This moist peach cake is full of fruity goodness and topped with a sweet brown sugar frosting that takes it to the next level! It’s perfect for any occasion.
Honestly, who can resist the combo of juicy peaches and creamy frosting? I love serving this cake at gatherings where it always gets gobbled up quickly — a true crowd-pleaser!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are ideal for this cake. If they’re out of season, you can use canned peaches (drained) or frozen peaches, thawed and drained. Remember, using good quality fruit really elevates the flavor!
Flour: All-purpose flour works great here, but if you need a gluten-free option, use a 1:1 gluten-free flour blend. The texture may vary slightly, but it should still be delicious.
Sour Cream or Greek Yogurt: These add moisture and richness to the cake. If you’re looking for a lighter option, you can substitute with unsweetened applesauce or even buttermilk.
Butter: Unsalted butter is best for controlling the salt content. If you’re looking for a dairy-free option, use a plant-based butter or coconut oil.
Brown Sugar: Dark brown sugar adds a deeper flavor. Light brown sugar works too, but feel free to adjust based on your taste preference. If you’re in need of a substitute, you can mix granulated sugar with a little molasses!
How Do You Ensure Evenly Baked Cakes?
To bake your cakes evenly, follow these simple tips:
- Preheat your oven well before baking—this ensures consistency in temperature.
- Use an oven thermometer to check the accuracy of your oven temperature, as some can be a bit off.
- Before baking, make sure the batter is evenly divided between the pans. Use a scale for precise measurements if you can.
- Rotate your cakes halfway through baking. This helps with even browning and prevents any hot spots.
- Let the cakes cool in the pans for a while before transferring them to a wire rack—this helps them set properly.
What’s the Best Way to Make Creamy Frosting?
To achieve a smooth and creamy frosting, follow these steps:
- Ensure all ingredients are at room temperature. This helps them mix together more easily.
- Make the brown sugar mixture first and allow it to cool slightly before mixing in with other ingredients.
- When adding powdered sugar, do it gradually. This prevents a powdery mess and helps achieve a smoother consistency.
- If your frosting seems too thick, add cream a little at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar.
Enjoy baking this delightful cake, and feel free to mix in your favorite flavors as you go!
Moist Peach Cake with Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 cups fresh peaches, peeled and diced (plus some slices for garnish)
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup brown sugar, packed
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream or Greek yogurt
- ¼ cup milk
For the Peach Filling:
- 1 cup peach preserves or peach jam
- 1 tbsp fresh lemon juice
For the Sweet Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, followed by 30 to 35 minutes of baking time. Then, allow at least 30 minutes for frosting to set after assembly. In total, you should set aside about 1.5 to 2 hours to make this delightful cake and let it chill.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to make sure all dry ingredients are well mixed.
In a large bowl, use an electric mixer to beat the softened butter, sugar, and brown sugar together until it becomes light and fluffy. Next, add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
In another small bowl, mix together the sour cream (or yogurt) and milk. Now, alternately add the flour mixture and the sour cream mixture to the butter mixture. Start and end with the flour mixture. Mix only until combined, being careful not to overmix. Lastly, gently fold in the diced peaches into the batter.
2. Bake the Cakes:
Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely.
3. Prepare the Peach Filling:
While the cakes are cooling, prepare the peach filling! In a small bowl, mix the peach preserves with the fresh lemon juice until smooth. Feel free to taste and adjust the sweetness if needed!
4. Make the Brown Sugar Frosting:
For the frosting, melt the brown sugar and butter together in a medium skillet over medium heat, stirring frequently until the sugar dissolves and the mixture is smooth. This should take about 2-3 minutes. Let the mixture cool for a few minutes before transferring it to a mixing bowl.
Using an electric mixer, beat the brown sugar mixture on medium speed. Gradually add the powdered sugar and a pinch of salt, alternating with the heavy cream (or milk), until you reach a spreadable consistency. Beat in the vanilla extract. If your frosting is too thin, just add a bit more powdered sugar, and if it’s too thick, add a little more cream!
5. Assemble the Cake:
Now it’s time to put everything together! Place one cake layer on a serving plate. Spread the peach filling evenly over this layer, then top it with the second cake layer. Frost the entire cake generously with the brown sugar frosting, making it look as pretty as you like. Finally, garnish the top of the cake with fresh peach slices for that perfect finishing touch!
6. Serve and Enjoy:
For the best results, refrigerate the cake for at least 30 minutes to let the frosting set before slicing. Enjoy this moist and sweet peach cake that’s sure to be a favorite at any gathering.
This cake combines tender peach-studded layers with a luscious peach filling and a creamy brown sugar frosting, topped beautifully with fresh peach slices for a perfect finish. Happy baking!
FAQ about Moist Peach Cake with Sweet Brown Sugar Frosting
Can I Use Canned or Frozen Peaches Instead of Fresh?
Yes! You can absolutely use canned peaches (drained) or frozen peaches (thawed and drained) if fresh peaches are unavailable. Just keep in mind that frozen peaches might add extra moisture, so pat them dry before adding them to the batter.
How Do I Store Leftover Cake?
To store leftover peach cake, place it in an airtight container in the refrigerator, where it can last for about 3-4 days. Make sure to cover the exposed parts of the cake to keep it moist!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Assemble and frost the cake on the day you plan to serve it for the best flavor and presentation.
Is There a Substitute for Sour Cream in This Recipe?
If you don’t have sour cream, Greek yogurt makes a great substitute as it provides similar moisture and tang. You can also use regular plain yogurt, or for a dairy-free option, consider using unsweetened applesauce to maintain moisture.
