This homemade peach cake topped with whipped cream cheese frosting is a showstopper. Bursting with fresh peaches, juicy blueberries, and a touch of orange zest, this cake delivers tender crumb and bright, summery flavor that friends and family will praise.
Perfect for showers, birthdays, or an elegant afternoon dessert, this recipe is approachable yet impressive. In this article you’ll learn how to make a moist peach cake, tips for decorating a naked cake, and practical pointers to bake reliably great cakes every time.
Each slice combines the natural sweetness of ripe peaches and blueberries with the smooth tang of cream cheese whipped into a delicate, orange-scented frosting. The result is a light, flavorful cake that’s as beautiful as it is delicious.
Why We Love This Recipe
When summer brings perfectly ripe peaches, this cake captures the season in every bite. The soft cake layers hold bright fruit and are finished with an airy orange-zested whipped cream cheese frosting for a balanced touch of tang and sweetness.
Whether you’re an experienced baker or trying something new, this recipe is forgiving and produces beautiful results. We added extra peach slices, blueberries, and chamomile flowers for a rustic, elegant presentation, but simple fresh fruit also looks lovely.
Preheat the oven, gather fresh fruit and pantry staples, and enjoy making a dessert that celebrates summer’s best flavors.
Peach Cake Ingredients
- Fresh peaches: Ripe peaches are the star. If using frozen, see notes below.
- Fresh blueberries: Adds a complementary burst of flavor.
- All-purpose flour: The base of the cake batter.
- Eggs: Provide structure and moisture.
- Olive oil: A flavorful, moist fat for this cake.
- Full-fat Greek yogurt: Gives tender, slightly dense crumb.
- Sugar: Use granulated white sugar for sweetness.
- Cinnamon: Warms and balances the fruit.
- Almond extract: Adds a subtle nutty note; vanilla can be used instead.
- Baking soda: Leavening to help the cake rise.
- Salt: Enhances overall flavor.
- Orange zest: Brightens the whipped cream cheese frosting.
- Heavy whipping cream: Whipped to soft peaks for the frosting.
- Cream cheese: Room temperature for a smooth, tangy frosting.
Step-by-Step Instructions for Peach Cake
Scroll to the bottom for additional tips and timing notes.
- Preheat the oven and prepare three 8″ round pans by greasing and flouring them.
- In a large bowl, whisk together the dry ingredients and set them aside.
- In a mixer bowl, combine the wet ingredients until just blended.
- Gradually add the dry ingredients to the wet, scraping the bowl as needed. Mix until just combined—do not overmix.
- Gently fold in the peaches, blueberries, and orange zest by hand until evenly distributed.
- Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean.
- While the cakes bake, make the whipped cream cheese frosting.
- Whip the heavy cream with vanilla and powdered sugar to soft peaks.
- Add room-temperature cream cheese and orange zest to the whipped cream and mix until combined. Chill until the cakes are fully cooled.
- Assemble, frost, and decorate the cake as desired, then serve.
Tips for Success & FAQs
Don’t overmix: Mix until ingredients are just combined. Overmixing develops gluten and can make the cake dense or chewy.
How to tell when the cake is done: Use a toothpick or cake tester inserted in the center—if it comes out clean, the cake is ready. The center should feel springy, similar to a damp sponge.
Jiggle test: Gently jostle the pan in the oven. If the center moves like wet batter, bake a few minutes longer. If it doesn’t jiggle, it’s done.
Avoid overbaking: If the cake bounces back and the tester is clean, remove it promptly to prevent dryness.
Using fresh fruit is recommended. Frozen fruit releases extra moisture as it thaws and may make the batter soggy.
Yes. You can bake the layers a day ahead and store them in an airtight container. Prepare the frosting ahead if desired, but assemble on the day you plan to serve for best texture.
Cover and refrigerate leftovers for up to three days because the frosting is perishable.
Tips for Decorating
How to decorate a naked cake
Decorating a naked cake is simple and yields an elegant result. Place the first layer on a cake stand, dollop a generous amount of frosting in the center, and spread it toward the edges to form a rim. Stack the next layer and repeat.
Use a spatula to even out the frosting between layers, adding more as needed. Finish with a final layer of frosting on top and arrange fresh fruit, edible flowers, or herbs for a pretty, natural look.
Peach Cake with Whipped Cream Cheese Frosting
Three 8″ rounds
15 minutes
20 minutes
35 minutes
Indulge in our delectable homemade peach cake topped with citrus whipped cream cheese frosting. This dessert balances tang and sweetness and is perfect for gatherings or a sunny afternoon treat.
Ingredients
Peach Cake
- 3 cups Flour
- ¾ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- 3 Eggs
- ¼ cup Olive Oil
- 1½ cups Greek Yogurt
- 2 cups Sugar
- ½ tsp Almond Extract
- Zest of 1 Orange
- 3 Peaches, peeled and sliced thin
- 1 cup Blueberries
Orange Zest Whipped Cream Cheese Frosting
- 3 cups Heavy Whipping Cream
- 1½ cups Powdered Sugar
- 1 tsp Vanilla
- 16 oz. Cream Cheese, room temp
- Zest of 1 Orange
Instructions
- Preheat the oven to 350°.
- Grease and flour three 8″ round cake pans.
- In a large mixing bowl combine the dry ingredients: flour, baking soda, salt, and cinnamon. Whisk together until just combined and set aside.
- In the bowl of an electric mixer, combine the wet ingredients: eggs, sugar, olive oil, yogurt, and almond extract. Using the paddle attachment, blend together until just combined.
- Adjust the mixer to medium speed and slowly add the dry ingredients to the wet ingredients scraping the bowl between additions. Mix until just combined – do not to overmix.
- Remove the mixture from the stand and fold in the peaches, blueberries, and orange zest by hand until just incorporated.
- Divide the cake batter evenly between the 3 cake pans and bake for 15-20 minutes. You’ll know the cake are done baking when a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the frosting: Combine the cold heavy whipping cream, vanilla, and powdered sugar in a large mixing bowl. Use the whisk attachment on high speed to form soft peaks with the cream.
- Next, add the room-temperature cream cheese and orange zest to the mixing bowl. Whisk on medium speed until just combined. Refrigerate until the cakes have cooled to room temperature.
- When the cakes have cooled completely, frost the cakes in whatever manner you desire. Top with fresh fruit and edible flowers. Enjoy!
More Recipes for You to Try
If you enjoy fruit-forward cakes, try an orange cake with bright curd or a classic homemade strawberry cake. For a silky citrus dessert, consider a lemon posset. If you like baking with olive oil, a lemon-thyme olive oil cake is a lovely choice. These recipes pair well with a careful presentation and simple serving tools to elevate the experience.