Peach Cake with Brown Sugar Frosting Recipe

There’s something truly magical about sinking your fork into a slice of homemade fruit cake, and this Peach Cake with Brown Sugar Frosting Recipe brings together ripe, juicy peaches with a cloud of buttery, caramel-kissed frosting. Every bite delivers a moist crumb packed with fruity bursts, balanced by the irresistible sweetness of the brown sugar topping. Whether you’re hosting a summer picnic or in need of a cozy dessert, this cake is the perfect celebration of peach season and the kind of treat you’ll find yourself craving all year long.

this Recipe

Ingredients You’ll Need

Every flavor-packed bite starts with simple pantry basics and a few star ingredients you probably already have on hand. Each one plays a starring role in the taste, tenderness, and golden color of this Peach Cake with Brown Sugar Frosting Recipe.

• All-purpose flour: This staple gives the cake its structure and softness, creating the perfect canvas for summer peaches.
• Baking powder & baking soda: A dynamic duo that ensures every slice is lovely and fluffy, with just the right amount of rise.
• Salt: A pinch brings out the natural sweetness and balances the cake so it’s not overly sugary.
• Ground cinnamon: Adds cozy warmth that makes the peaches absolutely sing!
• Unsalted butter (for cake and frosting): Lends unbeatable richness to both the moist crumb and the dreamy frosting.
• Granulated sugar: Sweetens the cake without overpowering the delicate flavor of peaches.
• Eggs: These hold the batter together while making the cake tender and light.
• Vanilla extract: Adds subtle depth to both the cake and the fluffy brown sugar frosting.
• Sour cream: The secret to incredible moisture, sour cream creates a rich, melt-in-your-mouth crumb.
• Fresh peaches: Star of the show! Use ripe peaches for juicy pockets of flavor, but canned or frozen work beautifully in a pinch.
• Packed brown sugar: Turns the frosting into a spreadable layer of caramel-like goodness that makes this cake unforgettable.
• Milk: Helps dissolve the brown sugar for a smooth, pourable frosting texture and a hint of creamy sweetness.
• Powdered sugar: Sifts into the frosting to create a silky, easy-to-spread finish.

How to Make Peach Cake with Brown Sugar Frosting Recipe

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Grease a 9×13-inch baking pan with butter or nonstick spray to ensure every slice comes out perfectly, then gather and measure out all of your ingredients so the process is smooth and stress-free.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This helps evenly distribute the leaveners and spice throughout your batter, making sure every bite of your Peach Cake with Brown Sugar Frosting Recipe is flavorful and perfectly textured.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale. This crucial step delivers a tender crumb and infuses the cake with buttery richness.

Step 4: Add Eggs, Vanilla, and Sour Cream

Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream, beating until the batter is creamy and smooth—your base for an incredibly moist cake.

Step 5: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet batter, taking care not to overmix. This preserves that tender, soft crumb you want. When just combined, fold in the diced peaches so they’re evenly distributed throughout the batter.

Step 6: Bake the Cake

Spread the batter evenly into your prepared pan and smooth the top. Bake in the preheated oven for 35–40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the kitchen smells irresistible!

Step 7: Cool Completely

Let your cake cool in the pan on a wire rack. Don’t rush this step—frosting a warm cake will melt your beautiful brown sugar topping.

Step 8: Make the Brown Sugar Frosting

In a saucepan, melt ¼ cup butter over medium heat. Add the brown sugar and milk, then bring to a gentle boil. Let it bubble and simmer for 1–2 minutes, then take the pan off the heat. Allow to cool for a few minutes, then whisk in powdered sugar and vanilla until your icing is silky-smooth and ready to pour.

Step 9: Frost and Set

Spread the frosting over your cooled cake in an even layer. Let it set for about 20–30 minutes before slicing, so it firms up into a delicious, slightly sticky glaze that hugs every bite.

How to Serve Peach Cake with Brown Sugar Frosting Recipe

Garnishes

For an elegant finish, top each slice with fanned peach slices, a sprinkle of toasted pecans, or a light dusting of powdered sugar. Even a swirl of extra cinnamon can make this Peach Cake with Brown Sugar Frosting Recipe look bakery-worthy.

Side Dishes

This cake truly shines with some simple accompaniments. Try serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a handful of fresh berries alongside each slice. These options not only complement the flavors but add a refreshing touch to balance the sweetness.

Creative Ways to Present

Cut the cake into squares and serve on a rustic wood board for a picnic feel, or use a round cutter for adorable mini-cakes at a bridal shower or brunch. For extra flair, drizzle each serving with warm caramel sauce—you’ll turn every bite of Peach Cake with Brown Sugar Frosting Recipe into a showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be covered well in the pan or transferred to an airtight container and stored at room temperature for up to 2 days. For longer freshness, keep it refrigerated—just bring it to room temperature to enjoy the best texture and flavor.

Freezing

This cake freezes beautifully! Wrap individual slices or the entire unfrosted cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the brown sugar frosting just before serving for maximum freshness.

Reheating

If you prefer your cake warm (especially delightful with ice cream), simply microwave individual slices for 10–15 seconds. The frosting softens slightly, creating a melt-in-the-mouth experience that’s as irresistible as when it was first baked.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Canned or thawed frozen peaches work wonderfully in this Peach Cake with Brown Sugar Frosting Recipe—just be sure to drain any excess syrup or liquid so your cake doesn’t turn soggy.

Can I double the frosting recipe for a thicker layer?

Of course! If you’re a frosting lover (aren’t we all?), simply double the quantities when making the brown sugar frosting for a more generous topping—it’s hard to have too much of that caramelly goodness!

What’s the best way to peel fresh peaches?

For super easy peeling, score an X on the bottom of each peach, dip them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off!

How do I make this recipe nut-free?

Just skip the suggestion for toasted pecan toppings—there are no nuts in the cake itself, so it’s naturally nut-free unless you want to add them for extra crunch on top.

Can I make this Peach Cake with Brown Sugar Frosting Recipe in advance?

Definitely! Bake the cake a day ahead and store (unfrosted) at room temperature or in the fridge, then whisk up the quick frosting and spread it over just before serving.

Final Thoughts

I hope you’ll fall in love with this Peach Cake with Brown Sugar Frosting Recipe just as much as I have. It’s bright, indulgent, and always a hit with friends and family. Gather your peaches and get baking—you deserve a slice of pure sunshine!

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