Easy brown sugar cake with peach filling, peach cream cheese buttercream and peach topping! Enjoy these soft cake layers without any white sugar and the creamiest cream cheese buttercream.
Simple decorated Peach Cake with lots of homemade peach filling and soft brown sugar cake layers!
Make an easy homemade peach filling - tips in notes!
Peach Cake for Spring Vibes
What is better than a colorful, flavorful cake to overcome winter blues. Even if the weather does not want to play along, you can make yourself a little bit of spring in your kitchen! Peaches are the perfect feel good fruit! They are soft, juicy, sweet with a slight tanginess! Right now in the beginning of spring it is not as easy to find perfectly ripe flavorful peaches. That is one of the reasons I used canned peaches for the filling and decoration. The other reason is that I did not want to peel the peaches. Do not worry if you want to go that extra step (mind as well, right?) then I have some pro tips on how to peel your peaches easy and effective.
Brown Sugar Peach Cake
Ingredients for 3 6-inch cake layers
Brown sugar cake:
1 1/4 cups (270 g) light brown sugar
2 1/2 cups (300 g) flour
1/2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups (300 ml) butter milk
1/4 cup (60 ml) vegetable oil
3/4 cup (170 g) butter, soft
1 teaspoon vanilla
Peach cream cheese buttercream:
12 large egg whites
2 1/2 cups (500 g) sugar or brown sugar
2 cups (454 g) butter, softened
1 cup (200 g) shortening (or butter)
3 tsp vanilla extract
16 oz cream cheese at room temperature
4 tbsp peach filling (see notes)
1/2 cup (60 g) powdered sugar, for rope boarder
orange food coloring gel
4 cups (about 6 medium peaches) or 2 big cans peach slices
2 tbsp cornstarch
juice of half a lemon
1/4 cup brown sugar (if fresh peaches are used)
Start off with a large bowl. Combine the sugar, butter, oil, salt, and vanilla. Cream it until fluffy for about 4 minutes. Add eggs and butter milk. Mix it until fluffy. Sift in flour, baking powder, baking soda and cinnamon and mix until everything is thoroughly incorporated.
Divide the batter evenly among 3 6-inch cake pans. Bake for 30 to 33 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.