There is nothing quite like a homemade peach cake when fresh peaches are at their sweetest. This Peach Buttermilk Cake is soft, buttery, moist, and filled with juicy pieces of ripe peaches in every bite. The buttermilk gives the cake a wonderfully tender crumb while adding a subtle tang that balances the sweetness of the peaches and glaze.
This is the kind of old-fashioned cake that feels right at home on a family dessert table. It is simple enough to make for a weekend treat but beautiful enough to serve at a summer brunch, birthday celebration, church gathering, potluck, or Sunday dinner.
The combination of fresh peaches, rich butter, creamy buttermilk, and sweet vanilla-peach glaze makes this cake especially irresistible. As it bakes, the peaches soften and release their natural juices into the surrounding cake, creating little pockets of fruity flavor throughout the tender crumb.
One of the best things about this recipe is that you don’t need complicated decorating skills. The Bundt shape already gives the cake an elegant appearance, and a generous drizzle of glaze cascading down the sides makes it look bakery-worthy. A few fresh peach slices on top add the perfect finishing touch.
If you have an abundance of peaches during peach season, this is definitely a recipe worth saving.
Why You’ll Love This Peach Buttermilk Cake
There are plenty of reasons this cake deserves a place in your recipe collection.
It’s incredibly moist. Buttermilk helps create a soft and tender crumb that stays delicious even the next day.
It’s packed with peach flavor. Fresh peaches are folded directly into the batter so you get juicy pieces of fruit throughout the cake.
It’s easy to prepare. There is no complicated filling, decorating, or special equipment required.
It’s perfect for entertaining. The beautiful Bundt shape makes an impressive centerpiece for a dessert table.
It’s versatile. You can serve it plain, dust it with powdered sugar, drizzle it with glaze, or serve it warm with vanilla ice cream.
It tastes even better the next day. As the cake rests, the peach and buttery flavors have more time to develop.
Ingredients
For the Peach Buttermilk Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
For the Peach Glaze
- 2 cups powdered sugar
- 2–3 tablespoons peach juice, milk, or cream
- 1 teaspoon vanilla extract
- 1 tablespoon peach preserves, optional
For Garnishing
- Fresh peach slices
- Powdered sugar
- Fresh mint leaves, optional
- Chopped toasted pecans, optional
How to Make Peach Buttermilk Cake
Step 1: Prepare the Peaches
Start by washing your peaches thoroughly. Peel them if desired, remove the pits, and cut them into small pieces.
Place the diced peaches in a bowl and toss them with the fresh lemon juice. The lemon juice helps keep the peaches looking fresh while also adding a subtle brightness to their flavor.
Sprinkle the peaches with about 1 tablespoon of flour and gently toss until they’re lightly coated.
This little step is important because the flour helps keep the peach pieces from sinking completely to the bottom of the cake while baking.
Set the peaches aside.
Step 2: Prepare the Bundt Pan
Preheat your oven to 325°F (165°C).
Generously grease a 10-inch Bundt pan with softened butter or baking spray. Make sure you get into every groove because Bundt pans can be notorious for sticking.
For extra insurance, dust the greased pan lightly with flour and shake out any excess.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing the dry ingredients separately ensures that the leavening agents are distributed evenly throughout the flour.
Set the bowl aside.
Step 4: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Beat them together for approximately 4–5 minutes, until the mixture becomes pale, fluffy, and noticeably lighter in texture.
Don’t rush this step. Properly creaming the butter and sugar helps incorporate air into the batter, which contributes to the cake’s tender texture.
Step 5: Add the Eggs
Add the eggs one at a time.
Beat well after each addition and scrape down the sides of the bowl as needed.
Once all four eggs are incorporated, mix in the vanilla extract and almond extract if you’re using it.
The almond extract is optional, but it pairs beautifully with peaches and gives the cake a subtle bakery-style flavor.
Step 6: Add the Flour and Buttermilk
Add approximately one-third of the flour mixture to the batter.
Mix gently.
Add half of the buttermilk and mix again.
Continue alternating the flour mixture and buttermilk, beginning and ending with the dry ingredients.
Do not overmix.
Once the last bit of flour disappears, stop mixing.
Overmixing can develop too much gluten and make the finished cake heavier than necessary.
Step 7: Fold in the Peaches
Gently fold the prepared peaches into the batter using a rubber spatula.
Take your time and fold carefully so the peaches remain intact.
The finished batter will be thick, which is completely normal for this type of cake.
Step 8: Fill the Bundt Pan
Spoon the batter evenly into the prepared Bundt pan.
Use a spatula to smooth the top.
Gently tap the pan against the countertop once or twice to remove any large air pockets.
Step 9: Bake
Place the cake in the preheated oven and bake for approximately 70–85 minutes.
Begin checking around the 70-minute mark.
Insert a long wooden skewer or toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs attached.
If the cake is browning too quickly on top, loosely cover it with aluminum foil during the final part of baking.
Step 10: Cool the Cake
Remove the cake from the oven and place it on a cooling rack.
Allow it to cool in the pan for approximately 15–20 minutes.
Carefully invert the Bundt pan onto the rack.
Let the cake cool completely before adding the glaze.
Trying to remove the cake too early can cause it to break apart.
How to Make the Peach Glaze
While the cake cools, prepare the glaze.
Add the powdered sugar to a bowl.
Whisk in the peach juice, milk, or cream one tablespoon at a time.
Add the vanilla extract and peach preserves if desired.
Continue whisking until smooth.
You want a glaze that is thick enough to cling to the cake but thin enough to slowly drip down the sides.
If it’s too thick, add another teaspoon of liquid.
If it’s too thin, add a little more powdered sugar.
Decorating the Cake
Once the cake has cooled completely, place it on a serving plate.
Slowly drizzle the peach glaze over the top, allowing it to naturally run down the sides.
For an extra beautiful presentation, arrange thin fresh peach slices around the top.
You can also sprinkle the cake with chopped toasted pecans or a light dusting of powdered sugar.
What Kind of Peaches Should You Use?
Fresh yellow peaches are an excellent choice for this recipe because they have a wonderful balance of sweetness and acidity.
Look for peaches that are:
- Fragrant
- Slightly soft when gently pressed
- Free from bruises
- Deeply colored
- Juicy but still firm enough to cut
Avoid extremely soft peaches because they can release too much liquid into the batter.
If your peaches aren’t quite ripe yet, allow them to sit at room temperature for a day or two before making the cake.
Can You Use Canned Peaches?
Yes!
If fresh peaches aren’t available, canned peaches can work well.
Drain them thoroughly and pat them dry with paper towels before chopping.
Excess liquid can make the cake too wet.
Frozen peaches can also be used. Thaw them completely and drain them well before adding them to the batter.
Variations
🍑 Peach Cobbler Cake
Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the batter.
For an extra cobbler-inspired topping, sprinkle a mixture of brown sugar, cinnamon, and chopped pecans over the glaze.
🍑 Peach Pecan Buttermilk Cake
Add ¾ cup toasted chopped pecans to the batter.
The buttery crunch of pecans pairs beautifully with sweet peaches.
🍋 Peach Lemon Cake
Add 1 tablespoon fresh lemon zest to the batter.
You can also replace some of the milk in the glaze with fresh lemon juice for a bright citrus finish.
🍓 Peach and Strawberry Cake
Add ½ cup chopped strawberries along with the peaches.
This makes a beautiful summer fruit cake.
🫐 Peach Blueberry Cake
Fold 1 cup fresh blueberries into the batter along with the peaches.
The combination of blueberries and peaches is especially delicious.
🍯 Peach Caramel Cake
Instead of the powdered sugar glaze, drizzle the finished cake with homemade or store-bought caramel sauce.
Serve warm with vanilla ice cream for a decadent dessert.
🧀 Peach Cream Cheese Cake
Add a thin layer of sweetened cream cheese filling through the middle of the batter before baking.
This variation is especially delicious for celebrations.
COOKING Notes
The biggest secret to a great Peach Buttermilk Cake is not overbaking it.
Because peaches naturally contain moisture, the cake may need a little more time than a traditional pound cake. However, you don’t want to bake it until it becomes dry.
Always start checking the cake around the earliest suggested baking time.
Another important tip is to use room-temperature ingredients. Room-temperature butter, eggs, and buttermilk blend together more easily and help create a smoother batter.
Don’t skip the flour coating on the peaches. It helps distribute the fruit more evenly throughout the cake.
Finally, allow the cake to cool before glazing. A hot cake will cause the glaze to melt too quickly and slide completely off.
Serving Suggestions
This cake is delicious served in many different ways.
For a simple dessert, serve a slice with a cup of hot coffee.
For summer gatherings, serve it with freshly whipped cream and sliced peaches.
For an extra indulgent dessert, warm individual slices slightly and serve them with vanilla ice cream.
You can also drizzle each serving with:
- Caramel sauce
- Peach preserves
- Honey
- Whipped cream
- Chocolate sauce
- Warm peach compote
A scoop of vanilla ice cream slowly melting over a warm slice of peach cake is especially hard to resist.
Storage
Store the finished cake tightly covered at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days.
Allow refrigerated slices to sit at room temperature for about 15 minutes before serving for the best texture.
Freezing Instructions
This cake freezes very well.
For best results, freeze the cake without the glaze.
Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil.
Place it in a freezer-safe bag or container.
Freeze for up to 3 months.
When ready to serve, thaw the cake overnight in the refrigerator or for several hours at room temperature.
Prepare fresh glaze and drizzle it over the cake before serving.
Tips for the Perfect Peach Buttermilk Cake
- Use room-temperature ingredients for a smoother batter.
- Cream the butter and sugar thoroughly for a light texture.
- Don’t overmix the batter once the flour is added.
- Use ripe but firm peaches for the best flavor and texture.
- Coat diced peaches with flour before folding them into the batter.
- Grease every groove of the Bundt pan.
- Don’t open the oven too early because this can cause the cake to sink.
- Check the cake with a toothpick before removing it from the oven.
- Cool the cake before glazing.
- Add fresh peaches just before serving for the prettiest presentation.
Frequently Asked Questions
Can I make Peach Buttermilk Cake with frozen peaches?
Yes. Thaw the peaches completely, drain them well, and pat them dry before chopping.
Can I use canned peaches?
Absolutely. Drain them thoroughly and remove as much excess moisture as possible.
Can I make this cake in a 9×13-inch pan?
Yes. The baking time will be shorter, so begin checking the cake around 40–45 minutes.
Can I make cupcakes with this recipe?
You can, although the texture will be slightly different. Fill cupcake liners about two-thirds full and begin checking them after approximately 20 minutes.
Why did my peaches sink?
Peaches can sink when they’re too large or contain too much moisture. Cut them into small pieces and lightly coat them with flour before folding them into the batter.
Why did my Bundt cake stick?
The most common cause is insufficient greasing. Make sure the entire interior of the Bundt pan is thoroughly coated.
Can I leave out the almond extract?
Yes. Vanilla extract alone works beautifully.
Can I add cinnamon?
Definitely. Cinnamon is an excellent addition and gives the cake more of a classic Southern peach-cobbler flavor.
Can I make the cake the day before?
Yes. In fact, making it a day ahead can make the flavor even better. Keep it tightly covered and glaze it before serving.
What can I serve with Peach Buttermilk Cake?
Vanilla ice cream, whipped cream, fresh peaches, caramel sauce, or a cup of coffee are all excellent choices.
Prep Time
25 minutes
Cooking Time
70–85 minutes
Cooling Time
30 minutes
Total Time
Approximately 2 hours 15 minutes
Servings
12–16 slices
Nutritional Information
Approximate per serving and will vary depending on the exact ingredients and portion size.
- Calories: 485
- Protein: 6g
- Carbohydrates: 69g
- Sugar: 47g
- Fat: 21g
- Saturated Fat: 12g
- Sodium: 270mg
- Fiber: 1g
- Cholesterol: 105mg
Conclusion
This Peach Buttermilk Cake is the perfect dessert for anyone who loves the combination of buttery cake and fresh summer fruit. The tender buttermilk crumb, juicy peaches, and sweet peach glaze create a dessert that feels both nostalgic and special.
It’s wonderful for using up a basket of ripe peaches, and because it can be made ahead, it’s also an excellent choice when you’re entertaining.
Whether you serve it plain with a cup of coffee, topped with fresh peaches and whipped cream, or warm with a scoop of vanilla ice cream, this homemade peach cake is sure to become a family favorite.
One bite and you’ll understand why this old-fashioned peach cake belongs on every summer dessert table! 🍑🍰
Print
🍑 Peach Buttermilk Cake
- Total Time: Approximately 2 hours 15 minutes
Description
This is the kind of old-fashioned cake that feels right at home on a family dessert table. It is simple enough to make for a weekend treat but beautiful enough to serve at a summer brunch, birthday celebration, church gathering, potluck, or Sunday dinner.
Ingredients
For the Peach Buttermilk Cake
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
For the Peach Glaze
- 2 cups powdered sugar
- 2–3 tablespoons peach juice, milk, or cream
- 1 teaspoon vanilla extract
- 1 tablespoon peach preserves, optional
For Garnishing
- Fresh peach slices
- Powdered sugar
- Fresh mint leaves, optional
- Chopped toasted pecans, optional
Instructions
Start by washing your peaches thoroughly. Peel them if desired, remove the pits, and cut them into small pieces.
Place the diced peaches in a bowl and toss them with the fresh lemon juice. The lemon juice helps keep the peaches looking fresh while also adding a subtle brightness to their flavor.
Sprinkle the peaches with about 1 tablespoon of flour and gently toss until they’re lightly coated.
This little step is important because the flour helps keep the peach pieces from sinking completely to the bottom of the cake while baking.
Set the peaches aside.
Preheat your oven to 325°F (165°C).
Generously grease a 10-inch Bundt pan with softened butter or baking spray. Make sure you get into every groove because Bundt pans can be notorious for sticking.
For extra insurance, dust the greased pan lightly with flour and shake out any excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing the dry ingredients separately ensures that the leavening agents are distributed evenly throughout the flour.
Set the bowl aside.
Place the softened butter and granulated sugar in a large mixing bowl.
Beat them together for approximately 4–5 minutes, until the mixture becomes pale, fluffy, and noticeably lighter in texture.
Don’t rush this step. Properly creaming the butter and sugar helps incorporate air into the batter, which contributes to the cake’s tender texture.
Add the eggs one at a time.
Beat well after each addition and scrape down the sides of the bowl as needed.
Once all four eggs are incorporated, mix in the vanilla extract and almond extract if you’re using it.
The almond extract is optional, but it pairs beautifully with peaches and gives the cake a subtle bakery-style flavor.
Add approximately one-third of the flour mixture to the batter.
Mix gently.
Add half of the buttermilk and mix again.
Continue alternating the flour mixture and buttermilk, beginning and ending with the dry ingredients.
Do not overmix.
Once the last bit of flour disappears, stop mixing.
Overmixing can develop too much gluten and make the finished cake heavier than necessary.
Gently fold the prepared peaches into the batter using a rubber spatula.
Take your time and fold carefully so the peaches remain intact.
The finished batter will be thick, which is completely normal for this type of cake.
Spoon the batter evenly into the prepared Bundt pan.
Use a spatula to smooth the top.
Gently tap the pan against the countertop once or twice to remove any large air pockets.
Place the cake in the preheated oven and bake for approximately 70–85 minutes.
Begin checking around the 70-minute mark.
Insert a long wooden skewer or toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs attached.
If the cake is browning too quickly on top, loosely cover it with aluminum foil during the final part of baking.
Remove the cake from the oven and place it on a cooling rack.
Allow it to cool in the pan for approximately 15–20 minutes.
Carefully invert the Bundt pan onto the rack.
Let the cake cool completely before adding the glaze.
Trying to remove the cake too early can cause it to break apart.
While the cake cools, prepare the glaze.
Add the powdered sugar to a bowl.
Whisk in the peach juice, milk, or cream one tablespoon at a time.
Add the vanilla extract and peach preserves if desired.
Continue whisking until smooth.
You want a glaze that is thick enough to cling to the cake but thin enough to slowly drip down the sides.
If it’s too thick, add another teaspoon of liquid.
If it’s too thin, add a little more powdered sugar.
Notes
The biggest secret to a great Peach Buttermilk Cake is not overbaking it.
Because peaches naturally contain moisture, the cake may need a little more time than a traditional pound cake. However, you don’t want to bake it until it becomes dry.
Always start checking the cake around the earliest suggested baking time.
Another important tip is to use room-temperature ingredients. Room-temperature butter, eggs, and buttermilk blend together more easily and help create a smoother batter.
Don’t skip the flour coating on the peaches. It helps distribute the fruit more evenly throughout the cake.
Finally, allow the cake to cool before glazing. A hot cake will cause the glaze to melt too quickly and slide completely off.
- Prep Time: 25 minutes
- Cooling Time: 30 minutes
- Cook Time: 70–85 minutes
Nutrition
- Serving Size: 12–16 slices
- Calories: 485
- Sugar: 47g
- Sodium: 270mg
- Carbohydrates: 69g
- Protein: 6g