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Brown Sugar Peach Cake Recipe

Brown Sugar Peach Cake Recipe
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★★★★★

5 from 26 reviews

This Brown Sugar Peach Cake is a moist and flavorful dessert featuring a classic yellow cake mix enhanced with fresh peaches and peach nectar. Topped with a rich and glossy brown sugar frosting infused with vanilla, this cake offers a perfect balance of fruity sweetness and caramel notes, making it an ideal treat for summer gatherings or any occasion that calls for a comforting, fruit-forward dessert.

Ingredients

Scale

Cake Ingredients

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

Brown Sugar Frosting Ingredients

  • 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

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
  2. Make the Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, and peach nectar. Add a drop of orange food coloring if desired for a richer color. Stir until the batter is smooth and well combined. Gently fold in the peeled and chopped peaches, ensuring they are evenly distributed without breaking down too much.
  3. Bake the Cake: Pour the batter into a lightly sprayed 9×12 inch baking pan, spreading it evenly. Bake for about 28 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs attached, but no raw batter.
  4. Prepare the Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan. Bring this mixture to a boil over medium heat, stirring constantly to prevent burning. Once boiling, remove from heat and stir in vanilla extract and sifted confectioner’s sugar. Whisk until smooth and no sugar lumps remain. If the frosting is too thick, warm gently on low heat to achieve a pourable consistency.
  5. Frost the Cake: When the cake is freshly out of the oven, pour the warm brown sugar frosting evenly over the top. Try to spread it on the first pour, as it will set quickly and become difficult to smooth without cracking.
  6. Set and Serve: Allow the frosting to harden either at room temperature or in the refrigerator before slicing and serving. This helps the frosting keep its glossy, firm finish.

Notes

  • Use fresh peaches for the best flavor, but you can substitute with frozen peaches, thawed and drained.
  • If you prefer a more intense peach flavor, increase the peach nectar to 3/4 cup but reduce the oil slightly to maintain batter consistency.
  • The frosting sets quickly; pour and spread gently to avoid cracking.
  • This cake is best served the same day it’s made for optimal texture and freshness.
  • Store leftovers covered in the refrigerator; bring to room temperature before serving for best taste.

Nutrition

Keywords: brown sugar peach cake, peach cake, yellow cake with peaches, brown sugar frosting, fruit cake dessert, summer cake recipe

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