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An extreme close-up of a slice of moist peach cake, showing the tender crumb and juicy pieces of fresh peach embedded within.

Easy Peach Cake Recipe (That's Incredibly Moist!)

The best Easy Peach Cake Recipe you'll ever bake! This cake is incredibly moist, full of sweet peach flavor, and surprisingly simple to make from scratch with fresh, canned, or frozen peaches.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Peach Cake
  • 1.5 cups all-purpose flour plus 1 tablespoon for tossing peaches
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened to room temperature
  • 2 large eggs at room temperature
  • 0.5 cup whole milk at room temperature
  • 1 teaspoon vanilla extract
  • 3 medium peaches peeled and sliced
  • 1 tablespoon granulated sugar for topping
  • 0.5 teaspoon ground cinnamon for topping

Equipment

  • 1 9-inch baking pan
  • 1 Electric mixer
  • 3 Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together 1.5 cups of flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add half of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the milk and mix until incorporated. Add the remaining flour mixture and mix until just combined. Do not overmix.
  6. In a separate bowl, gently toss the sliced peaches with 1 tablespoon of flour.
  7. Gently fold the flour-coated peaches into the cake batter. Pour the batter into the prepared pan and spread evenly. In a small bowl, mix together 1 tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle it over the top.
  8. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Tip 1: Using room temperature ingredients is essential for a light, fluffy cake crumb.
Tip 2: Don't skip tossing the peaches in flour! This is the secret to preventing them from sinking to the bottom.
Tip 3: You can use fresh, canned (well-drained), or frozen (thawed and patted dry) peaches for this recipe.