Peach Cake with Brown Sugar Frosting (Tender, Caramel-Kissed Summer Cake)

Tutorial: how to make peach cake with brown sugar frosting — tender crumb, perfect peach distribution, caramel glaze. 75 minutes start to finish.

Introduction

Tutorial: how to make peach cake with brown sugar frosting — tender summer cake in 75 min.

Ingredients List

Close-up of peach cake slice with bourbon brown sugar frosting, juicy peach pieces, and powdered sugar dusting Save
  • Cake: 2.5 cups flour + 2.5 tsp BP + 1/2 tsp BS + 1/2 tsp salt + 1/2 tsp cinnamon + 1/2 cup butter + 1.25 cups sugar + 3 eggs + 1 tbsp vanilla + 1 cup buttermilk + 3 cups diced peaches + 1 tbsp flour for fruit
  • Frosting: 1/2 cup butter + 1 cup brown sugar + 1/4 cup cream + 1/4 tsp salt + 1.5 cups powdered sugar + 1 tsp vanilla

Timing

Prep 15 min. Bake 40 min. Cool 15 min. Frost 5 min. Total 75 min.

Step 1 — Prep

350°F. Grease + flour 9×13 pan.

Step 2 — Flour Peaches

Peaches + 1 tbsp flour.

Step 3 — Batter

Whisk dry. Cream butter + sugar; eggs + vanilla; alternate dry and buttermilk.

Step 4 — Fold + Bake

Fold peaches; pour in pan; bake 38–42 min. Cool 15 min.

Step 5 — Frosting

Butter + brown sugar; cream + salt; boil EXACTLY 1 min. Off heat: powdered sugar + vanilla.

Step 6 — Pour Warm

Warm frosting on cooled cake. Set 10 min.

Nutritional Information

  • Calories 410/slice | Protein 5g | Fat 16g | Carbs 62g | Sugar 42g

Healthier Alternatives

1:1 GF. Oat milk + vinegar. Monk fruit. Powdered sugar dust only. Ginger.

Serving Suggestions

Vanilla ice cream, whipped cream + peaches, iced tea, Riesling.

Common Mistakes to Avoid

  • No flour on peaches
  • Frosting too long
  • Hot cake
  • Overmixed
  • Cold eggs

Storing Tips

Room temp 3 days. Fridge 5 days. Freeze unfrosted 2 months.

Conclusion

That’s how to make peach cake with brown sugar frosting. Comment your fruit, share a photo, subscribe.

FAQs

Peaches? Fresh, canned drained, or thawed frozen.

Grainy? Unsifted sugar or over-boiled.

GF? 1:1 blend.

No buttermilk? Milk + lemon juice.

Other fruits? Nectarines, apricots, plums.

Pan? 9×13 metal.

Recipe Card: Peach Cake with Brown Sugar Frosting

Prep: 15 min | Bake: 40 min | Cool: 15 min | Frost: 5 min | Total: 75 min | Yields: 12 slices | Calories: 410/slice

Ingredients

  • Cake: 2.5 cups flour + 2.5 tsp BP + 1/2 tsp BS + 1/2 tsp salt + 1/2 tsp cinnamon
  • 1/2 cup butter + 1.25 cups sugar + 3 eggs + 1 tbsp vanilla + 1 cup buttermilk
  • 3 cups diced peaches + 1 tbsp flour for tossing
  • Frosting: 1/2 cup butter + 1 cup brown sugar + 1/4 cup cream + 1/4 tsp salt + 1.5 cups powdered sugar + 1 tsp vanilla

Instructions

  1. Preheat 350°F; grease and flour 9×13 pan.
  2. Toss peaches with 1 tbsp flour.
  3. Cream butter + sugar; add eggs + vanilla; alternate dry mix and buttermilk.
  4. Fold peaches into batter; pour in pan; bake 38–42 min. Cool 15 min.
  5. Make frosting: melt butter + brown sugar; add cream + salt; boil 1 min exactly; whisk in powdered sugar + vanilla.
  6. Pour warm frosting on cooled cake; set 10 min; slice.

Nutrition (per slice)

Calories 410 | Protein 5g | Fat 16g | Carbs 62g | Sugar 42g

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