This moist peach cake is a delicious treat, perfect for any occasion. Topped with sweet brown sugar frosting, it combines fruity goodness and creamy delight in every bite!
Whenever I make this cake, my kitchen smells like a peach paradise. It’s so tasty that sometimes I forget to share! 😄 It’s the perfect dessert for summer gatherings or cozy get-togethers.
Key Ingredients & Substitutions
Fresh Peaches: The star of this cake is the peaches, which bring a natural sweetness and moisture. If fresh peaches aren’t in season, you can substitute with canned peaches (just make sure to drain them) or use frozen peaches without sugar.
Buttermilk: This adds tenderness to the cake. If you don’t have buttermilk, make your own by adding 1/2 tablespoon of vinegar to regular milk and letting it sit for about 5 minutes. This gives you the same tangy flavor.
All-Purpose Flour: While this is the go-to choice, you can use cake flour for an even softer cake. For a gluten-free option, a gluten-free all-purpose blend works well, too.
Brown Sugar: This frosting key ingredient gives a rich, caramel-like flavor. If you’re out of brown sugar, a mix of white sugar and molasses (1 cup granulated sugar + 1 tbsp molasses) can substitute nicely.
How Do You Ensure Your Cake Comes Out Moist and Perfect?
To keep your peach cake moist, focus on mixing your batter carefully. Overmixing can lead to a dry texture, so mix until just combined. The addition of peaches also helps with moisture, so don’t worry about their juiciness!
- When you cream the butter and sugar, make sure to do it for about 3-5 minutes until light and fluffy.
- Gently fold in the diced peaches at the end, being careful not to break them up too much.
- Remember to check for doneness with a toothpick. If it comes out clean, it’s ready!
Let the cake cool completely before adding the frosting. This helps the frosting set nicely without melting. Enjoy baking this delicious dessert!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
- 1 1/2 cups fresh peaches, peeled and diced (or canned, drained)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare and 35-40 minutes to bake. After that, let it cool completely before frosting—this adds another 10-15 minutes. In total, you’re looking at about 1 hour for everything, plus cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This way, you’re ready to bake as soon as you mix everything together. Grease and flour a 9×13 inch baking dish to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to ensure your cake rises evenly and has the perfect texture. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 3-5 minutes, and it’s important for creating a tender cake.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure they’re fully incorporated before adding the next. Then, stir in the vanilla extract to add a lovely aroma and flavor to your batter.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring everything together! Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting with the dry and ending with the dry. Mix until just combined—don’t overmix to keep your cake fluffy!
6. Fold in Peaches:
Gently fold in the diced peaches, making sure they are evenly spread throughout the batter. The peaches will add moisture and flavor, making each bite delightful!
7. Bake the Cake:
Pour your batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. This is the moment you’ll want to savor!
8. Prepare the Frosting:
While the cake is baking, you can get started on the frosting. In a saucepan over medium heat, melt the butter with the brown sugar, stirring frequently. Bring the mixture to a boil and let it cook for 1-2 minutes before removing it from heat.
9. Finish the Frosting:
Whisk in the milk and let the frosting mixture cool slightly. Once cooled, gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
10. Frost the Cake:
Once the cake is completely cooled, spread the luscious brown sugar frosting evenly over the top. Take your time to make it look beautiful—after all, we eat with our eyes first!
11. Slice and Serve:
It’s time to slice up your moist peach cake and enjoy! You can keep leftovers in an airtight container at room temperature or refrigerated. This cake is delicious on its own or served with a scoop of vanilla ice cream.
Enjoy your moist peach cake with rich, smooth brown sugar frosting! Happy baking!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Absolutely! Frozen peaches work well; just make sure to thaw and pat them dry before adding them to the batter. This helps prevent excess moisture in the cake.
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance! Just allow it to cool completely, then cover it tightly and store it at room temperature. Frost it just before serving to keep the frosting fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before enjoying for the best flavor and texture!
Can I Substitute the Brown Sugar in the Frosting?
Yes, if you don’t have brown sugar, you can use granulated sugar instead, but the frosting will lack that rich caramel flavor. Another option is to use a mix of white sugar with a little molasses for a similar taste.
