Perfect Peach Buttermilk Cake is a great way to showcase summer peaches! Garnish with raspberries, and enjoy every bite. Serve with sweetened crème fraîche!

a moist butter cake with peaches and raspberries

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Friends, this Peach Buttermilk Cake is a sweet, light buttermilk cake, perfectly made with fresh summer peaches.

Perfect Peach Buttermilk Cake

We also recently made this Peach Blueberry Cobbler Recipe (with fresh peaches from Costco). If you want to get more creative with the crust, make this Wonderful Peach Cobbler!

The Topping on a Peach Cake

Add a dab of whipped cream if you’d like, but honestly, you do not need it. :) Also, optional to serve with sweetened crème fraîche! And if you’re like me, you always have heavy whipping cream in the fridge. :)

a round pottery dish of peach butter cake with a side of frosting

What does buttermilk do to cake?

If you don’t have buttermilk, substitute for it with sour cream. But, please note, the buttermilk flavor is out of this world.

Buttermilk brings a tang to cakes that is hard to explain, while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a moister texture. It also helps quick breads rise.

Can I use buttermilk instead of milk?

Use buttermilk! It has very little fat, with the same outcome in baked goods (like muffins and breakfast cakes).

Follow this formula: For every cup of buttermilk (instead of milk), use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda! It’s that easy!

a round peach butter cake garnished with fresh raspberries

Can I use sour cream instead of buttermilk?

Sour cream can also be used as a buttermilk substitute. You can also use plain yogurt.

Did you know you can make your own sour cream? To make 1 cup of sour cream in place of buttermilk, mix 3-4 tablespoons of regular milk into enough sour cream to equal 1 cup.

Then whisk it well. This makes a buttermilk substitute.

a few bites taken out of a peach butter cake (with gold spoon)

The smell of summer

Sometimes we have to go back to where we came from. For me, that means on the farm with Grandma Dubs, in the garden, barn, or in the house, watching the “canning” process. The smell that comes to mind? Fresh summer peaches. Here’s a couple other recipes that I love with fresh peaches: Fresh Peach Salsa with Mint and Fresh Peach Crumb Bars.

I fell in love with this buttermilk cake that Abby made earlier for Paul’s birthday, and since we’ve made it with a variety of different fruits, I’ll be sharing more recipes later this summer!

a round peach butter cake with raspberries on top

Here are the ingredients you need for this cake:

  • Fresh peaches
  • Unsalted butter
  • Buttermilk
  • Flour
  • Egg
  • White sugar
  • Brown sugar
  • Salt, baking powder
  • Vanilla extract

Perfect summer birthday cake!

A birthday dinner, and the way you feel around the table when you are celebrating someone special is not forgotten.

I told the story of the smell of peaches (and dill), and recipes that I remember my grandma making time and time again.

It’s why we gather, not only to eat together, but to share.

So back to the memories of this cake.

It’s good. Very good. Exceptionally good. And I think you’ll love it, too!

a round peach butter cake with raspberries on top
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Get the Recipe:

Perfect Peach Buttermilk Cake

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8
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  • 2 peaches, cut into 1’’ pieces
  • 1 stick unsalted butter, plus 2 tsp to grease pan
  • 1/2 c buttermilk, room temp
  • 1 c flour
  • 1 egg and 1 yolk
  • 1/3 c white sugar
  • 1/3 c brown sugar
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round and set aside.
  • Combine the brown sugar with the peaches. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
  • In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
  • In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
  • Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan and smooth the top using a spatula. Spread the peaches over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.
Cuisine: American
Course: Dessert
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a spoon in a peach butter cake