Looking for a comforting, fruit-forward dessert that’s perfect for any season? This Peach Cake with Brown Sugar Frosting is a soft, moist cake infused with sweet peach chunks and topped with a rich, caramel-like frosting. It strikes the perfect balance between fresh and indulgent—whether you’re baking it for summer gatherings or a cozy fall treat. If you love simple sheet cakes that deliver big flavor, this one’s a keeper.

Peach Cake with Brown Sugar Frosting

Why You’ll Love This Recipe

Soft and moist texture: Thanks to sour cream and butter, the crumb is tender and rich.
Fresh fruit flavor: Diced peaches add bursts of juicy sweetness in every bite.
Caramel-style frosting: The brown sugar frosting melts over the cake with a creamy, fudge-like finish.
Easy to make: No layers, no fuss—just a one-pan cake and stovetop frosting.
Flexible ingredients: Works beautifully with fresh, canned, or frozen peaches.

Ingredients

(Tip: you can find full ingredient list and measurements in the recipe card below)

For the Peach Cake

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter
Eggs
Vanilla extract
Sour cream
Diced peaches (fresh, canned, or frozen)

For the Brown Sugar Frosting

Unsalted butter
Packed brown sugar
Milk
Powdered sugar
Vanilla extract

Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until fluffy. Beat in the eggs one at a time, then add vanilla extract and sour cream. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced peaches.

Step 2: Bake the Cake

Spread the batter evenly in the prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.

Step 3: Make the Brown Sugar Frosting

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2–3 minutes until it dissolves and the mixture is smooth. Add the milk and bring to a gentle boil, then remove from heat.
Let it cool slightly, then whisk in the powdered sugar and vanilla until the frosting is smooth and spreadable.

Step 4: Frost the Cake

Spread the frosting evenly over the cooled cake using a spatula. Allow the frosting to set before slicing and serving.

Variations

Peach crumble cake: Add a cinnamon streusel on top before baking for a crumb cake vibe.
Add spices: Mix cinnamon or nutmeg into the cake batter for a warm flavor boost.
Cream cheese frosting: Swap the brown sugar frosting for a tangy cream cheese version if preferred.
Nuts: Fold in chopped pecans or walnuts for added crunch.
Use other fruits: Swap peaches with nectarines or berries for a twist.

Storage and Reheating

Room temperature: Store tightly covered for up to 2 days.
Refrigerate: Keeps well for 4–5 days in the fridge. Let it come to room temperature before serving.
Freeze: You can freeze the unfrosted cake for up to 2 months. Wrap tightly and thaw before frosting.

FAQ

Can I use canned peaches?

Yes! Just drain them well and pat dry with a paper towel to prevent excess moisture.

Should I peel fresh peaches?

Peeling is optional. If you prefer a smoother texture, peel them first; otherwise, the skin softens during baking.

Can I use frozen peaches?

Absolutely. Thaw and pat dry before folding them into the batter.

Is the frosting super sweet?

It’s sweet but balanced by the salt and richness of butter and milk. You can reduce the powdered sugar if needed.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld. Store covered at room temp or refrigerate.

Can I double the recipe?

Yes, double the ingredients and use two 9×13 pans or a large sheet pan. Adjust baking time accordingly.

What’s a good substitute for sour cream?

Plain Greek yogurt works great as a substitute.

Can I make this gluten-free?

Use a 1:1 gluten-free baking flour for best results.

How do I keep the cake moist?

Don’t overbake it, and make sure to use sour cream, which helps retain moisture.

Can I turn this into cupcakes?

Yes! Fill cupcake liners 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.

Conclusion

This Peach Cake with Brown Sugar Frosting is a nostalgic, homey dessert that feels like something straight out of a family recipe box. Moist, flavorful, and topped with a warm caramel-like glaze, it’s perfect for summer picnics, potlucks, or just a cozy weekend bake. Whether you use fresh peaches or reach for canned, you’ll have a deliciously simple cake that’s guaranteed to impress.