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Brown Sugar Peach Cake

Brown sugar peach cake is a moist summer peach dessert made with fresh diced peaches baked into a deeply golden crumb, then topped with caramel cream cheese frosting. The brown sugar caramelization shows through the slices for a peach layer cake look with a thick, drippy frosting finish.
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Prep Time 25 minutes
Cook Time 40 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the brown sugar peach cake
  • 3 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 ripe peaches, peeled and diced
For the caramel cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 3 cup powdered sugar
  • 3 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 0.5 peach slices and caramel drizzle for garnish

Equipment

  • 1 sheet pan
  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the brown sugar peach cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment (for easy release).
  2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined (no dry streaks).
  3. Beat butter and packed brown sugar with granulated sugar until light and fluffy, scraping the bowl as needed (the mixture should look paler).
  4. Add eggs one at a time, mixing well after each addition, until the batter looks smooth.
  5. Mix in vanilla extract until incorporated and the batter is glossy.
  6. Alternately mix in the flour mixture and sour cream, starting and ending with the flour mixture (mix just until smooth).
  7. Gently fold in the diced peaches so they’re distributed without overmixing.
  8. Divide batter evenly between the pans, then bake for 35-40 minutes at 350°F until a toothpick in the center comes out clean (tops will be deeply golden).
  9. Cool the cakes completely in the pans for at least 30 minutes, then remove and cool fully before frosting.
Make the caramel cream cheese frosting
  1. Beat cream cheese and butter until smooth (no lumps) using low to medium speed.
  2. Beat in powdered sugar, then mix in caramel sauce and vanilla extract until fluffy and thick enough to spread.
Assemble and garnish
  1. Place one cake layer on a serving plate and spread frosting over the top, then add the second layer.
  2. Fill and frost the cake with the caramel cream cheese frosting so it’s thick between layers and coats the sides (let it drip slightly for a defined look).
  3. Arrange fresh peach slices on top, then drizzle with extra caramel before serving for visible caramel sheen on the fruit.

Notes

For the cleanest layers, cool the baked cakes completely before frosting; if the cakes are warm, the frosting can slide. Store covered in the refrigerator up to 4 days. Freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw overnight in the fridge and frost once fully thawed. For a lighter option, use low-fat cream cheese and reduce butter slightly, but keep the texture of the caramel frosting thick enough to set between layers.