Peach Cake with Brown Butter Frosting – The ultimate summer dessert made simple, with fresh peaches and a rich brown sugar frosting.
If you’ve never tried a peach cake with brown butter frosting, you’re in for something truly special.
If you’re looking for the perfect dessert to showcase juicy summer peaches, this Peach Cake is your new go-to. Made with real chopped peaches, a splash of peach juice or nectar, and finished with a rich brown butter frosting, this cake brings together the bright, fruity flavors of summer with the rich comfort of a homemade treat.
You’ll love how easy it is, just a handful of pantry staples, one bowl, and zero stress. It’s light, moist, and just sweet enough. And that frosting? Nutty, rich, and ultra-smooth brown butter at its best. Yes, it’s that good.
What I love most about this recipe is its versatility. Whether you’re hosting a backyard barbecue, need a potluck dessert, or just want something special for your family on a summer weekend, this cake delivers every single time.
This recipe is part of my fresh fruit bakes series, if you love this, don’t miss my Peach Bread Pudding or Strawberry Pound Cake with Strawberry Glaze. They all celebrate the simplicity of baking with real fruit and real flavor.
Why This Recipe Works So Well
- Boxed cake mix base ensures consistent, easy results, great for both new bakers and pros in a hurry.
- Fresh peaches shine with natural sweetness, texture, and seasonal character; they’re the heart of the cake.
- Peach nectar or Juice blends into the batter for added moisture and fruit flavor, without watering down the cake.
- Brown butter frosting (not just a glaze) adds depth: nutty, caramelized sweetness turned into a creamy, pourable layer.
Full Ingredient Breakdown
- 15 oz box yellow cake mix — choose a quality brand like Duncan Hines or Betty Crocker.
- 3 large eggs — room temperature is best for even blending.
- ⅓ cup vegetable oil — neutral is fine; don’t use olive oil.
- ½ cup peach nectar — or peach juice; enriches both cake and crumb.
- 1 lb fresh peaches, peeled and chopped — about 3–4 medium peaches. Peel for tenderness and fold in gently for a medley of flavor.
- Optional: A drop of orange food coloring for enhanced visual appeal.
- ½ cup salted butter (1 stick) — if unsalted, add ⅛ tsp fine salt.
- 2 cups packed brown sugar — light brown provides tender, caramelized flavor.
- ⅔ cup heavy cream — brings silkiness and richness.
- 1 tsp vanilla extract — enhances the caramel notes.
Storage Guidelines
| Storage Location | Duration | Notes |
|---|---|---|
| Room Temperature | 1–2 days | Keep covered to preserve frosting. |
| Refrigerator | Up to 5 days | Bring to room temp before serving. |
| Freezer | Up to 2 months | Wrap tightly; thaw in fridge overnight. |
Pro Baking Tips
- Peel those peaches for softer bites, blanch for 30 seconds and slip off the skins beautifully.
- Room temp ingredients = smoother mixing, even baking.
- Watch your boil closely—missing the full boil can result in runny frosting; overboil risks graininess.
- Whip thoroughly—stirring without whipping will leave the frosting flat and dense.
- A perfectly chilled cake is best—refrigerated cake dries faster, so serve soon after slicing if chilled.
FAQ
-
Can I use canned peaches?
You can, but they’ll be softer and sweeter. Drain thoroughly and gently pat dry before chopping to maintain cake structure. -
Unsalted butter instead of salted?
Easy swap, just add a pinch (1/8 tsp) of fine salt to keep flavor balance. -
Do I need a mixer for frosting?
A hand mixer is recommended to get the right light, slightly aerated texture, but a sturdy whisk will work if you have strong arms. -
What if I skip the ice bath?
Your frosting may stay too hot and runny, or cool unevenly. The ice bath offers control and consistency.
Peach Cake with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a large bowl, beat eggs, then add cake mix, oil, peach nectar, and food coloring (if using). Mix just until combined—don’t overmix!
- Gently fold in chopped peaches. Pour into the prepared pan and smooth out the top.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not batter). Let cool completely before frosting.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream.
- Bring to a rolling boil—bubbling across the entire surface—then boil for exactly 1 minute, stirring constantly. Remove from heat and stir in vanilla.
- Let the mixture cool at room temperature until it thickens slightly. Stir occasionally for best results. Put it back on a low heat if necessary.
- Pour the frosting over the cake, trying to get it evenly coated. Let the frosting harden at room temperature or in the refrigerator before cutting.
