I recently whipped up a Peach Cake With Brown Sugar Frosting that truly showcases a blend of simple ingredients. Imagine all-purpose flour and unsalted butter mingling with fresh peaches, buttermilk, and vanilla extract to create an indulgent layered cake bursting with delightful flavor. Pure enjoyment awaits.

Jump to Recipe

I recently whipped up a Brown Sugar Layer Cake With Peach Filling that totally blew my mind and I had to share it. This cake is layered with moist brown sugar cake and fresh peach filling that’s bursting with flavor.

I use simple ingredients like all-purpose flour, baking powder and salt to give the cake its structure, while unsalted butter and light brown sugar bring a rich sweetness that’s hard to beat. I mix in eggs, vanilla extract and buttermilk to create a batter that’s light and airy.

For the peach filling, I combine fresh peaches with granulated sugar, lemon juice and cornstarch to get that perfect, slightly tangy glaze. And trust me, the peach mascarpone frosting – made with mascarpone cheese, heavy cream, powdered sugar and a dash of peach puree – takes it to an entirely new level.

This cake is a fun twist on traditional cake filling recipes and offers a delightful balance of fruity and sweet flavors you’ll want to try over and over.

Why I Like this Recipe

I really love how this recipe gives me a cake thats so moist and tender – the brown sugar in the batter just makes every bite feel rich and comforting. I also like how the fresh peach filling adds this bright, tangy-sweet flavor that reminds me of summer, even in the middle of winter. The mascarpone peach frosting is another favorite of mine; its creamy texture and slight tang finish off the whole cake perfectly. Lastly, I appreciate how the recipe seems simple enough to follow, but still ends up looking and tasting like something fancy – it always earns me compliments whenever I serve it.

Ingredients

Print Recipe (No Advertisments)

All-Purpose Flour gives the cake its sturdy structure and carbs.
It ain’t fiber-rich.
Light Brown Sugar adds a deep, caramel-like sweetness while keeping the cake moist.
Fresh Peaches bring natural sweetness, tang, and a bit of fiber along with vitamins.
Buttermilk makes the cake tender and moist, adding a subtle tang and protein boost.
Mascarpone Cheese adds a rich creaminess with a mild tang, even though it’s a bit fatty.
Heavy Cream enhances the filling with smooth texture and balances the sweet and sour notes.

Ingredient Quantities

All-Purpose Flour: 2 1/2 cups

Baking Powder: 2 1/2 tsp

Salt: 1/2 tsp

Unsalted Butter, room temperature: 1 cup (2 sticks)

Light Brown Sugar, packed: 1 cup

Large Eggs: 4

Vanilla Extract: 2 tsp

Buttermilk: 1 cup

Fresh Peaches, peeled and sliced: about 6 medium (around 4 cups sliced)

Granulated Sugar (for peach filling): 1/2 cup

Lemon Juice: 2 tbsp

Cornstarch: 2 tbsp

Mascarpone Cheese: 8 oz

Heavy Cream: 1/2 cup

Powdered Sugar: 1 cup

Peach Puree (from about 2 ripe peaches): 1/2 cup

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease two 9-inch round pans. In a large bowl mix together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder and 1/2 tsp salt.

2. In a separate bowl, beat 1 cup room temperature unsalted butter with 1 cup packed light brown sugar until fluffy. Then add 4 large eggs one at a time and 2 tsp vanilla extract, mix well.

3. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with the dry mix. Stir just until combined so you dont over mix.

4. Divide the batter evenly between your prepared pans and bake for about 25 to 30 minutes until a toothpick comes out clean. Let the cakes cool completely on a rack.

5. For the peach filling, combine about 4 cups of sliced fresh peaches (about 6 medium peaches), 1/2 cup granulated sugar, 2 tbsp lemon juice and 2 tbsp cornstarch in a saucepan. Cook over medium heat stirring frequently until the mixture thickens slightly, then let it cool.

6. For the frosting, mix together 8 oz mascarpone cheese with 1/2 cup heavy cream and 1 cup powdered sugar until smooth. Gently fold in 1/2 cup peach puree until well incorporated.

7. To assemble, place one layer of cake on a serving plate then spread a generous layer of peach filling over it. Add a layer of the peach mascarpone frosting on top.

8. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides. Chill the cake for about 30 minutes before serving so the layers set.

Equipment Needed

1. Preheated oven set to 350°F
2. Two 9-inch round cake pans (that you can grease)
3. A large mixing bowl for the dry ingredients
4. Another mixing bowl for the butter mixture and eggs
5. An electric mixer or hand whisk to beat the butter and eggs
6. Measuring cups and spoons for ingredients
7. A spatula or wooden spoon for stirring and folding
8. A medium saucepan for preparing the peach filling
9. A cooling rack for letting the cakes cool completely
10. A serving plate to assemble the final cake
11. A knife and cutting board for slicing the peaches
12. A toothpick for checking the doneness of the cakes

FAQ

Can I use canned peaches instead of fresh peaches?

Yes, you can use canned peaches but fresh ones give the best flavor and texture. Make sure to drain them well to avoid extra moisture in your filling.

How long do the cake layers need to bake?

Bake them in a preheated 350°F oven for 25-30 minutes. Insert a toothpick in the center, and if it comes out clean, your cakes are done.

Can this cake be frozen?

Sure, you can freeze it! Wrap the cake layers tightly in plastic, then in aluminum foil. It should last up to 3 months in the freezer.

Can I substitute mascarpone cheese with cream cheese?

Yes, cream cheese can work but the flavor and texture might differ a bit. You might also need to tweak the amount of powdered sugar for the right balance.

What if I don't have buttermilk?

You can easily make a substitute by mixing 1 tablespoon of lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using it.

Brown Sugar Layer Cake With Peach Filling Recipe Substitutions and Variations

All-Purpose Flour: You can use cake flour as a replacement using a 1:1 ratio to yield a lighter texture, though it might make the cake a bit more delicate.
Buttermilk: If you dont have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes, this will give you a similar tang.
Mascarpone Cheese: Cream cheese is a good alternative when mixed with a couple of tablespoons of heavy cream to get that creamy consistency.
Baking Powder: In a pinch, combine 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to replace each teaspoon of baking powder you need.
Heavy Cream: Whipping cream works just fine, or you can mix full fat milk with 2 tablespoons of melted butter as a substitute.

Pro Tips

1. Make sure all your dairy and butter are at room temperature before you start. It really helps get that smooth batter, and if not, your cake might turn out lumpy.
2. Don’t over mix the batter when adding the dry ingredients and buttermilk. Mixing too much can make the cake tough even if it looks fine at first.
3. Letting the cakes cool completely is super important before you stack them. If you rush, the frosting and peach filling can get all melty and messy.
4. When you whip your frosting, gently fold in the peach puree slowly so the cream doesn’t break or turn grainy. This might take a little extra time, but its worth it for a smooth finish.