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Easy Boozy Bourbon Peach Sheet Cake

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A moist and flavorful peach sheet cake with a subtle bourbon kick, perfect for summer parties and gatherings. This easy recipe uses simple ingredients and delivers a crowd-pleasing dessert with a boozy glaze.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 1/2 cup brown sugar (100g), packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk (120ml), room temperature (can substitute almond milk)
  • 1/4 cup bourbon (60ml)
  • 3 medium fresh ripe peaches, peeled, pitted, and sliced
  • 1 cup powdered sugar (120g), sifted (for glaze)
  • 2 tablespoons bourbon (30ml) (for glaze)
  • 1 tablespoon heavy cream (15ml), optional (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the flour. Mix on low speed just until combined.
  6. Slowly drizzle in bourbon and gently fold into the batter.
  7. Gently fold in sliced peaches, being careful not to break them up.
  8. Pour batter into prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. While the cake bakes, whisk together powdered sugar, bourbon, and heavy cream (if using) until smooth and pourable.
  10. Let the cake cool in the pan on a wire rack for about 15 minutes. Drizzle the bourbon glaze evenly over the top.
  11. Allow the glaze to set for 10 minutes before slicing and serving.

Notes

To prevent peaches from sinking, toss them in a tablespoon of flour before folding into the batter. If cake browns too quickly, tent with foil during baking. Use room temperature ingredients for best results. Overmixing after adding flour can make the cake dense. Peeling peaches is easier by blanching them in boiling water for 30 seconds then plunging into ice water.

Nutrition

Keywords: bourbon peach cake, peach sheet cake, summer dessert, boozy cake, easy peach cake, bourbon glaze, summer party dessert

Find it online: https://dahliadishes.com/easy-boozy-bourbon-peach-sheet-cake-recipe-perfect-for-summer-parties/