Best Peach Cake Brown Sugar (Print-Friendly Version)
Moist peach cake with luscious brown sugar frosting and juicy peach slices in every bite.
# What You’ll Need to Make This:
→ Cake Base
01 -
425 g yellow cake mix
02 -
170 g peach-flavoured gelatine dessert powder
03 -
4 large eggs
04 -
240 ml neutral vegetable oil
05 -
450 g frozen peaches, sliced, unthawed
→ Brown Sugar Frosting
06 -
115 g salted butter
07 -
400 g packed brown sugar
08 -
160 ml heavy cream
09 -
1 teaspoon vanilla extract
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking pan to prevent sticking.
02 -
In a large mixing bowl, combine cake mix, peach gelatine powder, eggs, and oil. Beat until smooth and fully incorporated.
03 -
Slice frozen peach segments into bite-sized pieces without thawing. Gently fold peaches into the batter using a sturdy spoon.
04 -
Transfer batter to prepared pan, spreading evenly. Bake for 40–45 minutes or until a toothpick inserted in the centre comes out with moist crumbs but no raw batter. Edges should be golden brown.
05 -
Remove cake from oven and allow it to cool completely on a wire rack before frosting.
06 -
In a medium saucepan, combine butter, brown sugar, and cream. Stir over medium-high heat until the mixture reaches a rolling boil across the surface. Boil for 1 minute, stirring frequently.
07 -
Remove pan from heat and stir in vanilla extract. Prepare an ice bath in a large bowl. Set the saucepan with frosting into the ice bath, being careful not to allow water into the frosting. Cool until mixture thickens to room temperature, scraping the sides occasionally.
08 -
Using a hand mixer, beat the cooled frosting 3–5 minutes until it increases in volume and becomes spreadable yet pourable.
09 -
Spread frosting evenly over completely cooled cake. Serve at room temperature. For best freshness, cover and store leftovers in the refrigerator after one to two days.
# Extra Tips:
01 -
For optimal texture, use frozen peaches directly from the freezer. Alternative options include well-drained canned or fresh peaches.
02 -
Use light-flavoured olive oil or any neutral oil to avoid overpowering the cake’s peach notes.