When I first started baking with peaches, I never imagined how much warmth and comfort they could bring to a simple cake. This Peach Cake with Brown Sugar Frosting is a recipe that I hold close to my heart because it reminds me of summer days when fresh peaches are at their peak, juicy and fragrant. I wanted to capture that essence and combine it with a frosting that feels indulgent yet perfectly balanced. The result is a cake that tastes both homey and elegant—a recipe that can be enjoyed with family at the dinner table or served proudly to guests at a special gathering.
What I love most about this recipe is the way the peaches naturally sweeten the cake without overpowering it. They bring a delicate fruitiness that pairs so well with the caramel-like flavor of the brown sugar frosting. Each bite is tender, moist, and full of comfort. I often find myself going back to this recipe whenever I want to bake something that is both nostalgic and versatile.
You will love this recipe because it is both practical and rewarding. It’s not overly complicated, so even if you’re not a professional baker, you’ll be able to pull it off with ease. The cake is soft and moist, thanks to the peaches, and the frosting brings everything together in a smooth, rich finish. Whether you enjoy it with a cup of coffee in the morning, as an afternoon snack, or as a centerpiece dessert after dinner, it fits every occasion.
Another reason this cake is so special is its versatility. You can bake it in a round cake pan, a sheet pan, or even as cupcakes if you want smaller portions. It can be dressed up for celebrations with some decorative peach slices on top, or kept simple for a cozy, rustic feel. This adaptability makes it a recipe you’ll want to revisit often, no matter the occasion.
Affordability is also a key factor. The ingredients are simple, budget-friendly, and easy to find in any grocery store. Fresh peaches are ideal, but canned or frozen peaches can also be used when fresh ones are out of season. This means you don’t have to wait for summer to enjoy the cake—you can make it year-round without spending too much.
Ingredients for Peach Cake with Brown Sugar Frosting
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Fresh ripe peaches (or canned/frozen if not in season)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Milk or buttermilk
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Powdered sugar (for the frosting)
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Cream cheese (optional for added richness in frosting)
How to Prepare This Recipe
Preparing this Peach Cake with Brown Sugar Frosting is a joyful process because the steps are simple, the ingredients are straightforward, and the results are always rewarding. I like to take my time while preparing the peaches and mixing the batter because it fills the kitchen with a fresh, sweet aroma. Let’s go step by step so you can see how easily this cake comes together.
Step-by-Step Instructions for Preparation
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Prepare the peaches
Start by peeling and slicing the peaches. If you’re using fresh ones, drop them briefly into boiling water, then transfer them to an ice bath to remove the skins easily. Slice them thinly so they bake evenly into the cake batter. If you’re using canned or frozen peaches, drain them well to avoid extra liquid that might make the cake heavy. -
Preheat the oven
Set your oven to 350°F (175°C). Prepare your baking pan by greasing it with butter and lightly dusting it with flour. You can also line the pan with parchment paper for easier removal. -
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately helps the leavening agents spread evenly in the batter, giving you a lighter cake texture. -
Cream the butter and sugars
In a large mixing bowl, beat the butter with the granulated sugar and brown sugar until light and fluffy. This step is important because it creates air pockets that help the cake rise while baking. -
Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract to the mixture. At this stage, the batter should look smooth and slightly creamy. -
Combine wet and dry ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk or buttermilk. Start and end with the flour mixture. This technique keeps the batter light and prevents overmixing. -
Fold in the peaches
Gently fold the peach slices into the batter using a spatula. Try not to stir too vigorously, as this could break the peaches down too much and make the cake mushy. -
Bake the cake
Pour the batter into your prepared baking pan. Spread it evenly and smooth the top. Bake in the preheated oven for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. -
Cool the cake
Allow the cake to cool completely in the pan for about 10–15 minutes before transferring it to a wire rack. Cooling is important because it prevents the frosting from melting once applied. -
Prepare the brown sugar frosting
In a saucepan, melt butter and stir in brown sugar until it dissolves and becomes caramel-like. Allow the mixture to cool slightly, then beat it with powdered sugar, milk, and vanilla until smooth and spreadable. You can also add a touch of cream cheese for extra richness if desired. -
Frost the cake
Spread the frosting evenly over the cooled cake. The brown sugar flavor blends beautifully with the peaches, creating a rich but not overly sweet topping. -
Optional garnish
For a special presentation, top the frosted cake with thin peach slices or a sprinkle of chopped nuts. This simple decoration enhances the visual appeal without much effort.
Quick and Easy
Even though the steps may look long on paper, each one is quick and easy to follow. The most time-consuming part is preparing the peaches, but once that’s done, the rest comes together smoothly. From mixing to baking, this recipe is beginner-friendly and requires no advanced techniques.
Customizable
This cake is highly adaptable. If you prefer a lighter frosting, you can use less powdered sugar or skip the cream cheese for a thinner glaze. You can also replace fresh peaches with canned ones to save time, or even try adding a handful of blueberries for a colorful twist. For those who enjoy a little crunch, chopped pecans or walnuts folded into the batter add texture without overpowering the peaches.
Popular with Many People
This Peach Cake with Brown Sugar Frosting is one of those desserts that everyone seems to love. Its soft texture, fruity flavor, and caramel-like topping make it suitable for birthdays, family gatherings, or even simple afternoon tea. Children enjoy its sweetness, adults appreciate its balance, and it never fails to disappear quickly whenever I bake it.
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Peach Cake with Brown Sugar Frosting
This Peach Cake with Brown Sugar Frosting combines soft, juicy peaches with a rich, caramel-flavored frosting. It is versatile, easy to prepare, and perfect for any occasion, from family gatherings to casual tea times. Its moist texture and balanced sweetness make it a favorite for both kids and adults.
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
Ingredients
- 3–4 fresh ripe peaches (or 2 cups canned/frozen peaches, drained)
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup milk or buttermilk
For the frosting:
- ½ cup unsalted butter
- 1 cup brown sugar
- 2 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Optional: 2 oz cream cheese
Instructions
- Preheat oven to 350°F (175°C) and prepare the baking pan by greasing and flouring it or lining with parchment paper.
- Peel and slice the peaches, removing any pits. Drain canned or thawed frozen peaches.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually combine the dry ingredients with the butter mixture, alternating with milk or buttermilk, starting and ending with the flour mixture.
- Gently fold in the peach slices using a spatula, being careful not to break them.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt butter in a saucepan and stir in brown sugar until smooth. Let cool slightly.
- Beat in powdered sugar, milk, vanilla extract, and optional cream cheese until smooth and spreadable.
- Frost the cooled cake evenly and garnish with peach slices or nuts if desired.
Notes
Fresh peaches are preferred for the best flavor, but canned or frozen peaches work well.
Avoid overmixing the batter to keep the cake light and fluffy.
Frost the cake only when completely cooled to prevent melting.
- Prep Time: 25
- Cook Time: 40
FAQs
1. Can I use canned or frozen peaches instead of fresh ones?
Yes, you can. Just make sure to drain them well to avoid extra liquid in the batter. Frozen peaches should be thawed completely before using.
2. How can I make the cake even moister?
You can add a little more milk or buttermilk to the batter, or fold in a small amount of yogurt. Additionally, avoid overbaking, as this can dry out the cake.
3. Can I make this cake ahead of time?
Absolutely. The cake can be baked a day in advance and stored in an airtight container. Frost it just before serving for the best texture.
4. How should I store leftovers?
Cover the cake with plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.
5. Can I freeze the cake?
Yes. Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw at room temperature before frosting.
6. Can I substitute the frosting?
You can use a simple powdered sugar glaze or a cream cheese frosting if preferred. Both alternatives pair nicely with the peaches and maintain the cake’s flavor balance.