Delight in a classic yellow cake enhanced with fresh peaches and crowned with luscious brown sugar caramel frosting. This Peach Cake recipe, featuring just the main ingredients of peaches, peach jello, yellow cake mix, and a homemade brown sugar frosting, promises a taste of summer in every bite!
Whenever summer rolls around, my kitchen becomes a haven for peaches. There’s something about their juicy, fragrant sweetness that brings back memories of childhood summers spent at my grandparents’ farm. They had a couple of peach trees behind their house, and I remember the excitement of picking the ripe fruits directly from the tree. Inspired by those carefree days, I created this Peach Cake With Brown Sugar Frosting recipe. It’s more than just a cake; it’s a slice of nostalgia, a tribute to those lazy, sunlit afternoons. Each bite is like stepping back in time, with the rich, caramel tones of the brown sugar frosting reminding me of the peach cobblers my grandma used to make. This cake is my way of keeping those memories alive, one delicious slice at a time.
Why You’ll Love This Peach Cake With Brown Sugar Frosting
This Peach Cake With Brown Sugar Frosting stands out for several tantalizing reasons:
Firstly, the cake is incredibly easy to make but delivers a taste that’s anything but simple. Using a box of yellow cake mix infused with peach jello gives it a moist, flavorful base that’s bursting with peachy goodness. Secondly, the homemade brown sugar frosting is a real game-changer; it’s rich with a touch of caramel, offering a perfect balance to the light fruitiness of the cake. Additionally, this recipe is versatile with the choice of fresh or frozen peaches, making it a convenient year-round treat.
Lastly, it’s a fantastic way to make use of summer’s bounty, turning ripe peaches into a decadent dessert that’s sure to impress at any gathering.
Ingredients Notes and Tips:
Before diving into this scrumptious recipe, let’s chat about some key ingredients to ensure your peach cake turns out perfectly.
- Yellow Cake Mix: This is your shortcut to a delicious, fluffy base. Opt for a good quality brand to ensure the best flavor.
- Peach Jello: Adding peach jello not only enhances the cake’s peachy flavor but also contributes to its moist texture.
- Peaches: Whether you use fresh or frozen, make sure they’re ripe and flavorful. Fresh peaches will give a slightly better texture and taste, but frozen peaches work wonderfully, especially if peaches are out of season.
- Brown Sugar: This is for the frosting and is critical for achieving that deep, caramel flavor. Dark brown sugar works best for a richer taste.
- Heavy Cream: Essential for the frosting, it adds creaminess and helps to balance out the sweetness of the sugar.
WANT TO SAVE THIS RECIPE?
How To Make Peach Cake With Brown Sugar Frosting
Let’s walk through this recipe to ensure your peach cake is absolutely perfect. Start by preheating your oven to 350º F, then grease your baking dish. In a large mixing bowl, beat together the yellow cake mix, peach jello, eggs, vegetable oil, and vanilla extract until just combined—overmixing can lead to a dense cake. Fold in your chopped peaches gently. Pour the batter into your prepared dish and bake for about 45 minutes or until a toothpick comes out clean. Let the cake cool completely after baking. For the frosting, combine brown sugar, heavy cream, and butter in a saucepan and bring to a boil. After boiling for one minute, remove from heat and add vanilla and salt. If you’re using an ice bath, this is when you’d set the saucepan in it, stirring continuously to prevent the frosting from becoming grainy. Once the frosting has thickened, beat it until fluffy and spread it over your cooled cake. This cake is best enjoyed fresh but can hold up for a few days if stored properly.
Storage Options
To keep your Peach Cake With Brown Sugar Frosting tasting as fresh as possible, you can store it in the refrigerator for up to five days. Make sure it’s covered tightly with plastic wrap or in an airtight container to keep it moist and prevent it from absorbing other flavors from the fridge. If you need to store it longer, you can freeze the unfrosted cake for up to three months. Wrap it in plastic wrap and then in foil to protect it from freezer burn. Thaw it in the refrigerator overnight before frosting and serving.
Variations and Substitutions
This Peach Cake recipe is delightful as is, but here are some fun twists you can try:
- Different Fruits: Swap out the peaches for nectarines or mix in some raspberries for a tart contrast to the sweet frosting.
- Spice It Up: Add a teaspoon of cinnamon or nutmeg to the cake batter to give it a warm, spicy note.
- Nutty Addition: Stir in chopped pecans or walnuts into the batter for a bit of crunch.
- Dairy-Free Modifications: Use a plant-based butter and cream substitute in the frosting for a dairy-free version.
- Gluten-Free: Opt for a gluten-free yellow cake mix if you’re aiming to cut out gluten without sacrificing taste.
With these personal touches, the Peach Cake With Brown Sugar Frosting can truly cater to any taste or dietary need, making it a versatile option for various occasions and preferences.
Peach Cake With Brown Sugar Frosting
Ingredients
Cake:
- One 15 ounce package of yellow cake mix
- Four to six fresh peaches peeled and sliced, or one (16 ounce) package of frozen peaches, not thawed
- Two 3 ounce packages of peach-flavored gelatin
- Four large eggs
- One cup of vegetable oil
- One teaspoon of vanilla extract
Frosting:
- Two cups of brown sugar
- Two-thirds cup of heavy cream
- One-half cup one stick of unsalted butter, at room temperature
- One teaspoon of vanilla extract
- One-quarter teaspoon of salt optional
- Ice bath optional
Instructions
- Preheat the Oven: Initiate the baking process by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare a 9×13-inch baking dish by lightly greasing it with butter or non-stick cooking spray.
- Mix the Cake Ingredients: In a large mixing bowl or using an electric mixer, combine the yellow cake mix, peach-flavored gelatin, eggs, vegetable oil, and vanilla extract. Mix these ingredients until they are just incorporated, taking care not to overmix as this could result in a denser cake texture.
- Incorporate Peaches: Gently fold the peeled and sliced peaches into the cake batter, ensuring they are evenly distributed throughout the mixture.
- Bake the Cake: Transfer the cake batter into the prepared baking dish. Place the dish in the preheated oven and bake for approximately 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baking is complete, remove the cake from the oven and allow it to cool completely in the baking dish.
- Prepare the Frosting: While the cake is cooling, prepare the frosting by combining the brown sugar, heavy cream, and butter in a large saucepan. Place this mixture over medium-high heat. Bring the mixture to a boil, then allow it to boil for one minute before removing from the heat.
- Add Flavorings: Stir in the vanilla extract and salt into the frosting mixture. If utilizing an ice bath, set up a large bowl filled with ice water. Place the saucepan containing the frosting mixture into the ice bath, being cautious to avoid water entering the frosting. Stir continuously until the mixture cools and begins to thicken.
- Finish the Frosting: Once the frosting has cooled and thickened, beat it for an additional four to five minutes, or until it achieves a thick yet fluffy consistency.
- Assemble the Cake: Spread the prepared brown sugar frosting evenly over the surface of the cooled cake.
- Serve: Slice the frosted cake into squares and serve.
