Peach cake recipe—if there’s one dessert that makes any day feel like summer, it’s this one. In this full guide, you’ll learn how to bake a simple, sweet peach cake that tastes like it came straight from Grandma’s kitchen. Whether you’re curious What is a 3 ingredient peach dump cake? or wondering Can you freeze peach cake?, you’ll get all the answers here plus step-by-step tips for perfect results. I’ll even share what to do with excess fresh peaches so none go to waste.
Table of Contents
1: A Sweet Memory: My Story Behind This Peach Cake Recipe
My love for this peach cake recipe started decades ago in my grandma’s warm, bustling kitchen. Every summer, we’d gather fresh peaches by the basket—so ripe their juice would drip down our wrists as we sliced them. We didn’t fuss with complicated layers or fancy pans. We kept it simple: fresh peaches, basic pantry staples, and lots of laughter. This cake honors that memory. After years cooking in diners and street stalls across the world, I’ve learned that the best recipes—like this one—focus on flavor, not fuss.
Today, I keep that same spirit alive at Fresh Leaf Rezepte. Like my easy peach jalapeno jam recipe or my quick banana zucchini bread, this peach cake is designed to be simple, satisfying, and foolproof. It’s my way of turning seasonal fruit into a slice of nostalgia you can share.
How This Peach Cake Stays So Simple
If you’ve heard of a 3 ingredient peach dump cake, you know how easy it is: dump canned peaches, top with cake mix, add butter, bake. This homemade peach cake recipe gives you that same simplicity but uses fresh peaches for extra flavor. If you’ve got extra ripe peaches, don’t let them go soft—turn them into this cake, or try my peach jelly recipe to use them all up.
And yes—if you bake more than you can eat, you can freeze peach cake easily. Wrap slices well, store in airtight containers, and you’ll have a taste of summer on standby for months. That’s the beauty of recipes like this: fresh, easy, and always ready to share.
Table: Peach Cake Recipe Ingredients
| Ingredient | Amount |
|---|---|
| Fresh peaches (peeled, sliced) | 3 cups |
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Eggs | 2 large |
| Butter (melted) | 1/2 cup |
2: How to Make Peach Cake at Home: Easy Steps for Success
Prepping the Peaches for Your Peach Cake
The secret to an amazing peach cake recipe always starts with good peaches. Pick ripe, juicy ones—clingstone or freestone both work. Peel them, slice them evenly, and pat them dry to keep the batter from getting soggy. If you’ve got an overload of fresh peaches, this cake is the perfect solution. Or, if you want more ideas, try making my canned peach pie recipe for a tasty twist that uses up extra fruit in no time.
If fresh peaches aren’t in season, frozen ones are fine—just thaw and drain well. You want the peaches to blend into the batter, creating little bursts of sweet fruit in every bite.
Mixing and Baking the Perfect Peach Cake
Once your peaches are ready, it’s time to mix. In one big bowl, whisk your eggs and sugar until fluffy, then gently fold in the melted butter. Add the flour bit by bit until the batter is smooth. Finally, stir in the peaches. Pour everything into a greased pan and bake until golden brown and a toothpick comes out clean. That’s it—no fuss, no fancy steps.
If you’re curious why some people love dump cakes, it’s because you just “dump” the ingredients in. But this homemade peach cake recipe keeps the same spirit with fresher flavor. For another sweet summer bake, check out my peach ice cream recipe—it’s an easy match for cake!
3: Peach Cake Storage Tips and Freezing Guide
How to Store Peach Cake Properly
Once you’ve baked this delicious peach cake recipe, you’ll want to keep every slice as fresh as possible. First, let the cake cool completely—this keeps the top from getting soggy. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If your kitchen is hot, pop it in the fridge instead.
Got leftover peaches after baking? Try my heavenly summer peach bars for another sweet treat that keeps well too. These storage tips work for most simple cakes and help you make the most of fresh fruit without waste.
Can You Freeze Peach Cake?
Yes! Freezing this peach cake recipe is easy and keeps the taste locked in for months. Wrap individual slices in plastic wrap, then slide them into a freezer bag or airtight container. They’ll stay good for up to three months. When you’re ready to enjoy, thaw at room temperature or warm in the oven for that fresh-baked taste.
Frozen peach cake tastes amazing alongside a scoop of homemade peach jalapeño jam for a sweet-and-spicy twist. Freezing is perfect if you want to bake ahead or save leftovers for surprise guests.
4: Creative Twists for Your Peach Cake Recipe
Add Your Own Flavor Spin
One thing I love about this peach cake recipe is how flexible it is. Want a bit more warmth? Add a teaspoon of cinnamon or nutmeg to the batter. Craving extra sweetness? Sprinkle brown sugar on top before baking for a caramelized crunch. Some folks even fold in berries or swap a portion of the peaches for nectarines—like in my nectarine crisp that pairs perfectly with cake.
Don’t be afraid to play around with nuts either. Chopped pecans or walnuts add a nice bite. It’s all about making this classic peach cake recipe your own while keeping it easy and fun.
How to Serve Peach Cake Like a Pro
This peach cake recipe tastes best slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, drizzle it with a bit of my pink salt diet drink on the side—it balances the sweetness nicely.
If you’re planning to share, bake it in a simple sheet pan for easy slicing. Or, bake in muffin tins for grab-and-go peach cake bites. However you serve it, this recipe brings people together—just like it did in my grandma’s kitchen.
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5: Conclusion
There you have it—your ultimate guide to a homemade peach cake recipe that’s simple, sweet, and ready to share. Whether you bake it with fresh summer peaches or frozen fruit in winter, it’s a no-fuss dessert that brings warmth and joy to any table. So gather those peaches, grab your mixing bowl, and bake up a slice of nostalgia today.
What is a 3 ingredient peach dump cake?
A 3 ingredient peach dump cake is the simplest version of peach cake—just canned peaches, boxed cake mix, and butter layered in a pan and baked. My homemade peach cake recipe gives you that same easy vibe but with fresh peaches for a richer, fresher flavor.
What is a Mary Jane cake?
A Mary Jane cake is an old-fashioned dessert named after the popular Mary Jane candy. It’s typically flavored with molasses or peanut butter—very different from this peach cake recipe, which highlights juicy peaches instead.
What can I do with excess fresh peaches?
Bake this peach cake recipe, make peach bread, whip up a batch of peach jelly, or freeze sliced peaches for smoothies and pies later. Fresh peaches never go to waste with the right recipes!
Can you freeze peach cake?
Absolutely! Wrap leftover peach cake slices well in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to three months. Thaw at room temperature and warm slightly for the best texture.
Why is it called a dump cake?
It’s called a dump cake because you “dump” all the ingredients—usually fruit, cake mix, and butter—straight into the baking pan without mixing. This peach cake recipe keeps the spirit of easy baking but uses real batter and fresh fruit for a homemade taste.
Peach Cake Recipe
- Total Time: 55 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
This homemade peach cake recipe brings summer to your kitchen with sweet, fresh peaches and simple pantry staples. A nostalgic, no-fuss dessert that tastes like it came straight from Grandma’s oven.
Ingredients
- 3 cups fresh peaches, peeled and sliced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- Peel and slice the fresh peaches evenly.
- In a large bowl, whisk eggs and sugar until fluffy.
- Gently fold in the melted butter.
- Add flour gradually, mixing until batter is smooth.
- Stir in the sliced peaches.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Let cool before slicing. Serve warm with whipped cream or ice cream.
Notes
Use ripe, juicy peaches for best flavor. Wrap leftovers tightly and store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American