Peach Sheet Cake with Brown Butter Frosting

Name: Peach Sheet Cake with Brown Butter Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 2 cups fresh peaches, sliced; 1/2 cup raspberry jam; 1/2 cup unsalted butter for frosting; 2 cups powdered sugar; 2 tablespoons maple syrup; 1 tablespoon milk

This moist cake combines fresh summer peaches with a sweet raspberry swirl and nutty brown butter frosting.

By Daily Recipes Book· 🌍 American· July 24, 2026

Peach Sheet Cake with Brown Butter Frosting

dailyrecipesbook.com

Prep

20 minutes

Cook

35 minutes

Total

55 minutes

Serves

This sheet cake is the perfect way to use up fresh peaches during the summer months. The addition of raspberry jam adds a lovely brightness that balances the sweetness of the fruit perfectly.

I love serving this at weekend gatherings because it is easy to slice and feeds a crowd. If you want a deeper flavor, make sure to let your butter get nice and golden brown before adding the sugar for the frosting.

Ingredients

2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh peaches, sliced
1/2 cup raspberry jam
1/2 cup unsalted butter for frosting
2 cups powdered sugar
2 tablespoons maple syrup
1 tablespoon milk

Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking pan.
2
In a large bowl, cream together the softened butter and sugar until smooth, then beat in the eggs one at a time.
3
Stir in the sour cream and vanilla extract until well combined.
4
Gently fold in the flour, baking powder, and salt until the batter is just mixed.
5
Spread the batter into your prepared pan and arrange the peach slices on top.
6
Drop spoonfuls of raspberry jam over the peaches and use a knife to swirl it gently into the batter.
7
Bake for 30 to 35 minutes or until a toothpick comes out clean.
8
While the cake cools, melt the half cup of butter in a pan over medium heat until it turns a light brown color and smells nutty.
9
Whisk the brown butter with powdered sugar, maple syrup, and milk until smooth, then spread it over the cooled cake.

💡 Tips

Store any leftovers in an airtight container at room temperature for up to three days. This cake tastes wonderful served with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream on the side.

#cake #peach #summer dessert #fruit #baking

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