This Peach Cake with Brown Sugar Frosting is a heavenly dessert that combines the natural sweetness of juicy peaches with a buttery, moist cake. Topped with a rich and creamy brown sugar frosting, it’s perfect for summer gatherings, celebrations, or whenever you’re craving a dessert that feels both indulgent and fresh.

Necessary Kitchen Equipment

Mixing bowls
Hand or stand mixer
9×13-inch baking pan
Spatula
Whisk
Saucepan

Ingredients

For the Peach Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh or canned peaches, diced

For the Brown Sugar Frosting:

½ cup unsalted butter
1 cup packed brown sugar
¼ cup milk
2 cups powdered sugar
½ teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the peaches.

2. Bake the Cake:

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

3. Make the Brown Sugar Frosting:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2-3 minutes, until it dissolves and becomes smooth. Add the milk, bring to a boil, and then remove from heat. Let the mixture cool slightly before whisking in the powdered sugar and vanilla extract until smooth and creamy.

4. Frost the Cake:

Spread the frosting evenly over the cooled cake using a spatula. Let the frosting set before slicing.

Recipe Tips

Fresh vs. Canned Peaches: Fresh peaches provide a brighter flavor, but canned peaches work well too—just be sure to drain them.
Thicker Frosting: Add more powdered sugar if the frosting is too thin.
Extra Garnish: Top with additional peach slices or a sprinkle of cinnamon for a decorative touch.

What to Serve with This Dish

Whipped Cream: Adds a light, airy complement to the rich cake.
Vanilla Ice Cream: A scoop on the side takes this dessert to the next level.
Iced Tea or Lemonade: Perfect for a refreshing pairing.

Frequently Asked Questions

1. Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and frost it the day of serving.

2. Can I use frozen peaches? Yes, just thaw them first and pat them dry to remove excess moisture.

3. How do I store leftovers? Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

This Peach Cake with Brown Sugar Frosting is a dessert that celebrates the flavors of ripe, juicy peaches and the decadence of a rich frosting—perfect for any occasion!