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Brown Sugar Peach Layer Cake

Brown Sugar Peach Layer Cake

Brown Sugar Peach Layer Cake is a delightful dessert featuring layers of peach jam, fresh peaches, and brown sugar frosting.
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Prep Time 2 hours 30 minutes
Cook Time 24 minutes
Chilling Time 45 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • mixing bowls
  • Cake Pans
  • offset spatula
  • piping bag
  • rotating cake stand

Ingredients
  

Cake

  • 3 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 cup unsalted butter at room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 1 ¼ cups buttermilk at room temperature

Frosting

  • 1 ½ cups unsalted butter cool room temperature
  • 6 oz full fat cream cheese cool room temperature
  • ¾ teaspoon salt
  • ¾ cup light brown sugar
  • 1 ½ teaspoon vanilla extract
  • 6 cups powdered sugar sifted

Assembly

  • 6 tablespoon peach jam
  • 2 medium peaches thinly sliced

Instructions
 

Making the Cake

  • Preheat oven to 350°F and spray three 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.
  • Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  • Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy. Beat in vanilla until incorporated. Add eggs one at a time and beat until combined. Reduce speed to low and add flour in 3 additions, alternating with buttermilk (begin and end with flour mixture).
  • Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
  • Bake cakes for 22 to 24 minutes, until golden, a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.

Making the Frosting

  • Beat butter, cream cheese, and salt on medium speed until combined. Scrape down bowl and add brown sugar and vanilla; beat on low speed for 2 minutes. Add powdered sugar 1 cup at a time and beat well, scraping down bowl as needed. Chill frosting for 10 minutes before assembling the cake.

Assembling the Cake

  • Place one cake layer on a rotating cake stand. Use an offset spatula to swirl frosting over the cake layer.
  • Transfer 1 cup of frosting to a large piping bag and pipe a ring of frosting around the outer edge of the cake layer.
  • Use a clean offset spatula to spread about 3 tablespoons of peach jam over the frosting. Arrange peach slices in a circular pattern over the peach jam (within the frosting border). Add second cake layer and repeat with frosting, peach jam, and peach slices.
  • Add top cake layer and chill the cake for 15 minutes.
  • Spread a thin layer of frosting on top and around the sides of the cake to create a crumb coat. Chill for 30 minutes, uncovered.
  • Add about 1 cup of frosting to the top of the cake, swirling generously over the edge. Use offset spatula to apply frosting to the sides of the cake while you rotate the cake stand.
  • Chill frosted cake for 30 minutes before serving topped with fresh peach slices and berries.
  • Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Notes

The cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. Before serving, let the cake stand at room temperature for 30 minutes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 800IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword bake, brown sugar, Cake, dessert, layer cake, peach
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