This Easy Brown Sugar Peach Cake is a moist and flavorful dessert that combines juicy fresh peaches with a fluffy yellow cake, all topped with a rich brown sugar frosting. The perfect summer treat, this cake is both simple to make and utterly delicious, making it an ideal dessert for any gathering.
Why You’ll Love This Easy Brown Sugar Peach Cake ?
This peach cake is incredibly easy to make, thanks to the use of a boxed cake mix, but the addition of fresh peaches and peach nectar gives it a homemade taste. The brown sugar frosting adds a rich, caramel-like flavor that pairs beautifully with the peaches. It’s a delightful blend of sweet, fruity, and buttery goodness. Plus, the frosting hardens just enough to give the cake a perfect finish without being too heavy.
Ingredients
For the Cake:
- 15-ounce yellow cake mix (Duncan Hines preferred)
- 3 large eggs (or the amount specified by your cake mix)
- 1/3 cup vegetable oil (or the amount specified by your cake mix)
- 1/2 cup peach nectar or peach juice
- 1 lb peaches, peeled and chopped (about 3-4 peaches)
- Drop of orange food coloring (optional)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
How to Make Brown Sugar Peach Cake
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and peach nectar. If you want a more vibrant color, add a drop of orange food coloring.
- Fold in the peeled and chopped peaches, making sure they are evenly distributed throughout the batter.
2. Bake the Cake:
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (but no wet batter).
- Allow the cake to cool completely in the pan.
3. Prepare the Brown Sugar Frosting:
- In a medium saucepan, combine the butter, heavy cream, and brown sugar over medium heat. Stir constantly as the mixture comes to a boil.
- Once boiling, remove the saucepan from the heat and whisk in the vanilla extract and sifted confectioner’s sugar until the frosting is smooth and lump-free. If the frosting begins to thicken too much, return it to low heat and whisk until smooth.
4. Frost the Cake:
- While the frosting is still warm, pour it evenly over the cooled cake. The frosting sets quickly, so try to cover the cake in one go to avoid a patchy surface.
- Let the frosting harden at room temperature or in the refrigerator before slicing.
5. Slice and Serve:
- Once the frosting has set, slice the cake into squares and serve. This cake pairs beautifully with a scoop of vanilla ice cream or fresh whipped cream for an extra indulgent treat.
Easy Brown Sugar Peach Cake
Variations
- Peach Substitutes: If peaches aren’t in season, you can substitute canned or frozen peaches. Just make sure to drain canned peaches well or thaw frozen ones before using.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced flavor that complements the peaches.
- Frosting Alternatives: If you’re short on time, you can top the cake with whipped cream instead of brown sugar frosting for a lighter option.
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Spatula
Storage
- At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: For longer storage, refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving, or enjoy it chilled for a refreshing treat.
What to Serve with Peach Cake
This cake is perfect on its own, but if you’re looking to elevate the dessert experience, serve it with a scoop of vanilla or peach ice cream. A dollop of whipped cream and a sprig of mint can also add a fresh and sophisticated touch.
Tips
- Ripeness of Peaches: Make sure your peaches are ripe but still firm. Overly soft peaches can add too much moisture to the cake.
- Sift the Sugar: Sifting the confectioner’s sugar ensures a smooth, lump-free frosting, which will create a perfectly glossy finish on your cake.
- Peach Nectar Substitute: If you can’t find peach nectar, you can use apple juice or water instead, but peach nectar will give the most authentic flavor.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead and frost it just before serving. The cake will stay moist, and the frosting will harden perfectly overnight.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature before frosting and serving.
Easy Brown Sugar Peach Cake
Approximate Nutrition Information (per serving)
- Calories: 380
- Carbohydrates: 60g
- Protein: 3g
- Fat: 15g
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Easy Brown Sugar Peach Cake
This Easy Brown Sugar Peach Cake is sure to be a hit at your next gathering. Enjoy making and sharing this delightful dessert with your loved ones!
Ingredients
- For the Cake:
- - 15 ounce yellow cake mix (I like Duncan Hines)
- - 3 large eggs (or the amount specified by your cake mix)
- - 1/3 cup vegetable oil (or the amount specified by your cake mix)
- - 1/2 cup peach nectar or peach juice
- - 1 lb peeled and chopped peaches (about 3-4)
- - Drop of orange food coloring (optional)
- For the 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 oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with cooking spray.
2. In a large mixing bowl, blend together the cake mix, eggs, oil, peach nectar, and food coloring (if using) until well combined. Fold in the chopped peaches.
3. Turn the batter into the prepared pan. Bake for about 28 minutes, or until done. Check with a toothpick; it should come out without batter clinging to it, but moist crumbs are fine.
4. Allow the cake to cool in the pan.
5. For the frosting, combine butter, cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and sifted confectioner's sugar. Whisk until smooth. Put back on low heat if necessary.
6. Pour the frosting over the cooled cake, aiming to coat it evenly on the first try as the frosting sets quickly.
7. Let the frosting harden at room temperature or in the refrigerator before cutting. Slice and serve.
Enjoy your delicious Brown Sugar Peach Cake!
Notes
Approximate Nutrition Information:
- Calories: 350 kcal per serving
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 4g