This post may contain affiliate links. Please see my disclosure policy.
Brown sugar peach layer cake is the best way to celebrate peach season! With layers of peach jam, fresh peaches, and brown sugar frosting, this delicious cake is a summer dream!
Incorporating brown sugar in both the cake and frosting, I turn to my favorite C&H Golden Brown Sugar. The caramelized flavor pairs perfectly with sweet summer peaches and the brown sugar is always soft and fluffy, making it easy to incorporate in both the cake and the frosting.
Once the fluffy brown sugar buttermilk cake layers are baked, it’s time to assemble the cake with swirls of brown sugar frosting, peach jam, and thinly sliced fresh peaches.
Frosted with a generous layer of brown sugar frosting (so delicious for summer cakes!) and topped with fresh peach slices and berries, you’ll love this show-stopping cake for your next gathering.
More delicious summer layer cakes:Print
Brown sugar peach layer cake with layers of peach jam, fresh peaches, and brown sugar frosting is the best way to celebrate peach season.
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1 cup unsalted butter, at room temperature
- 1 cup C&H Golden Brown Sugar
- 1 cup C&H Granulated Sugar
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 1/2 cups unsalted butter, cool room temperature
- 6 oz full fat cream cheese, cool room temperature
- 3/4 tsp salt
- 3/4 cup C&H Golden Brown Sugar
- 1 1/2 tsp vanilla extract
- 6 cups C&H Confectioners Sugar, sifted
- 6 Tbsp peach jam
- 2 medium peaches, thinly sliced
- Make 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.
- Make brown sugar 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.
- Assemble and crumb coat 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.
Make Ahead: 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.
Disclosure: This post is sponsored by C&H Sugar. All opinions expressed are my own.