A soft, moist cake bursting with juicy peaches and finished with a light peach glaze — the perfect summer dessert for gatherings, picnics, or afternoon tea.

Why You’ll Love This Recipe

• Packed with real peach flavor in both the cake and glaze.

• Easy to make with simple pantry staples.

• Perfect balance of soft, moist texture and fruity sweetness.

• Great for summer parties, potlucks, or as a light dessert.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 1 cup canned peaches, drained and chopped

For the Glaze:

• ½ cup powdered sugar

• 2–3 tbsp peach juice (from canned peaches)

Prep Time: 15 minutes
Baking Time: 35 minutes
Total Time: 50 minutes
Servings: 8 slices
Kcal: Approx. 310 kcal per serving

Directions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and granulated sugar until light and fluffy.

Step 4: Add Wet Ingredients

Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until smooth.

Step 5: Combine Mixtures

Gradually add dry ingredients to the wet mixture, mixing until just combined.

Step 6: Fold in Peaches

Gently fold in chopped peaches evenly throughout the batter.

Step 7: Bake

Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Glaze

Whisk powdered sugar with 2–3 tbsp peach juice until smooth, then drizzle over the cooled cake.

Tips & Variations

• Fresh Peaches: Use fresh, ripe peaches instead of canned for even more flavor.

• Extra Peachy: Add thin peach slices on top of the batter before baking for a decorative touch.

• Tropical Twist: Stir in shredded coconut or a pinch of cinnamon for extra flavor.

• Serving Suggestion: Serve with vanilla ice cream or whipped cream for a summer-perfect treat.

Frequently Asked Questions

Can I use fresh peaches instead of canned?
Yes! Peel and chop 1 cup of fresh ripe peaches, and if very juicy, pat them dry before adding.

Can I make this cake ahead of time?
Absolutely. Bake, cool, and glaze the cake a day in advance. Store covered at room temperature.

How do I store leftovers?
Keep the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I freeze this cake?
Yes, freeze without glaze for up to 2 months. Thaw overnight in the fridge, then add glaze before serving.

Final Thoughts

Irresistible Summer Peach Cake is a light, fruity dessert that captures the taste of summer in every bite. Whether served at a picnic, a family gathering, or enjoyed with coffee on a sunny afternoon, it’s a treat that’s as easy as it is delicious.