Best Peach Cake with Brown Sugar Frosting Recipe

If there’s a dessert that tastes exactly like the sunny, juicy heart of summer, it’s the Best Peach Cake with Brown Sugar Frosting. This recipe marries soft, golden cake and sweet, peach-drenched bites with an irresistibly creamy brown sugar frosting—each forkful as tender as a ripe peach. Whether you want a sweet ending for a backyard barbecue or a “just because” treat, this peach cake infuses every slice with nostalgia and pure comfort.

Ingredients You’ll Need

Every ingredient in this Best Peach Cake with Brown Sugar Frosting is handpicked to bring out rich flavor, a melt-in-your-mouth crumb, and that signature brown sugar-caramel finish. Best of all, you don’t need fancy ingredients—just the classics, making this a beloved favorite that comes together with pantry staples and a bag of frozen peaches. Here’s why each one counts:

• Yellow cake mix: This ready-to-go base keeps prep quick and delivers that perfect, fluffy cake texture every time.
• Peach Jell-O: Bursting with peach flavor, the Jell-O enhances the taste and adds a sunny orange hue that’s irresistible.
• Eggs: They add richness and ensure your cake is moist and tender.
• Oil: Canola or vegetable oil keeps the crumb ultra-moist, letting the peach flavors shine through.
• Frozen peaches (do not thaw): Frozen fruit means you get sweet, juicy peach bites in every slice, no matter the season.
• Salted butter: The touch of salt in the butter beautifully rounds out the caramel notes in the frosting.
• Brown sugar: Packed and golden, it transforms the frosting into a creamy, butterscotch dream.
• Heavy cream: This adds a rich, silky body to the brown sugar frosting.
• Vanilla: Pure vanilla deepens the flavor, making each component sing.
• Ice water (for an ice bath): You’ll need this to help the frosting thicken, but don’t accidentally add it to your batter!

How to Make Best Peach Cake with Brown Sugar Frosting

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350 degrees F. While that’s warming up, generously grease your 9×13 inch cake pan. That way, your cake pops out in perfect squares that show off the pretty peaches inside.

Step 2: Mix the Base

Grab a big bowl or your stand mixer. Combine the yellow cake mix, both boxes of Peach Jell-O, eggs, and oil. Mix until smooth, bringing together a batter that already smells like summer.

Step 3: Tidy Up the Peaches

Take those frozen peaches right from the bag and, with a quick chop, cut each slice in half for more bite-sized pieces. No need to thaw—baking with them frozen keeps your cake extra moist and distributes the peach flavor throughout.

Step 4: Fold Peaches into Batter

Using a sturdy wooden spoon, gently fold the peach pieces into your batter. You want those chunks of fruit in every bite, bringing bursts of sweetness and color.

Step 5: Bake Until Golden

Pour the batter into your prepared cake pan and smooth out the surface. Bake for about 40–45 minutes, checking doneness by poking the center with a toothpick: if it comes out clean (a few moist crumbs are ok), your cake is ready. The edges should be a deep golden brown and slightly crisp.

Step 6: Cool Completely

Set the hot cake on a wire rack and let it cool completely. This helps the frosting set beautifully later on, so don’t rush this part! Now is the perfect time to start on your brown sugar frosting.

Step 7: Make the Brown Sugar Frosting

In a 2-quart pot, combine the salted butter, brown sugar, and heavy cream. Set over medium-high heat, stirring as everything melts and melds together. Bring the mix to a gentle boil—bubbles should cover the top—and let it boil for exactly 1 minute, stirring frequently. Remove from heat and stir in the vanilla for a final burst of flavor.

Step 8: Cool Down the Frosting

Now for the secret to silky frosting: prepare a big bowl of ice water and set the pot of hot frosting in it (be careful not to let water get into your frosting!). Let the mixture cool, scraping the sides occasionally, until it thickens up and feels room temperature to the touch.

Step 9: Whip for Dreamy Texture

With a hand mixer, beat the frosting for 3–5 minutes. This extra step makes your frosting airy but still thick enough to pour, with that unmistakable caramel-butter flavor.

Step 10: Frost and Finish

Spread the luscious brown sugar frosting over your cooled cake. The way it sinks into the peachy crumb ensures each bite tastes like pure homemade nostalgia. Give it a bit of time to set, slice, and enjoy!

How to Serve Best Peach Cake with Brown Sugar Frosting

Garnishes

This cake is a showstopper all on its own, but you can sprinkle a few fresh peach slices on top for vibrant color. A light dusting of powdered sugar or a handful of toasted pecans adds even more elegance and a subtle crunch to each bite.

Side Dishes

Pair the Best Peach Cake with Brown Sugar Frosting with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a bowl of mixed berries. These cooling sides balance the cake’s sweetness and bring even more summery freshness to your table.

Creative Ways to Present

Try cutting the cake into mini squares and serving them in cupcake liners for picnic-ready peach cake bites. You can also stack layers with extra frosting for a rustic trifle look, or top each piece with a tiny mint sprig for a pop of color. It’s a dessert that loves a little creative flair!

Make Ahead and Storage

Storing Leftovers

If you actually manage to have leftovers, keep them in an airtight container at room temperature for up to two days. After that, I stash mine in the fridge, which keeps the peaches fresh and the frosting firm.

Freezing

The Best Peach Cake with Brown Sugar Frosting freezes surprisingly well. Wrap individual slices (or the whole cake, unfrosted) tightly in plastic wrap and foil. When you’re craving a taste of summer later, just thaw in the fridge overnight and add fresh frosting before serving.

Reheating

If you like your cake a bit warm, just microwave a slice for 10–15 seconds—just enough to soften the frosting and make the peach flavors sing. Avoid overheating so the frosting stays silky and the cake doesn’t dry out.

FAQs

Can I use fresh peaches instead of frozen?

Absolutely! Pick ripe, firm peaches, peel and slice them, and make sure to drain excess juice so your cake doesn’t get soggy. Fresh peaches add a fragrant, seasonal touch to the Best Peach Cake with Brown Sugar Frosting.

What oil works best in this cake?

Neutral oils like canola or vegetable oil let the peaches and Jell-O flavors shine. If you’re feeling adventurous, a mild olive oil can add depth, though it will have a slightly different flavor profile.

Can I use a different flavor of Jell-O?

If you can’t find peach Jell-O, apricot or orange will work in a pinch, though peach truly brings out the classic flavor in the Best Peach Cake with Brown Sugar Frosting.

Do I need to thaw the peaches before adding them?

Nope! Adding the peaches straight from the freezer keeps them intact as the cake bakes and prevents them from making the batter too runny.

Can I make the brown sugar frosting in advance?

You sure can. The frosting keeps well in the fridge for a day or two. When ready to use, just let it come closer to room temperature and beat briefly to restore its creamy texture before spreading over your cooled cake.

Final Thoughts

There’s a reason friends and family cannot resist a second slice of the Best Peach Cake with Brown Sugar Frosting. It’s rich, fruity, and crowned with the dreamiest caramel frosting imaginable. If you want to bask in the joys of simple baking and taste the sweetness of summer, this is the recipe to try—don’t be surprised if it becomes your new signature dessert!

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