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Peach Poke Cake Recipe

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This Peach Poke Cake is a soft, buttery vanilla cake soaked with sweet peach jam and condensed milk, then topped with fluffy homemade whipped cream and juicy peaches. Every bite is moist, creamy, and bursting with fresh peach flavor, making this easy summer dessert perfect for birthdays, potlucks, family gatherings, and warm-weather celebrations.

Ingredients

Peach Cake

  • 3 cups / 345 g cake flour
  • 2 tsp / 8 g baking powder
  • 1 tsp / 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 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup / 240 g sour cream, room temperature
  • 1 tsp / 4.2 g clear vanilla extract
  • 1 tsp / 4.2 g butter extract

Peach Soak

  • 13 oz / approximately 369 g peach jam
  • 1/4 cup sweetened condensed milk

Whipped Cream

  • 3 cups / 691 g heavy whipping cream
  • 1 cup / 125 g powdered sugar
  • 2 tsp / 8.4 g vanilla extract

Garnish

  • Fresh peaches, diced, if in season
  • Canned peaches, diced, if fresh peaches are unavailable

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9 x 13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
  3. In a large mixing bowl, beat the room-temperature butter, canola oil, and granulated sugar until light, fluffy, and pale.
  4. Add the eggs one at a time, beating well after each addition. Add the egg yolks and mix until fully incorporated.
  5. Mix in the sour cream, clear vanilla extract, and butter extract until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  7. Pour the batter into the prepared pan and smooth the top evenly.
  8. Bake for approximately 30–35 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
  9. Allow the cake to cool in the pan for about 10–15 minutes.
  10. While the cake is still warm, use the handle of a wooden spoon or a large straw to poke holes evenly across the entire surface of the cake.
  11. For the peach soak, gently warm the peach jam until it becomes loose and pourable. Stir in the sweetened condensed milk until smooth.
  12. Pour the peach mixture evenly over the warm cake, making sure it fills the holes and covers the surface.
  13. Allow the cake to cool completely so the peach soak can absorb into the cake.
  14. For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff, fluffy peaks form.
  15. Spread the whipped cream evenly over the completely cooled cake.
  16. Top with diced fresh peaches or well-drained canned peaches.
  17. Refrigerate the cake for at least 1–2 hours before slicing and serving so the flavors can meld and the cake becomes perfectly chilled.

Notes

  • Use room-temperature butter, eggs, sour cream, and other refrigerated ingredients for the smoothest cake batter.
  • Do not overmix after adding the cake flour to keep the cake soft and tender.
  • Poke the holes while the cake is still warm so the peach soak can penetrate deeply.
  • If the peach jam is very thick, gently warm it before mixing it with the condensed milk.
  • Drain canned peaches thoroughly before using them as a garnish.
  • For the best flavor, use ripe fresh peaches when they are in season.
  • Chill the cake thoroughly before serving for the best texture and flavor.
  • Store covered in the refrigerator for up to 3–4 days.

Find it online: https://ayoubrecipe.com/peach-poke-cake-recipe/