This moist peach cake topped with rich brown sugar frosting is a true treat! It’s like a warm hug in cake form, perfect for any occasion.
When I bake this cake, the house smells amazing! Don’t be surprised if everyone gathers in the kitchen to sneak a bite while it cools. 🍑😄
I love how easy this cake is to whip up! Just mix, bake, and frost for a delicious dessert that’s sure to bring smiles. Enjoy it with a scoop of ice cream for a fun twist!
Key Ingredients & Substitutions
Fresh Peaches: Fresh, ripe peaches are ideal for this cake. If you’re out of season, canned peaches can work too—just make sure to drain them well. You could also try using nectarines for a slightly different flavor.
Unsalted Butter: I always use unsalted butter so I can control the saltiness. If you need a dairy-free option, margarine or a plant-based butter can replace it nicely!
Granulated Sugar: You can try substituting half of the granulated sugar with brown sugar for a richer flavor. Just note that the texture might be a bit denser.
Flour: All-purpose flour is a must for this cake. If you need a gluten-free option, a 1:1 gluten-free flour blend can work well.
How Do You Get the Perfect Consistency in Brown Sugar Frosting?
Brown sugar frosting can be a bit tricky, but following these steps will help you achieve a creamy consistency every time:
- Melt the butter and mix it with brown sugar and milk gently, ensuring to scrape down the sides of the pan to catch any sugar chunks.
- Let it boil for just 1 minute. This helps melt the sugar completely.
- After removing it from the heat, whisk in powdered sugar gradually. If it’s too thick, you can add a teaspoon of milk at a time to reach your desired spreadability.
- Allow the frosting to cool slightly before spreading it over the cake for a smooth finish!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and 40-45 minutes of baking time. Be sure to allow some extra time for cooling before frosting, so plan on about 1 hour for the cake to cool completely. In total, you’ll spend around 1 hour and 30 minutes before you can enjoy this delicious peach cake!
Step-by-Step Instructions:
1. Prepping Your Pan and Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure that your cake doesn’t stick when it’s finished baking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream together the mixture until it’s light and fluffy. This will take about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
3. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which is key for a fluffy cake!
4. Mixing Wet and Dry Ingredients:
Now, it’s time to combine everything! Gradually add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix until just combined. You want to avoid overmixing here to keep the cake tender.
5. Adding the Peaches:
Gently fold in those delicious diced peaches—this adds lots of moisture and flavor to your cake! Be careful not to mix too vigorously, as we want to keep the peaches intact.
6. Baking the Cake:
Pour the batter into your prepared baking pan and smooth the top with a spatula. Place it in your preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly while it bakes!
7. Making the Brown Sugar Frosting:
While the cake is baking, you can prepare the frosting. In a medium saucepan over medium heat, melt the butter. Stir in the light brown sugar and milk and bring it to a boil. Allow it to boil for 1 minute while stirring constantly, then remove from heat.
8. Whisking the Frosting:
Slowly whisk in the sifted powdered sugar until the mixture is smooth. Stir in the vanilla extract, then let the frosting cool to room temperature to thicken up a bit.
9. Frosting the Cake:
Once the cake has cooled completely, spread the brown sugar frosting evenly over the top. Let it set for a few moments so that the frosting can adhere nicely to the cake.
10. Serving Up the Deliciousness:
Slice the cake into squares and serve. Enjoy every bite of your moist peach cake topped with luscious brown sugar frosting—it’s the perfect dessert to share with friends and family!
Frequently Asked Questions (FAQ) About Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid. Pat them dry with paper towels before folding them into the batter to avoid extra moisture in the cake.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the brown sugar frosting in advance and store it in the refrigerator. Just remember to bring it back to room temperature and give it a good whisk before spreading it on the cooled cake.
What Can I Substitute for Brown Sugar in the Frosting?
If you don’t have brown sugar, you can use granulated sugar, though the flavor will be less rich. To mimic the taste of brown sugar, you can add a teaspoon of molasses to the granulated sugar before using it in the frosting.
