This moist peach cake topped with rich brown sugar frosting is a true treat! The sweet peaches make each bite delightful and perfect for any gathering.
I love how the frosting adds a cozy, caramel-like flavor. It’s the kind of dessert that makes you want to share—so be prepared to make extra! 🍰
Key Ingredients & Substitutions
Fresh Peaches: This cake is all about the peaches! Using fresh, ripe peaches gives the best flavor. If they’re out of season, use canned peaches in juice (not syrup) or even frozen peaches, just make sure to thaw and drain them before using.
Sour Cream or Yogurt: Sour cream adds moisture and richness. If you’re in a pinch, plain yogurt or even buttermilk can work well as substitutes. Greek yogurt is a thicker option but adds great flavor, too!
Brown Sugar: Light or dark brown sugar can be used for the frosting. Dark brown sugar has a richer flavor because of the higher molasses content, which I prefer. If you don’t have brown sugar, you can substitute with granulated sugar but it will lack that caramel-like depth.
How Do I Ensure My Cake Stays Moist?
Keeping your cake moist is key to its success! Here are a few tips:
- Don’t Overmix: After adding the flour, mix just until combined to avoid a dense cake.
- Use Room Temperature Ingredients: By letting your butter, eggs, and sour cream come to room temperature, they blend better, which can help create a more tender cake.
- Monitor Baking Time: Check for doneness a few minutes before the time is up. Ovens can vary, so looking for a clean toothpick is your best guide.
- Cool Properly: Letting the cake cool in the pan for too long can make it soggy. Cool it for just 10 minutes before transferring it to a wire rack.
By following these tips, your peach cake will turn out perfectly moist and delicious every time! Enjoy baking!
How to Make Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 to 1 1/2 cups fresh peaches, peeled and diced (about 2 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed (light or dark)
- 2 to 3 tbsp milk or heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and 35-40 minutes of baking time, plus some cooling time for the cake and frosting. Overall, you should plan for about an hour to get everything ready, with a little extra time for chilling if you like your frosting a bit firmer!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9-inch round or square cake pan to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and ensure even mixing. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to incorporate its lovely flavor.
5. Alternate Adding Dry and Sour Cream:
Now it’s time to combine the dry ingredients with the wet! Add the flour mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients, mixing each addition just until combined to keep the cake nice and tender.
6. Fold in Peaches:
Take the diced peaches and gently fold them into the batter, being careful not to overmix. You want to evenly distribute those delicious peach bits throughout the cake!
7. Bake:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in your preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready!
8. Cool:
Once baked, allow the cake to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Prepare the Brown Sugar Frosting:
While the cake cools, make the frosting. In a saucepan over medium heat, melt the butter and brown sugar together, stirring until well combined. Bring it to a simmer, cooking for 2 minutes. Then, remove it from heat and let it cool slightly.
10. Mix Frosting:
In a mixing bowl, combine the powdered sugar, vanilla, and a pinch of salt. Gradually add the cooled brown sugar mixture, stirring until it’s smooth. If it’s too thick, add milk or cream 1 tablespoon at a time until you reach your desired frosting consistency.
11. Frost the Cake:
Once the cake has completely cooled, spread the brown sugar frosting evenly over the top of the cake.
12. Serve:
Slice your peach cake and serve! Enjoy that moist, fruity goodness paired with luscious, sweet brown sugar frosting!
Voilà! You’ve successfully made a delightful Moist Peach Cake with Brown Sugar Frosting that’s sure to impress. Happy baking!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Canned or Frozen Peaches Instead of Fresh?
Yes, you can use either canned peaches (drained and patted dry) or frozen peaches (thawed and drained). Fresh peaches provide the best flavor and texture, but both alternatives work in a pinch!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it well in plastic wrap and foil!
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the brown sugar frosting a day in advance. Store it in the refrigerator in an airtight container. Before frosting the cake, let it come to room temperature and give it a good stir to ensure a smooth consistency.
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar on hand, you can substitute it with granulated sugar. Keep in mind that the frosting won’t have the same rich, caramel-like flavor, but it will still be sweet and tasty. For a closer match, you can mix white sugar with a little molasses (1 tablespoon of molasses for each cup of white sugar).
