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Brown Sugar Peach Cake Recipe

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4.3 from 15 reviews

This Brown Sugar Peach Cake is a moist and flavorful dessert combining the sweetness of peaches with a rich brown sugar frosting. Made with a yellow cake mix infused with peach nectar and fresh peaches, and topped with a luscious homemade brown sugar glaze, it offers a perfect balance of fruity and caramel notes for a delightful treat that’s easy to prepare.

Ingredients

Cake Ingredients

  • 15 ounce yellow cake mix (Duncan Hines recommended)
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup peach nectar or peach juice
  • 1 drop orange food coloring (optional)
  • 1 lb peeled and chopped peaches (about 3–4 peaches)

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

  1. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cake.
  2. Prepare the Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring if using, until the mixture is smooth and well combined. Gently fold in the peeled and chopped peaches to distribute them evenly without breaking them down.
  3. Bake the Cake: Pour the batter into a lightly sprayed 9×12-inch baking pan. Bake in the preheated oven for about 28 minutes. Check doneness by inserting a toothpick; it should come out clean or with moist crumbs but no wet batter.
  4. Make the Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly to prevent burning. Remove from heat, then add vanilla extract and sifted confectioner’s sugar. Whisk thoroughly until the frosting is smooth and lump-free. If it’s too thick, return to low heat briefly to maintain a pourable consistency.
  5. Frost the Cake: Once the cake is out of the oven, pour the warm brown sugar frosting evenly over the top. Work quickly to ensure an even coating because the frosting sets rapidly and will crack if spread later.
  6. Set the Frosting: Allow the frosting to harden at room temperature or place the cake in the refrigerator. Let it firm up fully before slicing and serving for clean cuts and the best texture.

Notes

  • Use fresh ripe peaches for the best flavor and sweetness.
  • Peach nectar can be substituted with peach juice or a light peach-flavored syrup if unavailable.
  • Orange food coloring is optional but enhances the cake’s peachy color.
  • Check the cake a few minutes before the timer ends as ovens vary.
  • Store the cake in an airtight container in the refrigerator to keep the frosting firm and the cake moist.
  • This cake is best served within 2-3 days for optimal freshness.

Find it online: https://bitezly.com/brown-sugar-peach-cake-recipe/