Go Back

Peach Cake with Brown Sugar Frosting: A Sweet and Fruity Delight

Savor the flavors of summer with this Peach Cake topped with rich Brown Sugar Frosting. A moist, fruity cake paired with caramel-like frosting, perfect for any occasion!
Print Recipe Pin Recipe

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 9x13-inch baking pan
  • Saucepan
  • Wire rack

Ingredients
  

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup unsalted butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 1 cup buttermilk
  • 2 cups diced fresh or canned peaches drained
  • For the Brown Sugar Frosting:
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup heavy cream
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Make the Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract (if using).
  • Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the diced peaches.
  • Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting.
  • Make the Brown Sugar Frosting:
  • In a saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly, and bring the mixture to a gentle boil. Cook for 1–2 minutes.
  • Remove the saucepan from the heat and let the mixture cool slightly.
  • Gradually whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Add more cream if needed to reach your desired consistency.
  • Assemble the Cake:
  • Spread the brown sugar frosting evenly over the cooled cake.
  • Garnish with additional peach slices or a sprinkle of cinnamon if desired.
  • Slice, serve, and enjoy the fruity, caramelized goodness!