The scent of ripe peaches mingling with warm vanilla cake instantly transports me to lazy summer afternoons on my grandma’s porch. There’s something about a homemade peach cake with brown sugar frosting that feels like a celebration of sunshine—each slice is juicy, tender, and so inviting, you’ll want to linger over every bite. I first baked this peach cake during a sweltering July, desperate for something sweet but light, and let’s just say, it disappeared faster than you can say “seconds, please!”
This peach cake recipe is easy, summery, and totally irresistible. If you’re like me and love desserts that are both low-fuss and stunning, you’re in for a treat. I’ve tested this recipe more times than I can count (and ate more slices than I care to admit), making tweaks here and there until every bite was just right—moist, full of bright peach flavor, and topped with the silkiest brown sugar frosting. The best part? It uses everyday ingredients you probably have on hand, plus fresh peaches, which are at their juicy best in summer.
Whether you’re baking for a backyard barbecue, a festive brunch, or just need a little weekday pick-me-up, this peach cake brings big summer vibes right to your table. It’s a favorite with my family—my kids can never wait for it to cool before sneaking a taste, and even my pickiest friend asks for the recipe every time. If you’re looking for a peach cake recipe that’s easy, reliable, and absolutely bursting with summer flavor, you’ve just found your new go-to dessert. Trust me, this one is worth every crumb.
Why You’ll Love This Peach Cake Recipe
- Quick & Easy: This peach cake comes together in about an hour, start to finish. No fancy equipment, no complicated steps—just simple, straightforward baking that even beginners can master. Perfect for when you want to impress without the stress.
- Simple Ingredients: No need to hunt for obscure ingredients. This recipe uses pantry staples like flour, sugar, eggs, and, of course, fresh peaches. You might already have everything you need, especially if you’ve got a basket of ripe peaches on the counter.
- Perfect for Summer Gatherings: Whether it’s brunch, a picnic, or a casual weeknight dessert, this peach cake fits right in. It’s light yet satisfying, and the brown sugar frosting gives it a cozy, caramel vibe that everyone loves.
- Crowd-Pleaser: I’ve brought this cake to potlucks, church socials, and birthday parties—it’s always the first thing to vanish. Kids adore the sweet peachy flavor, and adults love the moist crumb and creamy frosting.
- Unbelievably Delicious: Imagine tender, buttery cake studded with juicy peaches, all slathered in a brown sugar frosting that’s somewhere between caramel and cream cheese. It’s sweet but not too sweet, with just enough tang to keep you coming back for more.
What sets this peach cake apart? For starters, I blend a portion of the peaches right into the batter for a punch of fresh fruit flavor in every bite (no bland cake here). The brown sugar frosting is rich without being heavy, and the pairing makes this dessert taste like summer in cake form. I’ve tested different ratios, tried canned peaches (not the same!), and fiddled with the frosting until it was perfectly spreadable, not runny or stiff. This peach cake recipe is easy enough for a weeknight but special enough for company—honestly, it’s now my all-time favorite summer dessert.
Baking this cake is a little act of self-care. Every time I make it, I’m reminded of sun-drenched days, laughter around the table, and how the simplest ingredients can create the most memorable moments. If you’re craving a dessert that’s both nostalgic and fresh, comforting but just a bit fancy, this peach cake will absolutely win you over.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You’ll find most of these in your pantry or fridge, and if you’ve got fresh peaches, you’re halfway there!
- For the Peach Cake:
- 1 1/2 cups (190g) all-purpose flour (sifted for best texture)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened (adds richness and moisture)
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract (pure, for best flavor)
- 1/2 cup (120g) sour cream or plain Greek yogurt (provides a tender crumb; I love using FAGE for creaminess)
- 2–3 medium ripe peaches, peeled and diced (about 1 1/2 cups / 225g, the star of the show!)
- 1/2 tsp ground cinnamon (optional, but adds a cozy warmth)
- For the Brown Sugar Frosting:
- 1/4 cup (56g) unsalted butter
- 1/2 cup (100g) packed light brown sugar (use dark brown for deeper caramel notes)
- 2 tbsp (30ml) milk (whole milk or 2%—dairy-free works too)
- 1 cup (120g) powdered sugar, sifted
- 1/4 tsp vanilla extract
- Pinch of salt (balances the sweetness)
Ingredient Tips: For the peaches, pick ones that are fragrant and slightly soft—if they’re too firm, they’ll be bland; too soft, and they’ll turn mushy. In a pinch, you can use frozen peaches (thawed and patted dry), but fresh is best for flavor and texture. If you’re out of sour cream, swap in full-fat yogurt. Gluten-free? Use a 1:1 gluten-free flour blend like Bob’s Red Mill (I’ve tested this—works great!). For a lighter cake, try subbing half the butter with applesauce.
Substitutions: Want to make it dairy-free? Use vegan butter and coconut yogurt. If you’re not a cinnamon fan, just leave it out or swap in a little nutmeg. No vanilla? A splash of almond extract gives a lovely twist. The recipe is forgiving, so don’t stress if you need to improvise!
Equipment Needed
- 9-inch (23cm) round cake pan – You can also use an 8-inch square pan for thicker slices. I’ve even made this in a loaf pan for a more rustic look.
- Mixing bowls – One large for the batter, one medium for the dry ingredients.
- Hand mixer or stand mixer – Makes creaming the butter and sugar a breeze, but a sturdy whisk and some elbow grease work just fine.
- Measuring cups and spoons – Accuracy matters, especially for baking!
- Rubber spatula – For gently folding in those juicy peaches (and scraping every last bit of batter).
- Wire rack – Helps the cake cool evenly and prevents sogginess.
- Small saucepan – For making the brown sugar frosting. Any heavy-bottomed pan will do.
- Offset spatula or butter knife – For swirling on the frosting.
If you don’t have a cake pan, a deep pie dish or even a cast iron skillet can work in a pinch (I’ve done both!). For easy cleanup, line your pan with parchment. My well-loved hand mixer has lasted for years—just wipe it down after each use, and it’ll serve you well. If you’re on a tight budget, most dollar stores carry decent whisks and spatulas. No need to splurge!
Preparation Method
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy removal. Set aside. (Trust me, parchment is your friend—no more stuck cake!)
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon (if using). Set aside. (Don’t skip sifting if you want a fluffier crumb—it really makes a difference!)
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup (115g) softened butter with 3/4 cup (150g) sugar using a mixer on medium speed until light and fluffy, about 2–3 minutes. If the butter looks curdled, it’s probably too cold—just keep mixing, it’ll smooth out.
- Add Eggs and Vanilla: Beat in 2 eggs, one at a time, scraping down the bowl after each addition. Add 1 tsp vanilla extract and mix until combined. The mixture should look creamy, not separated.
- Alternate Dry Ingredients and Sour Cream: On low speed, add half the dry ingredients to the butter mixture, then add 1/2 cup (120g) sour cream. Mix until almost combined, then add the remaining dry ingredients. Mix just until you see no more flour streaks—overmixing can make the cake tough.
- Fold in Peaches: Gently fold in 1 1/2 cups (225g) diced peaches using a spatula. If your peaches are extra juicy, toss them with a tablespoon of flour first to prevent sinking. The batter will be thick and fruity—yum!
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden. (Start checking at 33 minutes—ovens can be sneaky!)
- Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Cool completely before frosting. Resist the urge to rush—warm cake will melt the frosting!
- Make the Brown Sugar Frosting: In a small saucepan over medium heat, melt 1/4 cup (56g) butter. Stir in 1/2 cup (100g) brown sugar and 2 tbsp (30ml) milk. Bring to a gentle simmer, stirring constantly, for about 2 minutes (until the sugar dissolves and the mixture thickens slightly). Remove from heat and cool for 5 minutes.
- Finish the Frosting: Whisk in 1 cup (120g) powdered sugar, 1/4 tsp vanilla, and a pinch of salt until smooth and creamy. If the frosting is too thick, add a splash of milk. If it’s too thin, add more powdered sugar, a tablespoon at a time.
- Frost the Cake: Spread the frosting over the cooled cake using an offset spatula or butter knife. Let it set for 10–15 minutes (it’ll firm up as it cools), then slice and serve. If you want extra flair, top with thin peach slices or a sprinkle of cinnamon.
Troubleshooting Tips: If your cake sinks in the middle, it’s probably underbaked—give it a few more minutes next time. Frosting too runny? Chill it briefly to thicken. Peaches sinking to the bottom? Toss them in a little flour before folding in. And if your cake sticks, just call it “rustic”—no one minds when it tastes this good.
Cooking Tips & Techniques
Baking a great peach cake is all about a few simple tricks I’ve learned—some the hard way! Here’s what makes a real difference:
- Room Temperature Ingredients: Let your eggs, butter, and sour cream come to room temp before you start. Cold ingredients can cause the batter to seize or bake unevenly. I’ve rushed this step before and ended up with a dense cake—don’t be like me!
- Toss Peaches in Flour: If your peaches are super juicy, lightly toss them with a tablespoon of flour before folding into the batter. This helps keep them from sinking and prevents soggy pockets.
- Don’t Overmix: Once the flour goes in, mix just until combined. Overmixing can make your cake tough instead of tender. I ruined a cake once by getting carried away with the mixer—learn from my mistake!
- Even Baking: Bake your cake in the center of the oven for the most even heat. If your oven runs hot, check the cake early so it doesn’t dry out. You want a golden top and a toothpick that comes out mostly clean—some moist crumbs are okay.
- Frosting Consistency: The brown sugar frosting should be spreadable but not runny. If it starts to firm up too quickly, just whisk in a teaspoon of milk. If it’s too thin, a bit more powdered sugar does the trick. Don’t panic—frosting is forgiving!
- Multitasking: While the cake bakes, prep your frosting so it’s ready to go when the cake cools. You can even slice a few extra peaches for garnish while you wait.
Honestly, even if things don’t go perfectly, this peach cake will still taste amazing. Sometimes my frosting isn’t picture-perfect, but no one has ever complained. Trust your senses—if it smells like summer and looks golden, you’re on the right track!
Variations & Adaptations
This peach cake recipe is easy to adapt for different tastes, diets, and seasons. Here are a few of my favorites:
- Gluten-Free Peach Cake: Swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve used King Arthur’s and Bob’s Red Mill—both work beautifully. Make sure your baking powder is gluten-free, too.
- Dairy-Free Option: Use plant-based butter and coconut or almond yogurt instead of sour cream. Oat milk works great in the frosting. The cake turns out just as moist and delicious (my vegan niece gives it two thumbs up).
- Spiced Peach Cake: Add 1/2 tsp ground ginger or cardamom to the dry ingredients for a little extra warmth. In the fall, I sometimes add a handful of chopped pecans or walnuts for crunch.
- Peach & Berry Cake: When berries are in season, toss in a handful of blueberries or raspberries with the peaches. It looks gorgeous and adds a tart pop.
- Sheet Cake or Cupcakes: Double the recipe for a 9×13-inch (23x33cm) cake, or scoop into lined muffin tins for peach cake cupcakes (bake 18–22 minutes).
- Allergy-Friendly Swaps: For egg-free, use flaxseed “eggs” (1 tbsp ground flax + 2.5 tbsp water per egg). For nut allergies, leave out any nut garnishes or extracts.
One time, I swapped the peaches for ripe plums and added a splash of almond extract—wow! The flavor was incredible, and it’s now a family favorite variation. Don’t be afraid to play around—this recipe is pretty forgiving, and you might stumble onto your own signature twist.
Serving & Storage Suggestions
This peach cake truly shines when served slightly warm or at room temperature. I love presenting it on a pretty cake stand with a few fresh peach slices or mint leaves on top—it’s instantly Pinterest-worthy! Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra decadence, or keep it simple with a cup of iced tea on the porch.
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The brown sugar frosting keeps the cake moist, but if it’s hot where you live, the fridge is your friend. For longer storage, wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.
To reheat, just pop a slice in the microwave for 10–15 seconds. The flavors actually deepen after a day or two, making this cake even better for snacking later. Sometimes, I think the leftovers are the best part!
Nutritional Information & Benefits
Each slice of this peach cake (1/10th of the cake) has an estimated 280 calories, 5g protein, 10g fat, and 42g carbohydrates. You’ll get a nice vitamin C boost from the peaches, and using Greek yogurt or sour cream adds protein and calcium. The cake can be made lower in sugar by reducing the granulated sugar by 2–3 tablespoons or using a sugar substitute like Swerve.
This recipe is naturally nut-free (unless you add nuts) and can be easily adapted for gluten-free or dairy-free diets. Allergens include wheat, eggs, and dairy in the original version. Peaches are a good source of fiber and antioxidants, so you can feel a little better about having that second slice. For me, it’s a happy balance of sweet comfort and some real fruit goodness—just right for a summer treat!
Conclusion
If you’re looking for an easy peach cake recipe that’s loaded with summer flavor, you’ve just found your new favorite. The juicy peaches, tender cake, and brown sugar frosting are a match made in dessert heaven—simple, nostalgic, and totally crave-worthy. Don’t be afraid to customize this cake with your favorite twists; it’s a forgiving recipe that welcomes creativity.
I make this peach cake every summer, and it always brings smiles (and requests for seconds). It’s one of those recipes that feels like a little celebration, whether you’re making it for a crowd or just treating yourself. If you try it, please let me know in the comments—share your tweaks, post a photo, or just say hi! I’d love to hear how you made it your own. Happy baking, and enjoy every juicy, sweet, summery bite!
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely! Just make sure to drain canned peaches well and pat them dry. For frozen, thaw and blot dry so the cake doesn’t get soggy. Fresh peaches give the best flavor, but the cake turns out great either way.
How do I know when the peach cake is done baking?
The cake is ready when the top is golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If your cake is browning too quickly, tent it loosely with foil for the last 10 minutes.
Can I make the cake ahead of time?
Yes! You can bake the cake a day ahead and store it, unfrosted, at room temperature. Frost just before serving for best results. The flavors actually deepen after a day, making leftovers extra tasty.
Is the brown sugar frosting very sweet?
It’s sweet, but the slight tang from the milk and the pinch of salt balance it out. If you prefer a less sweet cake, use less powdered sugar in the frosting or add a squeeze of lemon juice for a hint of tartness.
Can I bake this recipe as cupcakes?
Definitely! Scoop the batter into lined muffin tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. Top with a swirl of brown sugar frosting and a slice of peach for a cute, summery treat.
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Peach Cake Recipe Easy Summer Dessert with Brown Sugar Frosting
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
This easy peach cake is a celebration of summer, featuring juicy fresh peaches baked into a tender vanilla cake and topped with a silky brown sugar frosting. Perfect for gatherings or a simple weeknight treat, it’s moist, flavorful, and sure to be a crowd-pleaser.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 2–3 medium ripe peaches, peeled and diced (about 1 1/2 cups)
- 1/2 tsp ground cinnamon (optional)
- For the Brown Sugar Frosting:
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 2 tbsp milk (whole or 2%, or dairy-free alternative)
- 1 cup powdered sugar, sifted
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a large bowl, beat softened butter with granulated sugar using a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in eggs, one at a time, scraping down the bowl after each addition. Add vanilla extract and mix until combined.
- On low speed, add half the dry ingredients to the butter mixture, then add sour cream or yogurt. Mix until almost combined, then add the remaining dry ingredients. Mix just until no more flour streaks remain.
- Gently fold in diced peaches using a spatula. If peaches are very juicy, toss them with a tablespoon of flour first.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Cool completely before frosting.
- For the frosting: In a small saucepan over medium heat, melt butter. Stir in brown sugar and milk. Bring to a gentle simmer, stirring constantly, for about 2 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat and cool for 5 minutes.
- Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and creamy. Adjust consistency with more milk or powdered sugar as needed.
- Spread the frosting over the cooled cake using an offset spatula or butter knife. Let it set for 10–15 minutes before slicing and serving. Garnish with peach slices or a sprinkle of cinnamon if desired.
Notes
For best results, use ripe, fragrant peaches. Toss extra juicy peaches with a little flour to prevent sinking. Let all ingredients come to room temperature before baking. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. The cake freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: peach cake, summer dessert, brown sugar frosting, easy cake recipe, fresh peaches, homemade cake, fruit cake, summer baking, potluck dessert, brunch cake
