Name: Irresistible Summer Peach Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups chopped peaches (fresh, canned, or thawed frozen); ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon vanilla extract; ½ cup milk; ¾ cup powdered sugar (for glaze); 2 tablespoons milk (for glaze)

Nothing says sunshine quite like a slice of this Irresistible Summer Peach Cake. Bursting with juicy peaches and wrapped in a soft, buttery cake, it’s the ultimate comfort dessert for warm-weather gatherings or a lazy weekend treat. Each bite delivers a perfect balance of sweet fruit and rich vanilla crumb, topped with a simple glaze that makes it all the more irresistible.

Whether you’re using fresh summer peaches or the convenience of canned, this cake is a breeze to whip up and makes for a stunning presentation. It’s the kind of dessert that feels both nostalgic and fresh, easy enough for everyday but elegant enough for guests. With its golden crust and melt-in-your-mouth center, the Summer Peach Cake will become your go-to recipe for seasons to come.

Why You’ll Love This Irresistible Summer Peach Cake

Naturally Sweet & Fruity: Peaches lend their golden flavor and natural juices, giving this cake a soft texture and irresistible taste.
Quick & Easy to Make: With a short prep time and simple ingredients, you can have this beauty in the oven fast.
Perfect for Any Occasion: Serve it warm with ice cream for dessert, or enjoy it with coffee for a brunch treat.
Customizable: Swap in nectarines or a cinnamon sugar swirl for a different twist!

Preparation Phase & Tools to Use

Before diving into baking, here are the tools and why they matter:

Mixing Bowls: You’ll need a couple of sizes for wet and dry ingredients. They help ensure everything is evenly blended.
Electric Hand Mixer or Stand Mixer: For creaming the butter and sugar together until light and fluffy, which is crucial for that tender cake crumb.
Spatula: Perfect for folding in peaches gently without breaking them down.
8×8 or 9×9 Baking Dish: The ideal size to ensure even baking and a beautifully risen center.
Cooling Rack: Essential to prevent sogginess at the bottom after baking and to allow the glaze to set properly.

These kitchen basics will ensure your cake comes out just right — light, moist, and rich with peachy goodness.

Ingredients for the Irresistible Summer Peach Cake

Peaches: The star of the show! They bring sweetness, moisture, and sunny flavor to every bite. Fresh or canned peaches work equally well.
Unsalted Butter: Adds richness and that classic buttery flavor. Make sure it’s softened for easy creaming.
Granulated Sugar: Sweetens the cake while helping create a tender crumb.
Eggs: Provide structure and richness to the batter.
All-Purpose Flour: The base of the cake, giving it body and a delicate crumb.
Baking Powder: Helps the cake rise and stay fluffy.
Salt: Just a pinch enhances all the other flavors.
Vanilla Extract: Rounds out the flavor with a warm aromatic note.
Milk: Loosens the batter slightly for a smooth pour and balanced texture.
Powdered Sugar + Milk (for glaze): A quick drizzle adds the perfect sweet finish on top.

How To Make the Irresistible Summer Peach Cake

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease your 8×8 or 9×9 baking dish with butter or nonstick spray.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy. This should take about 3 minutes.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract until well combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix just until everything is incorporated—don’t overmix!

Step 6: Fold in Peaches

Gently fold in the chopped peaches using a spatula, being careful not to break them down too much.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared dish and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring to a rack. Once cool, drizzle with a simple glaze made from powdered sugar and milk.

How to Serve and Store Irresistible Summer Peach Cake

Serve this cake slightly warm with a scoop of vanilla bean ice cream or chilled with a dollop of whipped cream. It makes a dreamy brunch pairing with iced coffee or cold brew.

To store, cover the cake tightly and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices individually wrapped for up to 2 months. Reheat in the microwave or oven to enjoy it just like fresh.

Frequently Asked Questions

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just make sure to thaw and drain them well before folding into the batter.

How do I know when the cake is done baking?

Insert a toothpick into the center — if it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and spring back to touch.

Can I make this cake in advance?

Yes! It actually tastes even better the next day once the flavors settle. Just keep it tightly wrapped to maintain freshness.

Can I double the recipe?

You can! Use a 9×13 pan and increase the baking time by 5–10 minutes, checking for doneness as you go.

What can I use instead of milk in the batter?

You can substitute with buttermilk for extra tang or a plant-based milk like almond or oat milk.

Is the glaze necessary?

Technically no, but it adds a beautiful finish and a light sweetness that complements the fruit. Feel free to skip or swap for a dusting of powdered sugar.