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Brown Sugar Peach Cake

Brown sugar peach cake with a deeply golden, peach-studded crumb and visible caramelized sugar throughout. Two-layer cake is baked until just set, then frosted with caramel cream cheese that drips down the sides for a caramel-sweet finish.
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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: 430
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
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 ripe peaches, peeled and diced
For the caramel cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 3 cup powdered sugar
  • 3 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 0.25 cup peach slices
  • 0.25 cup caramel drizzle

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round cake pans; line with parchment so the cake releases cleanly.
  2. Mix the flour, baking powder, baking soda, salt, and cinnamon until evenly combined with no visible streaks.
  3. Beat butter and both sugars until light and fluffy, pausing to scrape the bowl for uniform creaming.
  4. Add eggs one at a time, mixing after each, until the batter looks smooth and thickened.
  5. Mix in the vanilla extract until incorporated and glossy.
  6. Alternately mix in the flour mixture and sour cream in a few additions, starting and ending with the flour for a cohesive batter.
  7. Fold in the diced peaches gently so the fruit stays distributed without overmixing.
  8. Divide the batter between the pans and smooth the tops so the layers bake evenly.
  9. Bake for 35-40 minutes at 350°F until a toothpick comes out clean and the tops look deeply golden.
  10. Cool the cakes completely before frosting so the caramel cream cheese sets without melting.
Caramel cream cheese frosting and assembly
  1. Beat the cream cheese and butter until smooth and free of lumps, with a thick but spreadable texture.
  2. Add powdered sugar and mix until combined, then beat until fluffy and lighter in color.
  3. Mix in caramel sauce and vanilla extract until the frosting is creamy with a caramel-toned swirl.
  4. Fill and frost the cooled cake with the caramel cream cheese frosting, letting some frosting drape slightly for a side-slowing drip look.
  5. Arrange peach slices on top and drizzle with extra caramel before serving for visible fruit and caramel shine.

Notes

For clean slices, cool the layers until fully room temperature (about the full 30 minutes) and chill the assembled cake for 30-60 minutes if your kitchen is warm. Store covered in the refrigerator up to 4 days; freeze unfrosted layers up to 2 months and thaw overnight in the fridge. For a lighter option, swap sour cream for full-fat Greek yogurt to keep the crumb tender without changing the method.