This moist peach cake is a delicious treat! With juicy peaches mixed into a soft cake, it’s truly a sweet delight. The brown sugar frosting adds a rich touch that makes each bite even better!
When I bake this cake, my kitchen smells like a peach orchard! 🍑 It’s perfect for any gathering or just a cozy night in. Plus, who can resist that creamy frosting? Yum!
Key Ingredients & Substitutions
Fresh Peaches: Fresh, ripe peaches make a big difference in flavor! If they’re out of season, try canned peaches, just remember to drain them well. You can also use other fruits like apples or pears for a fun twist.
Butter: Unsalted butter is standard for baking. If you’re low on butter or want to reduce saturated fat, you can use a half cup of unsweetened applesauce instead – it works well in cakes!
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for five minutes for a great substitute.
Brown Sugar: Light brown sugar is ideal for that caramel flavor in the frosting. Dark brown sugar is a fine substitute if you want a stronger molasses taste. Granulated sugar can also work in a pinch but will change the flavor a bit.
How Do You Ensure Your Cake Stays Moist?
Keeping your cake moist is crucial for a great texture. Here are some tips:
- Don’t overmix the batter – stop right when the flour disappears to keep it tender.
- Be careful not to overbake! Keep an eye on the cake and use a toothpick to check for doneness.
- Let the cakes cool in the pans briefly before transferring them to racks. This helps retain moisture.
- Adding in diced peaches not only provides flavor but also adds moisture to the cake. Go for it!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained and chopped)
For the Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups brown sugar, packed (light or dark)
- ¼ cup milk
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the cake and about 30-35 minutes to bake it. After that, allow for some cooling time before icing. The frosting can be whipped together in about 10 minutes. Total time: roughly 1 hour, plus cooling time.
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour two 9-inch round cake pans, or you can line them with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will help to ensure that your cake is light and fluffy. Set the bowl aside for now.
3. Cream Butter and Sugars:
In a large mixing bowl, take the softened butter, granulated sugar, and light brown sugar. Beat these together until the mixture is light and fluffy. This usually takes about 3-5 minutes; you’ll want to see a nice creamy texture!
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time into the butter mixture. Don’t forget to add the vanilla extract and mix it until everything is well blended.
5. Combine the Batter:
Now it’s time to mix your dry ingredients in with the wet mixture. Alternate adding the dry flour mixture with the buttermilk, beginning and ending with the flour. Make sure to mix just until combined—overmixing can make the cake dense!
6. Fold in the Peaches:
Gently fold in the diced peaches, making sure they’re evenly distributed throughout the batter. This adds moisture and sweetness to your cake.
7. Bake the Cake:
Divide the batter evenly between the two prepared pans. Pop them in the oven and bake for about 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
8. Cool the Cakes:
After baking, allow the cakes to cool in their pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. It’s important to let them cool so the frosting won’t melt.
9. Prepare the Brown Sugar Frosting:
While the cakes are cooling, let’s make the frosting! In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Stir constantly until it comes to a boil; let it boil for exactly 1 minute. This is what gives your frosting that rich flavor!
10. Cool Frosting Mixture:
Remove the saucepan from heat and let the mixture cool to room temperature—this usually takes about 20-30 minutes.
11. Finish the Frosting:
Once cooled, transfer the frosting mixture to a mixing bowl. Add the vanilla extract, salt, and sifted powdered sugar gradually. Beat it until smooth and fluffy. You’ll want a nice spreadable consistency.
12. Assemble the Cake:
It’s time to put it all together! Place one layer of the cake on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
13. Serve and Enjoy!
Feel free to garnish with fresh peach slices or a sprinkle of cinnamon for that extra touch. Slice your beautiful cake and enjoy a slice of this moist peach delight!
This recipe yields a moist, flavorful peach cake with a rich brown sugar frosting that’s perfect for any occasion! Enjoy!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess moisture before folding them into the batter. This will help maintain the cake’s texture.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure that the blend contains xanthan gum for the best results. Follow the same measurements as the original recipe!
Can I Prepare the Cake Ahead of Time?
Yes, you can! The cake layers can be baked ahead of time and wrapped tightly in plastic wrap. Store them in the refrigerator for up to 2 days or freeze them for up to a month. Frosting should be made fresh for the best texture.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If it’s particularly warm or humid, refrigerating the cake is best to keep it fresh. Just be sure to bring it back to room temperature before serving for optimal flavor!
