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Peach Cake with Brown Sugar Frosting

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This Peach Cake with Brown Sugar Frosting is a moist, flavorful dessert that highlights the natural sweetness of ripe peaches. Topped with a creamy brown sugar frosting, this cake is perfect for summer gatherings, tea-time treats, or a comforting homemade dessert. Simple to prepare and always a favorite.

  • Total Time: 1 hour
  • Yield: 10 1x

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk (or milk + 2 tsp vinegar)
  • 2 cups peeled, diced peaches (fresh or well-drained canned)

For the Brown Sugar Frosting:

  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup milk
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round or square cake pan. Optionally, line the base with parchment paper for easy removal.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy — about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour. Mix gently until just combined.
  6. Fold the diced peaches into the batter using a spatula, ensuring even distribution.
  7. Pour the batter into the prepared pan. Spread evenly and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  9. While the cake cools, prepare the frosting. In a saucepan, melt the butter with the brown sugar over medium heat. Stir constantly until bubbling and the sugar is dissolved (3–5 minutes).
  10. Add the milk and return to a low simmer, cooking for one more minute. Remove from heat and let it cool for 5–7 minutes.
  11. Beat in the sifted powdered sugar and vanilla until smooth. If the frosting thickens too much, stir in a small amount of milk to loosen.
  12. Spread the frosting over the fully cooled cake. Let it set for at least 15 minutes before serving.

Notes

For canned peaches, ensure they are well-drained and patted dry before folding into the batter.

Frozen peaches should be thawed completely and dried.

Add ½ cup chopped nuts (like pecans or walnuts) for extra crunch.

You may bake this recipe as cupcakes — reduce baking time to 18–22 minutes.

Frosting can be made a day ahead and stored refrigerated.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 40

Find it online: https://recipesmars.com/2025/06/peach-cake-with-brown-sugar-frosting/