Peach Cake with Brown Sugar Frosting

Why You’ll Love This Recipe

This cake delivers bakery-level results with pantry staples. The batter mixes up fast, the peaches stay juicy and bright, and the stovetop brown sugar frosting sets into a silky layer that tastes like caramel fudge. It’s crowd-pleasing, great at room temperature, and even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peach cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup fresh or canned peaches, diced (well-drained if canned)

For the brown sugar frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. Prep: Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan (or 9-inch round) with parchment, leaving a slight overhang for easy lifting.
2. Dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream: In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time, then mix in vanilla.
4. Finish the batter: Mix in half the dry ingredients, then the sour cream, then the remaining dry ingredients just until combined. Gently fold in diced peaches.
5. Bake: Spread batter evenly in the prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a rack for 15 minutes, then lift out and cool completely.
6. Make the frosting: In a saucepan over medium heat, melt butter. Stir in brown sugar and cook, stirring, until the mixture looks glossy and the sugar is fully moistened, about 2 minutes. Add milk, bring just to a gentle simmer, then remove from heat. Cool 5–10 minutes until warm but not hot.
7. Finish frosting: Whisk in powdered sugar and vanilla until smooth and spreadable. If too thick, add a teaspoon of milk; if too thin, whisk in a little more powdered sugar.
8. Frost: Spread the frosting over the cooled cake. Let set 15–20 minutes before slicing.

Servings and timing

Serves: 8–10
Prep time: 20 minutes
Bake time: 30–35 minutes
Frosting and cooling time: 30–45 minutes
Total time: 1 hour 20 minutes–1 hour 40 minutes

Variations

• Spiced peach cake: Add 1 teaspoon ground cinnamon and a pinch of nutmeg or cardamom to the dry ingredients.
• Almond twist: Add 1/2 teaspoon almond extract to the batter and sprinkle sliced almonds on top of the frosting.
• Peach-berry combo: Fold in 1/2 cup blueberries or raspberries with the peaches.
• Brown butter frosting: Brown the butter for the frosting before adding brown sugar for deeper, nutty flavor.
• Nuts: Stir 1/2 cup chopped pecans or walnuts into the batter for crunch.
• Lighter swap: Replace half the sour cream with plain Greek yogurt.
• Sheet cake: Double the recipe for a 9×13-inch pan; bake 32–38 minutes, checking early.

Storage/Reheating

Store covered at room temperature for up to 1 day, then refrigerate for up to 4 additional days. For best flavor, bring chilled slices to room temperature before serving (about 20–30 minutes). You can warm individual slices very briefly in the microwave (10–15 seconds), but note the frosting will soften.

FAQs

Can I use frozen peaches?

Yes. Thaw, drain well, and pat dry before dicing to prevent excess moisture in the batter.

What pan works best?

An 8-inch square or 9-inch round pan is ideal. For a 9×13-inch pan, double the recipe and adjust bake time.

How do I keep peaches from sinking?

Dice them small and fold in gently. Lightly tossing peaches with a tablespoon of the flour mixture can also help suspend them.

Can I use yogurt instead of sour cream?

Yes use plain full-fat or 2% Greek yogurt for similar moisture and tang.

My frosting is grainy what happened?

The brown sugar likely wasn’t fully dissolved. Let the butter–brown sugar mixture heat until glossy before adding milk, and whisk thoroughly.

How do I know when the cake is done?

The top should spring back lightly, edges pull slightly from the pan, and a toothpick comes out clean or with a few moist crumbs.

Can I reduce the sugar?

You can reduce granulated sugar in the cake to 3/4 cup; texture will be slightly less tender. Avoid cutting too much in the frosting or it won’t set properly.

Can I make this cake ahead?

Yes. Bake the cake a day ahead, wrap tightly once cool, and frost the next day.

Will canned peaches make the cake soggy?

Not if drained well and patted dry. Avoid heavy syrup; peaches in juice work best.

Can I turn this into cupcakes?

Yes. Divide batter between 12 lined wells and bake at 350°F (175°C) for 18–22 minutes. Frost once cooled.

Conclusion

This Peach Cake with Brown Sugar Frosting is a beautifully simple bake that tastes like late summer in every slice soft crumb, juicy fruit, and a satiny caramel-like top. Keep it in your rotation for effortless entertaining or an anytime treat that always impresses.

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