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Brown Sugar Peach Cake Recipe

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★★★★★

4.9 from 91 reviews

This Brown Sugar Peach Cake is a moist and flavorful dessert featuring a yellow cake mix blended with fresh peaches and peach nectar, topped with a rich brown sugar caramel frosting. Perfect for summer or any occasion, this sheet cake offers a delightful combination of fruity sweetness and caramel richness.

Ingredients

Scale

Cake

  • 15 ounces yellow cake mix (e.g., Duncan Hines)
  • 3 large eggs (or as specified by the cake mix)
  • 1/3 cup vegetable oil (or as specified by the 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)

Brown Sugar Frosting

  • 1/2 cup unsalted butter, cut in pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C) and lightly spray or grease a 9×12 inch baking pan.
  2. Prepare batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until well combined.
  3. Fold in peaches: Gently fold the peeled and chopped peaches into the batter, ensuring they are evenly distributed without overmixing.
  4. Bake the cake: Pour the batter into the prepared pan and bake for about 28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs but no raw batter.
  5. Make the frosting: While the cake bakes, combine the butter, heavy cream, and brown sugar in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
  6. Add vanilla and sugar: Remove the saucepan from heat and stir in the vanilla extract and sifted confectioner’s sugar. Whisk thoroughly until smooth and no lumps remain. If needed, return to low heat briefly to help dissolve any remaining lumps.
  7. Frost the cake: Once the cake is out of the oven and slightly cooled but still warm, pour the frosting evenly over the top in one attempt to avoid cracking.
  8. Set the frosting: Allow the frosting to harden at room temperature or refrigerate before cutting and serving.

Notes

  • Use fresh, ripe peaches peeled and chopped for the best flavor and texture.
  • Optional orange food coloring enhances the cake’s golden hue but is not necessary.
  • Ensure the cake is warm but not hot when pouring the frosting to achieve a smooth coating.
  • Store leftover cake covered at room temperature or refrigerated for longer freshness.
  • Check cake doneness with a toothpick to avoid overbaking and keep it moist.

Keywords: baking, brown sugar, cake, caramel, dessert, peaches, sheet cake, summer

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