A moist, tender peach cake made from scratch and topped with a rich, caramel-style brown sugar frosting. The perfect easy dessert for any occasion.

For the Peach Cake

2 cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

½ cup sour cream

1 cup diced fresh or canned peaches

For the Brown Sugar Frosting

½ cup unsalted butter

1 cup packed brown sugar

¼ cup milk

2 cups powdered sugar

½ tsp vanilla extract

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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
Gradually add dry ingredients to the wet, mixing until just combined. Fold in diced peaches.
Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely.
Make frosting: In a saucepan, melt butter. Stir in brown sugar and cook 2–3 minutes. Add milk, bring to a boil, then remove from heat. Cool slightly. Whisk in powdered sugar and vanilla until smooth.
Frost the cooled cake evenly. Let frosting set before slicing.