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.
The next step is to make the peach filling. To a medium sized pot add peeled peaches or canned peaches (strained), corn starch and lemon juice. If you are using fresh peaches you can add 1/4 cup brown sugar. Mix everything until it is smooth and let it come to a boil at medium heat. Continue cooking the peach filling until it is reduced to half for about 7 to 10 minutes. Let it cool to room temperature before using it on the cake. You can also prepare the filling on the day before and keep in the fridge.
Make the frosting while the cake is baking or prepare it the day before. For the Swiss meringue buttercream whisk egg whites and sugar in a fat-free heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until soft peaks form for about 10 minutes. The mixture is warm enough when the sugar has fully dissolved.
Take the meringue out of the water bath and whisk it with a hand mixer until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. In a second bowl cream the cream cheese until smooth. Gradually add the buttercream to the cream cheese. After everything is well incorporated add the vanilla, orange food coloring and peach filling. Mix it until smooth.
To decorate the cake, place the bottom layer on a plate and spread a thin layer of peach frosting on top and smooth it out. Pipe a thick and high boarder around it to keep the filling in place. Add 1/2 cup of peach filling and top with another cake layer. Repeat the step and cover the cake with frosting on the top and its sides. Smooth it out and let it cool in the fridge for about 40 minutes or place it in the freezer for 8 to 10 minutes.
When the cake is cooled add a second layer of buttercream and smooth it. Place thin slices of peaches around the cake bottom and top it with a layer of peach filling and sliced canned peaches. Pipe a boarder of buttercream dollops around it in a circle.
For the peach filling use either fresh peaches (when in season) and peel them or use canned peaches. To peel the peaches cut a "X" on the bottom of the peaches. place them in a heat proof bowl and fill it up with boiling water. Let them sit for about 1 minute, then transfer the peaches to a bowl of ice water. After 30 seconds the peaches have cooled and are ready to be peeled.
To intensify the color of the buttercream quickly fill about half a cup of buttercream in a microwave save bowl and add a good amount of food coloring. Microwave it for about 10 seconds and stir it. The color has depend and the buttercream softened. Combine it with the rest of the buttercream.
Add another color highlight with different colored buttercream swirls on the top of the cake!
To achieve a better piping consistency of the buttercream mix in powdered sugar to stiffen it.