Peach Cake: the light dessert recipe for summer

Total time: 50 Min
Difficulty: Low
Serves: 6 people
By Cookist

Peach cakes are perfect for summer. Fresh, light, and sweet, it’s just what you need to celebrate the summery season. It’s an easy dessert recipe to make. The flavor is fresh and fruity, while the cake texture is soft, light, and moist.

You don’t need butter for this recipe (it’s one of the reasons why it’s so moist!), but you will need eggs, sugar, oil, flour, baking powder, powdered sugar, and of course, peaches! Whisk well the ingredients, add chopped peaches, mix them into the batter, and bake.

This peachy cake is perfect for summer, or special occasions like a baby or wedding shower. In fact, you can even just make it as a snacking cake, and eat it all yourself!

What are the best Peaches for making a Cake?

Fresh, juicy, ripe peaches work best with this recipe, so avoid frozen peaches, or canned peaches.

Peach Cake Ingredients

Eggs – use fresh, large eggs

Sugar – use granulated sugar for the cake batter.

Oil – use neutral-flavored canola oil

Flour – use all-purpose flour

Baking powder – make sure your baking powder is fresh

Peaches – we used fresh peaches for this recipe.

Yogurt – it makes the cake moist.

How To Make Peach Cake

Prepare the peaches first. Peel them and chop them into pieces or slices. Now make the batter. Whisk together the eggs with sugar and vanilla extract. Add in yogurt, oil and sifted flour, then whisk well before mixing in chopped peaches.

Transfer the batter to a greased baking tin and bake at 360°F/180°C for about 30-35 minutes or until golden. You can also sprinkle the peach cake with powdered sugar before serving.


You can use butter instead of oil, but the cake may be slightly drier.

You can also add spices like ground ginger, cinnamon, or cardamom.

You can also use fresh, peeled peaches.

Make the cake healthier by using whole-wheat flour.

How To Store Peach Cake

The peach cake can be stored in an airtight container (at room temperature) for up to 3 days.

Can You Freeze Peach Cake?

You can also freeze the cake. Wrap the cake tightly in plastic wrap, and freeze for up to 3 months. Allow to thaw at room temperature before eating.

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250 g (2 cups)
80 ml (2/5 cup)
180 g (1 cup)
Baking powder
16 g (2 tsp)
Vanilla Extract
5 ml (1 tsp)
yogurt (or kefir)
100 ml (1 cup)


Peel the peaches and slice them into small pieces or slices.

In a bowl mix together eggs with sugar and vanilla extract.

Pour in yogurt and oil. Sift in flour and mix with an electric whisk.

Add in chopped peaches and mix again until smooth.

Transfer the batter to a baking tin that is lined with parchment paper.

Arrange few peach slices on top and bake at 360°F/180°C for about 35 minutes or until well cooked on the inside.

Take the peach cake out of the oven, slice, serve and enjoy!

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