Brown Sugar Peach Cake with Peach Frosting Recipe
This Brown Sugar Peach Cake is a moist and flavorful dessert combining the sweetness of ripe peaches with the richness of a brown sugar glaze. The cake base is made from a yellow cake mix enhanced with fresh peach nectar and chunks of peeled peaches, baked to perfection and topped with a luscious brown sugar buttercream frosting that sets into a crackly, sweet coating. Perfect for summer gatherings or anytime you crave a fruity, comforting treat.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 15 ounce yellow cake mix (such as Duncan Hines)
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup peach nectar or peach juice
- Drop orange food coloring (optional)
- 1 lb peeled and chopped peaches (about 3-4 peaches)
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
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare and bake the cake: In a mixing bowl, blend the yellow cake mix, eggs, vegetable oil, peach nectar, and optional food coloring until thoroughly combined. Gently fold in the peeled and chopped peaches to maintain their texture. Pour the batter into a lightly sprayed 9×12-inch baking pan and bake for approximately 28 minutes. Test for doneness with a toothpick; it should come out with moist crumbs but no wet batter.
- Make the frosting: In a saucepan, combine the butter, heavy cream, and brown sugar. Bring the mixture to a boil while stirring constantly to prevent burning. Remove from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk thoroughly until smooth and all sugar lumps have dissolved. If the mixture cools too much, return to low heat for easier blending.
- Frost the cake: Immediately pour the warm frosting evenly over the hot cake. Try to coat the surface all at once because the frosting sets quickly and will crack if spread after setting.
- Set the frosting: Allow the frosting to harden at room temperature or refrigerate until firm before slicing and serving the cake.
Notes
- The use of fresh peaches adds natural sweetness and texture, but canned peaches can be substituted if fresh are unavailable.
- Optional orange food coloring is just for enhancing the cake’s color and can be omitted.
- Ensure the frosting is poured while still warm to achieve a smooth, crackled finish on the cake.
- Store leftovers covered in the refrigerator for up to 3 days for best taste and texture.
- Use a 9×12 or similar sized pan to get the right cake thickness and cooking time.
