Easy Peach Sheet Cake

This easy peach sheet cake is perfect for late summer BBQs or any other time you need to feed a crowd. Made up of a moist almond sheet cake, fluffy whipped cream and delicious caramelized peaches, this tasty treat comes together in just under an hour.

This cake wasn’t on the docket for this year’s fall baking, not even anywhere near it.

Not this cake specifically, not a sheet cake, not even something with peaches.

I had my little list all neatly made up and ready to go when BAM. This roasted plum sheet cake from Ful-Filled hit my Instagram feed like a 10 pound brick… if being hit by a 10 pound brick felt like a stroke of genius.

Bella’s inspiration came from a shortcake gone sheet cake (say that three times fast) and girl, I am so here for it!

And with peach season in full swing here in the Willamette Valley, it was just too good of an opportunity to pass up a peaches and cream inspired sheet cake.

What’s to love about this cake?

How about a dense, moist almond cake base, fluffy whipped cream and more rich, caramelized peaches than your taste buds can handle?

And, bonus points: It all comes together in less than an hour. How do you like them… peaches?!

Here’s how to make this cake

First, make the sheet cake.

In the bowl of a stand mixer, whip the eggs and sugar on high until light and fluffy (2-3 minutes).

It’s important to give the egg/sugar mixture the benefit of a full whipping here as this is part of what will help your cake rise and give it that fluffy texture.

In a bowl, whisk together the wet ingredients (oil, milk, sour cream and almond extract). In a separate bowl, stir together the dry ingredients (all purpose flour, baking powder, baking soda and salt).

Alternating between the dry and wet ingredients, add the ingredients to the egg/sugar, mixing on low after each addition until the ingredients are just combined.

Pour the batter onto a parchment paper lined 10″x15″ baking sheet and bake at 350F for 22-25 minutes.

Second, make the caramelized peaches.

While the cake bakes, combine the brown sugar and butter in a large saucepan and cook on medium heat until the sugar dissolves.

Remove the pit and slices the peaches into thin wedges.

Add the peaches to the brown sugar/butter and simmer until the peaches are tender (about 5, depending on the thickness of the slice and the ripeness of the fruit).

Finally, make the whipped cream and assemble the cake.

In a large bowl, combine the heavy whipping cream and the vanilla extract.

Beat on high until the whipped cream holds stiff peaks.

Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches. Drizzle with any remaining sauce.

Expert tips

• Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
• Serving time: Because this cake combines juicy fruit and whipped cream, it’s best served immediately or within a few hours.
• Working ahead: If you want to make this cake ahead of time, simply make the cake, caramelized peaches and whipped cream and wait to assemble it until you’re ready to serve.
• Storage: While it won’t look as good as when it was first made, this cake can be stored in the refrigerator for up to three days.

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If you liked this recipe, you might also like…

• Small batch bourbon peach jam
• Peach and cream cake
• Mini carrot sheet cake

Update Notes: This post was originally published in August of 2018 but was republished with an updated cake recipe, format, photos and tips in August of 2022.