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Brown Sugar Peach Cake Recipe

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★★★★★

4.5 from 115 reviews

This Brown Sugar Peach Cake is a delightful dessert featuring a moist yellow cake infused with fresh peaches and peach nectar, topped with a rich and sweet brown sugar frosting. Perfect for peach lovers, this cake combines fruity freshness with a creamy, caramel-flavored glaze, making it an irresistible treat for any occasion.

Ingredients

Scale

Cake

  • 15 ounce yellow cake mix (e.g., Duncan Hines)
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup peach nectar or peach juice
  • 1 lb peeled and chopped peaches (about 3–4 peaches)
  • Drop of orange food coloring (optional)

Brown Sugar Frosting

  • 1/2 cup unsalted butter, cut in pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Make the Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and optional orange food coloring until the mixture is smooth and well combined. Gently fold in the peeled and chopped peaches to incorporate them evenly without crushing.
  3. Bake the Cake: Pour the batter into a lightly sprayed 9×12-inch baking pan. Bake in the preheated oven for about 28 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean or with moist crumbs but no wet batter.
  4. Prepare the Frosting: In a saucepan, combine the unsalted butter, heavy cream, and brown sugar. Bring to a boil over medium heat, stirring constantly to prevent burning. Once boiling, remove from heat and stir in vanilla extract. Gradually whisk in the sifted confectioner’s sugar until the frosting is smooth and lump-free. If it thickens too much, gently warm it again on low heat.
  5. Frost the Cake: Pour the brown sugar frosting evenly over the slightly cooled cake, spreading carefully on the first pour to achieve full coverage. The frosting sets quickly, so avoid spreading after pouring to prevent cracking.
  6. Set and Serve: Allow the frosting to harden at room temperature or chill the cake in the refrigerator before slicing and serving for best texture and flavor.

Notes

  • Peach nectar can be substituted with peach juice if preferred.
  • Using fresh peaches gives the best flavor, but canned peaches (drained) can also work.
  • Be sure to fold in the peaches gently to keep chunks intact.
  • Let the frosting cool slightly before pouring if it’s too hot to prevent it from soaking into the cake.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Brown Sugar Peach Cake, Peach Cake, Yellow Cake with Peaches, Brown Sugar Frosting, Peach Dessert

Find it online: https://annakocht.com/brown-sugar-peach-cake-recipe/