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Fresh Peach Bundt Cake Recipe

This Peach Bundt Cake Recipe is moist and tender and full of warm cinnamon and chunks of fresh juicy peaches. Relax with a good book, and your favorite beverage, and enjoy a slice of this delicious Peach Cake.

Angled view of gorgeous Peach  Cake with vanilla bean frosting.

This Fresh Peach cake is easy to make and one of my favorite ways to use fresh peaches when they show up at the farmer’s market.

Why You’ll Love This Peach Bundt Cake

Moist. The peaches, butter, yogurt, and brown sugar give this beautiful cake so much moisture it’s the perfect crumb.

Gorgeous. Nothing else impresses like a beautifully presented bundt cake.

Flavorful. Peaches, brown sugar, cinnamon, and nutmeg give this cake a warm rich flavor.

Equipment Needed to Make a Peach Cake

10″ Bundt Cake Pan. The beautiful shape of a bundt cake also happens to be one of the easiest shapes to slice evenly. I love making cakes in this pan!

Sifter. The cake has the perfect texture when the ingredients are sifted as described in the recipe.

Mixing Bowl. Use a large mixing bowl to mix up the peach cake recipe.

Hand Mixer. Every kitchen needs an electric hand mixer for fast easy mixing of baked goods!

Ingredients: flour, butter, sugar, brown sugar, eggs, cinnamon, powdered sugar, peaches, vanilla, salt, baking powder, nutmeg, buttermilk, yogurt, shortening, cream, one vanilla bean.

Ingredients for Peach Cake Recipe

Ingredients for this From-Scratch Peach Cake

  • Cake Flour. Having the right kind of flour can make or break this cake. Cake flour is lighter than all-purpose flour which prevents the cake from being dense. You can use all-purpose flour but your cake will have a different texture.
  • Sugar. White sugar.
  • Baking Powder.
  • Cinnamon.
  • Ground Nutmeg.
  • Salt.
  • Dark Brown Sugar. The dark version has more moisture and a more intense molasses flavor. You can use light brown sugar if you have to but it isn’t quite the same.
  • Unsalted Butter. If you use salted butter, reduce the salt in half.
  • Buttermilk. If you don’t have buttermilk, you can make a good substitute using milk and vinegar.
  • Peaches. White or yellow peaches will both work.
  • Plain Yogurt.
  • Vanilla.
  • Eggs. 

Ingredients for the Vanilla Bean Frosting

  • Shortening. I like using butter-flavored shortening but you can use either.
  • Vanilla Bean. You can substitute with vanilla bean paste or 1 tsp vanilla extract if needed. 
  • Powdered Sugar. 
  • Cream.

Please note, that the recipe card has more complete instructions. This is intended as an overview.

How to Make Peach Cake

Step One. Preheat your oven first and get it perfectly hot.

Step Two. Grease and flour your pan before you start as well so that everything is ready.

Step Three. Sift plenty of flour, and then measure out three cups. Whisk the remaining dry ingredients into the sifted flour.

Mixture in a bowl showing butter, brown sugar, white sugar, and foam.

Step Four. Mix the sugars, butter, yogurt, and buttermilk in a second mixing bowl for a few minutes, then add the eggs and vanilla and beat again.

Step Five. Slowly spoon the dry ingredients into the wet ingredients and mix on low until everything is fully incorporated.

Peach cake batter in a bowl.

Step Six. Fold the peaches into the batter.

A bundt pan filled with peach cake batter.

Step Seven. Fill the pan and bake the cake. Make sure to cool it completely as described on the recipe card.

How To Skin A Peach

  1. Wash and score the peach skin with the tip of a sharp knife 4 to 6 times down the length of the peach.
  2. Add the peaches to boiling water and keep them submerged or turn them for 30 seconds.
    1. I use a spyder strainer for holding the peaches down, turning them, and removing them from the hot water.
  3. Submerge the peaches in an ice bath for 10 seconds.
  4. Slide the skin from them immediately.

What to Serve with your Peach Bundt Cake

This beautiful cake is lovely just as it is. If you don’t want to frost the cake, you can dust it with powdered sugar for a nice touch. A warm beverage is a delightful addition to your dessert.

Substitutions and Additions

Change up the cake a little with a brown butter glaze or cream cheese frosting.

Give the cake a dusting of powdered sugar and serve it with a scoop of vanilla ice cream.

Add a third cup of raisins or dried cranberries for a nice touch.

1/2 to 3/4 cup of nuts such as pecans or walnuts would be delicious.

How To Store Peach Cake

Best Way To Store Peach Bundt Cake

Keep leftover cake covered at room temperature or refrigerated for a couple of days.

How Long Will Peach Cake Last In the Fridge?

3 days. After that, it becomes real moist. It’s best to freeze if it’s not going to get used in 2 days.

Can I Freeze/Thaw Peach Bundt Cake

Yes, best thaw in the refrigerator so the icing doesn’t become watery.

Top down view of Beautiful peach Bundt Cake on a platter.

Peach Bundt Cake FAQs

Do I have to use fresh peaches?

No. You can use thawed frozen peaches if you like. I haven’t used canned peaches for fear that they would be too soft.

Does peach cake need to be baked in a bundt pan?

No. You can use two 9-inch round cake pans or a 9×13 pan. My Pan Conversion Post is a great source for changing pans

Can you make a peach cake ahead of time?

Yes. Make your cake no more than one day in advance. I wouldn’t frost it until the day you serve it.

Want more delicious recipes? Follow Hostess At Heart on Pinterest!

A Peach cake piped with frosting.

Tips to Make the Perfect Peach Cake

Cake  – We use a 10-inch bundt pan. This cake doesn’t rise a lot so you can fill the pan 3/4 full.

Remove your eggs and butter so they’re at room temperature when you use them. They’ll blend easier. Don’t worry if your butter doesn’t totally whip into your liquid ingredients. It will blend when you combine the wet and dry together.

Sift cake flour before measuring it. Sifting aerates and increases the volume so if you measured and then sifted you would be using more than what this peach cake recipe needs.

Don’t overmix. You want your butter and sugar light and fluffy but everything else should be mixed until just incorporated.

Prepare the pan. Bundt pans aren’t as complicated as they look, but you do need the pan to be properly greased and floured.

Make it easy. Set the bundt pan on a baking sheet, it will be so much easier to get the cake out of the oven safely.

Rotate your cake. Turning the cake in the oven halfway through prevents uneven baking.

Don’t overbake the cake. If a toothpick, dinner knife, or cake tester comes out with just a few small crumbs your cake is ready to go. Cool the cake thoroughly in the pan to finish it off.

Single slice of peach cake on a plate.

Tips to Make the Perfect Vanilla Bean Frosting

Sift your powdered sugar. It will blend so much easier.

Frosting can be made ahead of time, covered, and refrigerated until you’re ready to use it. This recipe will make more than what you will need to pipe it as we did. You can also frost the entire cake. 

Other Peach Recipes You Will Love

Don’t Forget To Come Back And Let Me Know How Your Peach Cake Turned Out!

Peach Bundt Cake Recipe

This Peach Bundt Cake Recipe is moist and tender and full of warm cinnamon and chunks of fresh juicy peaches. Relax with a good book, and your favorite beverage, and enjoy a slice of this delicious Peach Cake.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 16
Author Julie Menghini

Equipment

Ingredients

Cake Ingredients

  • 3 cups cake flour sifted and then measured
  • 1 cup sugar
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • ½ tsp salt
  • 1 cup dark brown sugar
  • 10 tbsp unsalted butter room temperature
  • 1 cup buttermilk room temperature
  • 3 cups peaches pealed, pitted and diced
  • 1/2 cup plain yogurt
  • 2 tsp vanilla
  • 3 eggs room temperature

Vanilla Bean Frosting Ingredients

  • 1 cup shortening – butter flavored
  • 1/2 vanilla bean (can substitute with vanilla bean paste or 1 tsp vanilla extract)
  • 1 lb powdered sugar – sifted
  • 3 tbsp cream

Instructions

  • Preheat oven to 350° F. Grease and flour a 10-cup bundt pan.
  • Sift the cake flour and then measure out 3 cups into a large mixing bowl.
  • Add the baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk together to combine.
  • In the bowl of an electric mixer combine white sugar, brown sugar, butter, yogurt, and buttermilk. Beat for 3 minutes.
  • Add the eggs and vanilla and beat 2 more minutes.
  • With the electric mixer on low, spoon the dry ingredients into the wet ingredients. Continue mixing until the batter is smooth.
  • Fold the peaches into the batter.
  • Pour the cake batter into the prepared pan. Bake for 60 minutes or until the cake tests done. Turn the pan halfway through baking and check the cake towards the end to assure it doesn't overbake. It's done when a toothpick inserted comes out clean.
  • Allow the pan to cool for 10 minutes. Invert the cake onto the cooling rack and let it cool completely.

Vanilla Bean Frosting

  • Add the shortening to the bowl of an electric stand mixer. Blend on medium until blended and becomes shiny (up to 5 minutes).
  • Spoon in the powdered sugar while the mixer is on low. Add the vanilla and mix until combined.
  • Add the cream and blend until combined. Add additional cream (milk, or water) to get a thinner consistency if desired. Frosting can be piped or spread.

Notes

Cake tips:
  • Cake  – We use a 10-inch bundt pan. This cake doesn’t rise a lot so you can fill the pan 3/4 full.
  • Remove your eggs and butter so they’re at room temperature when you use them. They’ll blend easier. Don’t worry if your butter doesn’t totally whip into your liquid ingredients. It will blend when you combine the wet and dry together.
  • Sift cake flour before measuring it. Sifting aerates and increases the volume so if you measured and then sifted you would be using more than what this cake recipe needs.
Frosting tips: 
  • Sift your powdered sugar – it will blend so much easier.
  • Frosting can be made ahead of time, covered, and refrigerated until you’re ready to use it. This recipe will make more than what you will need to pipe it as we did. You can also frost the entire cake. 

Nutrition

Sodium: 115mg | Calcium: 76mg | Vitamin C: 1mg | Vitamin A: 432IU | Sugar: 57g | Fiber: 1g | Potassium: 178mg | Cholesterol: 55mg | Calories: 522kcal | Trans Fat: 2g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 4g | Saturated Fat: 9g | Fat: 23g | Protein: 5g | Carbohydrates: 76g | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating




Ann

Sunday 26th of June 2022

Peaches are my favorite summer fruit! I can't wait to try this lovely cake.

susan | thewimpyvegetarian

Wednesday 22nd of June 2022

I love anything with peaches, and this looks perfect!!

Julie Menghini

Thursday 23rd of June 2022

I'm with you! Thank you.

Megan

Wednesday 22nd of June 2022

Delicious! Bundt cakes are my favorite for parties and the peaches made it so good.

Julie Menghini

Thursday 23rd of June 2022

I just love them Megan. Thank you!

Tristin

Monday 20th of June 2022

This is the perfect cake for summer! It was the best way to use up our peaches.

Julie Menghini

Tuesday 21st of June 2022

Thank you, Tristin! I agree!

Michaela Kenkel

Monday 20th of June 2022

Peach recipes have always been my favorite and this one went straight to the top of my favorites!!

Julie Menghini

Monday 20th of June 2022

Thank you!