This is one of my absolute favorite summer desserts. It’s incredibly moist, full of flavor, and always a crowd-pleaser. Bring it to your next picnic or potluck, and get ready for everyone to ask you for the recipe!
Serves 12 | A perfectly moist, summery dessert that’s as easy as it is impressive.
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (15 oz) can of peaches in juice
- 1 teaspoon vanilla extract
- 2 large eggs
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
1. Prep the Cake:
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray and set aside.
- Add the peaches (juice and all) to a blender or food processor and blend until finely chopped. If you like chunkier peaches, you can hand-chop them instead.
- In a large bowl or stand mixer, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add in the eggs, blended peaches, and vanilla extract. Mix until smooth — about 30 seconds on medium speed.
- Pour the batter into your prepared dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. If the edges brown too quickly, loosely cover with foil for the last 10 minutes.
2. Make the Frosting:
- In a large bowl or stand mixer, beat the cream cheese and butter together until smooth and fluffy.
- Gradually mix in the powdered sugar until fully incorporated.
- Add the milk, vanilla, and salt, and beat for another minute until light and creamy.
3. Assemble & Serve:
Refrigerate any leftovers in an airtight container for 3–5 days.
Let the cake cool completely before frosting.
Spread the cream cheese frosting evenly over the top.
Leave a comment