Nothing says summer dessert quite like the juicy sweetness of peaches. And when you pack that peachy goodness into individual-sized cakes? Magic happens. These peach mini cakes are perfect for backyard barbecues, bridal showers, or just treating yourself on a sunny afternoon.
Why Peach Mini Cakes Are a Must-Try
Mini cakes are great for portion control and presentation. Combine that with fresh peaches, and you get a dessert that’s not only visually charming but bursting with natural fruit flavor.
Looking for more inspiration using peaches? You might also enjoy this rich and chewy peach bars recipe that transforms peach slices into buttery bar form.
Ingredients You’ll Need
To make these peach mini cakes, you don’t need anything fancy, just a few fresh ingredients and a muffin or mini Bundt pan.
- 1 ½ cups chopped fresh peaches
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- ½ cup sugar
- 1 egg
- ¼ cup buttermilk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
Optional: Add a pinch of cinnamon or nutmeg for warmth
Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C)
- Grease your mini cake molds or line with parchment
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, soda, salt, and sugar
3. Blend Wet Ingredients
- In another bowl, combine egg, buttermilk, butter, and vanilla
4. Fold in Peaches
- Gently mix wet into dry until just combined
- Fold in chopped peaches
5. Fill and Bake
- Spoon batter evenly into molds (2/3 full)
- Bake for 18–22 minutes until a toothpick comes out clean
- Let cool completely before frosting
Topping Ideas
Peach mini cakes are delicious on their own, but here are a few fun toppings:
- Whipped cream and a fresh peach slice
- Vanilla glaze drizzle
- Crumb topping (like in an easy peach crisp recipe)
- Cream cheese frosting with crushed almonds
Flavor Pairing Tips
Want to take your mini cakes to the next level? Learn what goes well with fresh peaches, from spices like cardamom and cinnamon to herbs like basil and mint.
You can also incorporate a streusel topping or swap vanilla extract for almond or bourbon for extra depth.
When to Serve Peach Mini Cakes
These little delights are versatile and seasonal showstoppers. Serve them:
- At summer brunches alongside a peach muffins recipe
- As a light dessert after grilled chicken or fish
- On dessert tables with peach cobbler with fresh peaches or best homemade peach pie recipe
They also make adorable gifts when packaged in mini cake boxes.
Storage Tips
Keep your peach mini cakes fresh:
- Room temp: Store in airtight container for up to 2 days
- Fridge: Store for 5–6 days
- Freezer: Wrap in cling film and foil, freeze for up to 2 months
FAQ About Peach Mini Cakes
Q: Can I use canned or frozen peaches?
A: Yes, but drain well and pat dry to avoid soggy batter.
Q: Can I make this gluten-free?
A: Substitute 1:1 gluten-free baking flour.
Q: Do they work as cupcakes?
A: Absolutely! Just reduce baking time slightly (15–18 minutes).
Final Thoughts
These peach mini cakes combine the charm of bite-sized desserts with the sweet tang of summer’s favorite fruit. Whether you serve them frosted, glazed, or rustic, they’re sure to be a hit.
And if you’re still craving peaches, try this cozy easy peach crisp next.
Print
Peach Mini Cakes: A Delightful Bite of Summer
- Total Time: 35 minutes
- Yield: 10 mini cakes 1x
Description
Moist and fluffy peach mini cakes topped with caramelized peach slices. Perfect for summer desserts, brunches, or gifting. Easy to make and bursting with fresh peach flavor.
Ingredients
1 ½ cups fresh peaches, peeled and diced
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
1 large egg
¼ cup buttermilk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
Optional: pinch of cinnamon or nutmeg
Optional toppings: whipped cream, glaze, or powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the egg, buttermilk, melted butter, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the diced peaches gently, being careful not to overmix.
Spoon batter evenly into prepared mini cake molds, filling each about ⅔ full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve with optional toppings or enjoy as is.
Notes
You can substitute fresh peaches with well-drained canned or thawed frozen peaches.
Add a crumble topping before baking for a crisp texture.
These freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 178
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: peach mini cakes, mini peach cakes, peach desserts, summer peach cake