I was excited to try a Peach Layer Cake Recipe featuring the perfect blend of dark brown sugar, unsalted butter, and fresh peaches. I mixed in ingredients like buttermilk and mascarpone cheese to create a moist and fruity dessert that promises a balanced blend of richness and refreshing tang.

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I recently tried making a Brown Sugar Layer Cake with Peach Filling and let me tell you, it turned out even better than I expected. I started off by mixing simple ingredients like 2 cups all-purpose flour, a cup of packed dark brown sugar, and 1/2 cup unsalted butter that had softened so perfectly.

I added eggs, buttermilk and a splash of vanilla extract to create a moist cake base, then layered in juicy fresh peaches that I diced from 4 cups peeled peaches, a bit of granulated sugar, and a hint of cornstarch for that extra pull of sweetness. The peach mascarpone frosting, made with mascarpone cheese, unsalted butter, powdered sugar, heavy cream and a touch of peach puree, gives this cake a unique twist.

Every bite of this peach cake with brown sugar frosting reminds me of the best layered cake recipes, and I think you’ll be just as hooked as i am!

Why I Like this Recipe

I really love this recipe because the brown sugar cake is super moist and full of flavor. The dark brown sugar and buttermilk make it rich and satisfying, and I always feel like I’m treatin myself whenever I take a bite.

I also like the fresh peach filling because it gives the cake a burst of fruity sweetness mixed with a little tang from the lemon juice. Every time I make it, it reminds me of sunny summer days spent outside.

Another reason I love it is the peach mascarpone frosting. It’s creamy and light, and it brings everything together without being overwhelming. I can’t help but smile when I see how all the different layers of texture and flavor mix together in every slice.

Ingredients

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Dark Brown Sugar: gives moist, rich caramel flavor, contributing extra sweetness and softness.
Fresh Peaches: deliver natural sweetness, fiber, vitamins, and juicy texture that brightens the cake.
Buttermilk: provides tangy flavor, tender crumb, and activates leaveners for a light cake.
Mascarpone Cheese: offers velvety, tangy richness with a mild flavor, perfect for creamy frosting.
Unsalted Butter: adds smooth texture, rich flavor, and helps achieve a decadent cake and frosting.
All-Purpose Flour: forms the cake’s structure, ensuring a balanced and tender crumb throughout.
Vanilla Extract: infuses warm, aromatic sweetness to enhance every layer and filling.
Cornstarch: thickens the peach filling, ensuring a perfect, smooth layer with every bite.

Ingredient Quantities

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup packed dark brown sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup buttermilk

1 tsp vanilla extract

4 cups peeled and diced fresh peaches

1/2 cup granulated sugar

1 tbsp cornstarch

1 tbsp fresh lemon juice

8 oz mascarpone cheese, softened

1/2 cup unsalted butter, softened (for frosting)

2 cups powdered sugar

1/3 cup heavy cream

1/2 cup peach puree

1/2 tsp vanilla extract (for frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans. In a bowl, mix 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt; set aside.

2. In a separate large bowl, cream together 1/2 cup unsalted butter (softened) with 1 cup of packed dark brown sugar until light and fluffy. Then beat in 3 large eggs one at a time, and stir in 1 tsp vanilla extract.

3. Gradually add in 1 cup of buttermilk to the butter mixture, mixing well after each addition.

4. Slowly incorporate the dry ingredients into the wet mixture until just combined; be careful not to over mix.

5. Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

6. While the cakes are cooling, prepare the peach filling. In a medium saucepan, combine 4 cups peeled and diced fresh peaches, 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp fresh lemon juice. Cook over medium heat, stirring occasionally, until the peaches are soft and the mixture thickens, about 5-7 minutes; then let it cool.

7. For the frosting, in a large bowl beat together 8 oz mascarpone cheese and 1/2 cup unsalted butter (both softened) until smooth.

8. Gradually add 2 cups powdered sugar to the mascarpone mixture, then mix in 1/3 cup heavy cream, 1/2 cup peach puree, and 1/2 tsp vanilla extract. Continue beating until the frosting is light and fluffy.

9. Place one cake layer on a serving plate and evenly spread the cooled peach filling over the top.

10. Top with the second cake layer and slather the peach mascarpone frosting evenly over the entire cake. Chill the assembled cake for at least 1 hour before serving to let the flavors meld. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Two 9-inch round cake pans
3. Mixing bowls – one for the dry ingredients, one large bowl for creaming the butter and sugar and another for the frosting
4. Measuring cups and spoons for the ingredients
5. Electric mixer or hand mixer for beating the butter mixture and frosting
6. A medium saucepan for cooking the peach filling
7. A spatula or wooden spoon for stirring and scraping the bowls
8. A toothpick to check if the cakes are done
9. A cooling rack to let the cakes cool completely before assembling

FAQ

Can I use canned peaches instead of fresh ones?
A: Yeah, you can use canned peaches but they might not give you the same juicy flavor as fresh ones. It's best to drain them well if you decide to go that route.

How long will the cake stay fresh once baked?
A: It should be good for about 3 days if you store it in an airtight container in the fridge. Just give it a quick check before serving.

Can I substitute whole milk for buttermilk in this recipe?
A: You can but the texture might change a bit. Buttermilk really helps make the cake moist and tender so its best if you can use it.

Is there another option if I dont have mascarpone cheese for the filling?
A: Sure, you could try using cream cheese instead. The flavor will be slightly different though so you might need to tweak the sugar levels a little.

How can I tell when the cake layers are done?
A: Stick a toothpick in the center of the cake. If it comes out clean, then it's done. Just be careful not to overbake it.

Brown Sugar Layer Cake With Peach Filling Recipe Substitutions and Variations

You can swap dark brown sugar with light brown sugar plus a teaspoon of molasses for each cup of sugar; it works pretty well.
If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes.
Mascarpone cheese can be replaced with cream cheese; it’s a bit tangier but still gives a nice creamy texture.
For peach puree, you may blend fresh peaches or even use canned peaches (just drain them first) if fresh aren’t available.

Pro Tips

1. Make sure all your ingredients like the butter, eggs, and buttermilk are at room temp before starting so your batter comes out super smooth and the cakes bake evenly.
2. When you mix the dry ingredients into the wet, try not to over stir it. Overmixing can cause the cake to turn out tough instead of light and fluffy.
3. Keep an eye on the peach filling while it cooks. You want it thick enough to stay on the cake without getting too mushy, so check it pretty often.
4. Let the frosting chill on the cake for at least an hour so the flavors really blend together. Trust me, it makes a big difference in taste and texture.