Vanilla Maple Peach Cake with Cinnamon Buttercream

This Vanilla Maple Peach Cake is everything you want in a summer dessert—soft, moist, and packed with juicy fresh peaches. Pure maple syrup adds a rich sweetness, while vanilla enhances the fruit flavor without overpowering it. Finished with a fluffy cinnamon buttercream frosting, this easy sheet cake tastes like peach season in every bite.

Whether you’re bringing dessert to a barbecue, serving guests at brunch, or simply looking for a way to use ripe peaches, this cake is guaranteed to become a favorite. The combination of sweet peaches, warm cinnamon, maple syrup, and vanilla creates a comforting homemade dessert that’s simple enough for everyday baking but special enough for celebrations.

Why You’ll Love This Vanilla Peach Cake

Fresh peaches bring natural sweetness and moisture to every slice, while maple syrup adds depth that pairs beautifully with the fruit. Unlike overly sweet cakes, this recipe lets the peach flavor shine while the cinnamon buttercream adds just the right finishing touch.

• Loaded with fresh peaches

• Soft, tender crumb

• Sweetened with real maple syrup

• Easy 9×13 cake perfect for sharing

• Delicious for summer parties, potlucks, and family gatherings

• Gluten-free and easy to make

Cake

• 2½ cups gluten-free flour blend (such as Bob’s Red Mill 1:1), plus 1 tablespoon for the peaches
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup pure maple syrup – real works the best
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1½ cups fresh peaches, peeled and cut into ½-inch chunks
• Optional: ½ cup chopped walnuts or almonds

Cinnamon Buttercream Frosting

• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1–2 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon

How to Make Vanilla Maple Peach Cake

Step 1: Prepare the Pan

Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2½ cups gluten-free flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon

Set aside.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.

Mix in the maple syrup until fully incorporated.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and continue beating for about 1 minute until smooth and well combined.

Step 5: Finish the Batter

Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients.

Mix just until combined. Do not overmix.

Step 6: Add the Peaches

Place the diced peaches in a small bowl and toss with the remaining tablespoon of flour.

Gently fold the peaches into the batter. The batter will be thick.

Spread the batter evenly into the prepared baking pan.

Step 7: Bake

Bake for 28-32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Place the pan on a wire rack and cool completely before frosting.

Make the Cinnamon Buttercream

In a large mixing bowl, beat the softened butter until light and creamy, about 2-3 minutes.

Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.

Add the vanilla extract, cinnamon, and 1 tablespoon milk or cream. Beat on medium speed until light and fluffy.

If needed, add additional milk, 1 teaspoon at a time, until the frosting reaches a smooth, spreadable consistency.

Frost and Serve

Spread the cinnamon buttercream evenly over the cooled cake.

If desired, sprinkle with chopped walnuts, almonds, or a light dusting of cinnamon.

Slice and serve.

Ingredient Notes

Fresh Peaches: Use ripe but firm peaches so they hold their shape while baking. If your peaches are especially juicy, pat them dry before tossing with flour.

Pure Maple Syrup: Use real maple syrup, not pancake syrup, for the best flavor.

Gluten-Free Flour: A measure-for-measure blend such as Bob’s Red Mill 1:1 works best in this recipe.

Cinnamon: Adds warmth to both the cake and the frosting without overpowering the peach flavor.

Butter: Using room-temperature butter helps create a light, fluffy cake crumb and smooth buttercream frosting.

The Secret Ingredient

The secret isn’t just the peaches. Pure maple syrup gives the cake a rich, caramel-like flavor that complements the fruit beautifully. Combined with vanilla and cinnamon, it creates a warm, bakery-style flavor that makes this cake stand out from traditional peach desserts.

Tips for the Best Peach Cake

• Use ripe but firm peaches for the best texture.

• Toss the peaches with flour before adding them to the batter to help prevent sinking.

• Don’t overmix the batter once the flour is added.

• Let the cake cool completely before frosting.

• Sprinkle chopped walnuts or almonds on top for extra crunch.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For the best flavor, bring refrigerated slices to room temperature before serving.

Can You Freeze This Cake?

Yes. Freeze the unfrosted cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.

Also try this vanilla peach cake