There’s nothing quite like a dessert that blends the natural sweetness of fruit with a touch of indulgence. This Peach Cake with Brown Sugar Frosting does just that—it’s buttery, soft, and filled with juicy peaches, then topped with a rich, caramel-like frosting that melts in your mouth. Perfect for summer gatherings, birthdays, potlucks, or whenever you want a cake that feels both comforting and refreshing.
Kitchen Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Spatula
- Whisk
- Saucepan
Ingredients
For the Peach Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or canned peaches, diced
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Make the Cake Batter
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and sour cream. Gradually add the dry ingredients, mixing until just combined. Gently fold in the peaches.
2. Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
3. Prepare the Frosting
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2–3 minutes until smooth and slightly thickened. Add the milk and bring to a gentle boil, then remove from heat. Let it cool slightly before whisking in the powdered sugar and vanilla until smooth and spreadable.
4. Frost the Cake
Spread the frosting evenly over the cooled cake with a spatula. Let it set for a few minutes before slicing and serving.
Tips & Variations
- Fresh vs. Canned Peaches: Fresh peaches give the best flavor, but drained canned peaches work well in a pinch.
- Thicker Frosting: Add more powdered sugar if you prefer a firmer frosting.
- Extra Garnish: Decorate with peach slices, a dusting of cinnamon, or a drizzle of caramel.
Serving Suggestions
- A dollop of whipped cream for lightness
- Vanilla ice cream for extra indulgence
- Pair with iced tea or lemonade for a refreshing balance
FAQs
Can I make this cake ahead of time?
Yes! Bake the cake a day ahead and frost it just before serving.
Can I use frozen peaches?
Absolutely. Thaw and pat them dry before folding into the batter.
How do I store leftovers?
Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
This Peach Cake with Brown Sugar Frosting is the perfect combination of fruity sweetness and rich decadence. Whether served at a summer barbecue or as a cozy treat with coffee, it’s guaranteed to impress.