This homemade peach cake topped with an orange‑zest whipped cream cheese frosting is sure to delight. Loaded with fresh peaches, sweet blueberries, and a hint of citrus, this cake is moist, tender, and perfect for showers, birthdays, or any gathering.
Every bite offers a lovely balance of fruit and creamy frosting. The combination of ripe peaches and blueberries with a light whipped cream cheese frosting creates a cake that’s flavorful without being heavy. It’s elegant enough for a special event and simple enough to make at home.
Why we love this recipe
Ripe peaches are the essence of summer, and this cake celebrates them. The whipped cream cheese frosting brightened with orange zest adds a delicate tang that complements the fruit without overpowering it. The cake’s texture is tender and moist, and the fresh fruit gives bursts of natural sweetness.
Whether you’re an experienced baker or new to layer cakes, this recipe is approachable. A lightly “naked” finish with extra peach slices, blueberries, and edible flowers makes for a beautiful, rustic presentation with minimal fuss.
Peach cake ingredients
- Fresh peaches: Use ripe, firm peaches. (Frozen fruit can add excess moisture.)
- Fresh blueberries: For pops of flavor and texture.
- All-purpose flour: The base of the cake.
- Eggs: Provide structure and richness.
- Olive oil: Adds moisture and a light crumb.
- Full-fat Greek yogurt: Keeps the cake tender and slightly dense.
- Granulated sugar: Sweetens the cake.
- Cinnamon: Complements the peaches.
- Almond extract: Optional—substitute vanilla if preferred.
- Baking soda and salt: For proper rise and balance.
- Orange zest: Brightens the frosting and ties the flavors together.
- Heavy whipping cream, powdered sugar, vanilla, and cream cheese: For the orange‑zest whipped cream cheese frosting.
Step-by-step instructions
Scroll to the end for baking tips and storage notes.
- Preheat the oven to 350°F. Grease and flour three 8″ round cake pans.
- Whisk together the dry ingredients—flour, baking soda, salt, and cinnamon—until combined.
- In a mixer, combine the wet ingredients: eggs, sugar, olive oil, Greek yogurt, and almond extract. Mix until just combined.
- On medium speed, gradually add the dry ingredients to the wet, scraping the bowl as needed. Stop mixing once combined; do not overmix.
- Gently fold in the sliced peaches, blueberries, and orange zest by hand until evenly distributed.
- Divide batter evenly among the three pans and bake 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes bake, prepare the frosting: whip cold heavy cream with powdered sugar and vanilla to soft peaks. Add room‑temperature cream cheese and orange zest, then whisk until just combined. Chill until ready to use.
- Allow cakes to cool completely before assembling. Frost between layers and on top, finishing with fresh fruit and edible flowers if desired.
Tips for success & FAQs
Don’t overmix: Overmixing develops gluten and can make cakes tough. Combine until ingredients are just incorporated and then stop.
Use a cake tester or toothpick: Insert into the center to check doneness—if it comes out clean, the cakes are done.
Jiggle and sponge tests: If the center jiggles like wet mud, bake a bit longer. A gentle bounce—like a damp sponge—indicates readiness.
Common question — frozen fruit: Frozen fruit can release extra liquid during baking and may make the cake soggy, so fresh fruit is recommended.
Make ahead: You can bake the layers a day ahead; store them airtight until frosting day. Frosting can be prepared in advance but assemble the cake the day you plan to serve it for best texture.
Storage: Store refrigerated for up to three days because the frosting contains cream cheese and fresh cream.
Tips for decorating
How to decorate a naked cake
Decorating a semi‑naked cake gives an elegant, rustic look with minimal effort. Place the first layer on a cake stand and add a generous dollop of frosting in the center. Spread it to the edges to form a ring, then stack the next layer and repeat.
Use a spatula to smooth and fill between layers, adding more frosting if needed. Finish with a light smear on the sides so some cake peeks through. Top with fresh peach slices, blueberries, and edible flowers for a striking finish.
Peach Cake with Whipped Cream Cheese Frosting
Indulge in this homemade peach cake topped with a citrus whipped cream cheese frosting. Light, fruity, and 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 temperature
- Zest of 1 orange
Instructions
- Preheat the oven to 350° F and grease and flour three 8″ round cake pans.
- Combine the dry ingredients in a large bowl and set aside.
- In a mixer, blend the wet ingredients until just combined. Gradually add dry ingredients and mix until just incorporated.
- Fold in peaches, blueberries, and orange zest by hand.
- Divide batter among pans and bake 15–20 minutes until a toothpick comes out clean.
- Prepare the frosting by whipping the cold cream with powdered sugar and vanilla to soft peaks, then add cream cheese and orange zest and mix until combined.
- Cool the cakes completely before frosting. Assemble and decorate with fresh fruit and edible flowers.
More recipes to try
If you enjoy fruit cakes, try citrus or berry cakes for more bright flavors. Lemon and orange cakes pair especially well with olive oil-based batter for a tender crumb. Experiment with similar frostings and seasonal fruit toppings for new variations.