The Best Vanilla Peach Cake

Super light and fluffy, full of fresh peaches marinated in honey and brown sugar, and then topped with a smooth, creamy buttercream frosting, The Best Vanilla Peach Cake is a little slice of heaven!

The Best Vanilla Peach Cake was handed down by my grandma and called “a 2-egg treasure” cake. It’s become my go-to recipe when I want a simple, but delicious dessert.

With a bag of fresh peaches I’d bought at the farmers market, I decided to try sweetening them and adding to the cake, and the result was nothing but fantastic! The moist texture of this peach cake recipe and goes perfectly with the sweet, tender juicy peaches.

How Do I Know if Peaches are Ripe?

To pick the perfectly ripe peaches, there are a couple of things to look for:

• STEER CLEAR
• Spots or bruises
• Not too firm. A ripe peach will be slightly soft to the touch and give a bit when you squeeze it. However, when baking make sure they aren’t too firm so they will hold up and not fall apart in the cake.
• PERFECT!
• Sweet smell
• Golden in color around the top without any green

Which Peach is Sweetest?

There are two kinds of peaches – white and yellow. White peaches are the sweetest of the two colors because they have a higher sugar content and lower acidity. Yellow peaches have a higher acidity that makes them a bit more tart.

Which Peach is the Best for Baking?

You can use any variety of peaches depending on the level of sweetness you want. You can also toss them in a bit of sugar if you want to add a bit more of a sweeter flavor.

Do I Have to Use Fresh Peaches?

If peaches are in season, they will taste great, however, frozen peaches work well too! Just be sure to fully defrost them and squeeze the water out well so it doesn’t add too much moisture to the cake.

Ingredients

• CAKE
• All purpose Flour
• Sugar
• Baking Powder
• Salt
• Unsalted Butter
• Milk (either dairy or plant-based works)
• Vanilla Extract
• Eggs (room temperature)
• 2-3 peaches (fresh or frozen)
• 1 tbsp brown sugar
• 1 tbsp honey
• BUTTERCREAM FROSTING
• Butter
• Milk
• Confectioners sugar – makes the frosting creamy
• Vanilla

How to Make The Best Vanilla Peach Cake

• CAKE
• Cut peaches into small pieces about 1/2 inch
• Add brown sugar and honey to a bowl and stir together until fully combined
• Stir in peaches, and let them marinade about 15 minutes, stirring a couple of times
• In a medium bowl, whisk together flour, baking powder, and salt
• Cream butter and sugar together in stand mixer on medium-high speed until light and fluffy
• Add eggs and vanilla and mix well until the eggs are fully incorporated, and scrape the sides of the bowl into the batter
• With the mixer on low speed, add the dry ingredients to the wet ingredients, alternating with the milk and ending with the flour mixture and mix really well
• Stir in peaches until evenly distributed through batter
• Pour into a 9-inch round cake pan or a springform pan and bake in oven 375 for a cook time of 45-5- minutes or until a toothpick
• Allow to cool for a total time of about 30 minutes
• BUTTERCREAM FROSTING
• Mix the butter until it’s fluffy and light
• Add the powdered sugar and blend well
• Add the vanilla and milk and mix until it’s your desired consistency
• Frost the cake and layer on peach slices and top with vanilla ice cream if you’d like

How to Store the Best Vanilla Peach Cake

It will last about 2-3 days at room temperature if kept covered. I keep mine in a covered cake platter, but make sure there aren’t any gaps in the bottom of the cover and the plate where air would come in. You can also freeze with or without the frosting and will keep in the freezer about a month.

Best Vanilla Peach Cake

Fluffy vanilla cake with fresh peaches and buttercream frosting

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Servings 8

Ingredients

  

1x2x3x

• CAKE
• 2 cups All purpose Flour
• 1 – ½ Sugar
• 3 tsp Baking Powder
• ¼ tsp Salt
• ½ cup Unsalted Butter
• 1 cup Milk less 2 tbsp
• 2 tsp Vanilla Extract
• 2 Eggs room temperature
• 2-3 peaches
• 1 tbsp brown sugar
• 1 tbsp honey
• BUTTERCREAM FROSTING
• 1 cup Butter
• 4-5 tbsp Heavy Cream or Milk
• 4 -1/2 cups Confectioners sugar
• 1 tbsp Vanilla

Instructions

 

• CAKE
• Cut peaches into small pieces about 1/2 inch.
• Add brown sugar and honey to a bowl and stir together until fully combined
• Stir in peaches, and let them marinade about 15 minutes, stirring a couple of times
• In a medium bowl, whisk together flour, baking powder, and salt
• Cream butter and sugar together in a stand-mixer until light and fluffy
• Add eggs and vanilla and mix well until the eggs are fully incorporated into the batter
• Alternate adding the dry ingredients with the milk, ending with the flour mixture and mix really well
• Stir in peaches until evenly distributed through batter
• Pour into a round cake pan and bake at 375 for 45-5- minutes
• Allow to cool about 30 minutes
• BUTTERCREAM
• Beat the softened butter over medium speed with an electric mixer until soft and creamy, and gradually add the powdered sugar.
• Add the vanilla and beat in the milk 1 Tablespoon at a time until desired consistency is reached.

Keyword cake with fresh peaches, peach cake, peach cake recipe, peach desserts, peach recipes, vanilla peach cake

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