Moist Peach Bundt Cake From Scratch

Simple and beautiful, this peach Bundt cake is a classic buttery pound cake studded with peaches and topped with the perfect icing. Perfect for a summer potluck.

I make this cake every summer when peaches are good and cheap. It’s sturdy enough to travel well, but pretty enough that people always ask for the recipe.

Ingredients and Tools You’ll Need

Canned peaches are the best here because you use the juice for the icing. But you can use fresh peaches (though it might be messy). I wouldn’t use frozen, though.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 10-12 cup Bundt pan
• Large mixing bowl
• Hand mixer or stand mixer

Ingredients

For the Cake

• 1 cup unsalted butter (softened to room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 2 teaspoons almond or vanilla extract
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup milk (room temperature)
• 3 cups diced peaches (reserve the juice) (canned is fine; frozen won’t give you the juice you need)

For the Icing

• 2 cups powdered sugar (or more as needed)
• 2 tablespoons hot water (or more as needed)
• 1 tablespoon vegetable oil
• 1 splash peach juice

How to Make Peach Bundt Cake

Step One: Prep

Preheat your oven to 350°F (175°C) with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or using a non-stick cooking spray with flour added.

Step Two: Make The Batter

In a large mixing bowl, cream the butter and sugar on medium-high speed for 3-5 minutes until light and fluffy. Then, add the eggs, one at a time, mixing on medium speed after each addition. Add the almond or vanilla extract.

Step Three: Combine The Dry Ingredients

Whisk together the dry ingredients in a separate bowl: flour, salt, and baking powder. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed. Finally, stir in the diced peaches by hand.

Step Four: Bake

Transfer the batter to the prepared Bundt pan, spreading it evenly. Bake for 45-55 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Let it cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack. Let it cool completely for about 1 hour before frosting.

Step Five: Prepare The Icing

In a small bowl with a whisk, mix the powdered sugar, hot water, vegetable oil, and a splash of peach juice. The icing should be thick and not pourable.

Step Six: Frost The Cake

Transfer the icing into a piping bag (or a plastic bag with a corner cut off) and drizzle it over the cake. It will slowly drip down the sides and smooth out.

Store the cake in a sealed container at room temperature for up to 3 days to keep it fresh, or refrigerate for up to 5 days.

More Recipes For Peach Season

• Preserve the peaches for the year and enjoy peach preserves.
• Peach ice cream is a fun recipe to make on a boring summer afternoon.
• A peach apple pie is perfect to enjoy as summer turns to fall.
• Or make this easy cinnamon peach cobbler instead.
• This raspberry peach sweet tea started as a little experiment during a heatwave and ended up being one of my favorite summer recipes.

Printable Recipe