The sweet smell of freshly baked cake fills the kitchen as layers of delicate, moist cake come together with luscious peach filling for a heavenly dessert experience. This Brown Sugar Layer Cake with Peach Filling is not only a delight to the senses but is also a playful balance of flavors, making it an irresistible option for any occasion. The cake’s unique flavor profile works beautifully, thanks to the brown sugar that enhances the natural sweetness of the peaches.
This recipe is perfect for those looking to elevate a gathering or simply treat themselves, especially during the peach season when the fruit is at its peak. You can also prepare the peach filling ahead of time and store it in the fridge, making for a more efficient baking day.
Why You’ll Love This Recipe
- The cake layers are impossibly tender and flavorful.
- A fresh peach filling that’s both sweet and slightly tangy.
- The addition of mascarpone in the frosting brings a rich creaminess.
- Brown sugar adds depth and warmth to the cake.
What You’ll Need
Gather the following ingredients to create this lovely cake:
For the Peach Filling
- 5 cups peeled and chopped peaches (about 4-5 large peaches)
- 1/3 cup (75g) packed light brown sugar
- 1 tbsp cornstarch
- Juice from 1/2 a lemon
For the Cake Layers
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon, optional
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed Domino® light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
For the Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 9 cups (1035g) Domino® powdered sugar
- 8 oz mascarpone cheese, cool, but not cold
- 3/4 tsp salt
- 6 tbsp peach filling (from above)
For the Brown Sugar Crumble (optional)
- 6 tbsp (50g) all-purpose flour
- 3 tbsp Domino® light brown sugar, packed
- 2 tbsp unsalted butter, cold, sliced
Use fresh peaches for best results.
Substitutions & Swaps
- Substitute white sugar for brown if needed.
- Use cream cheese in place of mascarpone.
- For a gluten-free option, use a gluten-free flour blend.
- Vegetable oil can be switched with melted coconut oil.
How to Make It
Let’s dive into the steps to create this beautiful cake.
1. Make the Peach Filling
Combine the chopped peaches, brown sugar, cornstarch, and lemon juice in a large saucepan. Heat slowly over medium heat until the mixture begins to thicken and boil, then mash to break down the peaches.
2. Simmer the Mixture
Continue cooking over medium-low heat and let it simmer until the filling is reduced by about half, then remove from heat to cool. The filling will thicken as it cools. Set the filling in the fridge to cool.
3. Prepare the Cake Pans
Prepare two 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 350°F (176°C).
4. Mix Dry Ingredients
Combine the flour, baking powder, cinnamon, and salt in a medium-sized bowl and set aside.
5. Cream Butter and Sugar
Add the butter, brown sugar, and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
6. Add Eggs and Vanilla
Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
7. Combine Dry Ingredients
Add half of the dry ingredients to the batter and mix until mostly combined.
8. Add Milk
Pour in the milk and mix until well combined. The batter may look slightly curdled, but that’s okay.
9. Finish the Batter
Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl again to ensure thorough mixing without overmixing.
10. Bake the Cakes
Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted comes out with a few crumbs.
11. Cool the Cakes
Remove the cakes from the oven and allow to cool for about 2-3 minutes before transferring them to cooling racks to cool completely.
12. Make the Frosting
In a large mixer bowl, place the butter and beat until smooth.
13. Mix in the Powdered Sugar
Add about half of the powdered sugar and mix until well combined and smooth.
14. Incorporate the Mascarpone
Add the mascarpone cheese and mix until well combined and smooth.
15. Add Remaining Ingredients
Mix in the salt and peach filling until well combined and smooth, then add the remaining powdered sugar and mix again.
16. Cut the Cakes
Cut both cakes in half lengthwise to create 4 layers of cake using a long serrated knife.
17. Assemble the First Layer
Place the first layer of cake on a cake plate or cardboard circle and top with about 1/3 cup of frosting, spreading it into an even layer.
18. Pipe and Fill
Pipe a dam of frosting around the edge of the cake and fill with roughly 1/3 of the remaining peach filling.
19. Repeat Layering
Add the second layer of cake, and repeat the frosting and filling process for the next layers.
20. Add Final Cake Layer
Add the final layer of cake on top and apply a thin crumb coat of frosting to the outside. Refrigerate the cake until firm, about 1-2 hours.
21. Frost the Cake
Frost the outside of the cake with the remaining frosting and, if desired, top with sliced peaches and brown sugar crumble.
22. Make the Brown Sugar Crumble
Combine the flour, brown sugar, and butter in a bowl, using a fork to mix until crumbly. Bake on a lined cookie sheet at 350°F (176°C) for 5-8 minutes until lightly browned. Set aside to cool before adding to the cake.
23. Chill Before Serving
Cover and refrigerate the cake until ready to serve. Allow it to sit out for about an hour before serving so it’s not too cold.
How to Store It
Fridge: Up to 4 days in an airtight container.
Freezer: No, the texture may suffer.
Reheat: N/A, best served chilled.
Tips for Best Results
- Ensure butter is at room temperature for better creaming.
- Let the frosting soften before spreading for easier application.
- Use a serrated knife to cut cake layers evenly.
- Chill the cake before frosting for easier handling.
Serving Suggestions
- Enjoy it at a summer picnic or gathering.
- Pair with a scoop of vanilla ice cream for dessert.
- Serve alongside fresh fruit or a fruit salad.
Leave a Comment