Vanilla Cake with Peaches is a soft, rich dessert layered with fresh, juicy peaches and a moist vanilla crumb. This recipe from My Baking Addiction delivers a cake so delicious, it quickly became a family favorite.
I made this Vanilla Cake with Peaches because peach season always inspires me to create something summery and sweet. I’ve made it more than ten times now, and each time it brings back warm memories.
While the base is a bakery-style recipe, I added my own twist by folding diced peaches into the batter and topping it with mascarpone buttercream.
Now I’ll walk you through every step so you can bake Vanilla Cake with Peaches too.
Vanilla Cake With Peaches
This Vanilla Cake with Peaches recipe brings together the comfort of a classic vanilla cake and the natural sweetness of ripe peaches.
It’s soft, moist, and layered with fresh summer fruit that melts slightly into the cake as it bakes. The peaches can be folded into the batter, used as a filling, or arranged on top for a beautiful, rustic finish.
The frosting adds a creamy balance whether you use mascarpone buttercream, whipped cream, or cream cheese frosting, it complements the fruit beautifully.
This Vanilla Cake with Peaches is great for late summer baking, made either as a layer cake or a simple sheet cake with personal touches.
How To Prepare Vanilla Cake With Peaches?
To make this Vanilla Cake with Peaches beautifully, I’ll guide you through each step with clear instructions and helpful tips.
I’ve included a list of kitchen tools that make the process smoother, though you don’t need them all to succeed. Use what you have, and you’ll still bake a moist, flavorful cake bursting with fresh peach goodness every time!
⏱️ Preparation Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Yield: 14 servings
- Calories: ~410 per serving (varies slightly depending on peach ripeness and size)
🍴 Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
- Knife and cutting board
- Oven
📝 Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups fresh peaches, peeled and sliced (plus extra for topping)
For the Frosting (Mascarpone Buttercream):
- ½ cup unsalted butter, softened
- 8 oz mascarpone cheese, cold
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (optional, for consistency)
👩🍳 How To Make Vanilla Cake With Peaches
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined. Gently fold in the sliced peaches into the batter.
5. Divide the batter evenly between the two prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the mascarpone buttercream, beat butter until creamy, then add mascarpone cheese and mix until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
7. Add heavy cream if needed for consistency. Once cakes are fully cooled, frost the layers, optionally adding sliced peaches between layers and on top as decoration.
Why You Should Try This Recipe Today
This Vanilla Cake with Peaches recipe brings fresh, juicy fruit right into a tender, flavorful cake that feels both comforting and special.
Vanilla Cake with Peaches easy way to celebrate peach season without fuss. The balance between sweet vanilla and the natural brightness of peaches creates a dessert that’s satisfying but not too heavy.
Vanilla Cake with Peaches baking for family, friends, or just yourself, this cake delivers warm, homey flavors with a touch of elegance.
Trying this Vanilla Cake with Peaches today means enjoying a slice of summer in every bite, made from scratch with simple ingredients you likely already have on hand.
Optional Add-In’s And Variations
Optional Add-Ins
- Add ½ to ¾ cup chopped pecans, almonds, or walnuts for added crunch and nutty flavor.
- Toast the nuts beforehand for extra depth.
- Stir in ½ cup white chocolate chips for creamy bursts of sweetness that pair beautifully with peaches.
- Add 1 tablespoon of freshly grated lemon or orange zest to the batter for a citrusy lift.
- Mix in ½ cup of sweetened shredded coconut for a tropical twist.
- Swap ½ teaspoon of the vanilla extract for almond extract to enhance the peach flavor.
Flavor Variations
- Line the bottom of the pan with peach slices and a brown sugar-butter glaze before adding the batter.
- Swirl in a brown sugar-cinnamon streusel into the middle and top of the cake before baking.
- Mix in 1 cup of blueberries or raspberries (fresh or frozen) with the peaches for a summery berry combo.
- Increase spices by adding ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and a pinch of cloves for warm, cozy flavor.
- Bake the cake in layers, then fill and top with fresh whipped cream and extra sliced peaches for a shortcake effect.
Why My Recipe Works
My recipe works because it combines a moist, tender vanilla cake with fresh peaches folded gently into the batter, ensuring every bite bursts with natural fruit flavor.
The balance of ingredients keeps the cake light but flavorful, while the baking time is just right to cook the peaches without making the cake soggy.
The frosting adds a creamy, slightly tangy layer that complements the sweetness of the peaches perfectly.
I’ve tested this recipe multiple times, adjusting measurements and techniques to make sure it’s foolproof and delivers consistent results every time, making it easy for anyone to recreate at home.
Expert Tips For Baking Success
➤ Ensure that your butter, eggs, and buttermilk are at room temperature before starting. This helps the ingredients mix together smoothly, creating a light and airy cake texture.
➤ When measuring cake flour, spoon it into your measuring cup and level it off with a flat edge (like a knife). This ensures you’re not using too much flour, which can lead to a dense cake.
➤ After adding the flour mixture to the wet ingredients, mix just until combined. Overmixing can result in a tough cake. The key is a gentle hand!
➤ If using fresh peaches, make sure they’re ripe and juicy for the best flavor. If you’re using frozen peaches, thaw and drain them thoroughly to avoid excess moisture in the batter, which could affect the texture.
➤ To keep the peaches from sinking to the bottom, lightly toss them in a bit of flour before folding them into the batter. This helps suspend them throughout the cake as it bakes.
➤ Oven temperatures can vary, so check the cake at 35 minutes with a toothpick or cake tester. If it comes out clean (or with a few moist crumbs), it’s ready. Avoid opening the oven too early, as this can cause the cake to collapse.
➤ Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. Cooling the cake fully before serving or frosting will prevent it from becoming soggy or falling apart.
How To Store The Finished Cake
To store the finished Vanilla Cake with Peaches, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
Keep the cake at room temperature for up to 2–3 days. If you want to store it for a longer period, refrigerate it for up to 1 week.
For longer storage, you can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil, where it will stay fresh for up to 3 months. Be sure to thaw it at room temperature before serving.
More Vanilla Cake Recipes You’ll Love
The Best Buttermilk Vanilla Pound Cake Recipe
Bisquick Vanilla Cake Recipe – Quick and Delicious
Conclusion
This Vanilla Cake with Peaches turned out to be an easy success, and I couldn’t be more pleased with how it turned out.
The Vanilla Cake with Peaches was light, moist, and full of flavor, thanks to the peaches and the touch of cardamom. It was so satisfying to see how simple ingredients could come together to create something so delicious.
I hope you’ll give it a try and enjoy the process as much as I did. The end result is a cake that feels both comforting and refreshing, and I’m confident it’ll be a hit for anyone who tries it.
Vanilla Cake with Peaches
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9-inch round cake pans (2),
- Spatula
- Cooling rack
- Knife and cutting board
- Oven
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups fresh peaches peeled and sliced (plus extra for topping)
For the Frosting (Mascarpone Buttercream):
- ½ cup unsalted butter softened
- 8 oz mascarpone cheese cold
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream optional, for consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined. Gently fold in the sliced peaches into the batter.
- Divide the batter evenly between the two prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the mascarpone buttercream, beat butter until creamy, then add mascarpone cheese and mix until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Add heavy cream if needed for consistency. Once cakes are fully cooled, frost the layers, optionally adding sliced peaches between layers and on top as decoration.