Description
Brown Sugar Peach Cake is a luscious and easy-to-make sheet cake packed with ripe peaches and topped with a rich, caramel-like brown sugar frosting. Perfect for summer gatherings, potlucks, or an everyday treat, this moist cake combines the sweetness of peaches with the irresistible flavor of brown sugar for a crowd-pleasing dessert.
Ingredients
Cake
- 15 ounce yellow cake mix (such as Duncan Hines)
- 3 large eggs (or amount specified by your cake mix)
- 1/3 cup vegetable oil (or amount specified by your cake mix)
- 1/2 cup peach nectar or peach juice
- 1 lb peeled and chopped peaches (about 3–4 peaches)
- Drop orange food coloring (optional)
Brown Sugar Frosting
- 1/2 cup unsalted butter, cut in pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
Instructions
- Preheat Oven and Prepare Pan – Preheat your oven to 350°F (175°C). Lightly spray a 9×12-inch baking pan with nonstick spray to ensure your cake doesn’t stick after baking.
- Mix Cake Batter – In a large mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar or juice, and food coloring if using. Mix until all ingredients are well combined and the batter is smooth.
- Add Peaches – Gently fold the peeled and chopped peaches into the cake batter, ensuring they are evenly distributed throughout.
- Bake the Cake – Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (but no wet batter).
- Make Brown Sugar Frosting – While the cake cools slightly, place the butter, heavy cream, and brown sugar in a saucepan over medium heat. Stir constantly and bring to a gentle boil. Remove from the heat and add vanilla extract and sifted confectioner’s sugar. Whisk until the mixture is smooth and lump-free. If needed, return to low heat to help the sugar dissolve completely.
- Frost the Cake – Pour the hot frosting evenly over the warm cake, spreading quickly as it sets up fast. Try to cover the entire surface in one go to avoid cracks.
- Cool and Serve – Let the frosted cake set and the frosting harden at room temperature or in the refrigerator before slicing and serving.
Notes
- For best flavor, use ripe, juicy peaches, but you can substitute with canned peaches if fresh are unavailable.
- The orange food coloring is optional but adds a warm hue to the cake.
- The frosting sets quickly, so pour and spread immediately after mixing.
- Store leftovers covered in the fridge for up to 3 days.
- This cake travels well, making it great for potlucks or picnics.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 492 kcal
- Sugar: 62 g
- Sodium: 351 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 78 mg
