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This Peach Maple Yogurt Cake is a delicious dessert perfect for summer! The cake is so fluffy. It’s layered with a fresh peach jam for a summer-y vibe and the yogurt maple buttercream frosting is sweet, slightly tangy and full of maple flavor. This is your dream summer cake and it’s pretty simple to whip together day of or make it ahead for summer parties or special occasions. Pair with this Seven Layer Pasta Salad or these Seafood Rolls for the best summer meal!
Peach inspired meals are my absolute favorite thing to make during the summer. Everything from Grilled Peaches and Haloumi Salad, Oven Ribs with Peach Bourbon BBQ Sauce to Peach Shortcakes and Peach Cobbler scream summer and I’m here for it all!
Ingredients You’ll Need for Peach Maple Yogurt Cake
- Peaches – Ripe, yellow peaches are cooked with sugar and lemon juice to create a fruity peach jam. It’s spread between the cake layers so you get a bit of peach flavor in every bite!
- Yogurt – Adds a subtle tanginess to the cake and creates a lovely light and fluffy texture. I used plain whole milk yogurt.
- Maple syrup – Just a little bit, about 2 tablespoons of maple syrup is used in the frosting. Choose high quality maple syrup so it will have the best flavor.
- Dry ingredients – You don’t need cake flour for this recipe, just regular all-purpose flour, baking powder and salt. These ingredients provide the perfect amount of lift and structure to the cake.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Peach Maple Yogurt Cake
- For the peach jam. Add peeled and quartered peaches to a blender with lemon juice. Blend until smooth then pour into a medium saucepan with sugar. Simmer on medium heat until your jam has thickened.
- For the yogurt cake layers. Whisk together dry ingredients in a medium bowl, then measure out yogurt and milk, whisking until smooth. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until fluffy. Next add in eggs and vanilla extract. Finally, alternate adding the flour mixture and the yogurt/milk to the butter mixture until you have a smooth cake batter.
- Pour the cake batter into prepared cake pans then bake for 25 – 30 minutes or until a toothpick comes out clean. Allow the cake to cool inverted on a wire rack.
- For the frosting. Add butter to the bowl of a stand mixer, beat until smooth then add in sifted powdered sugar, maple syrup, yogurt and salt. Continue mixing until everything is smooth and fluffy.
- Frosting and decorating the cake. Frost the cake the way you like, making sure to include some of the peach jam in between the layers. You can optionally decide to decorate the top of the cake with golden raspberries, sliced peaches, fresh mint leaves and powdered sugar.
Tips and Tricks
- Sift the powdered sugar. Powdered sugar can be clumpy and the clumps can remain even after making the frosting, so always give it a quick sift before using!
- Leftover peach jam. You might end up with 1/4 cup of leftover jam, you can serve it on toast, biscuits, pancakes or waffles, cupcakes or yogurt bowls!
- Invert the cake as it cools. As the cake cools it tends to sink in the middle, inverting the pans over a wire rack will ensure that the cake keeps its structure and fluffiness.
- Use parchment paper. I like to grease the cake pans then add a round of parchment paper to the bottom of each pan to make sure that nothing sticks!
Recipe FAQs
Can I make it ahead?
Absolutely! Bake the cake layers the day before, wrap them tightly in a few layers of plastic wrap then leave them on the counter. You can make the frosting for up to a week stored in an air tight container in the fridge. And the peach jam will last for up to 3 weeks in an air tight container in the refrigerator.
Can I use frozen peaches?
Yes! Allow the peaches to thaw completely so they will easier to blend, then follow the recipe like usual.
More Peach Recipes
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Peach Maple Yogurt Cake
This Peach Maple Yogurt Cake is a delicious dessert perfect for summer! The cake is so fluffy. Itโs layered with a fresh peach jam for a summer-y vibe and the yogurt maple buttercream frosting is sweet, slightly tangy and full of maple flavor. This is your dream summer cake and itโs pretty simple to whip together day of or make it ahead for summer parties or special occasions. Pair with thisย Seven Layer Pasta Saladย or theseย Seafood Rollsย for the best summer meal!
Equipment
- 1 blender
- 1 Medium-mixing bowl
- 1 Stand-up mixer fitted with paddle attachment
Ingredients
Peach Quick Jam:
- 2 large ripe yellow peaches, peeled and then quartered
- Juice from 1 lemon
- 1/4 cup white granulated sugar
- Pinch of salt
Yogurt Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole milk yogurt
- 1/2 cup milk
- 3/4 cup unsalted butter, softened
- 1 3/4 cup white sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
Maple Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons yogurt
- Pinch of salt
Decorative Toppings:
- 1 peach, sliced
- Handful of golden raspberries
- Mint leaves
- 1 teaspoon powdered sugar, sifted
Instructions
To Make the Peach Quick Jam:
- To a blender, add the quartered peaches and lemon juice. Blend until smooth. Pour into a medium saucepan and then add the sugar. Turn the heat to medium and bring to a gentle simmer and cook this, while stirring frequently, until thickened, about 8 minutes. Set aside.
To Make the Yogurt Cake Layers:
- Preheat the oven to 350 degrees F. Grease and prep two (8-inch) round cake pans. I like to place round of parchment on the bottom of my cake pans too, just to make sure nothing sticks.
- In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Measure out the yogurt and milk and whisk it together until smooth.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla extract; beat until combined about 30 seconds.
- Next, alternating between the dry ingredients and yogurt mixture, add them to the butter mixture until combined. Scrape the bottom of the bowl just to make sure there arenโt any flour-y bits hiding. Divide amongst the two prepared cake pans and transfer to the oven to bake for about 25 to 30 minutes, until a skewer inserted into the center comes out clean.
- Allow to cool in their pans for 5 to 7 minutes, until inverting them onto cooling racks.
To Make the Frosting:
- To the bowl of a stand-up mixer with the paddle attachment, add the butter. Beat for 30 seconds, until smooth. Add the sifted powdered sugar, maple syrup, yogurt and pinch of salt. Beat until smooth and fluffy, about 1 to 2 minutes.
To Frost the Cake:
- Add the frosting how you like, adding the peach jam in between the layers. (You might end up with about 1/4 cup leftover–you can use it on toast!) I did a simple crumb coat and then transferred it to the fridge and added one more smooth coat.
- I added a few slices of peaches, golden raspberries and mint leaves to one side of the cake. And then dusted it with sifted powdered sugar. Thatโs it! Slice and serve.
Notes
Tips and Tricks
- Sift the powdered sugar.ย Powdered sugar can be clumpy and the clumps can remain even after making the frosting, so always give it a quick sift before using!
- Leftover peach jam.ย You might end up with 1/4 cup of leftover jam, you can serve it on toast, biscuits, pancakes or waffles, cupcakes or yogurt bowls!
- Invert the cake as it cools.ย As the cake cools it tends to sink in the middle, inverting the pans over a wire rack will ensure that the cake keeps its structure and fluffiness.
- Use parchment paper.ย I like to grease the cake pans then add a round of parchment paper to the bottom of each pan to make sure that nothing sticks!
Nutrition
Serving: 6g | Calories: 1021kcal | Carbohydrates: 152g | Protein: 9g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 208mg | Potassium: 364mg | Fiber: 2g | Sugar: 119g | Vitamin A: 1573IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
Hi there!! Iโm not sure if youโll see this, but I was curious, for the Yogurt Cake Layers, you call for 1 3/4 cup of โwhite sugarโโ-is this granulated sugar or is it powdered sugar? Just want to make sure Iโm using the right sugar for when I bake this! Thanks!! ๐
granulated!
Ooh okay, I made this cake yesterday and it was soo delicious!! My boyfriend doesnโt usually like sweets and he *loved* this! The only change I made was using oatmilk instead of dairy milk. Thanks for another yummy recipe Adrianna!
Love hearing this! ๐
The cake tastes awesome! I just heavily reduced sugar and salt in both batter and frosting. But I had some problems with the frosting: It had a lot of little “crumbs” (special consistency, unfortunately I can’t find the english word, perhaps “coagulated” or “curdled”?) and I don’t know what I did wrong. It was totally edible but not nearly as pretty and smooth as yours. Thank you for the recipe!
Hi Mari, Yes, decreasing the sugar in the frosting will definitly make it curdled. The powdered sugar helps stabilize it. Or else you’re just over beating the butter. But I’m glad it still worked out!
I donโt have yogurt in the fridge right now, what can I replace with instead?! Apple Sauce?!
this peach maple yogurt cake looks so yummy, the best part is that i can have it without feeling too much guilt as it can be made with low fat and low sugar ingredients!
This is beautiful!! Perfect for my annual late summer peach obsession!
This is GORGEOUS!
Looks so amazing! Could this recipe be used to make a sheet cake out of it?
Thank you for what you do, youโre such an inspiration!
Yes, you can absolutely do this. I would check on it at the 30 minute mark. It’ll probably take longer!
Iโve never tried cakes with peaches, but I love experimenting new things. Will definitely try this. Looks so pretty & scrumptious! ๐