Peach Cake with Brown Sugar Frosting

Peach Cake with Brown Sugar Frosting is summer on a plate: a soft, buttery cake flecked with juicy peach slices bakes to golden perfection, then gets draped in a silky brown sugar glaze that adds a warm caramel kiss to each tender bite. Whether you’re craving a nostalgic taste of sunny days or looking for an easy crowd-pleaser, this homemade dessert is bound to win hearts—and forks!

Key Ingredients

Before we dive into the baking, let’s gather all the essentials you’ll need for this Peach Cake with Brown Sugar Frosting:

• 2 cups all-purpose flour: Provides structure for the cake and creates a tender crumb.
• 2 teaspoons baking powder: Helps the cake rise and become fluffy.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1 cup unsalted butter, softened, divided: Adds richness and moisture to both cake and frosting.
• 1 cup granulated sugar: Sweetens the cake base and helps achieve a light texture.
• 2 large eggs: Bind ingredients together and add moisture and lift.
• 2 teaspoons vanilla extract: Infuses warm, aromatic flavor.
• 1/2 cup milk: Keeps the batter moist and tender.
• 2 cups sliced fresh peaches: Bring juicy fruitiness and bursts of natural sweetness.
• 1 cup packed brown sugar: Forms the caramel-like base of the frosting.
• 2 cups powdered sugar: Creates a smooth, sweet frosting with perfect consistency.
• 2 tablespoons milk: Adjusts frosting to a glossy, spreadable texture.

How To Make Peach Cake with Brown Sugar Frosting

Baking this Peach Cake with Brown Sugar Frosting is a joy from start to finish. You’ll whisk, cream, fold, and bake your way to a tender cake studded with fresh peach slices, then simmer brown sugar and butter to create a luscious frosting. Follow these detailed steps to ensure each layer comes together perfectly for a dessert that looks as good as it tastes.

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake releases easily.

2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

3. In a large bowl, cream together 1/2 cup of the softened butter and the granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy.

4. Beat in the eggs, one at a time, mixing well after each addition, then stir in 1 teaspoon of the vanilla extract.

5. Alternately add the dry flour mixture and the milk to the butter-sugar base, beginning and ending with the flour. Mix each addition just until combined to avoid overmixing.

6. Gently fold in the sliced fresh peaches using a rubber spatula, taking care to distribute them without crushing.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. **Cool