Peach Cake with Brown Sugar Frosting

Peach Cake with Brown Sugar Frosting was a creation that came straight from a summer craving I had after a visit to the farmer’s market where I couldn’t resist picking up way too many ripe juicy peaches and instead of going the usual route with a cobbler I decided to slice them into layers of cake and wrap it all in a rich caramel-like frosting that turned out to be even better than I imagined.

There’s something magical about how the sweet fresh peaches melt into the soft vanilla cake and when paired with the deep molasses flavor of the brown sugar frosting every bite feels like a perfect blend of summer freshness and cozy indulgence so now it’s the cake I reach for when I want something both elegant and down-to-earth.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the base of the cake and gives it a tender structure.
• Baking powder – Helps the cake rise beautifully and stay light.
• Salt – Balances the sweetness in both the cake and the frosting.
• Unsalted butter – Adds richness and creates a soft moist crumb.
• Granulated sugar – Sweetens the cake without overpowering the peach flavor.
• Eggs – Give the cake its structure and richness.
• Vanilla extract – Enhances the flavor of the cake and frosting.
• Buttermilk – Keeps the cake soft and tender with a slight tang.
• Fresh peaches – Bring juicy texture and bright flavor to every layer.
• Brown sugar – Key to the frosting, bringing that warm caramelized taste.
• Powdered sugar – Helps thicken the frosting to the perfect spreadable consistency.
• Heavy cream – Makes the frosting smooth and silky.
• Tools You’ll Need
• Mixing bowls – For combining dry and wet ingredients.
• Hand or stand mixer – Makes creaming butter and sugar a breeze.
• 9-inch cake pans – For baking the layers evenly and stacking easily.
• Offset spatula – Perfect for spreading and smoothing the frosting.
• Cooling racks – Helps cool the cake layers before assembly.
• Sharp knife – To slice peaches neatly and evenly.

Instructions

Step 1: Prepare the Cake Pans

I start by preheating the oven to 350°F and greasing three 9-inch round cake pans then I line the bottoms with parchment paper to ensure easy release.

Step 2: Mix the Dry Ingredients

In a medium bowl I whisk together the flour baking powder and salt then I set that aside while working on the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large mixing bowl I beat the softened butter and granulated sugar until light and fluffy then I add the eggs one at a time followed by the vanilla extract.

Step 4: Alternate Dry Ingredients and Buttermilk

I add the flour mixture in batches alternating with the buttermilk beginning and ending with the flour then I mix just until the batter is smooth.

Step 5: Bake the Cake Layers

I divide the batter evenly between the pans and bake for 22–26 minutes until a toothpick inserted in the center comes out clean then I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Step 6: Make the Brown Sugar Frosting

While the cakes cool I melt butter and brown sugar in a saucepan until bubbly then I remove it from the heat and whisk in heavy cream and vanilla after cooling slightly I beat in the powdered sugar until the frosting is thick smooth and spreadable.

Step 7: Assemble the Cake

Once the cake layers are fully cool I spread a layer of frosting over the first layer then arrange fresh peach slices over it I repeat with the remaining layers and finish with a generous layer of frosting on top and around the sides then I decorate with more fresh peaches if I have extra.

Tips

If your peaches are very juicy I like to pat them dry slightly so the cake layers don’t get soggy. You can also roast the peaches first for deeper flavor. Chilling the cake for 30 minutes before slicing helps the layers hold together cleanly and for a lighter version you can use whipped cream frosting instead of brown sugar buttercream.

Ways to Serve

Chilled on a hot summer day with iced tea

As a showstopper dessert for brunch or birthdays

With a scoop of vanilla or cinnamon ice cream

Garnished with mint leaves and extra peach slices for a fresh touch

Frequently Asked Questions

Can I use canned or frozen peaches in Peach Cake with Brown Sugar Frosting?

Yes just drain them well and pat dry to remove excess moisture before layering.

How long does Peach Cake with Brown Sugar Frosting last?

It keeps well in the fridge for up to 4 days covered tightly.

Can I make the cake layers ahead of time?

Absolutely you can bake the layers a day in advance and store them wrapped until ready to frost.

See You in the Kitchen

I hope you bake this Peach Cake with Brown Sugar Frosting and fall in love with how fresh juicy fruit pairs with rich caramel tones in a cake that’s as pretty as it is delicious feel free to share your spin on it or serve it at your next gathering—it never disappoints!

Happy Cooking!

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