Peach Cake with Brown Sugar Frosting – A Sweet Southern Classic

🎉 Introduction
Say hello to your new favorite old-fashioned dessert: Peach Cake with Brown Sugar Frosting! This irresistibly moist, rich cake is packed with sweet peaches and topped with a caramel-like frosting that melts into every bite. It’s the kind of cake that brings comfort with each forkful — sweet, buttery, and perfect for any season.

Whether you’re using fresh summer peaches or cozy canned slices in winter, this peach cake is a showstopper at potlucks, family dinners, and holidays alike. The deep, rich brown sugar frosting sets it apart from traditional fruit cakes — this one’s about moistness, warmth, and flavor. Let’s bake something unforgettable.

🧰 Equipment Needed

You don’t need fancy tools for this classic cake:

• 9×13-inch baking dish or two 8-inch cake pans
• Large mixing bowls
• Hand or stand mixer
• Spatula or wooden spoon
• Sifter (optional)
• Whisk
• Small saucepan (for frosting)
• Cooling rack

🧁 Tip: This cake is even better the next day — the peach juices and frosting meld beautifully!

🛒 Ingredients

🍑 For the Peach Cake

• 1 cup diced peaches (fresh, peeled OR well-drained canned)
• 2 large eggs
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

🍮 For the Brown Sugar Frosting

• 1/2 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup milk
• 2 cups powdered sugar, sifted
• 1/2 tsp vanilla extract

🍑 Optional Garnish: Peach slices, chopped pecans, or a drizzle of caramel sauce

👩‍🍳 Directions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour your baking dish or line with parchment paper.

Step 2: Cream the Butter & Sugars

• In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.

Step 3: Add Eggs & Vanilla

• Add in the eggs, one at a time, beating well after each.
• Stir in vanilla extract.

Step 4: Mix in the Dairy

• Blend in the sour cream and milk.
• The mixture may look a bit curdled — that’s normal!

Step 5: Combine Dry Ingredients

• In a separate bowl, whisk together:
  • Flour
  • Baking powder
  • Baking soda
  • Salt
• Gradually add the dry mix into the wet, stirring just until combined.

Step 6: Fold in the Peaches

• Gently fold in your diced peaches — don’t overmix.
• If using canned peaches, be sure they’re well-drained and patted dry.

Step 7: Bake

• Pour the batter into your prepared pan.
• Bake for 30–35 minutes for a 9×13 pan or 25–30 minutes for round pans.
• A toothpick inserted into the center should come out clean.
• Let cool completely before frosting.

🍮 Brown Sugar Frosting Instructions

Step 1: Cook the Base

• In a small saucepan over medium heat, combine:
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup milk
• Stir until the butter melts and sugar dissolves.
• Bring to a gentle simmer and cook for 2–3 minutes.

Step 2: Cool Slightly & Mix

• Remove from heat and let cool for about 5 minutes.
• Gradually whisk in the sifted powdered sugar and vanilla until smooth and spreadable.

Step 3: Frost the Cake

• Spread the warm frosting over the cooled cake.
• It will set into a soft, fudge-like layer.

🍰 Pro Tip: Frost while the cake is still slightly warm for a rich glaze effect.

🍽️ Servings & Timing

• Yield: 12–16 slices
• Prep Time: 20 minutes
• Bake Time: 30–35 minutes
• Frosting & Cooling Time: 20–30 minutes
• Total Time: ~1 hour 15 minutes

Perfect for birthdays, brunches, and cozy Sunday suppers.

🧊 Storage & Reheating

Refrigerator

• Store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezer

• Freeze unfrosted cake layers wrapped tightly for up to 2 months.
• Frost after thawing.

Reheating

• Warm slices in the microwave for 10–15 seconds if desired.

🥄 Variations

Put your own spin on this delightful cake:

• 🥜 Add Pecans or Walnuts – Fold 1/2 cup chopped nuts into the batter.
• 🍊 Peach Citrus Cake – Add 1 tsp orange zest to the batter for a bright twist.
• 🍓 Peach Berry Cake – Mix in a handful of blueberries or raspberries.
• 🍮 Cream Cheese Frosting – Swap the brown sugar frosting for tangy cream cheese topping.
• 🍰 Layer Cake Version – Split into two 8-inch pans and fill the center with frosting and extra peaches.
• 🥥 Coconut Peach Cake – Add 1/2 cup shredded coconut to the batter for tropical flair.

❓ 10 FAQs

1. Can I use canned peaches?
Yes — just drain them well and chop finely.

2. Can I use frozen peaches?
Yes, but thaw and drain them first to avoid excess moisture.

3. Do I need to peel the peaches?
If using fresh peaches, peeling is optional. Skin softens when baked.

4. Is this cake overly sweet?
The balance of tart peaches with rich frosting keeps the sweetness in check.

5. Can I make it dairy-free?
Use plant-based butter and sour cream alternatives.

6. Can I bake this as cupcakes?
Yes! Bake for 18–20 minutes and frost individually.

7. Can I skip the frosting?
Sure — it’s delicious even plain or dusted with powdered sugar.

8. How do I prevent a soggy cake with fresh fruit?
Toss diced peaches with a little flour before folding into batter.

9. Can I add spices like cinnamon?
Yes — add 1 tsp cinnamon or nutmeg for a warm spiced flavor.

10. What’s the texture like?
It’s moist, soft, and tender with juicy bites of fruit and a fudge-like frosting top.

🏁 Conclusion

This Peach Cake with Brown Sugar Frosting is a Southern-style treat that delivers all the comfort and charm of a homemade dessert. Sweet peaches nestled in a tender cake, topped with that signature golden frosting — it’s a nostalgic delight that tastes like home.

Whether it’s for a summer picnic or a cozy holiday table, this cake brings everyone together with its rich, buttery flavor and melt-in-your-mouth texture. Make it once, and you’ll come back to it again and again.

Adam

Peach Cake with Brown Sugar Frosting – A Sweet Southern Classic

Say hello to your new favorite old-fashioned dessert: Peach Cake with Brown Sugar Frosting! This irresistibly moist, rich cake is packed with sweet peaches and topped with a caramel-like frosting that melts into every bite. It’s the kind of cake that brings comfort with each forkful — sweet, buttery, and perfect for any season. Whether you’re using fresh summer peaches or cozy canned slices in winter, this peach cake is a showstopper at potlucks, family dinners, and holidays alike. The deep, rich brown sugar frosting sets it apart from traditional fruit cakes — this one’s about moistness, warmth, and flavor. Let’s bake something unforgettable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Frosting & Cooling time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 16 slices

Ingredients Equipment Method Notes

Ingredients

  

🍑 For the Peach Cake

• 1 cup diced peaches fresh, peeled OR well-drained canned
• 2 large eggs
• 1 cup brown sugar packed
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup unsalted butter softened
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

🍮 For the Brown Sugar Frosting

• 1/2 cup unsalted butter
• 1/2 cup brown sugar packed
• 1/4 cup milk
• 2 cups powdered sugar sifted
• 1/2 tsp vanilla extract

🍑 Optional Garnish: Peach slices, chopped pecans, or a drizzle of caramel sauce

Equipment

• You don’t need fancy tools for this classic cake:
• 9×13-inch baking dish or two 8-inch cake pans
• Large mixing bowls
• Hand or stand mixer
• Spatula or wooden spoon
• Sifter (optional)
• Whisk
• Small saucepan (for frosting)
• Cooling rack
• 🧁 Tip: This cake is even better the next day — the peach juices and frosting meld beautifully!

Method

 

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour your baking dish or line with parchment paper.

Step 2: Cream the Butter & Sugars

1. In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.

Step 3: Add Eggs & Vanilla

1. Add in the eggs, one at a time, beating well after each.
2. Stir in vanilla extract.

Step 4: Mix in the Dairy

1. Blend in the sour cream and milk.
2. The mixture may look a bit curdled — that’s normal!

Step 5: Combine Dry Ingredients

1. In a separate bowl, whisk together:
2. Flour
3. Baking powder
4. Baking soda
5. Salt
6. Gradually add the dry mix into the wet, stirring just until combined.

Step 6: Fold in the Peaches

1. Gently fold in your diced peaches — don’t overmix.
2. If using canned peaches, be sure they’re well-drained and patted dry.

Step 7: Bake

1. Pour the batter into your prepared pan.
2. Bake for 30–35 minutes for a 9×13 pan or 25–30 minutes for round pans.
3. A toothpick inserted into the center should come out clean.
4. Let cool completely before frosting.

🍮 Brown Sugar Frosting Instructions

Step 1: Cook the Base

1. In a small saucepan over medium heat, combine:
2. 1/2 cup butter
3. 1/2 cup brown sugar
4. 1/4 cup milk
5. Stir until the butter melts and sugar dissolves.
6. Bring to a gentle simmer and cook for 2–3 minutes.

Step 2: Cool Slightly & Mix

1. Remove from heat and let cool for about 5 minutes.
2. Gradually whisk in the sifted powdered sugar and vanilla until smooth and spreadable.

Step 3: Frost the Cake

1. Spread the warm frosting over the cooled cake.
2. It will set into a soft, fudge-like layer.

🍰 Pro Tip: Frost while the cake is still slightly warm for a rich glaze effect.

Notes

🧊 Storage & Reheating

Refrigerator
Store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezer
Freeze unfrosted cake layers wrapped tightly for up to 2 months.

Frost after thawing.

Reheating
Warm slices in the microwave for 10–15 seconds if desired.

🥄 Variations

Put your own spin on this delightful cake:

🥜 Add Pecans or Walnuts – Fold 1/2 cup chopped nuts into the batter.

🍊 Peach Citrus Cake – Add 1 tsp orange zest to the batter for a bright twist.

🍓 Peach Berry Cake – Mix in a handful of blueberries or raspberries.

🍮 Cream Cheese Frosting – Swap the brown sugar frosting for tangy cream cheese topping.

🍰 Layer Cake Version – Split into two 8-inch pans and fill the center with frosting and extra peaches.

🥥 Coconut Peach Cake – Add 1/2 cup shredded coconut to the batter for tropical flair.

❓ 10 FAQs

1. Can I use canned peaches?
Yes — just drain them well and chop finely.

2. Can I use frozen peaches?
Yes, but thaw and drain them first to avoid excess moisture.

3. Do I need to peel the peaches?
If using fresh peaches, peeling is optional. Skin softens when baked.

4. Is this cake overly sweet?
The balance of tart peaches with rich frosting keeps the sweetness in check.

5. Can I make it dairy-free?
Use plant-based butter and sour cream alternatives.

6. Can I bake this as cupcakes?
Yes! Bake for 18–20 minutes and frost individually.

7. Can I skip the frosting?
Sure — it’s delicious even plain or dusted with powdered sugar.

8. How do I prevent a soggy cake with fresh fruit?
Toss diced peaches with a little flour before folding into batter.

9. Can I add spices like cinnamon?
Yes — add 1 tsp cinnamon or nutmeg for a warm spiced flavor.

10. What’s the texture like?
It’s moist, soft, and tender with juicy bites of fruit and a fudge-like frosting top.

🏁 Conclusion

This Peach Cake with Brown Sugar Frosting is a Southern-style treat that delivers all the comfort and charm of a homemade dessert. Sweet peaches nestled in a tender cake, topped with that signature golden frosting — it’s a nostalgic delight that tastes like home.

Whether it’s for a summer picnic or a cozy holiday table, this cake brings everyone together with its rich, buttery flavor and melt-in-your-mouth texture. Make it once, and you’ll come back to it again and again.