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Brown Sugar Peach Cake

Brown sugar peach cake with deeply golden, caramelized edges and fresh peach slices baked into a tender crumb. Finished with a caramel cream cheese frosting that layers thick between cake rounds and drips down the sides.
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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 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
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 ripe peaches, peeled and diced
For the caramel cream cheese frosting:
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 3 cups powdered sugar
  • 3 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 1 Peach slices and caramel drizzle for garnish

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the brown sugar peach cake
  1. Preheat the oven to 350°F, then grease two 9-inch round cake pans and line the bottoms with parchment to prevent sticking.
  2. Beat the butter and both sugars until light and fluffy, scraping the bowl as needed so the mixture turns pale and airy.
  3. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  4. Alternately mix in the flour mixture (all-purpose flour, baking powder, baking soda, salt, and cinnamon) and sour cream until just combined.
  5. Gently fold in the diced peaches so the fruit is evenly distributed without overmixing.
  6. Divide the batter between the pans and bake at 350°F for 35-40 minutes until a toothpick comes out clean.
  7. Cool the cakes completely before frosting, letting them rest at room temperature for 30 minutes to set the crumb.
Make the caramel cream cheese frosting and assemble
  1. Beat the cream cheese and butter until smooth, then add powdered sugar, caramel sauce, and vanilla extract.
  2. Beat until fluffy so the frosting is thick enough to hold between layers and drip slightly over the edges.
  3. Fill and frost the cake with the caramel cream cheese frosting, spreading a thick layer between rounds and covering the sides.
  4. Arrange fresh peach slices on top and drizzle with extra caramel for garnish before serving.

Notes

For clean layers, only frost once the cakes are completely cool; warm cake will melt the caramel cream cheese frosting and cause slipping. Store covered in the refrigerator for up to 4 days. Freezing is yes—wrap unfrosted layers tightly and freeze up to 2 months; thaw overnight in the fridge and frost after fully thawed. For a lighter option, use reduced-fat cream cheese and reduce caramel sauce slightly to keep the frosting thick.