Introduction to Brown Sugar Layer Cake
Who doesn’t love a cake that’s as delightful to taste as it is to behold? The brown sugar layer cake is an excellent choice for your next celebration or simply a weekend treat. Unlike ordinary vanilla cakes, this cake brings a warm, caramel-like flavor that is both comforting and nostalgic. Made with wholesome ingredients, it’s a sweet embrace in dessert form!
Why choose a Brown Sugar Layer Cake?
You might wonder, why opt for a brown sugar layer cake over your usual go-to? Well, brown sugar adds more than just sweetness; its rich molasses content infuses cakes with depth and a hint of earthiness. The result? A moist cake that pairs beautifully with fruity fillings and decadent frostings.
For those looking to impress, this cake not only tastes divine but also has an inviting appearance. The alternating layers of spongy cake and luscious peach filling will transform any gathering into a memorable event. Plus, did you know that peach and brown sugar make a classic pairing?
Whether you're celebrating a birthday, hosting brunch, or just indulging a sweet tooth, a brown sugar layer cake is always a hit. Let’s explore how to create your own delightful masterpiece with this recipe! For more tips on cake baking, check out resources from The Kitchn here.
Ingredients for Brown Sugar Layer Cake
Creating a delicious Brown Sugar Layer Cake with Peach Filling starts with gathering the right ingredients. Each component adds its unique flavor and texture to this delightful dessert. Here's everything you need:
Ingredients for Peach Filling
- 5 cups peeled and chopped peaches (about 4–5 large peaches)
- ⅓ cup (75g) packed light brown sugar
- 1 tablespoon cornstarch
- Juice from ½ a lemon
These fresh peaches will bring a vibrant burst of flavor to your cake, while the brown sugar adds that rich depth we all love.
Ingredients for Brown Sugar Cake
- 2 ½ cups (325g) all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter, room temperature
- 1 ½ cups (337g) packed Domino® light brown sugar
- 3 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ¼ cups (300ml) milk
This brown sugar layer cake is soft, moist, and perfectly sweet—a true showstopper!
Ingredients for Peach Mascarpone Frosting
- 1 ¼ cups (280g) unsalted butter, room temperature
- 9 cups (1035g) Domino® powdered sugar
- 8 oz mascarpone cheese, cool, but not cold
- ¾ teaspoon salt
- 6 tablespoon peach filling (from above)
Combining mascarpone with peach flavors creates a decadent frosting that elevates the entire cake experience.
Ingredients for Brown Sugar Crumble
- 6 tablespoon (50g) all-purpose flour
- 3 tablespoon Domino® light brown sugar, packed
- 2 tablespoon unsalted butter, cold, sliced
This crumble adds a delightful crunch, contrasting beautifully with the cake layers.
With these fresh and flavorful ingredients, you're well on your way to crafting a Brown Sugar Layer Cake that your friends and family will rave about! If you want more baking tips, check out the American Pie Council for expert advice.
Step-by-step preparation of Brown Sugar Layer Cake
Creating a Brown Sugar Layer Cake with Peach Filling is not just about baking; it’s an experience full of delicious aromas and beautiful layers. Each step helps build the flavor and texture that makes this cake truly special. Let's delve into the details of how to prepare this delightful dessert!
Making the peach filling
Start by prepping your peaches! You'll need about 5 cups of peeled and chopped fresh peaches, which is roughly 4–5 large peaches. In a large saucepan, combine the peaches with ⅓ cup of light brown sugar, 1 tablespoon of cornstarch, and the juice from half a lemon. Heat this mixture over medium heat until it thickens and starts to bubble. Don’t forget to mash it a bit to break down those lovely peach pieces! Allow it to simmer on medium-low until it's reduced by half, then set it in the fridge to cool. This filling is all about that fresh peach flavor, so take your time to get it just right.
Preparing the cake layers
Next, let’s prepare the cake layers. Grab two 8-inch cake pans and line them with parchment paper at the bottom while greasing the sides. Preheat your oven to 350°F (176°C). In a medium bowl, mix together the flour, baking powder, salt, and if you fancy it, a hint of ground cinnamon. Setting this mixture aside for now means you're one step closer to baking perfection!
Mixing the cake batter
In a large mixing bowl, cream together ¾ cup of room-temperature unsalted butter with 1.5 cups of packed light brown sugar until it’s fluffy and light—this usually takes about 3-4 minutes. Add in four large eggs and a teaspoon of vanilla extract, ensuring everything is combined. Now, gradually add half of the dry mixture to your wet ingredients, followed by 1.25 cups of milk. Mix until smooth, and then incorporate the remaining dry ingredients. This batter is key to your brown sugar layer cake, so mix it gently to avoid overworking it.
Baking the layers
Once your batter is ready, evenly divide it between the prepared cake pans. Pop them in the oven for about 30-35 minutes. Check for doneness by inserting a toothpick; it should come out with a few crumbs. When they’re done, let the layers cool in the pans for a few minutes before transferring them to wire racks for complete cooling.
Making the frosting
While the cake layers cool, let’s whip up some frosting! Beat together 1.25 cups of softened unsalted butter until it's creamy, then mix in half of the powdered sugar. Then, fold in 8 ounces of mascarpone cheese and add that delicious peach filling you made earlier, blending it all until smooth and fluffy.
Assembling the cake
Time to bring it all together! Carefully slice each cake layer in half horizontally, giving you four layers total. Start by placing one layer on a cake stand, spread about a third of the frosting on top, and pipe a dam around the edge to keep the peach filling from overflowing. Continue layering with frosting and peach filling until you stack the last layer. Apply a thin crumb coat all around the cake and refrigerate for 1-2 hours to firm it up. Finally, frost the entire cake with the remainder of your luscious mascarpone frosting, adding peach slices and a brown sugar crumble for that extra touch!
Creating this Brown Sugar Layer Cake is a delightful journey that not only fills your kitchen with the scent of warming spices but also results in a stunning dessert that’s sure to impress. Happy baking!
Variations on Brown Sugar Layer Cake
Adding Different Fruit Fillings
While our Brown Sugar Layer Cake shines with its delightful peach filling, consider exploring various fruit options to customize your cake further! Fresh berries, like raspberries or blueberries, can add a tart contrast to the rich brown sugar layers. Alternatively, you could use a classic strawberry filling or even a combination of fruits for a vibrant and flavorful twist. Simply adjust the sugar content based on the sweetness of the fruit you choose. Trust us, each variation will bring a unique taste profile that makes your cake even more special!
Experimenting with Different Frostings
With its lovely flavor from the brown sugar, this cake pairs wonderfully with diverse frostings. If you're feeling adventurous, try a creamy vanilla buttercream or a tangy lemon frosting for a refreshing contrast. A rich chocolate ganache would also be a decadent pairing that elevates the brown sugar layer cake to new heights. Don’t hesitate to add flavor extracts, such as almond or coconut, for an extra twist! The frosting can truly transform the cake into something unique, making each celebration memorable.
For more inspiration on frosting options, check out this guide on frosting flavors to find your favorite!
Cooking Tips and Notes for Brown Sugar Layer Cake
Importance of Creaming the Butter and Sugar
One of the secrets to a fantastic brown sugar layer cake is the creaming process. This step not only incorporates air into the butter but also ensures a light, fluffy texture in your cake. Make sure to cream the butter and packed brown sugar together for 3-4 minutes until you see a noticeable change in color and consistency. Don't rush it; this foundational step sets the tone for your cake!
Tips for Achieving the Perfect Crumb Coat
A good crumb coat is essential for a beautifully finished cake. Apply a thin layer of your peach mascarpone frosting all over the cake to seal in any crumbs before refrigerating it for 1-2 hours. This will help create a smooth, clean surface for your final layer of frosting. If you're new to this, think of it as the cake's protective hug before the grand reveal! For more tips on frosting techniques, check out this frosting guide.
Serving Suggestions for Brown Sugar Layer Cake
Ideal Accompaniments for Serving
When serving your brown sugar layer cake with peach filling, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors. A light, fruity herbal tea or a refreshing iced tea can complement the sweetness beautifully. For a touch of elegance, serve with fresh peach slices or a fruity compote shaped in a fun mold. You might also enjoy it alongside a cheese board, featuring sharp cheese to balance the sweetness.
Presentation Ideas to Impress Guests
To create a stunning presentation that will wow your guests, think about adding some texture. Use a cake stand to elevate your cake and plate it with scattered peach slices and a drizzle of honey. Dust the top with powdered sugar for a refined touch or graze it with edible flowers for color. You could even create a brown sugar crumble as a decorative touch on the side. Remember, the visual appeal matters—it sets the mood for a delightful dessert experience!
Time Breakdown for Brown Sugar Layer Cake
Preparation Time
The preparation time for the brown sugar layer cake is approximately 4 hours. This includes the time needed to make the peach filling, mix and layer the cake, and prepare the frosting. It’s a bit of a labor of love, but trust me, the end result will be worth it!
Baking Time
You’ll spend about 55 minutes in the oven, baking those gorgeous layers of brown sugar cake. Watch them closely during the last few minutes to ensure they don’t over-bake—nobody wants a dry cake!
Cooling and Assembly Time
After baking, allow the cakes to cool for about 2-3 minutes before transferring them to a cooling rack. Once cool, you’ll want to refrigerate the assembled cake for an additional 1-2 hours to firm everything up. This ensures that those delicious layers stay perfectly in place when it’s time to slice and serve!
For more tips on cake assembly and frosting techniques, check out this expert guide on cake decorating.
By planning your time accordingly, you’ll create a show-stopping dessert that both looks and tastes heavenly. Enjoy every moment of the process!
Nutritional Facts for Brown Sugar Layer Cake
Calories per Slice
Each slice of this brown sugar layer cake contains approximately 858 calories. This hearty cake is great for special occasions, but it's good to enjoy it mindfully if you're keeping an eye on your caloric intake.
Sugar Content
With about 92.9 grams of sugar per slice, this cake certainly satisfies any sweet tooth. The combination of brown sugar and fresh peach filling contributes to this indulgent sweetness, making every bite a treat.
Recommended Serving Sizes
For the best experience, consider serving one slice of this delicious cake. It’s rich and filling, perfect for sharing at parties or gatherings. If you’re planning a celebration, portion control can help ensure everyone gets to enjoy this delightful dessert!
FAQs about Brown Sugar Layer Cake
Can I make this cake ahead of time?
Absolutely! You can bake the brown sugar layer cake a day in advance. Just be sure to wrap the cooled cake layers tightly in plastic wrap to keep them fresh. You can also prepare the peach filling ahead of time; just refrigerate it until you're ready to assemble your cake.
What should I do if my cake layers sink?
If your cake layers sink, it could be a sign of overmixing or opening the oven door too early during baking. To prevent this, always follow the recipe closely and use an oven thermometer for accuracy. If it happens, don’t worry—just level the tops with a serrated knife for a beautiful finish!
How can I store leftovers properly?
To maintain the brown sugar layer cake's deliciousness, store any leftovers in an airtight container in the refrigerator. The cake should stay fresh for up to 3-4 days. If you're looking for more tips on cake storage, check out the American Cake Decorating. Enjoy every bite!
Conclusion on Brown Sugar Layer Cake
In wrapping up this delightful Brown Sugar Layer Cake, it's clear that this dessert is more than a treat—it's a celebration! With moist layers, fresh peach filling, and creamy mascarpone frosting, it's sure to impress your guests. Enjoy your baking adventure, and don’t forget to share your delicious results!
Brown Sugar Layer Cake with Peach Filling
Equipment
- 8 inch cake pans
- large saucepan
- mixer bowl
- baking sheet
Ingredients
Peach Filling
- 5 cups peeled and chopped peaches (about 4–5 large peaches)
- ⅓ cup light brown sugar (packed)
- 1 tablespoon cornstarch
- ½ each lemon Juice from
Brown Sugar Cake
- 2 ½ cups all purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1 ½ cups light brown sugar (packed)
- 3 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ¼ cups milk (300ml)
Peach Mascarpone Frosting
- 1 ¼ cups unsalted butter (room temperature)
- 9 cups powdered sugar (Domino®)
- 8 oz mascarpone cheese (cool, but not cold)
- ¾ teaspoon salt
- 6 tablespoon peach filling (above)
Brown Sugar Crumble
- 6 tablespoon all-purpose flour
- 3 tablespoon light brown sugar (packed)
- 2 tablespoon unsalted butter (cold, sliced)
Instructions
Peach Filling
- To make the peach filling, add the chopped peaches, brown sugar, cornstarch and lemon juice to a large saucepan. Heat slowly over medium heat until the mixture begins to thicken and boil, then mash to break down the peaches.
- Continue cooking over medium-low heat and let simmer until the filling is reduced by about ½, then remove from heat to cool. The filling will have thickened a bit and will continue to thicken as it cools, though it’s not meant to be a super thick filling. Set filling in the fridge to cool.
Brown Sugar Cake
- To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
- 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.
- Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Peach Mascarpone Frosting
- When the filling and cakes are ready and cooled, make the frosting. Place the butter in a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the mascarpone cheese and mix until well combined and smooth.
- Add the salt and peach filling and mix until well combined and smooth.
- Add the remainder of the powdered sugar and mix until well combined and smooth.
Assemble the Cake
- To put the cake together, cut both cakes in half lengthwise so that you end up with 4 layers of cake total. To do this, I use a long serrated knife.
- Place the first layer of cake on a cake plate or cardboard cake circle and top with about ⅓ cup of the frosting. Spread the frosting into an even layer.
- Pipe a dam of frosting around the edge of the cake and then fill it with roughly ⅓ of the remaining filling.
- Add the second layer of cake, then repeat another layer of frosting and filling.
- Add the third layer of cake, then another layer of frosting and filling.
- Add the final layer of cake on top and then add a thin crumb coat of frosting to the outside of the cake. Refrigerate the cake until firm and sturdy, about 1-2 hours. Set the remainder of the frosting in the fridge and take it out about 30 minutes before you’re ready to continue, so it can soften a bit.
- Frost the outside of the cake with the remainder of the frosting, then finish it off with some sliced peaches and brown sugar crumble, if you like. To make the brown sugar crumble, combine the flour, brown sugar and butter in a medium-sized bowl and use a fork to press the butter into the dry ingredients until it all forms a crumbly mixture. Sprinkle the mixture over a lined cookie sheet and bake at 350°F (176°C) for about 5-8 minutes, until the crumble pieces starts to brown around the edges. Remove and set aside to cool, then add to the cake.
- Cover and refrigerate the cake until ready to serve. I recommend setting the cake out for about an hour or so before serving so it’s not quite so cold.
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