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Peach Cake with Brown Sugar Frosting

A delightful Peach Cake with Brown Sugar Frosting that combines the sweetness of fresh peaches with a rich, buttery frosting for a perfect treat.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 0.5 cups unsalted butter, softened
  • 1 cups buttermilk or Greek yogurt for a lighter version
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches, peeled and diced canned peaches can be used but fresh is best for flavor
  • 0.5 teaspoon salt
For the Frosting
  • 0.5 cups unsalted butter, softened
  • 1.5 cups brown sugar
  • 0.25 cups milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add in the buttermilk, mixing until combined.
  6. Slowly mix in the dry ingredients into the wet mixture until smooth.
  7. Gently fold in the diced peaches.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for 30 to 35 minutes or until a toothpick comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Frost with the prepared brown sugar frosting once cooled.
Frosting
  1. In a saucepan, combine the butter and brown sugar over medium heat, stirring until melted and bubbly. Remove from heat.
  2. Let cool slightly before adding milk, powdered sugar, and vanilla, stirring until smooth.
  3. Spread the frosting over the cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices in the microwave or in the oven wrapped in foil.