Go Back

Brown Sugar Peach Cake

Brown sugar peach cake with caramel-browned crumb and fresh peach slices baked throughout, finished with a caramel cream cheese frosting that drips down the sides. This peach layer cake bakes up moist and golden at 350°F with a clean toothpick test for dependable slices.
Print Recipe Pin Recipe
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: 420
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 eggs large
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 peaches, peeled and diced ripe
For the caramel cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened 1 stick
  • 3 cup powdered sugar
  • 3 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 1 peach slices and caramel drizzle for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the brown sugar peach cake layers
  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line with parchment.
  2. Beat the butter and both sugars until light and fluffy. Mix in the eggs one at a time, then beat in the vanilla extract.
  3. Alternately mix in the flour mixture and the sour cream. Mix until just combined, without overworking the batter.
  4. Fold in the diced peaches gently. Divide the batter evenly between the two prepared pans.
  5. Bake for 35-40 minutes, until a toothpick comes out clean. Cool completely before frosting, about 30 minutes.
Make the caramel cream cheese frosting and assemble
  1. Beat the cream cheese and butter until smooth. Add the powdered sugar, caramel sauce, and vanilla extract, then beat until fluffy.
  2. Fill the cake layers and frost the top and sides with the caramel cream cheese frosting. Arrange fresh peach slices on top and drizzle with extra caramel before serving.

Notes

Pro tip: Dice the peaches uniformly so you get consistent peach-studded pockets in every slice. Store covered in the refrigerator for up to 4 days; freeze frosted slices up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the butter in the cake for additional sour cream for a slightly softer crumb while keeping the bake time similar.