Brown Sugar Peach Cake is a soft, tender sheet cake filled with juicy peaches and finished with a rich brown sugar caramel frosting. This dessert is loved for its simplicity, comforting flavors, and perfect balance between fruity freshness and deep caramel sweetness. It’s an ideal cake for summer gatherings, family dinners, or whenever you want an easy yet impressive homemade dessert.
What makes this cake special is the combination of a light peach-infused cake and a warm brown sugar frosting that is poured over the cake while it’s still hot. As it cools, the frosting sets into a slightly crackled, caramel-like layer that melts in your mouth with every bite.
Ingredients
For the Cake
- 1 box (15 oz) yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup peach nectar or peach juice
- 3 to 4 fresh peaches, peeled and chopped
- Optional: a small drop of orange food coloring (for a warm color)
For the Brown Sugar Frosting
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar, sifted
Step-by-Step Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×12-inch baking pan to prevent sticking.
2. Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, peach nectar (or juice), and optional food coloring. Mix until smooth and well blended.
3. Add the Peaches
Gently fold the chopped peaches into the batter, making sure they are evenly distributed without overmixing.
4. Bake the Cake
Pour the batter into the prepared pan and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Prepare the Brown Sugar Frosting
While the cake is baking, place the butter, heavy cream, and brown sugar in a saucepan over medium heat. Stir constantly until the mixture begins to boil.
6. Finish the Frosting
Remove the saucepan from heat. Add the vanilla extract and sifted powdered sugar, then whisk until smooth and glossy. The frosting should be pourable but thick.
7. Frost the Cake
As soon as the cake comes out of the oven and is still hot, immediately pour the warm brown sugar frosting evenly over the top. Do not spread too much, as the frosting sets quickly.
8. Cool and Serve
Allow the cake to cool at room temperature until the frosting firms up. Once set, slice and serve.
Helpful Tips
- Pour the frosting while both the cake and frosting are warm for the best texture.
- The frosting will harden slightly as it cools, creating a caramel-like topping.
- This cake tastes even richer the next day after resting.
- You can store leftovers in the refrigerator for up to 3 days.