Peach Cake

READY IN: 1hr 30mins
YIELD: 1 cake


  • 3
    cups flour
  • 2
    cups sugar
  • 1
    tablespoon baking powder
  • 1 14
    cups peach juice
  • 1
    tablespoon vanilla extract
  • 1
    teaspoon peach extract (you could use candy oil peach extract if it’s difficult to find peach extract)
  • 12
    teaspoon pink himalayan sea salt
  • 12
    cup vegetable oil
  • 12
    cup chopped peach (you can use canned peaches)


  • 1. Mix flour, sugar, baking powder, non-fat dry milk, and pink himalayan sea salt in a stand mixer or had mixer with a paddle attachment, except the peaches.
  • 2. Add peach juice, vanilla extract, peach extract, vegetable oil, eggs, and mix until incorporated and free of lumps. Scrape bowl in between mixing.
  • 3. Add peaches and mix until well incorporated.
  • 4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
  • Variations:
  • You could layer the cake with cream cheese frosting, peach preserves, fresh peaches and whipped cream on the outside. It’s super delish, when you do this.
  • You could make a peach simple syrup by mixing 1 cup of sugar and 1 cup of hot peach juice. Cool down and spritz the cake (with a mini spray bottle) with the simple syrup for a more moist and flavorful cake.