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Peach Cake with Brown Sugar Frosting

Peach Cake with Brown Sugar Frosting
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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.

Ingredients

Scale

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:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or cooking spray.
  2. Combine Dry Ingredients: In a big bowl, mix the cake mix, peach gelatin, and flour. Stir until blended.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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.

Find it online: https://cakeshungry.com/peach-cake-with-brown-sugar-frosting/