If you love the comforting warmth of home baking paired with the juicy sweetness of ripe fruit, then this Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe is going to become your new favorite. This cake brings together the tender crumb of a yellow cake with fresh peaches and a luscious, silky frosting that’s rich with deep brown sugar flavor. Each bite feels like a sunny afternoon captured on your plate, perfect for sharing with friends or savoring as a special treat just for you.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect balance of moistness, sweetness, and that irresistibly creamy frosting texture. Each component plays a crucial role: from the cake mix forming the tender base, to the fresh peaches adding natural juiciness, and the brown sugar frosting tying everything together with its smooth, caramel-like harmony.
- Yellow cake mix: The foundation of the cake providing a soft, fluffy texture that pairs beautifully with the peaches.
- Eggs: Three large eggs stabilize the batter and help create a rich, tender crumb.
- Vegetable oil: Keeps the cake moist and tender, making it delightfully soft.
- Peach nectar or peach juice: Adds extra fruity flavor and moisture to the batter.
- Fresh peaches, peeled and chopped: The star ingredient giving juicy bursts of authentic peach sweetness throughout the cake.
- Orange food coloring (optional): Adds a lovely warm hue, enhancing the cake’s visual appeal.
- Unsalted butter: Needed for the frosting to create that rich, creamy base without overpowering the sweetness.
- Heavy cream: Adds silkiness and balance to the brown sugar frosting.
- Brown sugar: Packed with rich molasses notes, it’s the flavor hero in the frosting.
- Vanilla extract: Enhances all the sweet elements with a comforting aroma and depth.
- Confectioner’s sugar, sifted: Gives the frosting its smooth texture and just the right amount of sweetness.
How to Make Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe
Step 1: Prepare the Cake Batter
Start by combining the yellow cake mix, eggs, vegetable oil, peach nectar, and a drop of orange food coloring if you’re using it. Blend these ingredients until they form a smooth mixture. Then, gently fold in the freshly peeled and chopped peaches to distribute them evenly without breaking their tender texture. Pour this luscious batter into a greased 9×12 inch pan, making sure it’s spread out nicely. Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean but with a few moist crumbs attached—this means it’s perfectly baked and ready for the next step.
Step 2: Create the Creamy Brown Sugar Frosting
While the cake is baking, it’s time to make the magical frosting that makes this cake so unforgettable. In a saucepan, combine the unsalted butter, heavy cream, and brown sugar. Warm the mixture over medium heat, stirring constantly, until it comes to a gentle boil. This step melts the ingredients together, creating a rich caramel base. Remove the pan from the heat and stir in the vanilla extract for that lovely aroma. Then sift in the confectioner’s sugar to avoid lumps and whisk the mixture vigorously until it’s smooth and creamy. If the frosting thickens too much, a gentle reheat will bring back that perfect pouring consistency.
Step 3: Frost the Cake
Once your cake is out of the oven and slightly cooled but still warm, pour the warm brown sugar frosting evenly over the top. Use a spatula to spread it out if needed, making sure every corner and edge is covered with that silky glaze. Allow the frosting to set, either at room temperature or by chilling it gently in the refrigerator, until firm enough to slice and serve. The frosting will harden just enough to create a beautiful, soft crust that’s utterly delightful.
How to Serve Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe
Garnishes
Embellish your Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe by adding a few fresh peach slices on top or a sprinkle of toasted pecans for a gentle crunch. A dusting of cinnamon or nutmeg can also complement the brown sugar notes for an added layer of warmth and spice.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its creamy richness. For a refreshing contrast, a light mixed green salad with citrus vinaigrette can balance the sweetness beautifully if serving at a gathering.
Creative Ways to Present
For a rustic charm, serve slices directly from the baking pan or cut into small squares for a delightful snack platter. You can also invert the cake onto a decorative plate and drizzle extra warm brown sugar sauce over each plate for an extra indulgent touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrapped tightly in plastic wrap or stored in an airtight container, leftover Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe will stay fresh for up to 3 days at room temperature. Refrigeration is recommended if your kitchen is warm or humid, which can extend freshness to about a week.
Freezing
If you want to save some for later, you can freeze the unfrosted cake layer wrapped well in plastic wrap and aluminum foil for up to 2 months. Freeze the frosting separately in an airtight container. Thaw both completely before assembling and frosting for best results.
Reheating
To enjoy a warm slice, gently reheat the cake in the microwave for 10-15 seconds. If the frosting feels a bit firm after chilling, a short reheating will soften it nicely without melting the edges.
FAQs
Can I use canned peaches instead of fresh peaches?
While fresh peaches are best for texture and flavor, you can use drained canned peaches in a pinch. Just make sure to pat them dry to avoid extra moisture in the batter, which could affect the cake’s consistency.
Is it possible to make this cake gluten-free?
Yes! Use a gluten-free yellow cake mix and double-check all ingredients to keep this recipe gluten-free. The frosting is naturally gluten-free and requires no modification.
Can I make the frosting ahead of time?
Definitely. The creamy brown sugar frosting can be prepared a day in advance and stored in the refrigerator. Reheat gently before spreading it over the cake for the best texture.
What is the best way to peel peaches quickly?
Score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer immediately to an ice bath. The skins will loosen and peel off easily without damaging the fruit.
How should I adjust the baking time if I use a different sized pan?
If your pan is smaller or larger than 9×12, keep an eye on the cake as it bakes. A deeper cake will require more time, while a shallower one will bake faster. Begin checking 5 minutes before the recommended time to avoid overbaking.
Final Thoughts
This Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe captures the essence of peach season and cozy sweetness in every bite. It’s a wonderful cake to bring joy to your table, whether for a special occasion or a comforting everyday dessert. I hope you’ll give it a try soon and make it your own beloved classic!
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Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Peach Cake is a moist and flavorful dessert combining the natural sweetness of fresh peaches with a rich brown sugar glaze. Featuring a tender yellow cake base studded with juicy peach chunks and topped with a luscious brown sugar and cream frosting, this cake is perfect for summer gatherings or any time you crave a comforting fruity treat.
Ingredients
Cake Ingredients
- 15 ounce yellow cake mix (such as Duncan Hines)
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup peach nectar or peach juice
- 1 lb peeled and chopped peaches (about 3–4 peaches)
- Drop of orange food coloring (optional)
Frosting Ingredients
- 1/2 cup unsalted butter, cut in pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
Instructions
- Prepare the Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until the mixture is well combined. Then gently fold in the peeled and chopped peaches. Transfer the batter evenly into a greased 9×12 inch baking pan.
- Bake the Cake: Place the pan in a preheated oven at 350°F (175°C) and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean with moist crumbs attached.
- Make the Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan. Heat over medium heat, stirring constantly until the mixture comes to a boil. Remove from heat, then stir in the vanilla extract followed by the sifted confectioner’s sugar. Whisk the frosting until smooth and free of lumps. Reheat gently if needed to maintain pourable consistency.
- Frost the Cake: Once the cake has cooled slightly but is still warm, pour the warm brown sugar frosting evenly over the top, allowing it to cover the entire surface. Let the frosting set at room temperature or refrigerate briefly before slicing and serving.
Notes
- Peel the peaches to avoid a tough texture in the cake.
- Use fresh peach nectar or juice for best flavor; canned juice works as a substitute.
- Orange food coloring is optional and used to enhance the peach color of the cake.
- Ensure the cake is warm, not hot, before frosting to allow even glaze coverage.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake freezes well; thaw overnight in the refrigerator before serving.
