Perfect Peach Bundt Cake (Never Sticks!)

Posted on May 17, 2025

Ah, the bundt cake. There’s something undeniably charming about its elegant shape and the way a beautiful glaze cascades down its fluted sides. It just looks like a celebration, doesn’t it? But if you’ve ever baked one, you likely know the universal dread: the moment of truth when you try to turn it out of the pan. Will it release cleanly, or will half of it stubbornly cling to the metal, leaving you with a beautiful disaster? I’ve been there. I’ve seen the heartbreak of a broken bundt.

That’s why I became obsessed with perfecting a Peach Bundt Cake recipe that never sticks. And I’m thrilled to tell you, I finally cracked the code! This method guarantees a perfect release every single time, letting you enjoy the stunning cake just the way it should be. The result is a moist, tender cake infused with the sweet, delicate flavor of fresh peaches, finished with a simple, glossy glaze. Get ready to bake with confidence!

Why This Peach Bundt Cake is a Keeper

Beyond the guaranteed non-stick success, this Peach Bundt Cake stands out for several delicious reasons:

Foolproof Release: The specific greasing and flouring technique, combined with the perfect cooling time, eliminates the dreaded stick.
Moist & Tender Crumb: The recipe yields a wonderfully soft and moist texture, thanks to the balance of ingredients and the careful mixing method.
Fresh Peach Flavor: Using fresh, ripe peaches brings a burst of natural sweetness and summery taste that perfectly complements the cake.
Simple Yet Elegant: Despite its stunning appearance, the cake itself is straightforward to make, and the simple syrup and glaze add just the right touch of sweetness and moisture without being overly complicated.
Beautiful Presentation: A bundt cake is inherently pretty, and when it releases cleanly, arranging fresh peaches and letting the glaze drip down makes for a truly show-stopping dessert.

Gathering Your Ingredients for Success

Creating this perfect Peach Bundt Cake starts with having the right ingredients measured and ready. Think of them as building blocks for moisture, structure, and that wonderful peachy flavor.

For the heart of the cake batter, you’ll need your standard dry baking components. We start with granulated sugar, which provides sweetness and also helps tenderize the cake structure. Softened unsalted butter is creamed with the sugar, which is a crucial step for incorporating air and ensuring a light texture. You’ll also need large eggs, acting as binders and adding richness, and a splash of pure vanilla extract for that essential warm flavor note. The dry team includes all-purpose flour, providing the main structure; baking powder, our leavening agent that gives the cake its rise; and just a touch of salt to balance the sweetness and enhance all the other flavors.

For moisture, we rely on milk or buttermilk. Buttermilk is often preferred in cakes like this because its acidity reacts with the baking powder, yielding an extra tender crumb, but regular milk works beautifully too.

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And of course, the star of the show: fresh peaches! You’ll need two medium to large fresh peaches, pitted and sliced. Using ripe but still slightly firm peaches works best – they hold their shape during decorating but are soft enough to enjoy.

Finally, for that beautiful finishing touch, we’ll make a simple syrup and a classic white glaze. The simple syrup requires just granulated sugar and water, with the option for a little peach juice for an extra flavor punch. The glaze is a quick mix of powdered sugar and milk or water, easily adjustable to your desired drizzling consistency.

Here is a quick breakdown of what you’ll need:

1 1/2 cups granulated sugar (for the cake batter)
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (for the cake batter)
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk or buttermilk
2 fresh peaches, pitted and sliced (for decorating)
1 cup powdered sugar (for the glaze)
2 tablespoons milk or water (for the glaze)
1/4 cup granulated sugar (for the simple syrup)
1/4 cup water (for the simple syrup)

Crafting Your Perfect Peach Bundt Cake: Step-by-Step Guidance

Let’s walk through the process together. Don’t rush the steps, especially the preparation and cooling, as these are key to that flawless finish!

Prepare Your Pan with Precision: The very first action you take is arguably the most critical for preventing sticking! Start by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when the cake goes in, contributing to proper rise and baking. While the oven heats, dedicate time to thoroughly preparing your 10 or 12-cup bundt pan. Use softened butter or solid vegetable shortening (like Crisco) and really work it into every single groove and crevice of the pan. Don’t miss any spots! This creates a slick barrier. Once generously greased, dust the pan thoroughly with all-purpose flour. Turn and tap the pan to ensure the flour coats the grease evenly everywhere, then tap out any excess flour. This two-step process builds a reliable nonstick layer.
Creaming the Wet Ingredients: In a large mixing bowl, combine the 1 1/2 cups of granulated sugar and the softened butter. Beat them together using an electric mixer (handheld or stand mixer) until the mixture is light in color and fluffy in texture. This creaming incorporates air, which helps the cake rise and become tender. Next, beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, stir in the vanilla extract for flavor.
Combine Dry and Measure Liquid: In a separate medium bowl, whisk together the 2 1/4 cups of all-purpose flour, the 2 teaspoons of baking powder, and the 1/2 teaspoon of salt. Whisking ensures the leavening (baking powder) and salt are evenly distributed throughout the flour, which is important for consistent rising and flavor. In a small bowl or measuring cup, measure out your 1 1/4 cups of milk or buttermilk, ready to be added.
Mixing the Batter Carefully: Now it’s time to bring the wet and dry ingredients together. This is where technique matters to avoid a tough cake. Gradually add the dry ingredients to the wet ingredients in the large bowl, alternating with adding the milk. Start and end with the dry ingredients. Mix on low speed or by hand until the ingredients are just combined. Stop mixing as soon as you no longer see streaks of dry flour. Overmixing develops the gluten in the flour too much, which can result in a dense, tough cake.
Filling the Prepared Pan: Gently pour the cake batter evenly into your meticulously prepared bundt pan. Use a spatula to smooth the top surface of the batter. Giving the pan a gentle tap on the counter can also help settle the batter and release any large air bubbles, though be careful not to tap too hard and deflate the batter.
Bake to Golden Perfection: Place the filled bundt pan in the preheated oven. Bake for 50 to 60 minutes. The cake is done when a wooden skewer or toothpick inserted into the deepest part of the cake (usually near the center ring) comes out clean, with no wet batter attached. A few moist crumbs are okay! Baking times can vary based on your oven, so start checking around the 50-minute mark.
The Crucial Cooling Step: Once baked, remove the cake from the oven and place the bundt pan on a wire rack. Let the cake cool in the pan for exactly 10 minutes. This resting period allows the cake’s structure to set and firm up slightly, pulling away from the sides of the pan as it cools. After 10 minutes, carefully place your wire rack upside down over the bundt pan. Holding both the pan and the rack together, swiftly and confidently invert them. The cake, thanks to your careful preparation and the 10-minute rest, should slide right out onto the rack. If it doesn’t release immediately, give the pan a gentle shake or tap the bottom lightly. Let the cake cool completely on the wire rack before you even think about adding the glaze. Glazing a warm cake will cause the glaze to melt and soak in rather than set beautifully on the surface.
Whip Up the Simple Syrup: While your cake is cooling, prepare the simple syrup. Combine the 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Heat this mixture over medium heat, stirring constantly until all the sugar is dissolved. Bring the mixture to a gentle simmer and let it bubble for just 2-3 minutes. This slightly thickens it and ensures the sugar is fully integrated. Remove the saucepan from the heat. If you have any leftover peach juice from slicing your peaches, feel free to add a splash (a teaspoon or two) to the warm syrup for an extra layer of peach flavor! Let the simple syrup cool slightly before using.
Mix the Smooth Glaze: In a small bowl, whisk together the 1 cup of powdered sugar with the 2 tablespoons of milk or water. Start with the smaller amount of liquid and whisk until smooth. If the glaze seems too thick to drizzle easily, add a tiny bit more liquid (just a teaspoon at a time) until you reach a nice, smooth, pourable consistency.
Arrange Your Peach Garnish: Once the cake is completely cooled (this is important!), arrange the fresh peach slices decoratively on top of the cake. You can place them in clusters, around the center hole, or scattered artfully over the surface.
Drizzle and Serve: First, take the slightly cooled simple syrup and drizzle it all over the peaches and the cake. This adds moisture and another layer of sweetness. Then, follow immediately with the white glaze, letting it drip down the sides of the cake. Allow the glaze to set for a few minutes if you can resist. Slice and serve this gorgeous Peach Bundt Cake!

Tips for Perfect Peach Bundt Cake Every Time

Achieving that perfect bundt cake is within your reach! Here are a few extra pointers to help you along the way:

Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature before you start. This allows them to cream together properly, creating a smooth, emulsified batter that bakes evenly.
Don’t Skip the Grease and Flour: I know I’ve stressed this, but it’s worth repeating! Take your time greasing every nook and cranny, and dust thoroughly. It’s the insurance policy against sticking. Using a pastry brush can help get into those intricate bundt pan designs.
Measure Flour Correctly: Use the spoon-and-level method. Fluff up the flour in its container, then gently spoon it into your measuring cup, letting it overflow slightly. Use a straight edge (like the back of a knife) to level off the excess flour without packing it down. Too much flour can result in a dry cake.
Know Your Oven: Ovens can vary in temperature. If your cake seems to be browning too quickly or slowly, or takes significantly longer/shorter than the recipe states, consider investing in an oven thermometer.
Cooling is Critical: Resisting the urge to immediately invert the cake is hard, but that 10-minute rest in the pan is non-negotiable for a clean release. Similarly, waiting for the cake to cool completely before glazing prevents the glaze from melting away.

Variations to Try

While the classic Peach Bundt Cake is delightful on its own, you can easily adapt it:

Add Spices: A pinch of ground cinnamon, nutmeg, or cardamom in the cake batter can complement the peach flavor beautifully. Start with 1/4 teaspoon of cinnamon and adjust to your preference.

Use Canned Peaches (with care): If fresh peaches aren’t available, well-drained canned peach slices can be used for decorating the top. Make sure they are very well drained on paper towels to avoid adding excess moisture. You could even use the juice drained from canned peaches in the simple syrup.

Introduce Nuts: Fold 1/2 cup of chopped pecans or walnuts into the batter for added texture and flavor. Toasting the nuts lightly beforehand enhances their taste.

Your Peach Bundt Cake Questions Answered (FAQ)

Here are some common questions people ask when baking a Peach Bundt Cake:

Can I use canned peaches in the cake batter itself?

This recipe uses fresh peaches for decoration on top. Adding canned peaches directly into the batter isn’t recommended as they contain a lot of moisture, which can make the cake dense or gummy. Stick to fresh for the best results, or use well-drained canned slices just for the top as suggested in the variations.

What if my cake still sticks to the pan?

This is usually due to insufficient greasing and flouring, or not allowing the cake to cool in the pan for the full 10 minutes before inverting. Ensure you get into every crevice when greasing and tap out excess flour after coating. Make sure your oven temperature is accurate (an oven thermometer helps!). If a small piece does stick, you can try to gently patch it with a piece from the bottom or side, or strategically place extra peaches or glaze to cover it.

Can I use a non-stick bundt pan?

Yes, you can, but the greasing and flouring steps are still highly recommended even with a non-stick pan, especially with intricate designs. They provide an extra layer of insurance against sticking.

How should I store the Peach Bundt Cake?

Store the cooled cake loosely covered at room temperature for up to 2-3 days. If keeping it longer or in a humid environment, you can store it in an airtight container in the refrigerator for up to 5 days. Bring it back to room temperature before serving for the best flavor and texture.

Can I freeze this cake?

Yes, you can! For best results, freeze the cake before adding the fresh peaches and glaze. Let the cake cool completely. Wrap it tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before decorating with fresh peaches, simple syrup, and glaze.

Why use milk or buttermilk?

Milk adds essential moisture to the cake batter. Buttermilk, with its higher acidity, reacts with baking powder more effectively than plain milk, often resulting in a softer, more tender crumb. If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup and then adding enough milk to equal 1 1/4 cups. Let it sit for 5-10 minutes until it thickens slightly before using.

Can I make a different glaze?

Absolutely! While the simple powdered sugar glaze is classic, you could make a cream cheese glaze, a maple glaze, or even a light caramel drizzle instead. Just ensure the cake is fully cooled before applying any glaze.

Enjoy Your Homemade Peach Bundt Cake!

There’s immense satisfaction in pulling a perfectly baked, beautifully shaped bundt cake from the pan. This Peach Bundt Cake recipe not only delivers on that promise but also fills your home with a wonderful aroma and your table with a delicious dessert perfect for any occasion, from a casual Sunday brunch to a special gathering. The sweet, juicy peaches, the moist cake, and the delicate glazes come together in perfect harmony.

Give this Peach Bundt Cake a try and banish the bundt sticking blues forever! I promise you won’t be disappointed. If you make it, I’d love to hear how it turned out in the comments below!

Peach Bundt Cake