This moist peach cake is a delightful treat, filled with sweet, juicy peaches and topped with a rich brown sugar frosting. It’s like a slice of summer on your plate!
What’s not to love? The combination of fluffy cake and creamy frosting is sure to make everyone smile. Sometimes, I even add extra peaches just for fun! 🍑
Making this cake is easy and perfect for sharing. I enjoy serving it at gatherings or just enjoying a slice with my coffee. It always brightens my day!
Key Ingredients & Substitutions
Peaches: Fresh peaches are ideal for this cake. If they’re out of season, you can use canned peaches, just make sure to drain them well. Frozen peaches are also a great alternative; just thaw and drain any excess moisture.
Butter: While unsalted butter is commonly used for better control over saltiness, you can use salted butter. Just skip adding any extra salt. I’ve done this when I ran out of unsalted, and still loved the outcome!
Milk or Buttermilk: Whole milk is the classic choice, but if you have buttermilk, it adds a nice tangy flavor and moisture. For a dairy-free version, almond milk or oat milk work surprisingly well!
Sugar: Using brown sugar for frosting is great for flavor! If you prefer a lighter taste, swap half of it for granulated sugar. You can also use coconut sugar for a slight caramel taste.
What’s the Best Way to Fold Peaches into the Cake Batter?
Folding in peaches may feel tricky, but it’s all about being gentle to keep the batter fluffy. Here’s how to effectively add your peaches:
- After mixing the batter, use a spatula or wooden spoon.
- Start at the edge of the bowl and gently scoop under the mixture, then lift and flip over.
- Repeat this motion while gradually adding the diced peaches, careful not to mash them.
This method preserves the airiness of your batter, ensuring a light and fluffy cake while evenly distributing those tasty peach pieces!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk or buttermilk
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 3-4 tbsp whole milk
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cake requires about 20-25 minutes for preparation, plus 45-55 minutes for baking. Allow an additional 30 minutes for cooling before you frost it. Overall, you’re looking at around 1.5 to 2 hours from start to finish. Perfect for a fun afternoon of baking!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
First things first! Preheat your oven to 350°F (175°C). Grease and flour your chosen baking pan—either a 9×13-inch pan or two 8-inch round cake pans. This helps the cake come out easily when it’s done!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture will be your dry ingredients. Set it aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy. This takes about 3-4 minutes, so take your time and enjoy the process!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time—mixing well after each addition. Stir in the vanilla extract, and let the sweetness build as you go!
5. Combine Ingredients:
Now, alternately add the dry mixture and the milk to your butter mixture. Start with the dry ingredients and finish with them. Mix until everything is just combined. Remember, no overmixing!
6. Fold in Peaches:
Gently fold in the diced peaches, making sure they’re evenly distributed throughout the batter. This is where the lovely peach flavor will come to life!
7. Bake the Cake:
Pour the batter into your prepared baking pan(s) and smooth the top. Put it in the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The smell will be irresistible!
8. Cool the Cake:
Once baked, remove your cake from the oven and let it cool in the pan on a wire rack. It’s best to let it cool completely before frosting, which usually takes about 30 minutes.
9. Make the Frosting:
While your cake cools, let’s whip up that delicious brown sugar frosting! Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes until it’s all dissolved and bubbly.
10. Combine for Frosting:
Remove the saucepan from heat and carefully add the milk, vanilla extract, powdered sugar, and a pinch of salt. Stir until everything is smooth and creamy. If it feels too thick, just add a little more milk, a tablespoon at a time.
11. Frost the Cake:
Once your cake is completely cool, spread the brown sugar frosting evenly over the top. Feel free to get a little creative with how you frost—smooth or swirled, it’s all good!
12. Slice and Serve:
Now, slice up your beautiful moist peach cake and serve! Enjoy every bite of this sweet treat that’s perfect for any occasion!
Happy baking! 🍰
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Cake?
Yes, you can use frozen peaches! Just make sure to thaw them completely, drain any excess moisture, and gently chop them before folding them into the batter. This helps prevent excess liquid in your cake.
How Do I Store Leftover Cake?
Store any leftover peach cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Just be sure to wrap it well to keep it moist!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day or two ahead of time. Just cool it completely, wrap it tightly in plastic wrap, and refrigerate. Frost it right before you’re ready to serve for the best texture and flavor.
Can I Substitute the Brown Sugar in the Frosting?
While brown sugar gives the frosting its unique flavor, you can use granulated sugar if you prefer. However, the frosting will be less caramel-like. If you want a similar flavor, consider adding a bit of molasses to granulated sugar to mimic that sweetness!
