When summer peaches come into season, there’s nothing quite like the aroma of a Peach Cake with Brown Sugar Frosting fresh from the oven. This moist, tender cake paired with a caramel‑kissed frosting is a showstoping dessert that’s surprisingly easy to make. Whether you’re hosting a backyard gathering or simply craving something sweet and fruity, this recipe balances fresh peach flavor with the deep, mellow richness of brown sugar.
Why this recipe stands out: The cake itself is light and buttery, studded with juicy peach pieces. The brown sugar frosting adds a warm caramel note, making each bite feel indulgent yet homey. Plus, it’s perfect for peach season—fresh, seasonal, and utterly satisfying.
Recipe: Peach Cake with Brown Sugar Frosting
Ingredients
For the cake:
- 2 cups (250 g) all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 1 ½ to 2 cups diced fresh peaches (about 2–3 medium peaches)
For the brown sugar frosting:
- ½ cup (100 g) brown sugar, packed
- ¼ cup (57 g) unsalted butter
- 2 tbsp heavy cream (or milk)
- 1 cup (120 g) powdered sugar, sifted
- ½ tsp vanilla extract
Instructions
- Preheat and prepare pans
Preheat oven to 350 °F (175 °C). Grease and flour a 9‑inch round cake pan (or use parchment). - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes). - Incorporate eggs and vanilla
Add eggs one at a time, beating after each addition. Mix in vanilla extract. - Alternate milk and flour
Add the dry flour mixture in three parts, alternating with the milk (beginning and ending with flour). Mix just until combined. - Fold in peaches
Gently fold in the diced peaches so they’re evenly distributed through the batter. - Bake
Pour batter into your prepared pan and smooth the top. Bake for about 30–40 minutes, or until a toothpick inserted into the center comes out clean. - Cool completely
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool fully before frosting. - Make brown sugar frosting
In a small saucepan over medium heat, melt the butter and brown sugar together. Stir in cream and bring mixture to a gentle boil for 1 minute, then remove from heat and let cool for a few minutes.
Once cool but still warm, whisk in powdered sugar and vanilla until smooth and spreadable. - Frost the cake
Spread the frosting over the cooled cake. Let it set for a few minutes before slicing.
Serving & Storage
- Serve slices with a wedge of fresh peach or a dollop of whipped cream.
- Store leftover cake in an airtight container in the refrigerator for up to 3–4 days.
- Bring to room temperature before serving, or gently warm slices for 10–15 seconds in the microwave.
Tips & Variations
- Peach option: Use firm yet ripe peaches to avoid too much excess juice in the cake batter.
- Nut crunch: Add chopped pecans or walnuts to the frosting or cake batter for texture.
- Spice twist: Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth.
- Mini cakes / cupcakes: This batter works in muffin tins or mini cakes with adjusted bake times (about 18–22 minutes for cupcakes).
Why You’ll Love It
This peach cake manages to feel both elegant and comforting. It’s an ideal way to showcase summer’s bounty—with fruit baked right into the cake and a frosting that elevates it without overpowering. Every bite is a balance of sweet, fruity, buttery, and caramel. Perfect for picnics, teatime, BBQs, or dessert after a family dinner.