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Moist Peach Cake with Brown Sugar Frosting

A soft, tender peach cake layered with juicy fruit and topped with a smooth, caramel-like brown sugar frosting—simple, comforting, and full of warm flavor.
Calories:
Author: Sandra Myers

Ingredients

For the Peach Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup fresh or canned peaches diced

For the Brown Sugar Frosting:

  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ¼ cup milk
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  • In a large bowl, beat butter and sugar for 3–4 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each. Stir in vanilla and continue mixing until smooth.
  • Mix in sour cream until fully incorporated; the batter should look creamy and slightly thick.
  • Gradually add the dry ingredients, mixing gently just until combined to keep the cake tender.
  • Fold in diced peaches carefully so they stay evenly distributed.
  • Pour the batter into the pan, spread evenly, and bake for 30–35 minutes until lightly golden and a toothpick comes out clean.
  • Cool completely on a wire rack before frosting to prevent melting.
  • Melt butter in a saucepan, stir in brown sugar, and cook for 2–3 minutes until smooth. Add milk, bring to a gentle boil, then remove from heat. Let cool slightly, then whisk in powdered sugar and vanilla until creamy. Adjust consistency as needed.
  • Spread frosting evenly over the cooled cake and let it set before slicing.