Peach Perfection Cake with Brown Sugar Frosting: A Juicy, Sweet Dream You’ll Crave
Bake this Peach Perfection Cake with Brown Sugar Frosting—moist peach layers and rich frosting, easy and irresistible. A summer delight!
Ingredients
Here’s everything I use, measured out with love:
- For the Cake:
- 1 (15-oz) box yellow cake mix
- 2 (3-oz) boxes Peach Jell-O, not made
- 4 eggs
- 1 cup oil
- 1 (16-oz) bag frozen peaches, do not thaw
- For the Frosting:
- 1/2 cup salted butter (1 stick)
- 2 cups brown sugar, packed
- 2/3 cup heavy cream
- 1 tsp vanilla
- Ice water, for an ice bath (not in the recipe)
I line it all up on my counter, and it’s like a peachy treasure trove. This makes a stunning 9×13-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to juicy bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing peaches mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get summery—crank your oven to 350°F and feel the kitchen hum with promise. Grease a 9×13-inch cake pan with butter or spray (I love that slick prep!). Take a sec to breathe—this is gonna be a peachy wonder, and you’re already on your way.
Step 2: Mix the Batter
In a big bowl or stand mixer, dump 1 (15-oz) box yellow cake mix, 2 (3-oz) boxes Peach Jell-O (dry!), 4 eggs, and 1 cup oil—beat ‘til smooth (I love that peachy start!). Mix on medium—watch it turn creamy (my heart’s racing with anticipation!). This is the juicy base of our cake!
Step 3: Add the Peaches
Open 1 (16-oz) bag frozen peaches—don’t thaw!—cut each slice in half with a knife (I giggle at those icy chunks!). Fold them into the batter with a sturdy wooden spoon—keep ‘em chunky (I’m drooling already!). Pour into the greased pan—smooth the top (I feel artsy leveling it!).
Step 4: Bake the Cake
Bake for 40-45 minutes—check with a toothpick ‘til it’s clean or has moist crumbs (I watch with glee as it puffs up golden!). Edges will brown—cool completely on a wire rack (that peachy scent’s got me hooked!).
Step 5: Start the Frosting
In a 2-quart pot, melt 1/2 cup salted butter with 2 cups packed brown sugar and 2/3 cup heavy cream—stir over medium-high ‘til it boils across the top (I love that bubbly dance!). Set a timer for 1 minute—stir often (my kitchen smells like caramel heaven!). Remove from heat—stir in 1 tsp vanilla (I’m grinning at that sweet kick!).
Step 6: Cool the Frosting
Prep an ice bath—fill a big bowl with ice water, set the pot in it (no water in the frosting!). Scrape the sides ‘til it’s room temp and thick—takes about 10-15 minutes (I feel pro watching it firm!). Beat with a hand mixer 3-5 minutes ‘til thicker but pourable (I sneak a taste—it’s frosting bliss!).
Step 7: Frost the Cake
Spread the frosting over the cooled cake—use an offset spatula to smooth it out (I swirl it with glee!). Cover every inch—that caramel shine is pure joy (my heart’s racing with excitement!).
Step 8: Serve and Enjoy
Slice into squares—big or small, your call—and serve at room temp (that first bite’s gonna make you grin ear to ear!). Keep on the counter 1-2 days, then fridge it—good luck keeping it that long (I sneak bites ‘til it’s gone!). Pair it with tea or dig in—it’s summer time, and you made it happen!