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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. 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!
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 aren’t 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. That’s it! Slice and serve.
Notes
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!
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!
I’ve been waiting for this recipe since you posted pics last month on Instagram! I made this for a bachelorette party last night, and everyone LOVED it (even sans peach jam since I didn’t have time to pick some up!). Tasted absolutely excellent. Definitely adding to the arsenal 🙂
yasss love this! 🙂
Where is your beautiful cake stand from?
I got it from Amazon 🙂 Here’s a link:
https://amzn.to/2MiJtY9
Can’t wait to make this! Do you think it would be okay to use Greek yogurt instead of regular yogurt or would you advise against it? Just asking as I already have Greek on hand. 🙂 Thank you for sharing; it’s beautiful!
Yes Greek yogurt should be ok. I would add a tablespoon extra of milk since it’s a bit thicker than whole milk yogurt. 🙂
This is THE prettiest cake.
Looks beautiful! Your blog inspires me so much <3
This looks SO GOOD! I’m planning to make this for my son’s first birthday. We are celebrating at his grandparent’s house and I would like to do most of the work at home with my own equipment. Can I make the cake and jam a day ahead?
Yes absolutely. I would recommend making the layers, wraping them in a few layers of plastic wrap and assembling it the day of the party. If it’s going to be in the fridge for more than a few days, I would suggest actually freezing the layers!
Does the peach jam go in the middle? Did I miss something? I really want to try this. Thanks.
dang I swore I double checked this recipe a million times! UGH! yes there’s a layer of jam that goes in between the layers. i added it to the directions just now! thanks for pointing it out. 🙂
Wow – the flavor combination of peach and maple sounds incredible! I love maple syrup, so if I wanted to make the cake taste a bit more “maple-y”, where would you advise adding more maple syrup?
Wow – the flavor combination of peaches and maple sounds incredible! If I wanted to go about making the cake taste more “maple-y”, where would you advise adding more maple syrup?
You could add an extra tablespoon to the frosting. You could also make sure to use Grade A maple since that’ll taste the most maple-y. Also, you could replace the maple syrup with maple cream. And you can buy it!
https://www.amazon.com/Nova-Maple-Cream-Grade-Pound/dp/B01EM5XUO6/ref=sr_1_1_sspa?ie=UTF8&qid=1533762906&sr=8-1-spons&keywords=maple+cream&psc=1
This looks awesome! I can’t wait to try it!
For the yogurt – did you use a low fat or whole milk plain yogurt?
I used whole milk plain yogurt. 🙂