Summer Peach Cake Recipe

This easy peach cake recipe uses ripe summer peaches, Greek yogurt, and a touch of fresh mint for an ultra-moist, flavorful dessert that tastes like summer. It’s perfect served warm with a scoop of ice cream or lightly dusted with powdered sugar. Whip it all in one bowl, no mixer required!

Table of Contents

• Why I Love This Peach Cake Recipe
• Peach Cake Ingredients (and Helpful Tips)
• Ingredient Swaps & Variations
• How to Make This Easy Peach Cake
• Storage & Make-Ahead Tips
• Other Summer Cakes You’ll Love
• Final Thoughts
• Connect With Me

When peach season rolls around, a cake like this is the first thing I bake. There’s just something about the sweet aroma of juicy peaches and mint baking in the oven that makes the whole kitchen feel like summer. I developed this recipe as a way to use up the last few ripe peaches from a farmer’s market haul (hello, British Columbia peaches). This cake only requires simple ingredients, minimal prep, and a rustic-looking cake like this is ALWAYS a crowd favourite.

Whether I’m hosting a summer brunch, bringing dessert to a picnic, or just treating myself on a lazy Sunday afternoon, this peach cake won’t disappoint. It’s sweet without being too sugary, moist thanks to Greek yogurt and canola oil, plus it’s balanced with hints of lemon zest and fresh mint. Think of it as a cross between a classic peach cobbler and a light, buttery snack cake.

Why I Love This Peach Cake Recipe

• Easy one-bowl batter – No fancy equipment, just a whisk and a mixing bowl.
• Super moist – Thanks to Greek yogurt and canola oil (or olive) instead of butter.
• Seasonal and flexible – Works with fresh, frozen, or canned peaches.
• Lightly sweet – A mix of white and brown sugar gives depth without being overly sweet.
• Summer-perfect – It’s a go-to recipe for potlucks, barbecues, or a cozy coffee break.

Peach Cake Ingredients (and Helpful Tips)

Here’s what you’ll need to make this easy peach cake:

• 1 ½ cups all-purpose flour – Make sure to spoon and level for accurate measurement.
• 1 tsp baking powder + ¼ tsp baking soda – This duo gives the cake its lift and soft crumb.
• ½ tsp salt – Essential for balancing sweetness.
• ½ cup canola oil or olive oil – Canola oil gives this cake an incredible texture, but I also love olive oil for a slightly fruity depth.
• ⅓ cup white sugar + ⅓ cup brown sugar – The combo adds both sweetness and moisture.
• 2 large eggs – At room temperature for best incorporation.
• ¾ cup plain Greek yogurt – Makes the cake incredibly tender.
• 1 tbsp vanilla extract – Use pure vanilla for best flavor.
• 1 tbsp lemon zest – Brightens the flavor and pairs beautifully with peaches.
• ¼ cup of packed fresh mint, chopped – Optional but delightful; mint adds a refreshing contrast.
• 3 ripe peaches, chopped – Look for freestone peaches for easier slicing.

Ingredient Swaps & Variations

• No fresh peaches? Use frozen peaches (thawed and drained) or canned peaches (well-drained).
• Want extra crunch? Add a handful of chopped walnuts or sliced almonds.
• For a spiced version: Add ½ tsp ground cinnamon or a pinch of nutmeg.
• Turn it into a sheet cake or cupcakes: Adjust bake time accordingly! Start checking at 22–25 mins for cupcakes.

How to Make This Easy Peach Cake

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch cake pan with parchment paper.
2. In a small bowl or right in a measuring cu stir together flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk oil, sugars, eggs, yogurt, vanilla, lemon zest, and chopped mint until smooth.
4. Add the dry ingredients into the wet ingredients and stir until just combined.
5. Fold in chopped peaches gently, being careful not to overmix the batter.
6. Pour batter into prepared cake pan and smooth the top with a spatula.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
• Freeze slices (individually wrapped) for up to 2 months. Thaw at room temperature.

Make-ahead tip

Bake the cake a day in advance and let it rest, the flavor gets even better the next day!

Other Summer Cakes You’ll Love

• The Best Strawberry Pound Cake
• Blueberry Bundt Cake with Lemon and Mint
• Lemon Zucchini Cake With Sweet Lemon Glaze
• Blueberry Loaf Cake with White Chocolate
• Raspberry and White Chocolate Loaf Cake

Final Thoughts

This peach cake is the epitome of simple, seasonal baking. It celebrates juicy summer peaches with fresh herbs and a moist, tender crumb that feels just indulgent enough. Whether you’re hosting, bringing dessert to a dinner, or just baking for joy, this recipe is a warm-weather favourite I return to again and again.

I hope it inspires you to slow down, savor what’s in season, and fall in love with homemade cake all over again.

Connect With Me

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