You know those summer afternoons when peaches are so ripe they practically beg to be baked into something magical? That’s exactly how this peach cake with cream cheese frosting recipe was born—out of sheer peach abundance and a little kitchen desperation. I’ll never forget the first time I tossed diced peaches into vanilla-speckled batter, crossed my fingers, and pulled out this golden beauty. The way the tangy cream cheese frosting melts into the warm, fruity crumb? Absolute perfection. What I love most is how simple it is—no fancy techniques, just honest ingredients letting those sweet peaches shine. Trust me, one bite and you’ll be as obsessed as I am.
Why You’ll Love This Peach Cake with Cream Cheese Frosting Recipe
This isn’t just any cake—it’s the kind that disappears before you can even snap a photo! Here’s why it’s my forever favorite:
- Effortless elegance: No fancy decorating skills needed—the fluffy cream cheese frosting drapes beautifully over the rustic cake
- Peach perfection: Juicy fruit pockets burst with flavor against the tender vanilla crumb
- Crowd magic: Equally perfect for backyard BBUs and fancy dinner parties
- Pantry-friendly: Uses basic ingredients you probably have right now
- Sweet nostalgia: Tastes like summer childhood memories, but better
The best part? You’ll get rave reviews for what’s secretly one of the easiest cakes you’ll ever make.
Ingredients for Peach Cake with Cream Cheese Frosting
Gather these simple ingredients – I promise you won’t need to make any special trips to the store. The magic happens when humble pantry staples meet those glorious summer peaches:
- For the cake:
- 2 cups all-purpose flour (spooned and leveled, please!)
- 1 cup granulated sugar (I like to use half brown sugar sometimes for extra depth)
- 1 tsp baking powder (make sure it’s fresh!)
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, softened (that means finger-leaves-indent soft)
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract (the good stuff)
- 1 cup buttermilk (or make your own with 1 tbsp vinegar + milk)
- 1 1/2 cups diced ripe peaches (peeled if the skins are tough)
- For the frosting:
- 8 oz cream cheese, softened (full-fat for best texture)
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar (sifted if it’s lumpy)
- 1 tsp vanilla extract
Pro tip: Let your butter and cream cheese sit out for about 30 minutes before starting – trust me, it makes all the difference in getting that perfect, creamy texture!
How to Make Peach Cake with Cream Cheese Frosting
Alright, let’s make some magic happen! This peach cake comes together in simple steps, but I’ve got some special tricks to make sure yours turns out just as dreamy as mine always does.
Preparing the Peach Cake Batter
First things first – preheat that oven to 350°F and grease your 9-inch cake pan really well. I like to use butter and a light dusting of flour, but baking spray works too if you’re in a hurry.
Now for the fun part: in a big bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Don’t just dump and stir – take an extra second to break up any little lumps. That’s your dry team ready!
In another bowl (or right in your stand mixer), beat the softened butter until it’s creamy – about a minute should do it. Add the eggs one at a time, letting each get cozy with the butter before adding the next. Splash in that vanilla and give it another quick mix.
Here’s my secret: alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the dry. This prevents overmixing (which = tough cake). When it’s just combined, gently fold in those gorgeous peach pieces – I use a rubber spatula and pretend I’m tucking them into bed.
Baking and Cooling the Cake
Pour your beautiful batter into the prepared pan and smooth the top. Pop it in the oven for 30-35 minutes – you’ll know it’s done when the edges pull away slightly and a toothpick comes out with just a few moist crumbs.
Now the hardest part: patience! Let the cake cool in the pan for 10 minutes (no cheating!), then turn it out onto a wire rack to cool completely. Trying to frost a warm cake is like putting socks on wet feet – just don’t do it!
Making the Cream Cheese Frosting
While the cake cools, let’s make that dreamy frosting. Beat the softened cream cheese and butter together until they’re completely smooth – no lumps allowed! This takes about 2 minutes with a hand mixer.
Gradually add the powdered sugar (I do it in 3 additions to avoid a snowstorm in my kitchen), then the vanilla. Whip it all together until it’s light and fluffy – about another minute. If it seems too thin, pop it in the fridge for 15 minutes to firm up.
When your cake is completely cool, spread that creamy goodness all over the top and sides. I like to leave the sides a bit messy for that homemade charm. Now step back and admire your masterpiece before you dive in!
Tips for the Perfect Peach Cake with Cream Cheese Frosting
Want to make sure your peach cake is absolutely flawless? Here are my tried-and-true tips: First, use ripe peaches—they’re sweeter and juicier, which means more flavor in every bite. If your frosting feels too soft, chill it for 15-20 minutes before spreading—it’ll hold its shape better. Always store the cake in the fridge (it’ll stay fresh for up to 3 days) and let it sit at room temperature for 10 minutes before serving. Trust me, these little details make all the difference!
Variations for Your Peach Cake with Cream Cheese Frosting Recipe
This recipe is like your favorite pair of jeans—perfect as is, but so fun to customize! Try adding a teaspoon of cinnamon to the dry ingredients for a cozy twist. Out of peaches? No worries—diced pears or nectarines work beautifully. For extra crunch, fold in 1/2 cup chopped toasted pecans with the peaches. I’ve even swapped the vanilla extract for almond extract in the frosting (just 1/2 teaspoon!) for a subtle marzipan flavor that’s divine. The possibilities are endless!
Serving and Storing Peach Cake with Cream Cheese Frosting
Here’s the best way to enjoy this beauty: serve it slightly chilled so the frosting holds its shape but the cake stays tender. Leftovers? Cover tightly and refrigerate – it actually gets more flavorful overnight! The cake keeps beautifully for 3 days (if it lasts that long). Just let slices sit at room temperature for 10 minutes before serving to take off the fridge chill.
Nutritional Information for Peach Cake with Cream Cheese Frosting
Here’s the scoop on what’s in each delicious slice (based on 8 servings): About 380 calories, 18g fat, and 52g carbs – but who’s counting when it’s this good? Remember, these are estimates – your exact numbers might dance a bit depending on your peaches’ sweetness or butter brand. The important thing? Every bite tastes like pure summer happiness!
FAQs About Peach Cake with Cream Cheese Frosting Recipe
Got questions? I’ve got answers! Here’s everything you need to know:
Can I use canned peaches? Absolutely! Just drain them really well and pat dry with paper towels – excess moisture makes the cake soggy. Frozen peaches work too if you thaw and drain them first.
How long does the frosting last? The cream cheese frosting stays perfect for 3-4 days refrigerated. If it stiffens up, just let it sit at room temp for 15 minutes and give it a quick stir before using.
Can I make this cake ahead? You bet! Bake the cake up to 2 days early, wrap tightly, and frost day-of. The flavors actually deepen beautifully overnight!
Why did my peaches sink? Toss them with a tablespoon of flour before folding in – this little trick keeps them suspended perfectly.
Share Your Peach Cake with Cream Cheese Frosting Experience
I’d love to hear how your peach cake turns out! Did you add any special twists? Snap a photo and share it with me—nothing makes me happier than seeing your kitchen creations. Happy baking!
Print
Magical Peach Cake with Cream Cheese Frosting You’ll Crave
- Total Time: 55 minutes
- Yield: 1 cake (8 servings)
- Diet: Vegetarian
Description
A delicious peach cake topped with creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups diced peaches
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Add softened butter, eggs, vanilla, and buttermilk. Mix until smooth.
- Fold in diced peaches.
- Pour batter into the pan. Bake for 30-35 minutes.
- Cool cake completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla. Mix until creamy.
- Spread frosting over cooled cake.
Notes
- Use ripe peaches for best flavor.
- Chill frosting for 30 minutes if too soft.
- Store cake in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American