When I first baked this Peach Cake with Brown Sugar Frosting, I knew I had stumbled upon something truly special. The moment I sliced into the soft, tender layers, the aroma of fresh peaches filled my kitchen, instantly bringing warmth and comfort. This cake isn’t just a dessert; it’s an experience. Every bite perfectly balances the natural sweetness of ripe peaches with the rich, caramel-like notes of brown sugar frosting. Baking this cake reminds me why I love creating recipes from scratch—it’s simple, satisfying, and capable of bringing smiles to anyone who tastes it.

You will love this recipe because it manages to feel indulgent without being overly complicated. It combines fresh, wholesome ingredients into a cake that tastes like it belongs in a bakery showcase, yet it’s made entirely in your own kitchen. The frosting adds a decadent touch that complements the fruity layers perfectly, making this cake a hit at gatherings, tea times, or simply as a sweet treat to enjoy on a quiet afternoon. What makes it even more exciting is its versatility—you can serve it as a layered dessert, turn it into cupcakes, or even pair it with a scoop of vanilla ice cream for a refreshing twist.

One of the best things about this Peach Cake is that it’s surprisingly affordable. You don’t need exotic ingredients or specialty items. A few fresh peaches, some pantry staples like flour, sugar, and eggs, and a handful of simple ingredients for the brown sugar frosting are all you need to create a bakery-quality dessert at home.

Here’s what you’ll need for this recipe:

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup plain yogurt
2 cups fresh peaches, peeled and diced
Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract

This Peach Cake with Brown Sugar Frosting is the perfect recipe to have on hand for those moments when you crave something sweet, homey, and utterly irresistible. It’s easy to prepare, full of flavor, and guaranteed to be a favorite among family and friends.

How to Prepare Peach Cake with Brown Sugar Frosting

Preparing this Peach Cake with Brown Sugar Frosting is straightforward, and with careful attention, you can create a dessert that looks as stunning as it tastes. The key is to follow each step carefully, ensuring that the cake remains moist and the frosting smooth and creamy.

Step-by-Step Instructions for Preparation

Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour, or line it with parchment paper. This ensures the cake will release easily after baking.
Mix Dry Ingredients:
In a medium bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Sifting the flour is optional but helps achieve a lighter texture. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat ½ cup of softened butter with 1 cup of packed brown sugar until the mixture is light and fluffy. This usually takes about 3–4 minutes using an electric mixer on medium speed. The creaming process is essential for creating a tender, airy cake.
Incorporate Eggs and Vanilla:
Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract to enhance the cake’s flavor profile.
Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the creamed butter and sugar, alternating with ½ cup of plain yogurt. Begin and end with the flour mixture. Mix until just combined; overmixing can make the cake dense.
Fold in Fresh Peaches:
Gently fold in 2 cups of diced fresh peaches using a spatula. Ensure the fruit is evenly distributed without breaking it down, as this maintains the cake’s texture and prevents it from becoming too wet.
Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Brown Sugar Frosting

Cream Butter and Sugars:
In a medium bowl, beat ½ cup of softened butter with 1½ cups powdered sugar and ½ cup packed brown sugar until creamy and smooth.
Add Milk and Vanilla:
Gradually add 2 tablespoons of milk and 1 teaspoon of vanilla extract. Continue beating until the frosting reaches a spreadable consistency. Adjust with more milk or powdered sugar as needed.
Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly over the top. You can also slice the cake into layers and add frosting in between for extra richness.

This Peach Cake is quick and easy to prepare because most steps involve simple mixing and folding. It’s also highly customizable—you can add a sprinkle of cinnamon, chopped nuts, or even a few berries for added flavor and texture. Its popularity is undeniable, as the combination of juicy peaches and brown sugar frosting appeals to both kids and adults alike.

Peach Cake with Brown Sugar Frosting

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This Peach Cake with Brown Sugar Frosting is a moist, flavorful dessert perfect for any occasion. The combination of juicy peaches and rich brown sugar frosting creates a comforting and irresistible cake that is both easy to make and affordable.

Author: Lura Skye
Prep Time: 20
Cook Time: 45
Total Time: 1 hour 5 minutes
Yield: 10 1x

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust with flour or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter and brown sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with yogurt, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in diced peaches, ensuring even distribution without overmixing.
Pour the batter into the prepared pan, smoothing the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat softened butter with powdered sugar and brown sugar until creamy. Gradually add milk and vanilla extract, beating until spreadable. Adjust consistency with more milk or sugar if needed.
Once the cake is completely cooled, spread frosting evenly on top or between layers if desired.

Notes

Ensure peaches are properly drained if using canned or thawed frozen fruit to avoid a soggy cake.

Do not overmix the batter to maintain a tender crumb.

The frosting can be adjusted for sweetness and texture as needed.

FAQs – Peach Cake with Brown Sugar Frosting

1. Can I use canned or frozen peaches instead of fresh peaches?
Yes, you can use canned or frozen peaches if fresh ones aren’t available. Make sure to drain canned peaches well, and if using frozen, thaw and drain them to prevent excess moisture from affecting the cake texture.

2. How do I store this cake?
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Make sure the frosting is covered to prevent it from drying out.

3. Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio. The texture might be slightly different, but it will still be delicious.

4. Is it possible to make this cake ahead of time?
Yes, you can bake the cake a day in advance and frost it the next day. Alternatively, bake and frost it completely, then refrigerate for a few hours before serving to enhance the flavors.

5. Can I freeze the cake?
You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw completely at room temperature before frosting. Freezing the frosted cake is possible, but the frosting may slightly change in texture.

6. How do I make the frosting smoother if it’s too thick?
Add a teaspoon of milk at a time while beating until the desired consistency is reached. Avoid adding too much at once, as the frosting can become too runny.

7. Can I adjust the sweetness of the frosting?
Yes, reduce the amount of brown sugar or powdered sugar according to your preference. You can also add a pinch of salt to balance the sweetness.

8. Can I make this recipe vegan?
You can make substitutions such as plant-based butter, a flax egg for each regular egg, and plant-based yogurt. Keep in mind the texture and flavor may vary slightly.