This moist peach cake is a sweet treat packed with juicy peach pieces and topped with rich brown sugar frosting. It’s perfect for any occasion or just to enjoy at home!
Honestly, nothing beats a slice of this peach cake with its fluffy texture and sweet frosting. I sometimes have it for breakfast—don’t judge, it has fruit! 🍑😄
Ingredients & Substitutions
Flour: All-purpose flour works best for a light cake texture. If you’re gluten-free, a blend like almond flour or a cup-for-cup gluten-free mix can be used, but texture may differ slightly.
Peaches: Fresh peaches are ideal for this cake. If they’re out of season, use canned peaches, just make sure to drain them well. You can also use nectarines as a tasty alternative.
Buttermilk: If you don’t have buttermilk, a simple substitute is mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Brown Sugar: Light brown sugar gives a great flavor to the frosting, but you can also use dark brown sugar for a richer taste. Just keep in mind it may make the frosting a bit darker.
How Do I Ensure My Cake Comes Out Moist?
Keeping your cake moist is all about measuring and mixing correctly. Here’s how:
- Use room temperature ingredients, especially butter, eggs, and buttermilk. This helps them mix evenly.
- Avoid over-mixing once you’ve added the flour. Mix just until combined to keep the cake light.
- Don’t skip the cooling step—frosting a warm cake can make it soggy.
And a little tip: adding the chopped peaches last helps retain their texture, which also contributes to the cake’s moisture.
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled, pitted, and chopped (or canned peaches, drained)
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons heavy cream (or milk)
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cake recipe takes around 15 minutes to prepare, plus about 50-55 minutes to bake. After baking, make sure to let the cake cool completely before frosting, which usually takes about an hour. In total, you’re looking at roughly 2 hours from start to finish. Totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, prepare your cake pans by greasing and flouring a 9×13-inch baking pan. If you prefer round cakes, grease and flour two 9-inch round pans.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will combine the dry ingredients evenly and give your cake a nice flavor. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes, and it’s a key step for a deliciously moist cake.
4. Add Eggs and Vanilla:
Next, add in the eggs one at a time, mixing well after each addition. After that, stir in the vanilla extract until fully combined.
5. Combine Dry and Wet Ingredients:
Now, alternately add the dry flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture. Mix just until everything is combined—don’t overdo it, or the cake might become dense!
6. Fold in the Peaches:
Gently fold in the chopped peaches until they’re evenly distributed in the batter. This is what will make your cake juicy and full of flavor!
7. Pour into Pans:
Pour the batter into your prepared cake pan(s) and smooth the top. Don’t worry if it’s a little lumpy; it will bake beautifully!
8. Bake the Cake:
Place the cake in the preheated oven and bake for 45-55 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready!
9. Cool Before Frosting:
Once baked, allow the cake to cool completely in the pan before frosting it. This is important to prevent the frosting from melting off!
10. Make the Brown Sugar Frosting:
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and heavy cream. Keep stirring until it comes to a gentle boil, then let it simmer for about 1-2 minutes until it thickens slightly.
11. Cool the Frosting:
Remove the saucepan from the heat and let the mixture cool for about 5 minutes. This cooling time will help you create a fluffy frosting.
12. Beat the Frosting:
Transfer the cooled mixture to a large bowl. Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Use an electric mixer on medium speed to beat the frosting until it’s smooth and fluffy. If it’s too thick, you can add a little extra cream or milk.
13. Frost the Cake:
Once the cake has completely cooled, spread the brown sugar frosting evenly over the top of the cake using a spatula. Make it as fancy or as rustic as you’d like!
14. Slice and Serve:
Your moist peach cake with luscious brown sugar frosting is ready. Slice it up, serve it to friends and family, or keep it all to yourself. Enjoy each delightful bite of this delicious dessert!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before chopping and adding them to the batter. This will help prevent your cake from becoming too watery.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just make sure to wrap it tightly in plastic wrap once it’s completely cooled, and store it at room temperature. Frost it the day you plan to serve it for the best results.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have a lot of leftovers, you can also refrigerate it for up to a week. Just let it come to room temperature before serving for the best flavor and texture.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This simple substitution will give you a similar tangy flavor and acidity needed for the cake!
