Do Share Recipe

I first made this Brown Sugar Peach Cake Recipe on a warm afternoon when fresh peaches were everywhere in the market. From the moment it came out of the oven, the smell alone told me this cake was going to be special. The soft peach-filled sponge topped with warm brown sugar frosting tasted like pure comfort.

I loved how simple the process was, yet the result felt bakery-worthy. After one slice, I knew this was a recipe I’d be making every summer. You can also enjoy similar flavors in recipes like Cajun Honey Butter Salmon for a sweet-savory twist on your meals.

Ingredients

Here’s everything you’ll need, along with helpful tips for best results:

15 oz yellow cake mix – creates a soft, fluffy base and saves time without sacrificing flavor
3 large eggs – help bind the batter and give structure to the cake
1/3 cup vegetable oil – keeps the cake moist; use a neutral oil for best taste
1/2 cup peach nectar or peach juice – enhances the natural peach flavor better than water
1 pound fresh peaches, peeled and chopped – fresh peaches work best; frozen ones release too much moisture
1–2 drops orange food coloring (optional) – gives the cake a warm, peachy color

For the Brown Sugar Frosting:

1/2 cup unsalted butter, cubed – adds richness and smooth texture
1/2 cup heavy cream – creates a silky, pourable frosting
1 cup packed brown sugar – delivers deep caramel flavor
1 teaspoon vanilla extract – balances sweetness and adds warmth
2 1/2 cups confectioner’s sugar, sifted – thickens the frosting and keeps it smooth

Note: This recipe makes approximately 12 generous servings.

Variations

You can easily customize this cake to suit different preferences:

Dairy-Free: Use dairy-free butter and full-fat coconut cream in the frosting
Lower Sugar: Reduce brown sugar slightly or replace part of it with coconut sugar
Spiced Flavor: Add cinnamon or nutmeg to the batter for extra warmth
Fruit Boost: Mix in blueberries or nectarines with the peaches
Nutty Finish: Sprinkle chopped pecans or almonds over the frosting for crunch
For another light and citrusy twist, you might also enjoy Chicken Piccata with Lemon Sauce which brings bright flavors to a comforting dish

Cooking Time

Prep Time: 15 minutes
Cooking Time: 28 minutes
Total Time: 43 minutes

Equipment You Need

9×12-inch baking pan – for even baking and perfect cake thickness
Mixing bowls – to combine wet and dry ingredients smoothly
Whisk or spatula – for mixing without overworking the batter
Saucepan – used to cook the brown sugar frosting
Sifter – helps prevent lumps in confectioner’s sugar

How to Make Brown Sugar Peach Cake Recipe?

Prepare the Oven and Pan

I always start by preheating the oven to 350°F so it’s ready when the batter is done. I grease my baking pan lightly to make sure the cake releases easily after baking.

Mix the Batter

In a large bowl, I combine the cake mix, eggs, oil, and peach nectar until smooth. Once mixed, I gently fold in the chopped peaches so they stay juicy and intact.

Bake the Cake

The batter goes into the prepared pan and bakes for about 28 minutes. I check doneness by inserting a toothpick into the center—it should come out mostly clean.

Make the Brown Sugar Frosting

While the cake bakes, I melt butter, heavy cream, and brown sugar together in a saucepan until bubbling. I remove it from heat and whisk in vanilla and sifted sugar until glossy.

Frost the Cake

I pour the warm frosting over the hot cake right out of the oven. It spreads beautifully and starts to set almost instantly.

Cool and Set

I let the cake cool completely so the frosting firms up before slicing. This step makes clean, beautiful servings.

Additional Tips for Making This Recipe Better

After making this cake several times, here’s what worked best for me:

I always use very ripe peaches for maximum sweetness
I lightly coat peach chunks with flour so they don’t sink
I prepare the frosting while the cake bakes to save time
I avoid overmixing to keep the cake soft
I sometimes add a pinch of cinnamon for extra depth

How to Serve Brown Sugar Peach Cake Recipe?

This cake looks stunning served straight from the pan, but you can dress it up easily. I like garnishing with fresh peach slices or mint leaves for a pop of color. It tastes amazing with a scoop of vanilla ice cream or a dollop of whipped cream. For gatherings, cut it into neat squares and serve slightly warm.

Nutritional Information

Each serving contains approximately:

Calories: 490–500 kcal
Protein: 4 g
Carbohydrates: 75–80 g
Fat: 18–20 g

Make Ahead and Storage

Storing:
You can store this cake covered at room temperature for up to 2 days. If it’s warm where you live, refrigerating helps maintain the frosting.

Freezing:
Individual slices freeze well when wrapped tightly. They stay fresh for up to 2 months.

Reheating:
To enjoy later, thaw and warm a slice in the microwave for 10–15 seconds for a fresh-baked feel.

Why You’ll Love This Recipe?

This cake has so much going for it:

Comforting and flavorful: Juicy peaches and caramel frosting are a perfect match
Easy to prepare: Simple steps with impressive results
Perfect for any occasion: Works as a dessert, brunch cake, or potluck treat
Customizable: Easy to adjust flavors and ingredients
Always a crowd-pleaser: Everyone asks for seconds

Ben Carraoli