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Brown Sugar Peach Cake

Brown sugar peach cake that bakes fresh diced peaches into a deeply golden, caramelized crumb and finishes with a caramel cream cheese frosting that drips down the sides. This moist peach cake recipe makes two 9-inch layers for an easy summer peach dessert.
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Prep Time 25 minutes
Cook Time 40 minutes
Cool completely 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
  • 1 stick butter softened
  • 3 cup powdered sugar
  • 3 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 1 peach slices for garnish
  • 1 caramel drizzle for garnish

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the brown sugar peach 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. Beat the softened butter, packed brown sugar, and granulated sugar until light and fluffy, scraping the bowl as needed for a smooth, aerated mixture.
  3. Add the eggs one at a time, then beat in the vanilla extract until the batter looks glossy and fully combined.
  4. In a separate mixing step, alternately mix in the flour mixture (all-purpose flour, baking powder, baking soda, salt, cinnamon) and the sour cream just until no dry streaks remain.
  5. Gently fold in the diced peaches so the chunks stay visible in the batter without breaking down.
  6. Divide the batter between the two prepared pans and bake for 35-40 minutes at 350°F, until a toothpick inserted in the center comes out clean.
  7. Cool the cakes completely in the pans, about 30 minutes, until they are cool enough to frost without melting the filling.
Make the caramel cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, using steady mixing to remove any lumps.
  2. Add powdered sugar, caramel sauce, and vanilla extract, then beat until fluffy and thick enough to spread.
Assemble and garnish
  1. Fill and frost the cooled cake with the caramel cream cheese frosting, covering the layers evenly.
  2. Arrange fresh peach slices on top and drizzle with extra caramel so the topping looks caramelized and juicy before serving.

Notes

Pro tip: cool the layers completely before frosting to prevent the caramel cream cheese from becoming runny. Store covered in the refrigerator up to 4 days; freeze unfrosted cake layers for up to 2 months (thaw overnight in the fridge) and frost after thawing. For a lighter option, use low-fat cream cheese and reduced-sugar caramel sauce for a similar texture with fewer calories.