This moist peach cake is a true summer treat! It’s made with sweet peaches and topped with a delicious brown sugar frosting that makes every bite melt in your mouth.
Honestly, I love how the sweetness of the peaches pairs with the rich frosting. Sometimes, I “accidentally” eat too much while it’s cooling—who can resist a warm slice? 😋
What I really appreciate is how simple it is to whip up. Just mix, bake, and frost! It’s perfect for a sunny day or any time you want a taste of summer in your kitchen.
Key Ingredients & Substitutions
Butter: You’ll need unsalted butter for both the cake and frosting. If you’re looking for a lighter option, you can use margarine or coconut oil. But remember, butter adds a wonderful richness!
Peaches: Fresh peaches give the best flavor, but if they’re out of season, canned peaches work too! Just make sure to drain them well. You could even use other fruits like pears or plums if you’d like a twist.
Brown Sugar: Light or dark brown sugar can be used for the frosting. Dark brown sugar has more molasses, giving a deeper flavor. If you don’t have brown sugar, make your own by mixing white sugar with a little molasses!
Milk: Whole milk is ideal for a moist cake, but you can substitute with almond milk or oat milk for a dairy-free version. Just be aware it might change the texture slightly.
How Do I Get the Perfect Cake Texture?
Getting the right texture for your peach cake is crucial! Here’s how to ensure it’s moist and fluffy:
- Make sure your butter is soft but not melted. It should be creamy when you whip it with sugar.
- Don’t overmix the batter! Once you combine the dry ingredients with the wet, mix until just combined to keep the cake light.
- Gently fold in the peaches—this will help avoid mashing them. You want those lovely chunks in every bite!
Let the cake cool completely before frosting. This prevents the frosting from melting and ensures a beautiful, neat finish.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups fresh peaches, peeled and finely chopped (or canned peaches, drained)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar (light or dark)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
How Much Time Will You Need?
This moist peach cake takes about 15 minutes to prepare and 40–45 minutes to bake. After that, you’ll want to let it cool completely to make frosting easy. Total time, including cooling, is about 1 hour and 15 minutes before you can enjoy that first slice!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grease and flour an 8-inch round cake pan or any similar-sized baking dish. This ensures your cake won’t stick!
2. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer. Beat them until the mixture looks light and fluffy; this usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract for that delightful flavor.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agents throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add in the dry ingredients to the butter mixture, alternating with the milk. Start with the dry ingredients and end with them, mixing just until combined. Avoid overmixing—this keeps your cake nice and fluffy!
6. Fold in the Peaches:
Gently fold in the chopped peaches. Use a spatula to lift the batter and fold it over the peaches, being careful not to mash them. You want those lovely chunks of peach in every bite!
7. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for 40–45 minutes. To check, insert a toothpick into the center; if it comes out clean, your cake is ready!
8. Prepare the Brown Sugar Frosting:
While the cake is baking, make the frosting. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and milk, stirring constantly until it boils. Let it bubble for 1-2 minutes, then take it off the heat.
9. Finish the Frosting:
Stir in the vanilla extract. Gradually whisk in the sifted powdered sugar until the frosting is smooth and creamy. If it’s too thick, add a little more milk, one teaspoon at a time, until you get the desired consistency.
10. Cool and Frost:
Once the cake is completely cool, spread the brown sugar frosting evenly over the top. Make it as decorative as you like!
11. Slice and Serve:
Now it’s time for the best part—slice your cake and serve! Enjoy the sweet, moist peach cake topped with delicious brown sugar frosting. Perfect for any occasion—or just because!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them first and drain any excess liquid. Pat them dry with paper towels to avoid adding extra moisture to the cake batter.
How Should I Store Leftover Cake?
Store any leftover peach cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture!
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Once it’s completely cool, wrap it tightly in plastic wrap and keep it at room temperature. Frost it just before serving for the freshest taste.
What Can I Substitute for Brown Sugar in the Frosting?
If you don’t have brown sugar on hand, you can use granulated sugar mixed with a little molasses (1 tablespoon of molasses for every cup of white sugar) to mimic the flavor and moisture of brown sugar. Just make sure to adjust the sweetness to your taste!
