Peach Cake with Brown Sugar Frosting

Celebrate summer with this irresistible Peach Cake crowned with a thick layer of luscious brown sugar frosting.

The secret is a soft, peach-infused cake—easily made with fresh, frozen, or canned peaches—and a rich, caramel-like topping that melts into every slice.

It’s quick to throw together (thank you, cake mix and peach gelatin!), but delivers that “made from scratch” flavor and bakery look. From family reunions to after-dinner cravings, this cake is pure comfort—one you’ll want to bake again and again.

Ingredients Checklist

Let’s make sure you have everything you need. This cake is flexible, so use what’s on hand, and check out the swaps for dietary needs or flavor twists!

For the Peach Cake

• 1 box (15.25 oz/432g) yellow cake mix (see notes for scratch option)

• 1 package (3 oz/85g) peach gelatin powder

• 1/4 cup (30g) all-purpose flour

• 1 cup (240ml) peach nectar or water (peach nectar for max flavor)

• 1/2 cup (120ml) vegetable or canola oil

• 4 large eggs, room temperature

• 1½–2 cups (about 250–300g) chopped peaches (fresh, canned & drained, or frozen & thawed)

For the Brown Sugar Frosting

• 1/2 cup (113g) salted butter (or unsalted + 1/4 tsp salt)

• 1 cup (210g) packed light brown sugar

• 1/3 cup (80ml) heavy cream (or half & half for lighter texture)

• 1 tsp vanilla extract

Optional Extras

• Pinch of cinnamon or nutmeg for cozy warmth

• Additional peach slices for decoration

• Whipped cream or vanilla ice cream for serving

Swaps & Substitutions

• Gluten-Free: Use gluten-free cake mix and flour

• Dairy-Free: Substitute plant-based butter and coconut cream for heavy cream

• Lower Sugar: Use sugar-free gelatin and reduce sugar in the frosting

• No Cake Mix? See scratch alternative below

Step-by-Step Instructions

1. Prepare the Cake Batter

• Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment if you want easy removal.

• In a large bowl, whisk cake mix, peach gelatin, and flour to combine.

• Add eggs, oil, and peach nectar. Beat with a mixer on medium for 2–3 minutes until smooth and fluffy.

• Fold in chopped peaches (drain well if canned or thawed). Don’t overmix.

• Spread the batter evenly in the prepared pan. Top with extra peach slices if desired.

2. Bake

• Bake for 35–40 minutes or until golden, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

• Cool the cake in the pan on a rack until fully cool (at least 1 hour).

3. Make the Brown Sugar Frosting

• In a medium saucepan, melt butter over medium heat. Add brown sugar and cream.

• Bring to a simmer, stirring constantly. Boil gently for 1–2 minutes (this cooks the sugar for that caramel depth).

• Remove from heat. Stir in vanilla.

• Place the saucepan in a bowl of ice water to cool, stirring occasionally until it thickens to a soft, spreadable texture (about 10–15 min).
  Pro tip: The frosting will set quickly once spread, so be ready to work fast.

4. Frost and Decorate

• Once the cake is completely cool, beat the cooled frosting with a hand mixer for 2–3 minutes until lighter in color and fluffy but still pourable.

• Pour and spread over the cake, working quickly before it firms up.

• For a bakery finish, swirl the top with the back of a spoon or an offset spatula. Garnish with fresh peach slices or a sprinkle of cinnamon.

Tips for Perfect Results

• Best Peaches: Use ripe, sweet peaches. If using canned, drain thoroughly; for frozen, thaw and blot dry.

• Peach Nectar: This adds depth and amps up the peachiness—don’t skip if you can find it.

• Even Slices: Wait until the cake is fully cool to frost and slice for clean edges.

• Frosting Texture: For a thick, almost fudge-like layer, let the frosting cool longer. For a pourable, silky glaze, use while just warm.

• From Scratch? Make your own “cake mix”:

  • 2 cups (250g) flour, 1½ cups (300g) sugar, 2½ tsp baking powder, ½ tsp salt. Use in place of the box mix.

Serving Suggestions

• Serve at room temperature with whipped cream, ice cream, or a drizzle of caramel sauce.

• For a celebration, top with piped rosettes of whipped cream and extra peach slices.

• Pairs beautifully with sweet tea, cold brew coffee, or a sparkling peach cocktail.

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Storing & Make-Ahead

• Room Temp: Covered, stays moist 2–3 days.

• Fridge: Up to 5 days (bring to room temp before serving for the best texture).

• Freezer: Wrap unfrosted cake tightly and freeze up to 3 months. Thaw overnight, then frost before serving.

• Transporting: This cake travels well once frosted, making it picnic or potluck perfect.

Final Thoughts

This Peach Cake with Brown Sugar Frosting isn’t just a recipe—it’s your new go-to for any summer occasion. The combination of soft, moist cake and creamy, rich frosting is truly crowd-pleasing, and the use of gelatin and nectar ensures bold peach flavor in every bite.

Whether you’re an experienced baker or new to cakes, this recipe guarantees success and rave reviews. Slice, share, and enjoy the taste of summer—no matter the season.