Best Peach Cake Brown Sugar Frosting (Print)

Soft peach cake layered with silky brown sugar frosting, a perfect treat for gatherings or cozy nights.

# Ingredients:

→ Cake

01 - 425 g yellow cake mix
02 - 170 g peach-flavored gelatin powder (2 boxes, unprepared)
03 - 4 large eggs
04 - 240 ml neutral vegetable oil
05 - 450 g frozen sliced peaches, unthawed

→ Brown Sugar Frosting

06 - 115 g salted butter
07 - 400 g light brown sugar, packed
08 - 160 ml heavy cream
09 - 5 ml vanilla extract

# Steps:

01 - Preheat the oven to 175°C. Grease a 23 x 33 cm rectangular cake pan.
02 - In a large mixing bowl, combine yellow cake mix, peach gelatin powder, eggs, and oil. Beat thoroughly until smooth.
03 - Cut frozen peach slices into bite-sized pieces. Gently fold them into the batter using a sturdy wooden spoon.
04 - Spread the batter evenly in the prepared pan. Bake for 40–45 minutes at 175°C, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should be deep golden brown.
05 - Place the pan on a wire rack and allow the cake to cool completely before frosting.
06 - In a medium saucepan (approximately 2 liters), combine butter, brown sugar, and heavy cream. Stir over medium-high heat until the mixture comes to a gentle boil. Once boiling, cook for 1 minute, stirring constantly.
07 - Remove from heat and incorporate vanilla extract. Prepare an ice bath in a larger container. Place the saucepan in the ice bath, being careful not to let water enter the frosting. Allow to cool, scraping the sides occasionally, until the frosting thickens to room temperature.
08 - Using a hand mixer, beat the cooled frosting for 3–5 minutes until thick but pourable.
09 - Spread the frosting evenly over the cooled cake. Slice and serve.

# Additional Notes:

01 - If using fresh or canned peaches, ensure they are well-drained before folding into the batter.
02 - For a lighter topping, substitute with cream cheese or whipped cream frosting.
03 - Enhance peach flavor by adding a few drops of peach extract to the batter if desired.
04 - Store the cake at room temperature for up to 2 days; refrigerate for longer freshness.
05 - Warm individual slices in the microwave for 10–15 seconds if serving warm.

Go Back