This peach poke cake is the perfect summer dessertโ€”light, fruity, and irresistibly delicious. It starts with a soft and tender sourdough discard vanilla cake, soaked in a juicy homemade peach compote and finished with a fluffy whipped cream frosting. Despite its beautiful, layered look, this easy peach dessert comes together with simple ingredients and minimal effort. If you’re looking for a creative way to use sourdough discard and impress guests at your next summer gathering, this cake is guaranteed to become a seasonal favorite.

๐Ÿฒ Ingredients

Sourdough Discard – Unfed, inactive sourdough starter.

Butter – One stick of softened butter.

Flour – Unbleached all-purpose flour.

Sugar – Both brown sugar and granulated sugar.

Peaches – Seasonal, ripe peaches.

Milk – I like whole milk, but you can use whatever milk substitutes you like.

Heavy whipping cream – Homemade whipped cream is so delicious and easy. Totally worth that little bit of extra work.

Lemon Juice – For extra brightness and flavor.

๐Ÿ‘ฉโ€๐Ÿณ How to make Peach Poke Cake

  • In a small mixing bowl, whisk together all your dry ingredients (flour, baking soda, baking powder, cinnamon and salt) and set aside.
  • In a stand mixer on low speed, beat your butter and sugars together with the paddle attachment until light and fluffy. About 2-3 minutes.
  • Add in the eggs one at a time. Add milk and vanilla extract until everything is fully incorporated. Scrape down the edges of the bowl with a spatula if you need to.
  • Slowly add the flour mixture to the bowl. When everything is almost fully combined, add in the sourdough discard until there are no more streaks and a smooth batter forms.
  • Preheat your oven to 375.
  • Transfer the batter to a greased 9×13 baking dish and bake for 30-40 minutes.

Peach Filling

  • While the cake is baking, peel and slice 4 peaches and add them to a saucepan with sugar and lemon juice. When the sugar has dissolved, use an immersion blender to blend it all together to your liking. I like a smooth puree, but you can leave some chunks of peach if you like!
  • Let the puree come to a boil and then simmer for 3-4 minutes to let it slightly thicken up.
  • Use a straw to poke holes all over the cake and pour the peach filling directly on top. Use a spatula to smooth the purรฉe over the cake and fill in the holes.
  • Cover and refrigerate for 2 hours.

Whipped Topping

  • In a stand mixer with the wire whisk, whip 2 cups of heavy whipping cream on medium – high heat for 2 – 3 minutes. When peaks start to form, slowly add powdered sugar and vanilla until there are stiff peaks – another 2 – 3 minutes.
  • Remove the cake from the fridge and top with the whipped cream frosting.
  • Serve chilled and with a glass of peach tea! ๐Ÿ™‚

๐Ÿช„ Tips and Tricks

  • If you don’t have the 2 hours to chill the cake before serving, it will work more like a layered cake but still be delicious! 
  • If you don’t have fresh peaches on hand, you can also use a one can of peaches, pour off half of the liquid, and puree the same way. This also makes it possible to make this cake all year long.
  • If you don’t want to make a sheet pan like cake, separate the batter into circle cake pans and make a layered cake with the peach purรฉe in the middle!

๐Ÿ—’ Variations

I’m not big on cookies – but I am big on cake! It’s so simple to add seasonal flair to a really good cake base, and this peach poke cake is no exception! But here are a couple other cakes that have seasonal flavors and different textures.


๐Ÿ—’ Substitutions

  • Granulated sugar – all brown sugar.
  • Softened butter – Coconut oil
  • Milk – milk substitute.


๐Ÿ—’ Best served with

  • Summer desserts
  • Backyard BBQ food
  • Sweet peach tea

๐Ÿ‘ How to Store Leftovers

Store your leftover peach poke cake in an airtight container in the refrigerator for up to 4 days.

๐Ÿค” Common Questions

How do I poke the holes in the cake?

Using a straw! Or if you don’t have a straw on hand, use a butter knife and poke an “x” into each spot.

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Peach Poke Cake

Print recipe
This is the perfect summer dessert. This is a simple and tender sourdough discard vanilla cake, topped with a homemade peach compote and topped with homemade whipped cream frosting. This is a dessert that tastes so good and looks so complex. You almost don't believe how easy it is to make.
Prep Time:20 minutes
Cook Time:35 minutes
chill time:2 hours
Total Time:2 hours 55 minutes

Equipment

Ingredients

Cake

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 ยฝ tsp baking powder
  • ยฝ tsp baking soda
  • 1 tsp cinnamon
  • ยฝ cup softened butter
  • 1 cup brown sugar
  • ยฝ cup granulated sugar
  • 1 cup milk
  • 3 eggs
  • 1 tbs vanilla extract
  • ยพ cup sourdough discard

Peach Filling

  • 4 large, ripe peaches peeled and diced
  • ยฝ cup granulated sugar
  • juice of half a lemon
  • pinch of salt

Whipped Topping

  • 2 cups heavy whipping cream
  • ยฝ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • In a small mixing bowl, whisk together all your dry ingredients (flour, baking soda, baking powder, cinnamon and salt) and set aside.
  • In a stand mixer on low speed, beat your butter and sugars together with the paddle attachment until light and fluffy. About 2-3 minutes.
  • Add in the eggs one at a time. Add milk and vanilla extract until everything is fully incorporated. Scrape down the edges of the bowl with a spatula if you need to.
  • Slowly add the flour mixture to the bowl. When everything is almost fully combined, add in the sourdough discard until there are no more streaks and a smooth batter forms.
  • Preheat your oven to 375.
  • Transfer the batter to a greased 9×13 baking dish and bake for 30-40 minutes.

Peach Filling

  • While the cake is baking, peel and slice 4 peaches and add them to a saucepan with sugar and lemon juice. When the sugar has dissolved, use an immersion blender to blend it all together to your liking. I like a smooth puree, but you can leave some chunks of peach if you like!
  • Let the puree come to a boil and then simmer for 3-4 minutes to let it slightly thicken up.
  • Use a straw to poke holes all over of the cake and pour the peach filling directly on top. Use a spatula to smooth the purรฉe over the cake and fill in the holes.
  • Cover and refrigerate for 2 hours.

Whipped Topping

  • In a stand mixer with the wire whisk, whip 2 cups of heavy whipping cream on medium – high heat for 2 – 3 minutes. When peaks start to form, slowly add powdered sugar and vanilla until there are stiff peaks – another 2 – 3 minutes.
  • Remove the cake from the fridge and top with the whipped cream frosting.
  • Serve chilled and with a glass of peach tea! ๐Ÿ™‚

Notes

If you don’t have the 2 hours to chill the cake before serving, it will work more like a layered cake but still be delicious!ย 
ย 

Nutrition

Calories: 538kcal | Carbohydrates: 74g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 400mg | Potassium: 208mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1075IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: cake, Dessert, Peaches, Sourdough, Sourdough Discard, summer cake
Servings: 12
Calories: 538kcal

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