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Brown Sugar Peach Cake

Brown sugar peach cake with a deeply golden crumb studded with diced fresh peaches and baked-in caramelization. Finished with a caramel cream cheese frosting that’s thick, fluffy, and drips slightly down the sides for a summer peach dessert look.
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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: 430
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 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, peeled and diced
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
  • 0.5 peach slices and caramel drizzle for garnish

Equipment

  • 1 stand mixer
  • 2 sheet pan

Method
 

Bake the brown sugar peach cake layers
  1. Preheat oven to 350°F and grease two 9-inch round cake pans; line the bottoms with parchment for easy release.
  2. Beat the softened butter and packed brown sugar and granulated sugar until light and fluffy, scraping the bowl as needed so the mixture turns pale.
  3. Add the eggs one at a time, mixing well after each, then mix in the vanilla extract until smooth.
  4. Whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon, then alternate mixing in the flour mixture and the sour cream until just combined.
  5. Fold in the diced peaches gently so they stay intact and the batter remains thick.
  6. Divide the batter evenly between the pans and bake at 350°F for 35-40 minutes, until a toothpick comes out clean.
  7. Cool the cakes completely, then proceed only once the layers are cool to the touch to prevent frosting from melting.
Make the caramel cream cheese frosting
  1. Beat the softened cream cheese and softened butter until smooth and creamy.
  2. Add the powdered sugar, caramel sauce, and vanilla extract, then beat until fluffy and thick.
Assemble and garnish
  1. Fill and frost the cake with the caramel cream cheese frosting, spreading a thick layer between the cake layers and around the sides.
  2. Arrange fresh peach slices on top and drizzle with extra caramel before serving for visible peach topping.

Notes

Pro tip: bake the layers until the toothpick is clean in the center (don’t underbake), then cool completely before frosting so the caramel cream cheese stays thick. Store covered in the refrigerator up to 4 days; freeze frosted cake up to 2 months (wrap well). For a lighter option, use low-fat cream cheese and reduce caramel sauce to 2 tablespoons to lower richness while keeping the flavor.