Looking for a dessert that screams summer? This Peach Cake with Brown Sugar Frosting is just the thing. Juicy peaches and rich, caramel-like frosting come together to create a treat that’s perfect for any occasion. Whether you’re hosting a family dinner or just craving something sweet, this cake won’t disappoint.
The best part? It’s versatile! You can use fresh, canned, or frozen peaches—whatever you have handy. And a little secret ingredient, peach gelatin powder, amps up the fruity flavor. Ready to get baking? Let’s jump in!
Quick Recipe Highlights
- Prep Time: 15 minutes
- Bake Time: 35-40 minutes
- Total Time: ~2 hours (cooling included)
- Servings: 12
What You’ll Need:
- A mixing bowl and whisk
- Electric hand or stand mixer (or just a sturdy whisk if you’re feeling strong!)
- 9×13-inch baking pan
- A medium saucepan for the frosting
- Ice bath setup (a bowl of ice water)
Pro Tip: The cake can be baked ahead of time and stored overnight, but the frosting is best fresh.
Ingredients
For the Cake:
- 1 box yellow cake mix – The base of it all.
- 1 package peach gelatin powder – For that extra fruity kick.
- 1/4 cup flour – Adds structure.
- 1/2 cup oil – Keeps it moist.
- 1 cup water or peach nectar – Juice it up.
- 4 large eggs – For richness.
- 1 cup peaches (fresh, canned, or frozen) – Your star ingredient.
For the Frosting:
- 1/2 cup salted butter – The flavor foundation.
- 1 cup light brown sugar – Brings that caramel goodness.
- 1/4 cup heavy cream – For silky smoothness.
- 1 tsp vanilla extract – A finishing touch.
How to Make It
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or cooking spray.
- In a large bowl, whisk together the cake mix, peach gelatin powder, and flour until well blended.
- Add the wet ingredients—oil, water (or peach nectar), and eggs—one by one. Mix with a hand or stand mixer until the batter is lump-free and shiny.
- Gently fold in the peaches. This step makes every bite pop with fruity goodness!
- Pour the batter into your greased pan. Smooth the top and add extra peach slices for decoration if you’d like.
- Bake for 35–40 minutes. Keep an eye on it—you’re looking for a golden brown top. Check doneness with a toothpick (it should come out clean or with a few moist crumbs).
- Let the cake cool completely on a rack before adding frosting.
Step 2: Make the Frosting
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream.
- Bring the mixture to a boil and let it bubble for one minute, stirring constantly.
- Remove from heat and stir in vanilla extract.
- To thicken and cool the frosting quickly, place the saucepan in an ice bath. Stir occasionally until it reaches room temperature.
- Once cool, beat the frosting with an electric mixer for 5–6 minutes. It should lighten in color and turn slightly fluffy but still pourable.
- Spread over your cooled cake using a spatula.
Fun Twists & Customizations
- Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy vibe.
- Seasonal Swaps: Swap peaches for nectarines, mangoes, or even pears.
- Gluten-Free: Replace the yellow cake mix with a gluten-free alternative.
- Dairy-Free: Substitute heavy cream with coconut cream and use a dairy-free butter alternative.
Want to make it extra special? Top with whipped cream swirls or fresh peach slices for a fancy finish!
Serving Tips & Storage
- Serving Tip: Slice into squares and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Feeling extra indulgent? Drizzle with caramel sauce.
- Storage:
- Cover the cake and keep it at room temp for up to 2 days. For longer storage, refrigerate for up to 5 days.
- Planning to freeze? Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
This Peach Cake with Brown Sugar Frosting isn’t just dessert—it’s comfort on a plate. Simple to make, bursting with flavor, and perfect for sharing (or not). Bake it, taste it, love it!
Peach Cake with Brown Sugar Frosting
Imagine biting into a moist, peach-filled cake topped with a rich, caramel-like frosting that melts in your mouth. That’s what you get with this Peach Cake with Brown Sugar Frosting. Whether you’re baking for a backyard barbecue or just want a comforting treat on a quiet afternoon, this dessert is a winner. You can use fresh, canned, or frozen peaches—whatever’s on hand. It’s easy to make but fancy enough to wow your guests.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes (Cooling & Frosting Time: ~1 hour)
- Total Time: ~2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 small box peach gelatin (3 oz, like Jello)
- 3 Tbsp all-purpose flour
- 1 cup vegetable or canola oil
- ½ cup water (or peach nectar for more peachy flavor)
- 4 large eggs, room temperature
- 1 lb fresh peaches (peeled, pitted, and chopped) or canned/frozen peaches
For the Frosting:
- ½ cup (1 stick) salted butter
- 2 cups packed light brown sugar
- ⅔ cup heavy cream
- 1 tsp vanilla extract
Instructions
Making the Cake:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or cooking spray.
- Combine Dry Ingredients: In a big bowl, mix the cake mix, peach gelatin, and flour. Stir until blended.
- Add Wet Ingredients: Add oil, water (or peach nectar), and eggs, one at a time. Beat with a mixer on medium speed until the batter is smooth. Gently fold in the chopped peaches.
- Bake: Pour the batter into your prepared pan. Bake for 35–40 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool completely on a wire rack.
Making the Frosting:
- Cook the Base: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Once it starts boiling, let it bubble for 1 minute, stirring often.
- Cool and Thicken: Take the pan off the heat and stir in the vanilla. Place the pan in an ice bath (or let it sit, stirring occasionally) until the mixture thickens to a caramel-like consistency.
- Whip It Up: Beat the cooled frosting with an electric mixer for 5–6 minutes until it’s fluffy but still pourable. Spread it quickly over the cooled cake—it sets fast!
Notes
Tips & Tricks
- Use the Right Peaches: Fresh, ripe peaches give the best flavor. If using canned, drain them well. Frozen peaches? Thaw and pat them dry first.
- Amp Up the Flavor: Swap the water in the batter for peach nectar. You’ll taste the difference.
- Work Fast on the Frosting: This frosting thickens quickly, so work fast to spread it evenly across the cake.
Serving Suggestions
This cake is delicious on its own, but why not take it up a notch? Add a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce. Feeling fancy? Top it with fresh peach slices for a show-stopping finish.
Storage Tips
- At Room Temperature: Cover the cake, and it’ll stay fresh for 2–3 days.
- In the Fridge: Store it in an airtight container for up to 5 days. Let it come to room temperature before serving—no one likes a chilly cake.
- Freezing (Unfrosted): Wrap the cake tightly and freeze for up to 3 months. Thaw overnight in the fridge. Frost after it’s fully thawed.
