Peach Cake with Brown Sugar Frosting

I’ve always had a soft spot for seasonal fruit cakes, and when summer rolls around, there’s nothing quite like baking with juicy, ripe peaches. This Peach Cake with Brown Sugar Frosting is one of those recipes that instantly transports me to warm, breezy afternoons and sweet family gatherings. The idea for this cake came from a batch of overripe peaches I once had on hand — rather than let them go to waste, I decided to bake them into a simple vanilla cake. The result? A moist, fragrant dessert that quickly became a staple in my kitchen.

What truly sets this peach cake apart is the rich, velvety brown sugar frosting. It adds a deep, caramel-like flavor that complements the fruit perfectly. I’ve made this cake more times than I can count, and it never lasts long. Whether I’m serving it at brunch, bringing it to a summer picnic, or enjoying a slice with my afternoon tea, it always gets compliments.

Why You Will Love This Recipe

You’ll love this peach cake for so many reasons. It’s soft, moist, and loaded with the natural sweetness of fresh peaches. The brown sugar frosting adds a toffee-like layer that elevates the flavor, making each bite irresistible. This is one of those simple yet satisfying recipes that you’ll find yourself making again and again.

Versatile

This cake is incredibly versatile. You can use fresh, canned, or frozen peaches depending on the season and what you have on hand. It can be made in a round, square, or even loaf pan — just adjust the baking time accordingly. You can serve it with a scoop of vanilla yogurt for breakfast, or drizzle a little caramel over the top for a decadent dessert.

Affordable

What I love most about this recipe is how budget-friendly it is. You don’t need any fancy ingredients — just pantry staples and some ripe peaches. The frosting is made with simple ingredients too, but it tastes like something from a bakery. It’s a great way to turn humble ingredients into a stunning homemade treat.

Ingredients for the Recipe

Here’s what you’ll need to make the peach 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

• 2 cups peeled, diced peaches (fresh or 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

How to Prepare This Recipe

Making this Peach Cake with Brown Sugar Frosting is surprisingly simple. You don’t need any advanced skills or tools — just a few bowls, a whisk, and a baking pan. I love how quickly everything comes together. Even the frosting, which tastes like something you’d find in a pastry shop, is incredibly easy to whip up at home.

Step-by-Step Instructions for Preparation

1. Preheat your oven
Start by preheating your oven to 175°C (350°F). Grease and flour a 9-inch round or square cake pan. I often line the bottom with parchment paper as well to ensure easy release.

2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside.

3. Cream the butter and sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. This should take about 3–4 minutes. This step is important for creating a soft, tender crumb.

4. Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. At this point, the mixture will be smooth and creamy.

5. Alternate dry ingredients and buttermilk
Add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Mix on low speed just until combined — do not overmix.

6. Fold in the peaches
Using a rubber spatula, gently fold the diced peaches into the batter. Make sure they are evenly distributed throughout the mixture. The batter will be thick and full of fruit.

7. Transfer to the pan and bake
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven 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 turn it out onto a wire rack to cool completely.

Quick and Easy

What makes this recipe ideal for busy bakers is its simplicity. The steps are straightforward, and the cake bakes beautifully without any complicated layering or decorating. It’s a rustic dessert that doesn’t require perfection — and that’s what makes it so charming.

How to Make the Brown Sugar Frosting

1. Melt the butter and brown sugar
In a small saucepan over medium heat, melt the butter with the brown sugar. Stir constantly until the sugar dissolves and the mixture starts to bubble gently. This usually takes 3–5 minutes.

2. Add the milk and cook briefly
Stir in the milk and bring it back to a simmer. Cook for another minute while stirring. Remove the pan from the heat.

3. Beat in the powdered sugar
Let the mixture cool for 5–7 minutes, then beat in the powdered sugar and vanilla until smooth. If the frosting is too thick, you can add a tablespoon of milk. If it’s too thin, add a bit more powdered sugar.

4. Frost the cake
Once the cake is completely cool, spread the frosting evenly over the top. It will begin to set as it cools, creating a smooth, slightly glossy finish with a rich brown sugar flavor.

Customizable

This recipe is very forgiving. You can swap the peaches for nectarines or plums if needed. For a lighter version, use Greek yogurt instead of buttermilk. You can even fold in chopped pecans or walnuts for added texture. The frosting can also be modified — try a touch of maple extract for a cozy autumn twist.

Popular with Many People

This cake is always a crowd-pleaser. I’ve made it for birthdays, brunches, and casual weekend desserts, and it never fails to impress. The natural sweetness of the peaches, paired with the deep richness of the brown sugar frosting, appeals to just about everyone. It’s a humble cake with a lot of heart — and once you try it, you’ll see why it’s become a reader favorite.

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FAQs

Can I use canned peaches instead of fresh ones?
Yes, you can absolutely use canned peaches. Just make sure to drain them well and pat them dry with paper towels to remove excess moisture. This will help prevent the cake from becoming soggy.

Can I freeze this peach cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it at room temperature before serving. If it’s already frosted, freeze it uncovered first until the frosting is firm, then wrap and store.

Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Choose one that includes xanthan gum for the best texture. The rest of the ingredients do not contain gluten.

What can I use instead of buttermilk?
If you don’t have buttermilk, mix ¾ cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using. This works as an effective substitute and helps keep the cake tender.

How should I store the cake?
Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring it back to room temperature before serving for the best texture and flavor.

Is it possible to make cupcakes with this batter?
Yes, the batter works well for cupcakes. Simply divide it into lined muffin tins and reduce the baking time to 18–22 minutes. Check for doneness with a toothpick.

Can I make the frosting ahead of time?
Yes, you can prepare the brown sugar frosting a day ahead. Store it in an airtight container in the refrigerator. When ready to use, let it come to room temperature and stir well to restore its smooth texture.