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Brown Sugar Peach Cake

Brown sugar peach cake with fresh peaches baked into a deeply golden, caramelized crumb and frosted in a caramel cream cheese layer. This easy peach cake bakes in two 9-inch rounds, cools, then gets a thick caramel frosting that drips down the sides for a summer peach dessert look.
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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 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; 2 sticks
  • 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
  • 0.5 cup butter softened; 1 stick
  • 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; line with parchment.
  2. In the mixer bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, then mix in the vanilla extract.
  4. Alternately mix in the flour mixture (all-purpose flour, baking powder, baking soda, salt, and cinnamon) and the sour cream until just combined.
  5. Gently fold in the diced peaches so the batter stays thick and peach-studded.
  6. Divide the batter evenly between the two pans and bake for 35-40 minutes, until a toothpick comes out clean.
  7. Cool the cakes completely, about 30 minutes, before frosting to keep the frosting from melting.
Make and assemble the caramel cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth.
  2. Add the powdered sugar, caramel sauce, and vanilla extract, then beat until fluffy.
  3. Fill and frost the cooled cake with the caramel cream cheese frosting.
  4. Arrange fresh peach slices on top and drizzle with extra caramel before serving.

Notes

For clean layers and fewer crumbs, cool the cakes fully before frosting; if needed, chill for up to 30 minutes to firm. Store covered in the refrigerator up to 4 days; freeze frosted or unfrosted layers wrapped tightly up to 2 months. For a lighter option, use reduced-fat cream cheese and butter (texture stays creamy, sweetness may need a slightly extra caramel drizzle).