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Moist Fresh Peach Sheet Cake Recipe with Easy Cream Cheese Frosting

moist fresh peach sheet cake - featured image
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A soft, tender sheet cake bursting with fresh peach flavor, topped with a silky, tangy cream cheese frosting. Perfect for quick, easy summer gatherings and last-minute dessert cravings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk (or milk + 1 tablespoon vinegar)
  • 2 cups fresh peaches, peeled and chopped (about 3 medium peaches)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch sheet pan with butter or nonstick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients in thirds, alternating with buttermilk, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in chopped fresh peaches with a rubber spatula, being careful not to break the chunks.
  7. Pour batter evenly into prepared sheet pan and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should spring back lightly when touched.
  9. Cool cake completely in the pan on a wire rack for at least 1 hour before frosting.
  10. For the frosting, beat cream cheese and softened butter until smooth and creamy.
  11. Gradually add powdered sugar, mixing on low speed until combined.
  12. Stir in vanilla extract and a pinch of salt. Beat until fluffy and spreadable, about 2-3 minutes.
  13. Spread frosting evenly over cooled cake using an offset spatula or butter knife.
  14. Slice into squares and serve. Store leftovers covered in the refrigerator for up to 4 days.

Notes

Gently fold peaches to keep chunks intact and avoid sogginess. Use ripe but firm peaches. Let cake cool completely before frosting to prevent melting. If frosting is too soft, chill for 15 minutes before spreading. Tent pan with foil if edges brown too quickly.

Nutrition

Keywords: peach sheet cake, cream cheese frosting, fresh peach dessert, easy peach cake, summer dessert, quick cake recipe

Find it online: https://piperplate.com/moist-fresh-peach-sheet-cake-recipe-with-easy-cream-cheese-frosting/