Easy Cast Iron Peach Cake Recipe

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A buttery and absolutely delicious cast iron peach cake recipe made with simple ingredients and bakes with butter and sugar on top! It’s a thinner cake, with peaches baked into the batter. So flavorful and easy to make.

Easy peach cake recipe in cast iron skillet with ice cream and edible flowers.

There are a lot of peach cake recipes out there, but this one is so good because it’s easy to make and baked in a cast-iron pan! It’s warm and buttery and with sugar and cinnamon baked over the top. Literally heaven in a cast iron!

Close up photo of a peach cake with hot butter and sugar in a cast iron pan.

The actual cake batter only used 1/4 cup sugar and then we add butter, cinnaon and some sugar to the top halfway through baking and it creates a bubbly, brown butter and sugar topping over the cake. It’s SO delicious!!

Warm slice of peach cake with melted vanilla ice cream and fresh peaches. Served on a pink plate.

How to Make an Easy Peach Cake

You will be so surprised at how easy this is to make. When you whip the batter up, it’s pretty thick and it doesn’t seem like it will fill the entire 10″ cast iron pan. I promise it will and it will rise, although it’s still a thinner cake.

Peaches, flour and an egg yolk to make an easy peach cake.

Ingredients

  • Butter
  • Sugar
  • Eggs
  • Flour
  • Baking Powder
  • Salt
  • Milk
  • Canned Peaches
  • Cinnamon
Ingredients to make a peach cake.

Directions

  • In a mixing bowl beat the 4 tablespoons of the butter with 1/4 cup sugar until blended together.
Cubed butter and sugar in a mixing bowl.
  • Add in the egg and beat.
  • Combine the flour, baking powder and salt in a separate bowl.
  • Alternate the dry ingredients and the milk into the butter mixture and beat on low.
  • Next, scrape down the sides of the bowl and continue to beat on low until everything is blended together.
  • Spray a 10″ cast iron pan with cooking spray.
  • Also, spray a spatula with cooking spray as well since the batter is very sticky!
Easy peach cake batter being spread in a cast iron skillet.
  • Use the buttered spatula to spread a thin layer of batter evenly in the cast iron pan.
  • You can also spray clean hands and use your hands to evenly spread the batter. Adding butter or cooking spray helps the batter to stay in the pan and not on your fingers or the spatula.
  • Using canned peaches, place them on top of the batter around the edge and in the middle of the cake.
Peach cake batter with fresh peaches on top before being baked.
  • Bake in a preheated 350-degree oven for 15 minutes. You will bake more after adding the butter mixture

Cinnamon, Sugar and Butter Topping

  • While the cake is baking, cut 6 tablespoons butter into small cubes. Add sugar and cinnamon to the cubes.
  • After the cake bakes for 15 minutes, add the butter and sugar mixture to the top of the cake. Make sure you place the butter cubes all around the cake so it melts evenly.
  • Bake the cake for another 8 minutes. The butter will brown and create the most delicious, warm and gooey butter cake!
  • Serve this cake warm with vanilla ice cream
Warm and gooey peach cake in a cast iron skillet with vanilla ice cream.

See how easy this peach cake is? As long as you don’t overcook the cake, you’re pretty much going to end up with a buttery, moist cake. The butter that melts over the top of the cake really adds so much flavor.

Slice of peach cake with melted ice cream and fresh peaches. Served on a pink plate with a gold spoon.

We use canned peaches for this cake because they’re already prepare for us and sweetened with the yummy juices in the can. They’re softer too and have more flavor.

However, you can use fresh peaches for this recipe too. Make sure they’re very ripe and remove the skin.

Peach cake with melted vanilla ice cream.

Frequently Asked Questions

Can you make a cake in a cast iron skillet?

Yes! Not only can you make a cake in a cast iron, but the cake will have a delicious crispy bottom and a moist butter top. They’re usually thinner cakes and great served with ice cream. Perfect for all seasons and even for camping!

Buttered cast-iron skillet

How do you bake with cast iron?

Find a favorite cast iron cake recipe to follow. Bake the cake in a well-seasoned cast iron skillet. A good size to have on hand is a 10″ cast iron for cakes. Bake just like you would in a normal cake pan.

Cast iron skillet peach cake with vanilla ice cream and peaches baked in the batter.

Can cast iron be put in the oven?

Cast-iron is oven safe and great for baking cakes! A quick tip to remember is that the handle for a cast iron is very hot! Use these silicone covers to protect the handle so if someone grabs it you have a layer of protection.

Can you boil water in a cast iron pan?

You can boil water in a well-seasoned cast iron pan. It’s also a great way to remove any food or leftover cake from the pan since you don’t want to use soap to clean your cast iron.

How do you store a peach cake?

Store this peach cake room temperature in the cast iron skillet. Cover with plastic wrap and it will be fresh for 2 days.

More Cast Iron Recipes You’ll love!

Olive Oil and Apple Mini Cast Iron Skillet Cakes

Olive Oil and Orange Cast Iron Cake

The BEST Frittata Recipe in a Cast Iron Skillet!

Let us know if you make this delicious and cake recipe! Leave a review and comment below!

Peach Cake Recipe

A buttery and absolutely delicious cast iron peach cake recipe made with simple ingredients and bakes with butter and sugar on top!
4.10 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 6 people
Calories: 324kcal
Author: Eden

Ingredients

Cake Batter

  • 4 tbsp unslated butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup milk
  • 1 can peaches

Butter and Sugar Topping

  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 6 tbsp butter, cubed

Instructions

  • In a mixing bowl beat the 4 tablespoons of the butter with 1/4 cup sugar until blended together.
  • Add in the egg and beat.
  • Combine the flour, baking powder and salt in a separate bowl. 
  • Alternate the dry ingredients and the milk into the butter mixture and beat on low.
  • Next, scrape down the sides of the bowl and continue to beat on low until everything is blended together.
  • Spray a 10″ cast iron pan with cooking spray. 
  • Also, spray a spatula with cooking spray as well since the batter is very sticky!
  • Use the buttered spatula to spread a thin layer of batter evenly in the cast iron pan. 
  • You can also spray clean hands and use your hands to evenly spread the batter. Adding butter or cooking spray helps the batter to stay in the pan and not on your fingers or the spatula.
  • Using canned peaches, place them on top of the batter around the edge and in the middle of the cake.
  • Bake in a preheated 350-degree oven for 15 minutes. You will bake more after adding the butter mixture
  • While the cake is baking, cut 6 tablespoons butter into small cubes. Add sugar and cinnamon to the cubes.
  • After the cake bakes for 15 minutes, add the butter and sugar mixture to the top of the cake. Make sure you place the butter cubes all around the cake so it melts evenly. 
  • Bake the cake for another 8 minutes. The butter will brown and create the most delicious, warm and gooey butter cake!
  • Serve this cake warm with vanilla ice cream!

Notes

It will look like there is not enough batter to make this cake, but we promise there is! It only needs a think layer on the bottom of the skillet pan. 
Spray cooking spray on the spatula to spread the thick batter evenly in the pan.
You can also use your hands.

Nutrition

Calories: 324kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 412mg | Potassium: 312mg | Fiber: 2g | Sugar: 32g | Vitamin A: 657IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 1mg
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2 thoughts on “Easy Cast Iron Peach Cake Recipe”

  1. 3 stars
    I followed the directions exactly, except that I used fresh peaches. When I removed the pan from the oven after adding the butter/sugar topping and cooking for an additional 8 minutes it looked like a greasy mess…the “cake” was liquid! I put it back in at 350 for 10 additional minutes…and it was fine… it was very tasty with a browned bottom crust ( i did use a cast iron skillet).

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