Rich, moist, and kissed with summer sweetness, this Brown Sugar Peach Cake is the perfect balance of comfort and indulgence. Every slice delivers caramel notes, buttery texture, and juicy peach bliss.
Swirled with brown sugar and crowned in a warm caramel icing, this cake is a dessert dream—no complicated steps, just honest ingredients and big flavor baked into every bite.
Star Ingredients in Brown Sugar Peach Cake
- Brown sugar – Deepens the cake’s flavor with warm molasses notes, enhancing the peaches beautifully.
- Peaches – Fresh or canned, they bring a burst of sweetness and soft texture, creating a fruity contrast to the dense crumb.
- Butter – Adds richness and moisture to both the cake and icing, forming the base of that irresistible caramel layer.
- Peach syrup – If using canned peaches, this adds extra depth and subtle fruit flavor throughout the batter.
- Vanilla extract – Rounds out the sweetness with a fragrant, mellow finish.
- Flour and baking powder – Provide structure and light rise for a soft, tender crumb.
- Powdered sugar – Blends smoothly into the icing, giving it that luscious, pourable texture.
- Cream – Helps transform the icing into a silky, caramel dream that sets beautifully over the cooled cake.
How to Make This Brown Sugar Peach Cake
Start by creaming together brown sugar and butter until light and fluffy—this sets the base for a rich, tender cake. Add milk, peach syrup (if using canned), and vanilla to bring moisture and flavor.
Next, stir in a blend of flour, baking powder, and salt. Fold in the peach chunks gently to preserve their shape and distribute them evenly through the batter.
Spread the batter into a greased pan and bake until a toothpick comes out clean—about 25 minutes. Allow the cake to cool completely before adding the icing.
To make the icing, boil butter, cream, and brown sugar together, then whisk in vanilla and powdered sugar until smooth. Pour it over the cake while warm—it sets fast into a crackly, caramelized glaze that seals the deal.
Sweet Secrets & Peachy Variations
For an extra flavor boost, use roasted or grilled peaches if you’re going the fresh fruit route—their concentrated sweetness takes this cake up a notch. You can also fold in a pinch of cinnamon or nutmeg into the batter for cozy undertones, especially during cooler months.
Swap the peach syrup with a splash of bourbon or spiced rum for an adult twist that complements the caramel icing like a dream. Prefer a lighter topping? Dust with powdered sugar instead of icing and serve with whipped cream.
For a more rustic texture, consider using turbinado sugar in place of brown sugar—it’ll give the cake a slight crunch and deeper molasses edge.
Keeping It Fresh: How to Store Brown Sugar Peach Cake
This cake stores well, making it great for prep-ahead entertaining or afternoon treats. Keep it in an airtight container at room temperature for up to two days. For longer storage, refrigerate it to maintain that caramel icing’s structure—just let it come to room temp before serving for best texture.
Freezing? Totally doable. Wrap slices individually or the whole (un-iced) cake tightly in plastic and foil. Freeze for up to two months. When ready, thaw overnight and frost fresh with icing just before serving.
Peach Cake With Brown Sugar Frosting
Ingredients
Cake:
- 1½ cups peaches peeled if fresh, or canned and drained
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ¼ cup peach syrup or milk if using fresh peaches
- 1 cup brown sugar
- ½ teaspoon salt
- ⅓ cup butter softened
- ¾ cup milk
- 1⅓ cups all-purpose flour
Icing:
- ½ cup brown sugar
- ¼ cup cream
- ¼ cup butter
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and generously grease a 9×13-inch cake pan. In a mixing bowl, cream together the softened butter and brown sugar until light and smooth. Blend in the milk, peach syrup, and vanilla extract until thoroughly incorporated. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add this dry mixture into the wet batter, stirring just until combined. Gently fold in the chopped peaches, taking care not to overmix. Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes in the center of the oven, or until a toothpick inserted into the middle emerges clean. Allow the cake to cool completely in the pan.
- For the icing, place the butter, cream, and brown sugar into a small saucepan and bring to a boil over medium heat. Remove from heat and immediately whisk in the vanilla and powdered sugar until smooth and glossy. Quickly spread the icing over the cooled cake, as it begins to set rapidly. Let the icing firm up before slicing and serving.
