Peach Poke Cake Recipe

This Peach Poke Cake is a soft, buttery vanilla cake filled with sweet peach soak and finished with a generous layer of fluffy whipped cream and juicy peaches. It’s a simple summer-inspired dessert with plenty of peach flavor in every bite.

The cake itself is rich and tender thanks to butter, canola oil, sour cream, and extra egg yolks. After baking, holes are poked throughout the cake so the peach jam and sweetened condensed milk mixture can soak deep into the crumb.

A cloud of vanilla whipped cream finishes the cake, while diced fresh or canned peaches add a bright, fruity topping. It’s an easy dessert to prepare ahead for birthdays, potlucks, family gatherings, or warm-weather celebrations.

Quick Recipe Overview

• Prep Time: Approximately 30 minutes
• Cook Time: Approximately 35–45 minutes
• Cooling Time: Approximately 1 hour
• Chilling Time: At least 1 hour
• Total Time: Approximately 2 1/2–3 hours
• Servings: 12–16
• Difficulty: Easy to Intermediate
• Cuisine: American-inspired
• Course: Dessert

Times are estimates because the supplied recipe does not specify the exact pan size or baking temperature.

Ingredients for Peach Poke Cake

For the Cake

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1/3 cup (72.6 g) canola oil
• 1 3/4 cups (350 g) granulated sugar
• 5 whole eggs, room temperature
• 2 egg yolks, room temperature
• 1 cup (240 g) sour cream, room temperature
• 1 teaspoon (4.2 g) clear vanilla extract
• 1 teaspoon (4.2 g) butter extract

For the Peach Soak

• 13 oz peach jam
• 1/4 cup sweetened condensed milk

For the Whipped Cream

• 3 cups (691 g) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 2 teaspoons (8.4 g) vanilla extract

For Garnishing

• Fresh peaches, diced, if in season
• Canned peaches, diced, as an alternative

Step-by-Step Instructions

Step 1: Prepare the Cake Pan and Oven

Preheat the oven according to the size of pan you are using. A large rectangular baking pan is ideal for a poke cake because it provides plenty of surface area for the peach soak.

Grease the pan and line it with parchment paper if desired.

Because the supplied recipe does not specify the exact pan size or baking temperature, use the temperature recommended for your chosen cake pan and begin checking the cake toward the earlier part of the expected baking time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt.

Set the mixture aside while you prepare the wet ingredients.

Step 3: Cream the Butter, Oil, and Sugar

Place the room-temperature butter, canola oil, and granulated sugar in a large mixing bowl.

Beat until the mixture becomes lighter, creamy, and well combined.

The combination of butter and oil gives the cake both rich flavor and a soft texture.

Step 4: Add the Eggs and Egg Yolks

Add the eggs one at a time, mixing well after each addition.

Add the two egg yolks and continue mixing until incorporated.

Scrape down the sides and bottom of the bowl as needed so the batter remains evenly mixed.

Step 5: Add the Sour Cream and Flavorings

Add the sour cream, clear vanilla extract, and butter extract.

Mix until combined.

The sour cream adds moisture and richness while the vanilla and butter extracts reinforce the classic bakery-style flavor of the cake.

Step 6: Add the Cake Flour

Gradually add the dry ingredients to the wet mixture.

Mix on low speed just until the flour disappears and the batter is smooth.

Avoid overmixing. Once there are no visible streaks of flour, stop mixing.

Step 7: Bake the Cake

Transfer the batter to the prepared pan and spread it evenly.

Bake until the cake is golden and the center springs back gently when pressed.

A toothpick inserted into the middle should come out clean or with a few moist crumbs.

Allow the cake to cool in the pan for several minutes, then let it cool further before adding the peach soak.

The cake should be warm or completely cooled—not piping hot—when you poke the holes.

Step 8: Make the Peach Soak

Place the peach jam in a small saucepan or microwave-safe bowl and gently warm it until it becomes easier to spread or pour.

Stir in the sweetened condensed milk until the mixture is smooth.

If the jam is very thick, warm it slightly longer until it becomes pourable. Avoid overheating it.

Step 9: Poke the Cake

Using the handle of a wooden spoon, the end of a thick straw, or another rounded utensil, poke holes throughout the cake.

Space the holes fairly evenly so that the peach mixture can reach different areas of the cake.

Do not make the holes so large that the cake loses its structure.

Step 10: Add the Peach Soak

Slowly spoon the warm peach mixture over the surface of the cake.

Pay particular attention to the holes so the peach soak travels down into the cake.

Spread any remaining mixture evenly across the top.

Allow the cake to sit for several minutes so the peach mixture can absorb into the crumb.

Step 11: Chill the Cake

Cover the cake and refrigerate it until thoroughly chilled.

Allowing the cake to rest also gives the peach soak time to distribute throughout the crumb, making the finished dessert more flavorful and moist.

Step 12: Make the Whipped Cream

Pour the cold heavy whipping cream into a large mixing bowl.

Add the powdered sugar and vanilla extract.

Beat with an electric mixer until the cream forms medium-to-stiff peaks and holds its shape.

Stop mixing as soon as the cream is thick and fluffy. Overwhipping can make it grainy.

Step 13: Top the Cake

Spread the whipped cream evenly over the chilled cake.

Use an offset spatula to create a smooth surface or leave soft decorative swirls.

Step 14: Add the Peaches

Dice fresh peaches and scatter them over the whipped cream.

If fresh peaches aren’t in season, drain canned peaches thoroughly before dicing them.

For a more decorative finish, arrange a few larger peach slices around the edges and use diced peaches in the center.

Chill the finished cake before serving.

Recipe Tips for Success

• Use room-temperature ingredients. Butter, eggs, egg yolks, and sour cream blend more easily when they aren’t cold.
• Don’t overmix the cake batter. Excessive mixing can make the cake less tender.
• Use cake flour if possible. It helps create a softer, lighter crumb.
• Warm the peach jam gently. You want it fluid enough to soak into the cake without making it hot.
• Poke plenty of evenly spaced holes. This helps distribute the peach soak throughout the cake.
• Don’t oversaturate the cake. Pour the peach mixture gradually and give it time to absorb.
• Chill before adding whipped cream. Warm cake can soften or melt the cream.
• Use very cold heavy cream. Cold cream whips more easily and holds its shape better.
• Drain canned peaches well. Excess syrup can make the whipped cream watery.
• Add fresh peaches shortly before serving. This keeps the fruit looking and tasting fresher.

Ingredient Substitutions

Can I Use All-Purpose Flour Instead of Cake Flour?

Yes. All-purpose flour can be used if cake flour isn’t available, although the cake may have a slightly firmer crumb.

Can I Use Regular Vanilla Extract?

Yes. Clear vanilla extract is often used when you want to preserve a very light cake color, but regular vanilla extract works well and provides natural vanilla flavor.

Can I Skip the Butter Extract?

Yes. Butter extract enhances the buttery flavor but is not essential. The cake will still contain plenty of buttery flavor from the unsalted butter.

Can I Use Homemade Peach Jam?

Absolutely. Homemade or another good-quality peach jam can be substituted for the peach jam listed in the recipe.

Can I Use Canned Peaches?

Yes. Canned peaches are an excellent option when fresh peaches aren’t available. Drain them thoroughly before dicing.

Can I Replace the Heavy Cream?

For the best result, use a cream suitable for whipping. Lower-fat creams may not whip into a stable topping.

Peach Poke Cake Variations

Fresh Peach Poke Cake

Use ripe seasonal peaches for both the topping and, if desired, a homemade peach sauce. Fresh peaches give the cake a bright summer flavor.

Peach and Cream Cheese Poke Cake

Add a thin layer of sweetened cream cheese frosting beneath the whipped cream for a richer cheesecake-style variation.

Peach Cobbler Poke Cake

Add a sprinkle of cinnamon and a buttery crumble topping to give the cake some of the flavors associated with peach cobbler.

Peach Melba Poke Cake

Top the cake with peaches and fresh raspberries for a peach-and-berry combination inspired by the classic Peach Melba dessert.

Peach Shortcake Poke Cake

Add extra fresh peaches and serve each slice with additional whipped cream for a dessert inspired by strawberry shortcake.

Storage and Reheating

How to Store Peach Poke Cake

Because the cake is topped with whipped cream and fruit, store it covered in the refrigerator.

Keep it chilled whenever it is not being served.

How Long Does Peach Poke Cake Last?

For the best texture and appearance, enjoy the cake within 2–3 days.

The longer it sits, the more moisture the peaches and whipped cream can release.

Can I Make Peach Poke Cake Ahead?

Yes. The cake can be baked and soaked several hours ahead or the day before.

For the freshest result, add the whipped cream and diced peaches closer to serving time.

Can I Freeze Peach Poke Cake?

The plain cake can generally be frozen before adding the peach soak and whipped cream.

Freezing the fully assembled cake is not recommended because whipped cream and fresh fruit can become watery or change texture after thawing.

Serving Suggestions

Serve Peach Poke Cake chilled with:

• Extra fresh peach slices
• Fresh raspberries or blueberries
• A cup of iced tea
• Hot coffee
• Vanilla ice cream
• Fresh berries
• A drizzle of extra peach sauce

For individual servings, add a small spoonful of whipped cream and a few fresh peach pieces to each slice just before serving.

Nutrition Information

The following values are rough estimates per serving, assuming the cake is divided into 16 portions and all listed ingredients are used.

• Calories: Approximately 500–600 kcal
• Protein: Approximately 6–8 g
• Carbohydrates: Approximately 65–75 g
• Fat: Approximately 25–32 g
• Saturated Fat: Approximately 15–20 g
• Fiber: Approximately 1–2 g
• Sugar: Approximately 40–50 g
• Sodium: Approximately 250–350 mg

Actual nutrition will vary depending on the brand of peach jam, sweetened condensed milk, cream, and the final amount of fruit used.

These values are estimates and are not laboratory-tested nutritional information.

Frequently Asked Questions

What Is a Peach Poke Cake?

Peach Poke Cake is a moist cake that is poked with holes after baking and filled with a peach-flavored soak. It is usually finished with whipped cream and fresh or canned peaches.

Why Do You Poke Holes in the Cake?

The holes allow the peach jam and condensed milk mixture to travel into the cake instead of remaining only on the surface. This gives the cake a stronger peach flavor and a moist texture throughout.

Can I Use Canned Peaches Instead of Fresh?

Yes. Canned peaches are a convenient option when fresh peaches aren’t in season. Drain them thoroughly before adding them to the whipped cream.

Can I Make This Cake the Day Before?

Yes. In fact, chilling the soaked cake overnight can give the peach mixture more time to settle into the crumb. Add the final whipped cream and fruit topping shortly before serving if possible.

Why Is My Poke Cake Soggy?

Using too much soak at once or making excessively large holes can cause parts of the cake to become overly wet. Add the peach mixture gradually and distribute the holes evenly.

Can I Use Cool Whip Instead of Whipped Cream?

Yes, if you prefer a convenient topping. However, freshly whipped heavy cream provides a lighter, more homemade flavor and texture.

Can I Make This Peach Cake Without Butter Extract?

Yes. Simply omit it or replace it with a little extra vanilla extract. The cake will still have a buttery flavor from the unsalted butter.

How Should I Serve Peach Poke Cake?

Serve it chilled. The cold cake, creamy whipped topping, and peach flavor work especially well together, particularly during warm weather.

Final Thoughts

This Peach Poke Cake is a wonderful way to turn a simple vanilla-style cake into a rich, fruity dessert. The tender butter-and-sour-cream cake absorbs the sweet peach soak beautifully, while the whipped cream and fresh peaches keep the finished cake light and refreshing.

For the best result, use ripe peaches when they’re in season, or choose well-drained canned peaches for a convenient year-round option. Make the cake ahead, give the peach soak time to settle into the crumb, and keep everything chilled until you’re ready to serve.

It’s an easy dessert to prepare for summer gatherings, birthdays, potlucks, or any occasion where a peach dessert belongs on the table.

Print