Name: Easy Peach Sheet Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 eggs; 1 1/3 cup granulated sugar; 3/4 cup vegetable oil; 1 cup milk; 1/3 cup sour cream; 2 tsp almond extract; 2 cups all purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 4 medium-sized peaches, sliced into wedges; 4 tbsp unsalted butter; 1/4 cup brown sugar; 1/4 tsp ground cinnamon; 2 cups heavy whipping cream; 1 tsp vanilla extract

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.

overhead image of an almond sheet cake in the pan.

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).

caramelized peaches in a pot with sliced peaches around it.

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.

peach sheet cake next to a stack of plates.

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.

side view of a piece of peach sheet cake.

Recipe

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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.

Easy Peach Sheet Cake

Here's how to make this cake

Expert tips

Recipe