This moist peach cake is a delightful treat perfect for summer! With sweet, juicy peaches and a rich brown sugar frosting, it’s just the right mix of fruity and sweet.
Honestly, each bite feels like a hug from Grandma in cake form. I love serving it warm with a scoop of vanilla ice cream on top—so good!
This cake is super easy to make, too! Just mix, bake, and frost—you’ll have a crowd-pleaser ready in no time.
Key Ingredients & Substitutions
Fresh Peaches: Ripe peaches are perfect for this cake. If peaches aren’t in season, you can use canned peaches (drained) or even frozen peaches. Just make sure to thaw and pat them dry to avoid excess moisture.
Butter: Unsalted butter gives you control over the salt in your recipe. If you’re in a pinch, you can substitute with a vegan butter or even coconut oil for a dairy-free option.
Granulated Sugar: While granulated sugar is traditional, you can swap half with brown sugar for an extra depth of flavor. Note that the cake may be denser.
Ground Cinnamon: This is optional but adds a cozy warmth to the cake. If you prefer a different spice, nutmeg or allspice would work well too!
How Do I Ensure My Cake is Moist and Fluffy?
Getting a moist cake is all about balance and method. Start by properly creaming the butter and sugar; this adds air to the batter. Here’s how:
- Ensure your butter is softened and at room temperature for better incorporation with sugar.
- Don’t over mix once you add the flour; mix until just combined to avoid a dense cake.
- Gently fold in the peaches to maintain their texture.
Keep an eye on your oven! Every oven is different, so start checking your cake a bit early with a toothpick to avoid overbaking.
What’s the Best Way to Make Brown Sugar Frosting?
Brown sugar frosting can sometimes be tricky. The key is to melt the brown sugar and butter together. Follow these tips for success:
- Stir the mixture constantly to prevent any burning.
- Cool the mix slightly before adding powdered sugar; hot frosting can lead to gooey results.
- Gradually add powdered sugar to control the consistency; if it gets too thick, a splash of milk will help!
This frosting pairs perfectly with the peach cake’s light texture, creating a wonderful balance!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 cups fresh peaches, peeled and diced (about 4-5 medium peaches)
- 1/2 teaspoon ground cinnamon (optional)
For the Brown Sugar Frosting:
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1/4 cup whole milk or heavy cream
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 45-55 minutes to bake. And don’t forget to let the cake cool completely before frosting it, which adds an additional 30 minutes or so. Overall, you’ll be enjoying this sweet treat in about 2 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or use two 9-inch round cake pans to ensure your cake comes out smoothly.
2. Make the Cake Batter:
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes. This helps create a light texture in your cake!
3. Add Eggs and Vanilla:
One by one, add the eggs to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until it’s all combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon (if you’re using it). This step helps distribute the leavening evenly.
5. Combine Wet and Dry Ingredients:
Slowly alternate adding the dry mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Gently mix until everything is combined, being careful not to overmix.
6. Fold in the Peaches:
Carefully fold in the diced peaches, making sure not to break them up too much as you want lovely chunks throughout the cake.
7. Pour and Smooth:
Pour the batter into your prepared pan(s) and smooth the top with a spatula for an even surface.
8. Bake the Cake:
Bake in the preheated oven for 45-55 minutes for a 9×13 pan (or 30-40 minutes for round pans). Check with a toothpick inserted in the center—if it comes out clean, your cake is done!
9. Cool the Cake:
Once baked, take the cake out of the oven and let it cool completely in the pan(s) on a wire rack. This will take about 30 minutes.
10. Prepare the Frosting:
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring frequently. Once it begins to simmer, let it cook for 1-2 minutes until the sugar is dissolved and the mixture is smooth. Be careful not to burn it!
11. Cool the Brown Sugar Mixture:
Remove the saucepan from heat and let the mixture cool for about 10 minutes until it’s warm, but not hot to the touch.
12. Mix the Frosting:
Transfer the cooled brown sugar mixture to a mixing bowl. Add the vanilla extract and a pinch of salt. Gradually mix in the powdered sugar, about 1 cup at a time. Add milk or cream as necessary to achieve a creamy, spreadable consistency.
13. Frost the Cake:
Once the cake is completely cool, spread the delicious brown sugar frosting evenly over the top. It’s best to do this gently and smoothly, ensuring every bit is covered!
14. Slice and Serve:
Slice your peach cake into squares or wedges and enjoy! If you have any leftovers, store them covered at room temperature for up to 2 days, or refrigerate for longer freshness.
15. Enjoy!
There’s nothing quite like the combination of moist peaches and rich brown sugar frosting. It’s the perfect treat to share with family and friends!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches for This Cake?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will help maintain the cake’s texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Frost it on the day you plan to serve it for the best flavor and texture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it. Just make sure to bring it back to room temperature before serving for the best flavor!
What Can I Use Instead of Brown Sugar for the Frosting?
If you want to make a different frosting, you can substitute brown sugar with granulated sugar; however, the flavor will be less rich. Another option is to use powdered sugar to create a simple cream cheese frosting for a tangy twist!
