Peach Cobbler Cake Recipe

Introduction

This Peach Cobbler Cake is a delightful twist on the classic dessert, combining tender cake layers with a luscious peach filling and a crunchy cinnamon brown sugar streusel. Finished with a rich brown butter cream cheese frosting, it’s a perfect treat for any occasion.

Ingredients

• 4 large ripe peaches, diced (peeled if desired)
• 1/3 cup granulated sugar (70 grams)
• 1/3 cup brown sugar, packed (73 grams)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 2 tsp corn starch
• 2 tsp water
• 1/2 tsp vanilla extract
• 3 and 1/2 cups cake flour, spooned & leveled or weighed out (385 grams)
• 3/4 tsp salt
• 1 and 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of ground cloves
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature (148 grams)
• 1/2 cup vegetable oil (112 mL)
• 2 and 2/3 cups granulated sugar (560 grams)
• 3 large eggs
• 1 large egg white (fresh, not boxed)
• 3/4 cup full fat sour cream, at room temperature (180 grams)
• 1 tbsp + 1 tsp vanilla extract
• 1 and 1/2 cups milk, at room temperature (360 mL)
• 1/2 cup salted butter, melted (113 grams)
• 1/2 cup brown sugar, packed (110 grams)
• 3 tbsp granulated sugar (40 grams)
• 1 cup + 2 tbsp all-purpose flour (146 grams)
• 1 and 1/2 tsp cinnamon (for streusel)
• 2 and 1/4 cups salted butter, softened at room temperature (508 grams)
• 5 ounces cream cheese, softened at room temperature (141 grams)
• 5 and 1/3 to 6 cups powdered sugar (start with 5 and 1/3, add more to taste) (613-690 grams)
• 2 tbsp heavy cream (30 mL)
• 1 and 1/2 tbsp vanilla extract (for frosting)
• Pinch of salt
• An extra half batch of peach filling or a batch of roasted peaches for garnish (optional)

Instructions

1. Step 1: Brown the butter for the filling by melting it over medium heat in a nonstick pan. Stir constantly as it froths, turns golden, then foams until it develops a nutty aroma and deep amber color. Remove from heat and chill in the fridge.
2. Step 2: Make the peach filling by combining the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and corn starch mixed with water in a saucepan over medium heat. Cook for 6 minutes until bubbly. Stir in the vanilla extract, remove from heat, and chill until completely cool in the fridge.
3. Step 3: Prepare the cinnamon brown sugar streusel by melting the butter in a bowl and stirring in the brown sugar, granulated sugar, flour, and cinnamon. Crumble the mixture onto a parchment-lined baking sheet and bake at 350°F (175°C) for 12-14 minutes until deep golden brown. Cool completely.
4. Step 4: Prepare three 8-inch cake pans by greasing with shortening, lining with parchment paper rounds, greasing again, and dusting with flour. Tap out excess flour.
5. Step 5: Whisk together the dry ingredients for the cake: cake flour, baking powder, baking soda, spices, and salt. In another bowl, cream the softened butter with vegetable oil until combined. Add sugar and beat on high speed for 2 minutes to make it fluffy. Add eggs one at a time, then egg white, mixing after each. Mix in sour cream and vanilla. Alternate adding dry ingredients and milk until just combined, finishing with dry ingredients. Avoid overmixing.
6. Step 6: Divide the batter evenly among the prepared pans. Bake at 350°F (175°C) for 19-25 minutes until a toothpick inserted comes out with moist crumbs and cakes don’t jiggle. Cool in pans for 10 minutes, then invert onto racks to cool completely.
7. Step 7: Make the brown butter frosting by creaming together the softened browned butter and cream cheese for 2 minutes. Gradually add powdered sugar, mixing well between additions, then add heavy cream, vanilla, and salt. Mix until smooth.
8. Step 8: Assemble the cake by placing the first cake layer on a cake stand or turntable. Spread 3/4 cup frosting on top, pipe a border, and fill the center with half the peach filling and a generous layer of streusel. Repeat with the second cake layer and chill for 5-10 minutes. Add the final layer and apply a thin crumb coat of frosting. Chill for 30 minutes.
9. Step 9: Finish frosting the cake smoothly and chill again for 30 minutes until set. Decorate with fresh or roasted peaches and remaining streusel before serving.

Tips & Variations

• Peel peaches if you prefer a smoother filling without skins.
• Make the brown butter ahead of time and store it in the fridge for up to a week.
• If the filling is too runny after chilling, return it to heat and simmer while stirring until thickened.
• Use a cake turntable for easier assembly and smoothing of frosting.
• For extra moisture, add roasted peaches on top when serving.

Storage

Store the cake tightly covered in the refrigerator for 2-3 days. The frosting will keep the cake moist, but it may begin to dry out slightly after cutting. Serve chilled or bring to room temperature before serving. For leftovers, allow the cake to come to room temperature to soften the frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peach filling ahead of time?

Yes, you can prepare the peach filling a day or two in advance and keep it refrigerated. Make sure it’s fully cooled before assembling the cake.

How do I prevent the cake layers from sticking to the pan?

Grease the pans with shortening, line with parchment paper rounds, grease again, and dust with flour. This method ensures easy release of the cake layers.

Peach Cobbler Cake Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This Peach Cobbler Cake combines the juicy sweetness of ripe peaches with warm cinnamon-spiced cake layers, topped with a crunchy cinnamon brown sugar streusel and rich brown butter cream cheese frosting. A perfect dessert inspired by classic peach cobbler flavors, it features moist cake layers, luscious peach filling, and a velvety, deeply flavored frosting for a show-stopping treat.

• Author: Sophie
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peach Filling

• 4 large ripe peaches, diced (peeled if desired)
• 1/3 cup granulated sugar (70 grams)
• 1/3 cup brown sugar, packed (73 grams)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 2 tsp corn starch
• 2 tsp water
• 1/2 tsp vanilla extract

Cake Dry Ingredients

• 3 and 1/2 cups cake flour, spooned & leveled (385 grams)
• 3/4 tsp salt
• 1 and 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of ground cloves
• 1 tbsp baking powder
• 3/4 tsp baking soda

Cake Wet Ingredients

• 1/2 cup + 2 and 1/2 tbsp salted butter, softened (148 grams)
• 1/2 cup vegetable oil (112 mL)
• 2 and 2/3 cups granulated sugar (560 grams)
• 3 large eggs
• 1 large egg white (fresh)
• 3/4 cup full fat sour cream, room temperature (180 grams)
• 1 tbsp + 1 tsp vanilla extract
• 1 and 1/2 cups milk, room temperature (360 mL)

Cinnamon Brown Sugar Streusel

• 1/2 cup salted butter, melted (113 grams)
• 1/2 cup brown sugar, packed (110 grams)
• 3 tbsp granulated sugar (40 grams)
• 1 cup + 2 tbsp all-purpose flour (146 grams)
• 1 and 1/2 tsp cinnamon

Brown Butter Frosting

• 2 and 1/4 cups salted butter, softened (508 grams)
• 5 ounces cream cheese, softened (141 grams)
• 5 and 1/3 to 6 cups powdered sugar (613 to 690 grams)
• 2 tbsp heavy cream (30 mL)
• 1 and 1/2 tbsp vanilla extract
• Pinch of salt

Additional

• Extra half batch of peach filling or roasted peaches (optional for decoration)

Instructions

1. Brown the Butter: In a nonstick pan over medium heat, melt the butter and continue cooking on medium-low, stirring constantly until it turns a deep golden amber color with a nutty aroma. Pour into a container and chill in the fridge to solidify. This can be made up to a week ahead.
2. Prepare the Peach Filling: In a medium saucepan over medium heat, combine peaches, sugars, cinnamon, nutmeg, and lemon juice. Cook for 6 minutes until bubbly. Stir corn starch and water together and add to the pan. Cook 1 more minute until thickened, then remove from heat and stir in vanilla. Cool completely in fridge.
3. Make Cinnamon Brown Sugar Streusel: Preheat oven to 350°F. Melt butter in a bowl and stir in brown sugar, granulated sugar, flour, and cinnamon until crumbly. Spread on parchment-lined pan and bake 12-14 minutes until deep golden. Let cool.
4. Prepare Cake Pans: Grease three 8-inch cake pans with shortening, line bottoms with parchment rounds, grease again, and dust with flour. Tap out excess flour.
5. Mix Dry Ingredients: In a medium bowl whisk together cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Cream Butter and Oil: In a large bowl, using a hand mixer, cream softened butter for 30 seconds. Add vegetable oil and mix for 1 minute until combined.
7. Add Sugar and Eggs: Add granulated sugar and beat on high speed for 2 minutes until fluffy. Add eggs two at a time and the egg white separately, beating medium-high for 45 seconds between each addition.
8. Add Sour Cream, Vanilla, and Dry Ingredients: Mix in sour cream and vanilla on medium-low speed until combined. Add half of the dry ingredients while mixing on low, then add milk with some flour streaks remaining, then remaining dry ingredients. Stop mixing when just combined; fold with a spatula gently to avoid over mixing.
9. Bake the Cakes: Preheat oven to 350°F. Divide batter evenly among pans. Bake two pans together for 19-25 minutes, then bake the third pan after first two are done. Cakes are done when a toothpick comes out with moist crumbs and centers do not jiggle. Cool in pans 10 minutes, then invert to cooling racks to cool completely.
10. Make Brown Butter Frosting: Bring chilled brown butter to room temp or soften gently in microwave. Beat together brown butter and cream cheese for 2 minutes. Gradually add powdered sugar, 2 cups at a time, mixing well. Add heavy cream, vanilla, and salt; mix until combined. Adjust powdered sugar for desired consistency and sweetness.
11. Assemble the Cake: Place first cake layer on cake stand or turntable. Spread 3/4 cup frosting evenly. Pipe a frosting border and fill with half the peach filling. Sprinkle generous handful of streusel on top. Add second cake layer and chill 5-10 minutes to set. Repeat for the next layer with filling and streusel. Place last layer and apply a thin crumb coat of frosting all over. Chill 30 minutes to set. Finish frosting the cake smoothly and chill again 30 minutes before decorating.
12. Decorate, Serve and Store: Decorate cake top with fresh or roasted peaches or extra peach filling and streusel. Serve chilled. Store leftover cake tightly covered in fridge for 2-3 days; cake may dry slightly once cut.

Notes

• Brown butter can be made ahead and stored in fridge up to a week.
• If peach filling is too runny after chilling, reheat and simmer, adding more cornstarch slurry if needed.
• Use a cake turntable for easier frosting and assembling.
• Chill cake layers briefly after adding filling to avoid sliding during assembly.
• Let frosting firm in fridge if it becomes too soft while assembling.
• Use fresh egg white, not boxed or pasteurized, for best texture.
• Prepare dry ingredients with precise measuring (spoon & level flour).
• Allow cakes to cool fully before frosting to prevent frosting meltdown.

Keywords: Peach cobbler cake, cinnamon streusel cake, brown butter frosting, peach dessert, layered cake, fruit cobbler cake