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Peach Sheet Cake

Fluffy and delicious eggless peach sheet cake that has peaches in the cake batter, in the buttercream frosting as well as teeny tiny peaches piped on top. This is a simple cake recipe that is also the perfect crowd pleasing dessert, ideal for end of summer with peaches in season.

If you are new to my sheet pan cake recipes then let this recipe be an introduction to you. I have been making seasonal tray bakes that are absolutely cute but also delicious, you can check out my Mango sheet pan cake recipe as well as my cherry sheet pan cake recipe here. For me, end of summer screams peaches as they are to be found everywhere, they are cheap as chips and they’re absolutely delicious because they are perfectly ripe right now. So if there was one recipe you should use those peaches for, let this one be it. You can do hundreds of things with them and this is one of the recipes that I would highly recommend you to make.

The beauty about the sheet pan cake recipes is the fact that I want to glorify the fruit that I’m using and in this case I want to glorify the peaches so we have peaches in the cake batter, we have peaches in the frosting as well as we pipe these teeny tiny peaches on top of the cake with buttercream. They look really cute but it has a tender and fluffy cake with a smooth buttercream that compliments it so well, making it an elegant and delicious dessert recipe. The cake is eggless and there are vegan options and gluten-free options as well so make sure to read the blog to know more.

What is a sheet pan cake?

A sheet pan cake is typically a cake batter that is baked in a sheet pan tray that is 9 x 13 or it could be half that size or quarter of the size. I like to bake my sheet pan cakes in a quarter sheet pan which makes it perfect for 6 to 10 people, 10 on the higher side if you want to squeeze out a few more pieces. You bake it in the tray, you decorate it in the tray and you serve it in the tray which makes wash up really really easy it also is a delicious desert to travel with as its stores easily.

What ingredients do you need to make this beach sheet cake recipe?

Peaches – 

This is a peach cake so we need peaches. I have used fresh peaches to make this cake and you should do the same. I wouldn’t recommend frozen as they can hold more moisture and we are making a puree of some of the peaches hence if you are going to disobey me and use frozen make sure to thaw them first and then blend. I have used peach chunks and puree for this recipe in the cake. As for the frosting we need peaches that are finely chopped.

Milk –

I have used full fat milk to make this cake but you can use any milk you like. Skimmed is fine or even low fat. We don’t want a flavored yogurt. 

Yogurt –

I have used full fat yogurt yo make this recipe but you can use skimmed or low fat as well. Make sure it is not flavored. 

Baking soda & Baking powder –

This recipe is eggless hence we need all the leavening we can get so don’t skip on either of these ingredients. They make the milk and yogurt frothy that makes an extremely fluffy and light cake batter. 

Flour –

The recipe uses all purpose flour, you can use cake flour, self raising flour or gluten free flour mix, cup for cup measure. You can make this cake with almond flour as well but it would a few minutes longer to bake.

Almond flour –

There is a little amount of almond flour in this cake and it is essential to make this cake fluffy and tender. But the almond also adds flavor and compliments the peaches well. 

Vanilla & Almond extract –

The cake uses vanilla and almond extract which is a small amount but it is absolutely essential in the cake and the frosting. 

Frosting –

To make the frosting I keep it simple with butter, icing sugar and a little heavy cream. I then layer the flavors of vanilla and almond extract into it and add finely shopped peaches. 

Vegan option –

To make this cake vegan you can use any vegan milk and yogurt in the cake batter and any vegan butter you prefer for the frosting. 

What equipment do you need to make this Peach sheet cake?

To make the cake batter we need a mixing bowl and whisk, you could use a rubber spatula as well. I like to bake this in a quarter sheet pan, we do need a few mixing bowls to mix the butter cream together as well as to color it. I like using a toothpick to color the buttercream, I do use an offset spatula for the decorating, a few piping bags and a round nozzle.

How to make this Peach sheet cake?

To make the cake we start by preheating the oven to 180℃, line the tray with baking spray and set aside. In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir. Let this sit for a couple of minutes until frothy. In another bowl add the sugar, oil, vanilla, almond extract, peach puree, and whisk. Add the frothy milk mixture and stir. Add the flour, almond flour, salt and chopped peaches, fold until combined. Transfer to the lined tray and bake for 18-20 mins until golden, risen and tooth pick inserted into the center comes out clean. Let it cool in the pan for an hour.

To make the frosting beat butter until pale and fluffy, around 4-5 mins, you can do this using a whisk or electric beater. Add icing sugar and beat again. Add vanilla and a little heavy cream to loosen it up. At this point you can add some chopped peaches into the frosting and frost over the cooled cake. 

Optional:

Divide the frosting into 3 parts. We need most of the white frosting to cover the top of the cake. The remaining frosting can be colored tangerine or peach color and green to pipe tiny peaches on the frosted cake. This is optional and takes a little effort but it is so worth it. 

How to serve and store this Peach sheet cake?

I like to cut the cake in the squares and serve them with a glass of milk but it is also delicious with some tea I prefer it with green tea you could serve it with a cup of coffee as well this is a desert recipe so ideally you would serve it after use of a main course it is perfect to take to someone’s house or it’s perfect for a potluck party as it feeds into a crowd you could serve it with a scoop of vanilla ice cream as well and it is delicious but the buttercream frosting does the job storing this cake is easy pushing it into pieces store it in an edit container and allow it to and place it in the fridge for up to 1 week I would not recommend freezing this cake as there is buttercream frosting on top and it doesn’t always defrost I’m nicely smoothly easily.

Looking for more Sheet Pan Cake Recipes?

Now that we have covered how to make this Peach Sheet Cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Peach Sheet Cake

Fluffy and delicious eggless peach sheet cake that has peaches in the cake batter, in the buttercream frosting as well as teeny tiny peaches piped on top. This is a simple cake recipe that is also the perfect crowd pleasing dessert, ideal for end of summer with peaches in season.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Decorating Time 10 minutes
Course Cake, Dessert, Icing, Sweet tooth
Cuisine American
Servings 10 servings

Equipment

  • Mixing bowls
  • Whisk
  • Quarter sheet pan
  • Off set spatula
  • Piping bags

Ingredients
  

Peach sheet cake -

  • 60 ml milk
  • 50 ml yogurt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 200 ml peach puree
  • 120 ml oil
  • 175 gm sugar
  • 1 tsp vanilla
  • 1 drop almond extract
  • 200 gm flour
  • 2 tbsp almond flour
  • Pinch of salt
  • Pinch of salt

Peach buttercream -

  • 100 gm butter room temperature
  • 350 gm icing sugar
  • 2 tbsp peaches chopped

Optional -

  • Drop Orange food coloring gel
  • Drop Green food coloring gel

Instructions
 

  • To make the cake we start by preheating the oven to 180℃, line the tray with baking spray and set aside. In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir. Let this sit for a couple of minutes until frothy.
  • In another bowl add the sugar, oil, vanilla, almond extract, peach puree, and whisk. Add the frothy milk mixture and stir.
  • Add the flour, almond flour, salt and chopped peaches, fold until combined.
  • Transfer to the lined tray and bake for 18-20 mins until golden, risen and tooth pick inserted into the center comes out clean. Let it cool in the pan for an hour.
  • To make the frosting beat butter until pale and fluffy, around 4-5 mins, you can do this using a whisk or electric beater. Add icing sugar and beat again.
  • Add vanilla and a little heavy cream to loosen it up. At this point you can add some chopped peaches into the frosting and frost over the cooled cake.
  • OR, divide the frosting into 3 parts. We need most of the white frosting to cover the top of the cake. The remaining frosting can be colored tangerine or peach color and green to pipe tiny peaches on the frosted cake. This is optional and takes a little effort but it is so worth it.

Notes

  • Do not skip mixing the milk, yogurt, baking soda, baking powder as this makes the cake light and fluffy once baked.
  • Piping the peaches on the cake is optional but it is so worth it.
  • I have used a large round tip nozzle number (tip 355).

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