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Peach Cake with Brown Butter Frosting

Learn how to make a moist peach cake with brown butter frosting using fresh peaches and pantry staples.
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Course: Dessert, Peach Cake, Snack
Cuisine: American, Southern Inspired
Keyword: Brown Butter, Classic Potluck Dessert, fresh fruit, Peach Cake, peach cake with brown butter frosting, summer peach dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Author: Dan
Cost: Cake Potluck Cake

Equipment

  • Glass 9X13-inch Pan

Ingredients

Cake

  • 15 oz yellow cake mix Duncan Hines preferred
  • 3 large eggs room temp
  • 1/3 cup vegetable oil
  • 1/2 cup peach nectar
  • 1 lb fresh peaches peeled and chopped (3–4 peaches)
  • 1 drop orange food coloring optional

Frosting

  • 1/2 cup salted butter 1 stick
  • 2 cups packed brown sugar
  • 2/3 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  • 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.