If you’re a fan of Homemade Peach Cake, you’re in for a treat! This dessert is the perfect balance of juicy, sweet peaches nestled in a soft, buttery cake, topped with a Fun Buttercream Cakes-style brown sugar frosting that’s silky, rich, and downright addictive. Whether you’re planning a summer brunch, a casual get-together, or just treating yourself because hey, why not, this cake delivers that perfect combination of fresh fruit and indulgent sweetness.
Why You’ll Love This Peach Cake
Ever wondered how to make a cake that feels light and fruity but still gives you that indulgent frosting fix? This recipe nails it. Really Pretty Cakes don’t have to be complicated or fussy—this one is both stunning and simple. The diced peaches keep the cake moist, while the brown sugar frosting adds a caramel-y depth that screams “desserts with icing done right.” Plus, it’s versatile enough to serve for a Dinner Party Cake Ideas or just a casual weekend dessert.
What Makes This Recipe Irresistible
- Juicy, flavorful peaches – fresh or canned, they add a natural sweetness and moistness that makes every bite delightful.
- Brown sugar frosting – rich, smooth, and full of caramel notes that elevate the simple cake to a decadent dessert.
- Moist, tender crumb – thanks to the mix of sour cream and butter, this cake isn’t dry at all.
- Easy to adapt – swap in different fruits, drizzle with caramel, or sprinkle with cinnamon for a twist on classic Peach Cake Ideas.
Ingredients & What They Do
For the Cake:
- 2 cups all-purpose flour – gives structure and the perfect soft crumb.
- 1 ½ tsp baking powder & ½ tsp baking soda – ensures a light, airy cake.
- ½ tsp salt – balances the sweetness.
- 1 cup granulated sugar – classic sweetness.
- ½ cup unsalted butter, softened – richness and moistness.
- 2 large eggs – binding and lift.
- 1 tsp vanilla extract – aroma and depth.
- ½ cup sour cream – keeps the cake tender.
- 1 cup diced peaches – fruity freshness and moisture.
For the Brown Sugar Frosting:
- ½ cup unsalted butter – base for the creamy frosting.
- 1 cup packed brown sugar – caramel flavor with depth.
- ¼ cup milk – smooths the frosting.
- 2 cups powdered sugar – sweetens and thickens.
- ½ tsp vanilla extract – rounds out the flavor.
Step-By-Step: How to Make This Peach Cake
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. In another large bowl, cream butter and sugar until fluffy, then beat in eggs one at a time. Add the vanilla and sour cream, mixing gently. Fold in the dry ingredients just until combined, then gently incorporate the diced peaches. Pro tip: don’t overmix—you want a light, tender crumb.
2. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake 30–35 minutes, or until a toothpick inserted near the center comes out clean. Let cool completely before frosting.
3. Make the Brown Sugar Frosting
In a saucepan over medium heat, melt the butter, stir in brown sugar, and cook until smooth (2–3 minutes). Add milk and bring to a gentle boil. Remove from heat and let cool slightly. Whisk in powdered sugar and vanilla until creamy. Tip: if frosting seems thin, add a bit more powdered sugar for that perfect spreadable consistency.
4. Frost & Serve
Spread the frosting evenly over the cooled cake. For extra flair, top with peach slices or a light sprinkle of cinnamon. Now, admire your Powdered Sugar Cake masterpiece before slicing!
Pro Tips for the Best Outcome
- Fresh vs canned peaches: Fresh peaches give brighter flavor, but canned work in a pinch. Just drain and pat dry.
- Thicker frosting: Add extra powdered sugar to get the consistency you like.
- Decorative twist: Top with peach slices or edible flowers to turn this into one of those Easy Beautiful Birthday Cakes.
Serving Suggestions
- Whipped cream: Light, airy, and pairs perfectly with rich frosting.
- Vanilla ice cream: For a summery dessert upgrade.
- Iced tea or lemonade: Keeps the dessert refreshing and balanced.
Storage & Make-Ahead Tips
- Can bake the cake a day ahead and frost just before serving.
- Store leftovers in an airtight container at room temperature (2 days) or in the fridge (up to 5 days).
- Frosting can be made ahead and refrigerated; bring to room temp before spreading.
Variations to Try
- Swap peaches for berries or apples for a seasonal twist.
- Drizzle with caramel or chocolate to enhance decadence.
- Layer the cake in a trifle for a show-stopping dessert.
FAQs
Q: Can I use frozen peaches?
A: Totally! Thaw and pat dry to prevent excess moisture.
Q: Can this be made into cupcakes?
A: Yes! Adjust baking time to 18–22 minutes and frost individually.
Q: How can I make the frosting more flavorful?
A: Add a pinch of cinnamon, nutmeg, or a splash of bourbon for an adult twist.
This Homemade Peach Cake with brown sugar frosting is a celebration of summer fruit and sweet indulgence. With a tender cake base, juicy peaches, and a rich frosting, it’s perfect for everything from casual weekends to show-stopping Fun Buttercream Cakes at a party. Give it a try and see why this dessert deserves a permanent spot in your repertoire of Diy Cake Flavors and Desserts With Icing! Print
Homemade Peach Cake with Brown Sugar Frosting | Fun Buttercream Cakes
Description
Indulge in the sweet, summery flavors of this Peach Cake with Brown Sugar Frosting! Moist, buttery cake layers are studded with juicy peach pieces and crowned with a luscious, caramel-like brown sugar frosting. Perfect for summer picnics, birthdays, or whenever you’re craving a dessert that’s both fresh and decadent.
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 diced peaches (fresh or canned)
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
Instructions
- Make the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and sour cream. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the diced peaches.
- Bake the Cake
- Transfer the batter to the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the Brown Sugar Frosting
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2–3 minutes until fully dissolved and smooth. Add the milk and bring to a gentle boil, then remove from heat. Let cool slightly, then whisk in the powdered sugar and vanilla extract until creamy and spreadable.
- Frost the Cake
- Use a spatula to evenly spread the frosting over the cooled cake. Let the frosting set for a few minutes before slicing.
Notes
- Fresh or Canned Peaches: Fresh peaches add a brighter flavor, but canned peaches work fine—just drain them well to avoid extra moisture.
- Adjust Frosting Thickness: If the frosting feels too thin, gradually add more powdered sugar until you reach the desired consistency.
- Extra Garnish: Decorate with peach slices or a dusting of cinnamon for an extra touch of flair.
