Make the perfect summer dessert with this delicious Peach Bundt Cake recipe. It’s bursting with flavor and contains fresh peach pieces for added texture.
Fresh Bundt Cake Recipe
If you have a craving for something sweet, this Peach Bundt Cake is the perfect recipe to try. Not only does it taste good, but it also contains fresh chunks of peaches to give it that unique texture and taste.
This cake brings back memories of picking peaches from our peach tree in the summertime. It’s the perfect treat to make during those warm summer months when you want something light and tasty to enjoy.
Why you’ll love this Peach Cake recipe
- Fresh peaches. The cake uses fresh peaches to bring a burst of flavor to the dessert table.
- Homemade icing. It contains a fresh homemade icing consisting of cream cheese, vanilla, and a few other ingredients.
- You can store it for later. You can serve it the same day or store it in the fridge and eat it later.
How to make Peach Bundt Cake with Cream Cheese Icing
- To make the frosting, beat together the butter, vanilla, milk, and cream cheese for 2 minutes.
- Add powdered sugar a little at a time and continue mixing until light and fluffy. Set aside until cake is cooled.
- Begin the cake batter by beating the butter, vanilla, and 2 cups of sugar together until light and fluffy.
- Add your eggs one at a time and beat into the mixture.
- Slowly add in the flour and beat on low speed until the flour is fully incorporated.
- Fold in the peach chunks.
- Pour your cake batter into the pan and bake it for 60 minutes.
- After the cake is cooled, drizzle it with your homemade icing.
What Type of Peaches Do You Need?
It’s best to use fresh peaches when preparing this recipe. You can chop the peaches into small pieces before adding them to your cake batter mixture.
Can I Use Buttercream Frosting?
If you don’t want to prepare the icing, you can use buttercream frosting. Instead of drizzling it over the Peach Bundt Cake, you’d spread a layer of the frosting on top of the cake after allowing it to cool down.
How Do I Store Leftovers?
You can wrap your cake in aluminum foil or plastic wrap before placing it in the fridge. It’s best to refrigerate it to keep the cake as fresh as possible. When you’ve placed the cake in the fridge, you can leave it there for up to four days.
Recipe Tips and Tricks
- Be sure to scrape down the sides of the bowl when mixing to fully incorporate the ingredients.
- Use a piping bag or sandwich bag to drizzle your icing with ease.
- When adding your eggs, don’t add them at the same time. Put one in before the other.
The Peach Bundt Cake is the perfect summer treat. It’s bursting with flavor and easy to make!
More cake recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Fresh Peach Bundt Cake with Cream Cheese Icing
For the Cream Cheese Icing
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For the Peach Bundt Cake
- 4 sticks butter softened
- 2 cups granulated sugar divided
- 8 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 cups fresh peaches chopped
For the Icing
- Using a stand or hand mixer, beat the butter, vanilla, milk, and cream cheese together on medium speed until smooth and creamy– about 2 minutes.
- On low speed, add the powdered sugar a little at a time. Continue mixing and adding powdered sugar, scraping down the sides of the bowl as necessary. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes.
- Drizzle over the completely cooled peach bundt cake (below).
For the Peach Bundt Cake
- Preheat the oven to 350F.
- Grease a bundt pan with non-stick cooking spray.
- Using a stand or hand mixer, beat the butter, vanilla, and 2 cups of sugar together on medium speed until light and fluffy– about 2 minutes.
- Next add the eggs one at a time. Be sure each egg is fully incorporated before adding the next.
- On low speed, add in the flour slowly. Stop once the flour is fully incorporated and be sure not to overmix at this step.
- Gently fold the peach chunks into the batter.
- Transfer the batter to the pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- When finished, let the bundt cool for about 5 minutes and then run a knife around the edge and turn it out onto a wire rack to cool completely.
- Drizzle with icing (above) and enjoy!
- Store in an airtight container in the fridge for up to 3 days.