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Peach Cake

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This moist peach cake made with fresh peach purée, covered in creamy Swiss buttercream and a crunchy cobbler crumble is a MUST MAKE cake. It's really just peachy.

A photo of a peach cake on a wooden cake stand surrounded by peach slices.
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I love a good peach cobbler! The crunch of the topping and the wonderful taste of the warm peaches beneath are just about perfect.  I love the crunchy cobbler crumble on the cake’s border, so much in fact that I might suggest adding it between the layers and on top even!

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

How To Make Peach Cake

A photo showing steps on how to make a peach cake.

  1. For the cake; preheat the oven to 350 degrees. Spray non-stick spray on 6- inch pans. Line the bottom of the pans with parchment paper and a pinch of flour then set them aside. Sift together the baking powder, salt, and flour then give it a whisk. In a separate small bowl, mix together the peach puree and peach yogurt.
  2. Using an electric mixer (fitted with a paddle attachment) beat the eggs, sugar, butter, vanilla and almond extract. Do this for about 3 minutes. Scrape down the sides of the bowl when necessary.
  3. Add the sifted flour to the mixture one cup at a time. Alternate the sifted flour with the peach puree yogurt mixture. Beat at medium speed for about 2 minutes. Now evenly divide the cake batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove them from the oven and let cool.
  4. For the Swiss buttercream; Add the egg whites, sugar and salt into a bowl and give it a brief whisk. Place the bowl over a pan of simmering water making sure the water does not touch the bowl. Whisk occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees F.
  5. Transfer the bowl to a stand mixer with a paddle attachment. Whip it until you have firm peaks with a marshmallow-like consistency. Run the mixer for about 10 to 15 minutes until the meringue reaches room temperature.
  6. While the mixture is running on low, add tablespoon sized dollops of room temp butter, making sure to let each piece incorporate before adding the next.
  7. For the Assembly; with a piping bag, pipe several stripes of Swiss buttercream. Place the peaches atop then add another layer of cake. Repeat this step until your cake is assembled. Spread the buttercream around the outside and smooth it out.
  8. For the crumble; preheat the oven to 400 degrees. Using a mixer, beat the butter and brown sugar until it’s light and fluffy. Add the flour and salt then mix it with your hands until you have large chunky pieces. Scatter the pieces on a pan and bake for about 15 minutes. Mix the crumbs half way through baking. When assembling your cake, place the cobbler crumble at the base of the cake.
  9. For your last and final step, pipe dollops of the Swiss buttercream around the top of your cake using an 869 tip. Place small peach slices in the center of the dollops and enjoy!

 

A slice of soft pink peach cake on a wooden plate.

Pro Tips to Make this Peach Cake

  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
  • Make sure to bake your peach cake until the centers are set. You’ll see the edges JUST start pulling away from the pan.
  • You can substitute plain yogurt or sour cream for the peach Greek yogurt if desired.
  • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
  • If you don’t want to make Swiss buttercream you can use the American buttercream. I just definitely the smoothness and taste of the Swiss variety. 
  • Give your buttercream a quick whip RIGHT before piping it. Meringue-based buttercreams loose consistency quickly.

If you love this recipe try these out!

If you’ve tried this peach cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Photo of a peach cake with a piece being removed
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4.93 from 27 votes

Peach Cake

A moist peach cake made with fresh fruit, covered in creamy Swiss buttercream and a crunchy, completely addictive, crumble. You won't be able to put your fork down!
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 8 Slices
Calories 288kcal
Author John Kanell

Ingredients

INGREDIENTS

    For the Cake:

    • 3 ½ cups sifted cake flour
 420g
    • 1/2 tsp kosher salt 3g
    • 3 3/4 tsp baking powder 15g
    • 2 1/4 cups granulated sugar 450g
    • 3 eggs large
    • 2 tsp almond extract 10mL
    • 1/2 cup unsalted butter 115g, room temperature
    • 1 cup pureed peaches 225g, fresh
    • 1/2 cup peach Greek yogurt 122g, regular yogurt or sour cream will also work
    • 1 tsp vanilla extract 4.9mL

    For the Swiss Buttercream:

    • 5 egg whites room temperature
    • 1 ¾ cup unsalted butter 197.7g, room temperature
    • 1 ½ cup granulated sugar 300g
    • 1 pinch sea salt
    • 1 tsp vanilla extract 4.9mL
    • 1 drop soft pink food coloring optional

    For the Crumble

    • 6 tbs unsalted butter 28.3g, room temperature
    • 1/4 cup light-brown sugar 50g
    • 1 cup all-purpose flour 120g, spooned and leveled
    • 1/2 tsp coarse salt 3g

    For the Assembly

    • 1 cup canned peaches 425g, or use a fresh peeled peach

    Instructions

    INSTRUCTIONS:

      For the Cake:

      • Preheat oven to 350 degrees. Spray non-stick spray on 6-inch pans. Line the bottoms of the pan with parchment paper and a pinch of flour. Set aside.
      • Mix together the peach puree and peach yogurt in a small bowl. In a separate medium bowl Sift together the baking powder, salt and flour.
      • Using an electric mixer (fitted with a paddle attachment) beat the eggs sugar, butter, vanilla and almond extract. Do this for about 3 minutes. Scrape the sides of the bowl, when necessary.
      • Add the sifted flour to the mixture (one cup at a time). Alternate the sifted flour with the peach puree yogurt mixture. Beat at medium speed for around 2 minutes. Scrape sides of bowl when needed.
      • Now divide the cake batter into three prepared cake pans, evenly. Spread it evenly. Bake 25-30 minutes (or until no batter sticks to a toothpick).
      • Remove from the oven. Leave it on wire racks to cool (if you plan to refrigerate overnight, wrap it).

      For the Swiss Buttercream:

      • Add egg whites, sugar and salt in a bowl.
      • Give the mixture a brief whisk.
      • Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
      • Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF
      • Transfer the bowl to a stand mixer with a paddle attachment. Whip it until you have firm peaks with a marshmallow-like consistency. Run the mixer for about 10-15 minutes until the Meringue reaches room temperature.
      • While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. 

      For the Crumble

      • Preheat oven to 400 degrees.
      • Beat butter and brown sugar in a large bowl using a mixer. Do this until it has a light, fluffy consistency.
      • Add flour and salt. Mix it with your hands until you have large, chunky pieces. Scatter the pieces on a pan.
      • Bake for about 15 minutes. Mix the crumbs halfway through baking.

      For the Assembly:

      • With a pipping bag, pipe several stripes of Swiss buttercream. Place peaches atop. Add another layer of cake. Repeat.
      • Spread the buttercream on the outside. Smooth the frosting.
      • Place the cobbler crumble at the base of the cake.
      • Pipe dollops using an 869 tip. Place peach slices in the dollops.

      Video

      Notes

      • Make sure to bake the cakes until the centers are set. You'll see the edges JUST start pulling away from the pan.
      • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
      • If you don't want to make Swiss buttercream you can use the American buttercream. I just definitely the smoothness and taste of the Swiss variety. 
      • Give your buttercream a quick whip RIGHT before piping it. Meringue-based buttercreams loose consistency quickly.

      Nutrition

      Serving: 1slice | Calories: 288kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 120mg | Potassium: 43mg | Fiber: 1g | Sugar: 35g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.4mg
      *Nutrition Disclaimer
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