Dessert

Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe

Byreem everly October 23, 2025October 23, 2025

Introduction

This Brown Sugar Peach Cake is a delightful combination of moist cake and rich, caramel-like frosting. Bursting with fresh peaches and a luscious brown sugar glaze, it’s perfect for summer gatherings or whenever you crave a comforting dessert with a fruity twist.

A close-up view of a square piece of cake with two main layers; the bottom layer is a soft, moist golden-yellow sponge with visible chunks of fruit embedded inside, giving a textured appearance, while the top layer is a smooth, glossy light brown icing with slight cracks on the surface, covering the entire cake evenly. The cake rests on crumpled white parchment paper placed on a white marbled surface. To the left of the cake is a shiny silver fork, and in the blurred background, there is a soft peach slice with orange and yellow gradient colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces 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 peaches)
Drop of orange food coloring (optional)
1/2 cup unsalted butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups confectioner’s sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and food coloring if using, until the mixture is well combined. Gently fold in the chopped peaches.
Step 3: Pour the batter into a lightly sprayed 9×12-inch baking pan. Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs attached.
Step 4: While the cake bakes, prepare the frosting. In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil, stirring constantly.
Step 5: Remove the pan from the heat, then add the vanilla extract and sifted confectioner’s sugar. Whisk the mixture until smooth and lump-free. Return to low heat if needed to help dissolve any remaining sugar lumps.
Step 6: Pour the warm frosting evenly over the baked cake right away. Try to coat the surface quickly because the glaze sets fast and can crack if spread later.
Step 7: Allow the frosting to harden at room temperature or chill the cake in the refrigerator before slicing and serving.

Tips & Variations

For extra peach flavor, substitute peach nectar with fresh peach puree or a mix of juice and puree.
If fresh peaches aren’t available, canned peaches drained well can be used instead.
To make the cake more festive, sprinkle chopped nuts like pecans or walnuts over the frosting before it sets.
Use a non-stick cooking spray or butter and flour to prepare your baking pan for easy cake release.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The frosting may harden further when chilled, so allow the cake to come to room temperature before serving. Alternatively, keep it covered at room temperature for one day if you prefer a softer glaze.

How to Serve

A close-up image shows a square slice of yellow peach cake with a light brown, smooth icing layer on top that has small cracks. The middle layer is a moist yellow cake with pieces of peach visible inside, giving a soft and crumbly texture. The cake slice sits on crumpled white parchment paper over a white marbled surface. A silver fork with small cake crumbs rests in front of the slice. In the background, blurred peach wedges are visible, adding fresh fruit detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Keep it unfrosted and well wrapped, then prepare and pour the frosting just before serving for the best texture.