Peach Cake with Brown Sugar Frosting Recipe

If there’s one dessert that embodies late summer bliss, it has to be Peach Cake with Brown Sugar Frosting. Ripe, juicy peaches tucked into a soft, buttery cake, and then topped with a sweet, caramel-like frosting—what’s not to love? This recipe is a celebration of simple ingredients coming together in a treat that’s as gorgeous as it is delicious, making it a tried-and-true favorite whenever I want to share a bit of homemade warmth.

Ingredients You’ll Need

All the ingredients for Peach Cake with Brown Sugar Frosting are easy to track down, yet each one plays a role in crafting the cake’s juicy texture and rich, caramel-kissed finish. Choose the best peaches you can find (fresh or canned!)—every bite should be vibrant and full of flavor.

• All-purpose flour: The essential base, giving the cake its soft yet sturdy crumb.
• Baking powder: Adds lift for a tender, fluffy cake.
• Baking soda: Works with the sour cream to ensure a gentle rise and just the right golden color.
• Salt: A little goes a long way to intensify all the other flavors.
• Granulated sugar: For sweetness and to help cream the butter into a light, airy batter.
• Unsalted butter: Softened butter in both the cake and frosting ensures a melt-in-your-mouth texture.
• Eggs: These bind everything together and add richness to the crumb.
• Vanilla extract: An aromatic note that brings cozy warmth to both cake and frosting.
• Sour cream: Keeps the cake incredibly moist and tender, with just a hint of tang.
• Fresh or canned peaches (diced): The starring ingredient—choose ripe, fragrant, and sweet peaches for maximum impact.
• Packed brown sugar: For the frosting’s signature deep, toffee-like flavor.
• Milk: Smooths the frosting out to perfect spreadability.
• Powdered sugar: Ensures the icing is velvety and lump-free.

How to Make Peach Cake with Brown Sugar Frosting

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together so they’re completely combined. In a larger bowl, cream the butter and sugar until pale and fluffy—this step builds all the lightness into your cake. Add the eggs one at a time, beating after each, then stir in the vanilla and sour cream. Finally, gently mix in the dry ingredients, just until a soft batter forms, and fold in those juicy peaches for pops of flavor in every bite.

Step 2: Bake the Cake

Pour your luscious batter into the pan, smoothing it out evenly. Bake for 30–35 minutes. You’ll know it’s ready when the top is lightly golden and a toothpick poked into the center comes out either clean or with just a few moist crumbs. Let the cake cool completely, as the warm cake may melt your beautiful frosting.

Step 3: Make the Brown Sugar Frosting

While the cake cools, work on the crown jewel: the brown sugar frosting. In a saucepan over medium heat, melt the butter, then add the brown sugar—stir until it dissolves and the mixture turns smooth and glossy, about 2–3 minutes. Pour in the milk, bring everything briefly to a boil, then remove from the heat. Let it cool just a bit; then whisk in the powdered sugar and vanilla until you have a dreamy, spreadable frosting with a rich caramel taste.

Step 4: Frost the Cake

Once the cake is completely cool, spread that glossy brown sugar frosting generously over the top. Use a spatula for swoops and swirls, making sure to get every last inch covered. Wait a little for the frosting to set—if you can!—before slicing big squares to share.

How to Serve Peach Cake with Brown Sugar Frosting

Garnishes

I love adding a few extra touches right before serving. Sprinkle a handful of diced fresh peaches on top or scatter some toasted pecans for a bit of crunch. Even a dusting of cinnamon makes the Peach Cake with Brown Sugar Frosting feel extra special and inviting.

Side Dishes

This cake is wonderful just as it is, but if you want a true celebration, serve it alongside scoops of vanilla ice cream or dollops of whipped cream. For a more elegant dessert spread, fresh summer berries or a fruit salad with mint really let the peach flavor shine.

Creative Ways to Present

Try cutting the cake into bite-sized squares for a party platter, or use round biscuit cutters to make adorable mini cakes. You can even layer the Peach Cake with Brown Sugar Frosting in parfait glasses with extra peaches and whipped cream for a show-stopping trifle effect.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Peach Cake with Brown Sugar Frosting tightly in plastic wrap or keep it in an airtight container. It will stay moist and fresh at room temperature for up to two days. If your kitchen is especially warm, pop it in the fridge to extend its life and keep the frosting nice and firm.

Freezing

Believe it or not, this cake freezes beautifully! Slice individual portions and wrap each in plastic, then freeze in a container for up to two months. If possible, freeze the cake unfrosted and add the luscious brown sugar topping after thawing for the freshest taste.

Reheating

Let the peach cake thaw at room temperature if frozen. While I love it cool, you can gently warm a slice for 10 seconds in the microwave for a just-from-the-oven flavor. If microwaving, be aware the frosting will melt a bit—so it becomes warm and gooey in the very best way.

FAQs

Can I use canned peaches instead of fresh?

Yes, absolutely! Canned peaches are a fantastic substitute when fresh aren’t in season. Just drain them well and pat dry before folding into the batter so your Peach Cake with Brown Sugar Frosting doesn’t become soggy.

What’s the best way to make the frosting extra smooth?

Allow the cooked brown sugar mixture to cool a bit before whisking in the powdered sugar and vanilla. Mixing while it’s still a little warm helps everything blend into a silky, spreadable frosting every time.

Can I bake this cake in a round pan?

Yes, you can use two 9-inch round pans for a layer cake effect! Just check for doneness a few minutes early, since the cake will be slightly thinner. Layer cakes look especially lovely with a generous amount of brown sugar frosting between them.

How long does Peach Cake with Brown Sugar Frosting last?

Properly stored, the cake will stay fresh for up to four days in the refrigerator. For best flavor, let it come to room temperature before serving so the crumb is perfectly tender and the frosting creamy.

Can I make this cake gluten-free?

You sure can! Substitute your favorite gluten-free all-purpose flour blend cup-for-cup, and double-check that your baking powder and other ingredients are gluten-free. The cake stays just as moist and delicious, even without gluten.

Final Thoughts

If you’re searching for a show-stopping dessert that delivers big summertime flavor in every bite, Peach Cake with Brown Sugar Frosting is the answer. It’s the kind of cake that brings people around the table, eager for a homemade treat that feels both cozy and special. Give it a try—your friends and family will be begging for seconds!

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