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Brown Sugar Peach Cake

Brown sugar peach cake with a deeply golden crumb and fresh peach slices baked throughout, finished with a caramel cream cheese frosting that drips down the sides. This peach cake recipe makes an easy, moist summer peach dessert with visible brown sugar caramelization.
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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
  • 2 lb 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, ripe
For the caramel cream cheese frosting
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 3 cup powdered sugar
  • 3 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 1 peach slices
  • 1 caramel drizzle

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the cake
  1. Preheat the oven to 350°F and grease two 9-inch round cake pans, then line each with parchment for easy release.
  2. In a bowl, beat the butter and both sugars until light and fluffy to incorporate air for a tender crumb.
  3. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
  4. Alternately mix in the dry flour mixture (all-purpose flour, baking powder, baking soda, salt, cinnamon) and the sour cream until just combined.
  5. Fold in the diced ripe peaches gently so the batter stays thick and the fruit stays suspended.
  6. Divide the batter evenly between the two pans, then bake for 35-40 minutes until a toothpick comes out clean.
  7. Cool the cakes completely before frosting, about 30 minutes.
Make frosting and finish
  1. Beat the cream cheese and butter until smooth, ensuring no lumps remain.
  2. Add powdered sugar, caramel sauce, and vanilla, then beat until fluffy and thick.
  3. Fill and frost the cooled cake with the caramel cream cheese frosting so the frosting layers are generous between the cakes.
  4. Arrange fresh peach slices on top and drizzle with extra caramel before serving for a caramel-studded finish.

Notes

Pro tip: keep the diced peaches on the riper side but blot them briefly if they look very juicy, so the crumb bakes up golden without getting gummy. Store covered in the refrigerator up to 4 days; bring to room temperature for 20-30 minutes before slicing. Freeze the unfrosted layers up to 2 months (wrap tightly); thaw overnight in the fridge and make fresh garnish. For a lighter option, use reduced-fat cream cheese and butter—the frosting will be slightly softer but still holds well.