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Peach Cake with Brown Sugar Frosting

A refreshing peach cake topped with creamy brown sugar frosting, perfect for summer gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
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 unsalted butter, softened Make sure it's soft for easy mixing.
  • 1 cup buttermilk
  • 3 large eggs Use at room temperature.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups fresh peaches, chopped Fresh ripe peaches are recommended.
  • 1 teaspoon vanilla extract
For the Frosting
  • 1 cup brown sugar
  • 0.5 cups cream cheese, softened
  • 0.25 cups milk Adjust milk for desired consistency.
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the buttermilk and vanilla extract, mixing until fully combined.
  6. Fold the dry ingredient mixture into the wet ingredients without overmixing.
  7. Gently fold in the chopped peaches.
  8. Pour the batter into a greased and floured cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Frosting
  1. Beat together the softened cream cheese, brown sugar, and milk until smooth.
  2. Gradually add the powdered sugar, mixing until you reach a spreadable consistency.
Assembly
  1. Once the cake is completely cooled, frost it generously with the brown sugar frosting.

Notes

For best results, use room temperature ingredients. Store leftovers in an airtight container for up to 4 days at room temperature.