Peach Cake with Peachy Cream Cheese Frosting

I L-O-V-E peaches! They are my all time favorite fruit. I'm a little partial to Georgia peaches, just because no where else can you find peaches so sweet.  Seriously! I've had peaches from all over and none can compare. Since Georgia is known as the Peach State you can't go wrong when peaches are in season. After spending years looking for a good yellow cake recipe, I finally found IT. I made two changes to the recipe, I use 4 whole eggs instead of the 8 yolks and I use self rising flour. The first time I baked this cake, I didn't have any cake flour and used the SR flour and had no problems and the cake was superb!

Peach cake

Peach Cake


  • 1 cup butter

  • 1 1/2 cups white sugar

  • 4 eggs

  • 3/4 cup milk

  • 1 1/2 teaspoons vanilla

  • 2 cups self rising flour

  • 1 cup chopped peaches


Preheat oven 350 degrees. Grease and flour cake pans. Cream butter and sugar until light and fluffy. Add eggs one at a time and then vanilla. Beat in the flour alternately with the milk, mixing just until incorporated. ** At this time you will want to add a cup of chopped peaches. If you use canned peaches be sure to let them drain well. Fold in peaches and pour batter into prepared pans.

Bake for 25-30 minutes. In my oven it took closer to 38 minutes until the cake was done.  Cool before turning out onto cooling racks.

Peachy Cream Cheese Frosting


  • 1/2 cup butter softened

  • 8 oz. cream cheese

  • 4 cups powder sugar

  • 2 tsp vanilla

  • 1/2 cup chopped peaches


Beat butter and cream cheese until well blended. Add sugar and vanilla and beat until smooth.  Add peaches and fold into mixture. Frost cooled cake.