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Close-up of a Homemade Peach Cake slice on a white ceramic plate with natural sunlight.

Homemade Peach Cake with Rustic Brown Sugar Swirl Frosting

This Homemade Peach Cake features a moist golden-yellow sponge studded with cooked orange peach chunks, finished with thick, rustic brown sugar frosting swirls for a perfect, sun-drenched summer dessert that is as beautiful as it is delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 1/2 cups all-purpose flour 190g
  • 1 cup granulated sugar 200g
  • 1/2 cup unsalted butter 115g, softened
  • 3 large eggs room temperature
  • 2 tsp baking powder 10g
  • 1/2 cup whole milk 120ml
  • 2 cups fresh peaches 300g, diced
  • 1/2 tsp salt 3g
Brown Sugar Frosting
  • 1 cup dark brown sugar 200g, packed
  • 1/2 cup unsalted butter 115g
  • 1/4 cup heavy cream 60ml
  • 2 cups powdered sugar 240g, sifted

Equipment

  • 1 9-inch round cake pan Greased and lined with parchment.
  • 1 Electric Hand Mixer
  • 1 Offset Spatula For creating rustic frosting swirls.

Instructions
 

Cake Preparation
  1. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale ivory and fluffy, about 3-5 minutes.
  2. Beat in eggs one at a time. Alternately mix in the dry ingredients (flour, baking powder, salt) and milk, beginning and ending with the flour.
  3. Gently fold the diced peach chunks into the thick batter until evenly distributed.
  4. Pour batter into a greased 9-inch pan and bake at 350°F (175°C) for 35-40 minutes until golden-yellow.
Frosting and Assembly
  1. Melt brown sugar, butter, and heavy cream in a saucepan. Simmer for 2 minutes, then remove from heat.
  2. Whisk in powdered sugar until thick and glossy. Let cool until it reaches a spreadable consistency.
  3. Using an offset spatula, create heavy, rustic swirls of frosting across the top of the cooled cake.

Notes

Ensure peaches are diced small to stay suspended in the batter.
Use room temperature eggs for a smoother emulsion and better rise.
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