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Best Peach Cake with Brown Sugar Frosting Recipe

Best Peach Cake with Brown Sugar Frosting Recipe
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★★★★★

5.2 from 23 reviews

This Best Peach Cake with Brown Sugar Frosting combines a moist, flavorful peach-infused yellow cake with a rich, creamy brown sugar frosting. It’s an easy-to-make dessert perfect for seasonal celebrations or anytime you want a comforting treat with a fruity twist.

Ingredients

Scale

Cake Ingredients

  • 1 (15-oz) box yellow cake mix
  • 2 (3-oz) boxes Peach Jell-O (not prepared)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 (16-oz) bag frozen peaches (do not thaw)

Brown Sugar Frosting Ingredients

  • 1/2 cup salted butter (1 stick)
  • 2 cups packed brown sugar
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract

Additional

  • Ice water (for ice bath, not part of the recipe)

Instructions

  1. Preheat oven: Set your oven to 350 degrees F (175 degrees C) and allow it to heat fully.
  2. Prepare pan: Grease a 9×13 inch cake pan thoroughly to ensure easy cake removal.
  3. Mix batter: In a large bowl or stand mixer, combine the yellow cake mix, peach Jell-O powders, eggs, and vegetable oil. Beat until smooth and fully incorporated.
  4. Prep peaches: Open the frozen peach bag, then cut each peach slice in half to create more manageable bite-sized pieces.
  5. Fold peaches in batter: Using a sturdy wooden spoon, gently fold the peach slices into the cake batter, distributing them evenly without overmixing.
  6. Pour batter: Transfer the batter into the greased cake pan, spreading it evenly.
  7. Bake cake: Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs, but no wet batter. The edges will be golden brown.
  8. Cool cake: Remove the cake from the oven and allow it to cool completely on a wire rack before frosting.
  9. Make frosting base: In a 2-quart pot, combine butter, brown sugar, and heavy cream. Stir over medium-high heat until boiling across the surface.
  10. Boil frosting: Once boiling, let the mixture bubble for 1 full minute, stirring frequently to avoid burning.
  11. Add vanilla: Remove from heat and stir in the vanilla extract for flavor.
  12. Cool frosting: Prepare an ice bath and set the pot in it without letting water touch the frosting. Stir occasionally until the frosting reaches room temperature and thickens considerably.
  13. Beat frosting: Using a hand mixer, beat the cooled frosting for 3-5 minutes until it becomes thicker yet remains pourable.
  14. Frost cake: Spread the brown sugar frosting evenly over the fully cooled cake.
  15. Serve and store: The cake can be kept at room temperature for 1-2 days; afterwards, refrigerate to maintain freshness.

Notes

  • Do not thaw peaches before folding into the batter; they will integrate better and keep the cake moist.
  • Ensure the frosting pot sits in the ice bath without water entering the frosting to avoid ruining its texture.
  • You can substitute vegetable oil with a neutral oil like canola if preferred.
  • The cake is best served once fully cooled and frosted for optimal flavor and texture.
  • Store any leftovers refrigerated after two days to prevent spoilage.
  • The brown sugar frosting creates a rich, caramel-like flavor that complements the peach perfectly.

Nutrition

Keywords: peach cake, brown sugar frosting, peach dessert, easy cake recipe, yellow cake, fruit cake, homemade frosting

Find it online: https://thedishspot.com/best-peach-cake-with-brown-sugar-frosting-recipe/