neighbor who swears she doesn’t like cake—she went back for seconds! After testing, tweaking, and taste-testing (the toughest job), I can promise you’re in for a real homemade dessert that’s bursting with flavor and nostalgia.
Why You’ll Love This Recipe
You know those recipes that just work every single time? That’s this homemade peach cake recipe. I’ve made it dozens of times—sometimes with canned peaches, sometimes with fresh—and it’s never let me down. Whether you’re a beginner or a seasoned baker, you’re going to love what this cake brings to the table.
- Quick & Easy: You’ll have this peach cake in the oven in under 20 minutes. No tricky steps or fancy tools required—it’s as simple as mix, pour, bake, and frost.
- Simple Ingredients: Everything you need is probably already in your kitchen. If you’ve got fresh peaches and brown sugar, you’re halfway there.
- Perfect for Any Occasion: This cake shines at summer brunches, family gatherings, or even just as a weeknight treat. It travels well and always gets compliments.
- Crowd-Pleaser: With its soft, fruity crumb and that dreamy brown sugar frosting, everyone from kids to grandparents devours it. Even folks who claim they’re “not dessert people” have asked for the recipe.
- Unbelievably Delicious: The combo of juicy peaches and rich, caramel-y frosting is pure comfort food. It’s sweet, but not overpowering, with a little tang from the peaches and a hint of vanilla in every bite.
What really sets this homemade peach cake apart is the way the peaches meld into the batter, keeping everything super moist without getting soggy. I always toss my peach pieces in a little flour before folding them in (a trick learned after a few sunken fruit disasters). And the brown sugar frosting? It’s a game-changer—thicker and creamier than a glaze, but easier than buttercream.
Honestly, this recipe is my go-to for those moments when I want something both comforting and a little bit special. It’s not just another peach cake—it’s the one you’ll find yourself craving all year long. Trust me, after one bite, you’ll know why my family begs me to make it every summer!
Ingredients Needed
This homemade peach cake recipe uses straightforward, wholesome ingredients that come together for maximum flavor and the best texture. Most are pantry staples, but the fresh peaches (or high-quality canned in a pinch) really make it shine. Here’s what you’ll need:
- For the Peach Cake:
- 2 cups (250g) all-purpose flour (or gluten-free 1:1 blend—Bob’s Red Mill works great)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (adds subtle warmth)
- 1/4 teaspoon ground nutmeg (optional, for a cozy kick)
- 1/2 cup (115g) unsalted butter, softened (or use coconut oil for dairy-free)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (use real vanilla for best flavor)
- 1/2 cup (120ml) plain Greek yogurt or sour cream (adds moisture)
- 1/4 cup (60ml) milk (dairy or unsweetened almond milk both work)
- 2 cups (about 300g) fresh peaches, peeled and diced (or well-drained canned peaches, diced—see tips below)
- 1 tablespoon flour (to toss with peaches—helps prevent sinking)
- For the Brown Sugar Frosting:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed light brown sugar (I love Domino or Wholesome brand)
- 1/4 cup (60ml) whole milk (or dairy-free alternative)
- 1 3/4 cups (210g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Ingredient Notes & Swaps:
- Out of Greek yogurt? Regular full-fat yogurt or sour cream works as a substitute.
- If peaches aren’t in season, canned peaches (in juice, not syrup) work well—just pat them dry before dicing.
- Want a gluten-free peach cake? Swap in your favorite 1:1 gluten-free flour.
- Trying to cut back on sugar? You can use a granulated sugar substitute, but the texture may change slightly.
- If you like a bit of crunch, toss in a handful of chopped pecans or walnuts to the batter.
I usually go for local, ripe peaches when I can—they’re just unbeatable for sweetness and flavor. If you’re using canned, make sure they’re drained and patted dry; too much liquid can make the cake mushy.
Equipment Needed
One of my favorite things about this homemade peach cake recipe is how low-maintenance it is when it comes to equipment. You don’t need any fancy tools—just the basics you probably already have:
- 9×9-inch (23x23cm) square baking pan (or an 8×8-inch pan for a thicker cake—just add a few extra minutes to baking time)
- Large mixing bowl for the batter
- Medium saucepan for the brown sugar frosting
- Whisk and spatula
- Electric hand mixer (optional, but makes creaming the butter and sugar easier—sturdy wooden spoon works too!)
- Measuring cups and spoons
- Parchment paper (for easy removal, but not required)
- Cooling rack
If you don’t have a square pan, a round 9-inch (23cm) cake pan works in a pinch—just keep an eye on the bake time. I’ve even made this in a loaf pan, though it takes a little longer to bake through.
For the frosting, a heavy-bottomed saucepan prevents scorching, and a silicone spatula is my go-to for getting every bit out. If you’re a frequent baker, investing in a good quality pan (like USA Pan or Wilton) keeps cakes from sticking and makes for easy clean-up. Don’t forget to check your hand mixer’s beaters—nothing worse than starting up and realizing one’s missing! (Been there, done that.)
Preparation Method
- Prep the Pan & Peaches: Preheat your oven to 350°F (180°C). Lightly grease a 9×9-inch (23x23cm) baking pan and line with parchment, leaving an overhang for easy cake removal (if you like neat edges). Peel and dice the peaches into bite-sized pieces. Toss with 1 tablespoon of flour—this keeps them from sinking to the bottom. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Make sure everything is evenly combined (no pockets of baking powder!).
- Cream Butter & Sugar: In another large bowl, beat 1/2 cup (115g) softened butter and 1 cup (200g) sugar until light and fluffy—about 2-3 minutes with an electric mixer or a good old spatula. Scrape down the sides as needed. Don’t rush this step; it helps make your cake tender.
- Add Eggs & Vanilla: Beat in 2 large eggs, one at a time, mixing until smooth. Stir in 1 teaspoon vanilla extract. If it looks a little curdled, no worries—it’ll smooth out in the next step.
- Mix in Yogurt & Milk: Add 1/2 cup (120ml) Greek yogurt and 1/4 cup (60ml) milk. Mix until just combined. The batter will look thick and creamy.
- Combine Wet & Dry: Add the dry ingredients to the wet, mixing gently until almost combined—don’t overmix, or the cake can get tough. Fold in the floured peaches with a spatula. There should be no visible streaks of flour, but a few lumps are fine.
- Bake: Pour the batter into your prepared pan and spread evenly. Bake 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake browns too quickly, tent loosely with foil after 20 minutes.
- Cool: Let the cake cool in the pan on a rack for 20 minutes, then lift out using the parchment and cool completely before frosting. If you try to frost while warm, the frosting will melt and slide—trust me, I’ve learned the hard way!
- Make the Brown Sugar Frosting: In a medium saucepan, melt 1/2 cup (115g) butter over medium heat. Stir in 1 cup (200g) brown sugar and 1/4 cup (60ml) milk. Bring to a gentle boil, stirring constantly, and simmer for 2 minutes. Remove from heat and let cool for 5 minutes.
- Finish the Frosting: Whisk in 1 3/4 cups (210g) sifted powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt until smooth and spreadable. If it’s too thick, add a splash of milk. Too thin? More powdered sugar does the trick.
- Frost the Cake: Spread the brown sugar frosting over the cooled cake. Let it set for 10-15 minutes before slicing. If you want perfect squares, chill for 30 minutes before cutting.
Troubleshooting: If your cake seems too dense, you may have overmixed. If peaches sink, they likely needed a thicker flour coat. For dry cake, check your oven temp with an oven thermometer—mine runs hot, so I shave off a few minutes from the bake time.
Cooking Tips & Techniques
Here’s where my years of home baking (plus a few peach cake mishaps) come in handy. These tips will help you nail the perfect homemade peach cake every single time.
- Don’t Overmix the Batter: Stir just until the flour disappears. Overmixing can make the cake dense or rubbery—been there, not fun!
- Use Room Temperature Ingredients: Butter, eggs, and yogurt at room temp blend better and create a smoother batter. If you forget, pop eggs in warm water for 10 minutes and microwave butter for a few seconds (don’t melt it fully).
- Flour Your Peaches: Tossing them in flour keeps them evenly distributed in the cake—otherwise, you might end up with a soggy bottom layer.
- Check for Doneness: Oven times vary. Start checking at 35 minutes. Your cake is ready when it’s golden, lightly springy, and a toothpick comes out clean or with a few moist crumbs (not wet batter).
- Frosting Consistency: If your frosting is too runny, let it cool longer or add more powdered sugar. If it’s too stiff, a splash of milk smooths things out. I’ve accidentally poured hot frosting on a warm cake—spoiler: it pools everywhere. Always cool both before frosting!
- Slice with a Serrated Knife: For neat slices, use a large serrated bread knife and wipe between cuts. Chilling the cake before slicing helps, too.
- Multitask Like a Pro: While the cake bakes, prep your frosting ingredients and clean up. It makes the whole process smoother and less overwhelming.
One of my biggest lessons: don’t rush the cooling time. The frosting sets up beautifully on a cool cake—plus, the flavors meld together even more. And if you’re making this for a get-together, bake it the night before and frost the next day. The flavors deepen overnight, and you’ll have more time to enjoy with your guests.
Variations & Adaptations
This homemade peach cake recipe is super flexible. Whether you’re looking to accommodate dietary needs or just want to change up the flavors, here are some easy ways to make it your own:
- Gluten-Free Peach Cake: Use a 1:1 gluten-free baking blend in place of all-purpose flour. I’ve had great results with King Arthur’s brand—no one even guesses it’s gluten-free.
- Vegan Version: Replace butter with coconut oil or plant-based margarine, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use dairy-free yogurt and milk. The brown sugar frosting works with non-dairy milk, too.
- Peach & Berry Cake: Add 1 cup of blueberries or raspberries to the batter for a summery twist. Just toss them in flour like the peaches to prevent sinking.
- Spiced Autumn Peach Cake: Increase cinnamon to 1 teaspoon and add 1/2 teaspoon ground ginger. Top the frosting with toasted pecans for extra crunch and cozy vibes.
- Nut-Free & Allergy-Friendly: Skip any nut additions and use a seed-based milk if you have nut allergies in your home.
One of my favorite variations is swapping half the peaches for nectarines when they’re in season—gives a slightly different texture and a lovely color. For a lighter dessert, you can skip the frosting and dust with powdered sugar, but honestly, that brown sugar frosting is the real showstopper. And if you’re out of peaches? Try diced pears or plums in the fall. It’s a forgiving, flexible recipe, so don’t be afraid to experiment!
Serving & Storage Suggestions
This homemade peach cake is best served slightly warm or at room temperature, where the frosting is just set and the cake is soft and fragrant. I love to cut it into generous squares and pile them on a pretty cake stand—it looks gorgeous with a few fresh peach slices scattered around.
- Serve with: Fresh whipped cream, a scoop of vanilla ice cream, or even a dollop of Greek yogurt for brunch. Coffee or iced tea makes a great pairing, too.
- Storing: Keep the cake covered at room temp for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. The frosting will firm up in the fridge, but a few seconds in the microwave softens it up.
- Freezing: Unfrosted cake freezes beautifully—wrap tightly and freeze for up to 2 months. Thaw overnight, then frost before serving. I’ve even frozen frosted slices for a quick treat, though the texture softens a bit after thawing.
The flavors actually deepen after a day, so leftovers (if you have any!) taste even better. If you’re serving to a crowd, you can double the recipe and bake in a 9×13-inch pan—just watch the bake time.
Nutritional Information & Benefits
For a homemade dessert, this peach cake isn’t too heavy and packs in a few nutritional perks from those fresh peaches. Here’s an estimate per slice (based on 12 servings):
- Calories: ~320
- Protein: 4g
- Fat: 12g
- Sugar: 28g
- Carbohydrates: 47g
- Fiber: 2g
Peaches are loaded with vitamin C, fiber, and antioxidants—so you’re sneaking in some goodness with every bite. Using Greek yogurt adds a bit of protein and keeps the cake moist without loads of extra fat. For gluten-free or dairy-free swaps, the nutritional values will vary slightly.
As always, check labels if you have allergies—this cake contains dairy, eggs, and wheat (unless you use the suggested swaps). I love that you can tweak it for your health needs without sacrificing flavor. For me, enjoying a slice of real cake with real fruit is all about balance—and this recipe fits right into a happy, homemade lifestyle.
Conclusion
So there you have it—a homemade peach cake recipe that’s foolproof, full of flavor, and topped with the kind of brown sugar frosting that makes people swoon. This is the cake I turn to when peaches are at their best (or when I need a taste of summer in the colder months). It’s a little rustic, a lot delicious, and endlessly adaptable.
Don’t be afraid to switch up the fruits, try a new spice, or make it your own. That’s the joy of home baking—making something that feels special, even if it’s just for a Tuesday night dessert. Personally, I love the way this cake fills my kitchen with the smell of caramel and peaches—it’s instantly comforting.
If you give this homemade peach cake a try, let me know how it went! I’d love to hear your twists, successes, or even your kitchen fails (we all have them). Share your creations, leave a comment, or pin it for later. Most of all, enjoy every bite—you deserve it!
Frequently Asked Questions
Can I use canned peaches instead of fresh in this homemade peach cake recipe?
Yes, you can use well-drained canned peaches if fresh aren’t available. Just pat them dry before dicing to avoid extra moisture in the cake.
What’s the best way to keep peaches from sinking in the cake?
Toss diced peaches with a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed instead of sinking to the bottom.
Can I make the brown sugar frosting ahead of time?
Absolutely! You can make the frosting up to two days in advance. Store it in the fridge and let it come to room temperature before spreading on the cake. If it’s too stiff, stir in a splash of milk.
How do I store leftover peach cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze unfrosted cake for up to 2 months.
Is this homemade peach cake recipe gluten-free or dairy-free?
The original recipe contains gluten and dairy, but you can easily make it gluten-free with a 1:1 flour blend and dairy-free by using plant-based butter, yogurt, and milk. Check the ingredient notes above for details.
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Homemade Peach Cake with Brown Sugar Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This homemade peach cake is moist, fluffy, and packed with juicy peach chunks, topped with a thick, caramel-like brown sugar frosting. It’s easy enough for a weekday bake but impressive enough for summer gatherings.
Ingredients
- 2 cups (250g) all-purpose flour (or gluten-free 1:1 blend)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) plain Greek yogurt or sour cream
- 1/4 cup (60ml) milk (dairy or unsweetened almond milk)
- 2 cups (about 300g) fresh peaches, peeled and diced (or well-drained canned peaches, diced)
- 1 tablespoon flour (to toss with peaches)
- For the Brown Sugar Frosting:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/4 cup (60ml) whole milk (or dairy-free alternative)
- 1 3/4 cups (210g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×9-inch baking pan and line with parchment paper for easy removal.
- Peel and dice peaches into bite-sized pieces. Toss with 1 tablespoon flour and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix in Greek yogurt and milk until just combined.
- Add dry ingredients to wet ingredients and mix gently until almost combined. Fold in floured peaches.
- Pour batter into prepared pan and spread evenly.
- Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool cake in pan on a rack for 20 minutes, then lift out and cool completely before frosting.
- For the frosting: In a medium saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a gentle boil, stirring constantly, and simmer for 2 minutes. Remove from heat and cool for 5 minutes.
- Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and spreadable. Adjust consistency with more milk or powdered sugar as needed.
- Spread frosting over cooled cake. Let set for 10-15 minutes before slicing. For neat squares, chill for 30 minutes before cutting.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil or plant-based butter, and use non-dairy yogurt and milk. Toss peaches in flour to prevent sinking. Let cake cool completely before frosting for best results. Cake can be made ahead and frosted the next day. Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 47
- Fiber: 2
- Protein: 4
Keywords: peach cake, homemade peach cake, brown sugar frosting, summer dessert, easy cake recipe, fresh peaches, fruit cake, family dessert, potluck cake, gluten-free option, dairy-free option
