If you’re craving a dessert that tastes like a golden summer afternoon, Peach Cake with Brown Sugar Frosting is the answer. This cake balances juicy, sun-ripened peaches with a wonderfully moist crumb, and the brown sugar frosting on top gives it an irresistible caramel richness. It’s one of those bakes that turns any get-together into a celebration, whether you’re serving it after a backyard barbecue or sneaking a slice with your morning coffee. If you want a treat as welcoming as a hug and bursting with peachy charm, you’re in for a real delight!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients, each chosen to bring out the very best in the Peach Cake with Brown Sugar Frosting. Every element has a purpose, from the creamy richness of the butter to the brightness of the peaches and the warm kiss of cinnamon.
- All-purpose flour: Provides the sturdy, soft structure that holds the juicy peaches without turning soggy.
- Baking powder & baking soda: The dynamic duo that ensures your cake rises beautifully every time.
- Salt: Just enough to balance out the sweetness and elevate each flavor.
- Ground cinnamon: Infuses the cake with a subtle warmth that makes the peaches sing.
- Unsalted butter (softened): For a tender, rich crumb; don’t rush the creaming step for best results.
- Granulated sugar: Sweetens the cake while helping create that tender texture we all love.
- Large eggs: Add moisture, bind everything together, and support a light cake structure.
- Vanilla extract: A splash of fragrant vanilla brings an aromatic backdrop to the peach and brown sugar flavors.
- Sour cream or plain yogurt: Adds irresistible tang and keeps the crumb moist (choose what’s handy in your fridge).
- Fresh or canned diced peaches: The star of the show! Use well-drained canned peaches when fresh aren’t in season for delicious results every time.
- Brown sugar (for the frosting): Melts into a dreamy, caramel-like topping you’ll want to eat with a spoon.
- Powdered sugar: Creates that silky, spreadable finish for the frosting.
- Milk or cream: Adds richness and helps achieve that perfect frosting texture.
- Optional add-ins: A pinch of nutmeg or a handful of chopped pecans elevates the cake with nutty warmth and crunch.
How to Make Peach Cake with Brown Sugar Frosting
Step 1: Prepare Your Pan and Preheat
Begin by setting your oven to 350°F (175°C) so it’s ready when you are. Grab a 9×13-inch baking pan and give it a good greasing, making sure every corner is covered. This prevents the cake from sticking and makes for easy release once it’s baked.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This quick blend ensures an even rise and distributes the spice, weaving cozy warmth all throughout the cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Don’t rush this step; the more air you whip in, the more tender your Peach Cake with Brown Sugar Frosting will be. This creamy base builds the texture and taste of your cake.
Step 4: Add Eggs, Vanilla, and Sour Cream
Crack in your eggs one at a time, mixing well after each addition. Stir in the vanilla and then fold in the sour cream or yogurt. This combo adds richness, a hint of tang, and makes the batter irresistibly creamy.
Step 5: Combine Wet and Dry, Then Fold in Peaches
Gradually mix the dry ingredients into the wet mixture, just until everything is combined. Over-mixing can create a dense cake, so a gentle hand here is key. Finally, fold in those gorgeous diced peaches until they’re evenly distributed, bringing bursts of juicy sweetness to every bite.
Step 6: Bake the Cake
Pour the batter into your prepared pan, gently smoothing it out. Bake for 35–40 minutes, or until a toothpick poked in the center comes out mostly clean (a few moist crumbs are fine). Your kitchen will smell heavenly—trust the delicious aroma!
Step 7: Cool Completely
Let the cake cool in the pan on a wire rack. This is crucial because the brown sugar frosting glides on beautifully only when the cake is completely cool—that way, it won’t melt or soak in too quickly.
Step 8: Make the Brown Sugar Frosting
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, letting it bubble slightly for 1–2 minutes to develop deep caramel notes. Off the heat, whisk in the milk. Let the mixture cool for about 5 minutes, then beat in the powdered sugar and vanilla until you have a smooth, dreamy frosting.
Step 9: Frost and Set
Spread the frosting generously over the cooled cake, letting it set for 10–15 minutes. Now, your Peach Cake with Brown Sugar Frosting is ready for slicing and sharing—if you can wait that long!
How to Serve Peach Cake with Brown Sugar Frosting
Garnishes
Add a pretty finish by scattering diced fresh peaches or a sprinkle of chopped pecans over the top. A dusting of cinnamon or a swirl of whipped cream also looks gorgeous and amps up those flavors.
Side Dishes
Pair slices with vanilla ice cream or a dollop of tangy Greek yogurt for a classic summer combo. For a brunch treat, serve with fresh berries and hot coffee—your guests will swoon.
Creative Ways to Present
Cut the cake into neat squares for easy, shareable portions at potlucks. Or, stack cubes with a little extra frosting for a rustic layer cake effect. You can even bake the batter in cupcake tins for the cutest Peach Cake with Brown Sugar Frosting minis ever!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peach Cake with Brown Sugar Frosting covered at room temperature for up to 2 days. For longer freshness, store it in the fridge—this helps keep the frosting firm and the cake moist.
Freezing
If you want to freeze it, slice the cake first and wrap each piece tightly in plastic wrap, then in foil. Place the wrapped slices in a zip-top freezer bag, and enjoy homemade cake for up to 2 months. Thaw overnight in the fridge before eating.
Reheating
To bring back that just-baked magic, gently warm a slice in the microwave for 10–15 seconds. The frosting melts slightly and makes the cake taste just as comforting as the day you baked it.
FAQs
Can I use frozen peaches for Peach Cake with Brown Sugar Frosting?
Absolutely! Just be sure to thaw and drain the peaches well to prevent adding excess moisture to the batter. Chop them into bite-sized pieces before folding into the cake.
Can I make this cake gluten-free?
Yes! Substitute an equal amount of your favorite 1:1 gluten-free flour blend for the all-purpose flour, and make sure all other ingredients are gluten-free. The cake turns out beautifully tender every time.
Is it possible to make the frosting ahead of time?
It is! Simply prepare the brown sugar frosting, let it cool, and store covered in the fridge for up to two days. Before using, bring it to room temperature and stir to restore that silky-smooth texture.
Can I turn this into a layer cake or cupcakes?
Definitely. Divide the batter between two 8-inch round pans or fill cupcake liners two-thirds full. Adjust the baking time (check cupcakes at 18–22 minutes). Both versions are adorable and perfect for parties!
What if my brown sugar frosting is too thick or thin?
If your frosting seems too thick, add a splash more milk until it spreads easily. If it’s too thin, whisk in extra powdered sugar, a tablespoon at a time, until you reach frosting perfection.
Final Thoughts
There’s just something special about sharing a homemade Peach Cake with Brown Sugar Frosting—every bite is nostalgic, full of sunshine, and guaranteed to bring big smiles. Gather your baking pans, invite some friends, and bake some sweet memories soon. Trust me, you won’t want to wait for summer to make it again!
Print
Peach Cake with Brown Sugar Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Peach Cake topped with a luscious Brown Sugar Frosting. Perfect for any occasion, this fruity sheet cake is a crowd-pleaser that will have everyone asking for seconds.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 ½ cups fresh or canned diced peaches (well-drained if using canned)
For the brown sugar frosting:
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 2 tablespoons milk or cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Cream the butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Add the eggs one at a time, then mix in the vanilla and sour cream.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the diced peaches.
- Bake: Spread the batter evenly in the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Make the frosting: Melt the butter in a small saucepan, stir in the brown sugar, cook until bubbly, then whisk in the milk. Let cool, stir in powdered sugar and vanilla, beat until smooth.
- Frost the cake: Spread the frosting over the cooled cake and let set before slicing.
Notes
- For extra flavor, add a pinch of nutmeg or chopped pecans to the batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 29g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
