Peach Cobbler Cake Recipe

Introduction

This Peach Cobbler Cake is a delightful blend of tender cake layers filled with warm, spiced peach filling and topped with a cinnamon brown sugar streusel. Finished with a rich brown butter cream cheese frosting, it’s a perfect dessert to celebrate ripe seasonal peaches or to impress at any gathering.

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 1/2 cups cake flour, spooned & leveled (385 grams)
• 3/4 tsp salt
• 1 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 1/2 tbsp salted butter, softened (148 grams)
• 1/2 cup vegetable oil (112 mL)
• 2 2/3 cups granulated sugar (560 grams)
• 3 large eggs
• 1 large egg white
• 3/4 cup full fat sour cream, room temperature (180 grams)
• 1 tbsp + 1 tsp vanilla extract
• 1 1/2 cups milk, 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 1/2 tsp cinnamon
• 2 1/4 cups salted butter, softened (508 grams)
• 5 ounces cream cheese, softened (141 grams)
• 5 1/3 to 6 cups powdered sugar (613 to 690 grams)
• 2 tbsp heavy cream (30 mL)
• 1 1/2 tbsp vanilla extract
• Pinch of salt
• Extra half batch of peach filling or a batch of roasted peaches (optional, recipe linked below)

Instructions

1. Step 1: Brown the butter ahead of time. In a nonstick pan over medium heat, melt the butter, then lower to medium-low and stir constantly until butter foams and turns deep golden brown with a nutty aroma. Remove from heat and refrigerate to solidify. This can be made up to a week ahead.
2. Step 2: Make the peach filling by combining all peach filling ingredients except vanilla in a medium saucepan over medium heat. Cook for 6 minutes until bubbly. Stir corn starch and water together and add to the mixture. Cook 1 minute until thickened, then remove from heat and stir in vanilla. Cool completely in the fridge.
3. Step 3: Prepare the cinnamon brown sugar streusel by melting butter in a bowl and mixing in brown sugar, granulated sugar, flour, and cinnamon. Crumble onto parchment-lined pan and bake at 350°F for 12-14 minutes until deep golden. Cool and reserve some for layering and topping the cake.
4. Step 4: Prep three 8-inch cake pans by greasing with shortening, lining with parchment rounds, greasing again, and dusting with flour.
5. Step 5: Whisk dry ingredients (cake flour, baking powder, baking soda, spices, salt) in a bowl. In a large bowl, cream softened butter with vegetable oil until smooth, then add sugar and beat at high speed until fluffy. Add eggs and egg white one at a time, mixing between each addition. Mix in sour cream and vanilla. Alternate adding dry ingredients and milk, starting and ending with dry. Avoid overmixing.
6. Step 6: Divide batter evenly among the pans. Bake at 350°F for 19-25 minutes, baking two pans together first, then the third alone for even baking. Cakes are done when toothpick comes out with moist crumbs and center doesn’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 browned butter with cream cheese for 2 minutes. Gradually add powdered sugar, mixing well between additions. Add heavy cream, vanilla, and salt, mixing until smooth.
8. Step 8: Assemble the cake by placing one layer on a stand or turntable. Spread 3/4 cup frosting over top, pipe a border of frosting around the edge, then fill with half the peach filling and sprinkle a handful of streusel. Add second layer and chill 5-10 minutes to set. Repeat layering with remaining peach filling, streusel, and final layer. Apply a thin crumb coat of frosting all over the cake and chill 30 minutes. Finish with remaining frosting, smoothing with a scraper, and chill until set.
9. Step 9: Decorate with fresh or roasted peaches or extra peach filling and streusel. Slice and serve once chilled. Store leftovers covered in the fridge for 2-3 days.

Tips & Variations

• Brown the butter carefully watching to prevent burning; it adds a rich, nutty flavor to the frosting.
• If peach filling is too runny after chilling, gently reheat and add a little more corn starch slurry to thicken.
• Use a turntable for easier cake assembly and smoothing of frosting.
• Fresh ripe peaches work best, but roasted peaches are a great alternative for a deeper caramelized flavor.
• You can make the brown butter and peach filling up to a week ahead to save time on baking day.
• For a dairy-free option, substitute the sour cream and butter with appropriate alternatives, but expect slight texture and flavor changes.

Storage

Store leftover Peach Cobbler Cake tightly covered in the refrigerator for up to 3 days. The cake may dry out slightly once cut, so keep it well wrapped to retain moisture. For best flavor and texture, serve chilled but allow slices to come to room temperature for 15-20 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for the filling?

Yes, you can use frozen peaches but thaw and drain any excess liquid before cooking the filling to avoid it becoming too watery.

How do I prevent the cake layers from drying out?

Properly measuring flour and avoiding overbaking are key. Also, store the cake wrapped tightly in plastic wrap or in an airtight container. The moist peach filling and frosting help keep the cake tender.

Peach Cobbler Cake Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This Peach Cobbler Cake combines the warm, comforting flavors of a classic peach cobbler with the tender crumb and rich layers of a buttery cake. Featuring a moist, spiced cake layered with a luscious homemade peach filling, crunchy cinnamon brown sugar streusel, and creamy brown butter cream cheese frosting, this dessert is perfect for celebrations or any occasion craving a nostalgic fruit dessert with a sophisticated twist.

• Author: Sophie
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peach Filling

• 4 large ripe peaches, diced (Peel 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 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

Cake Wet Ingredients

• 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 (use 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)

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

Optional Garnish

• Extra half batch of peach filling or a batch of roasted peaches
• Additional streusel for topping

Instructions

1. Brown the Butter: In a nonstick pan over medium heat, melt the butter. Lower the heat to medium-low and stir constantly as it foams, turns golden, and then brown with a nutty caramel aroma. Remove from heat at deep golden amber color and pour into a container. Chill in the refrigerator to solidify. This can be done up to a week ahead.
2. Make the Peach Filling: Combine diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice in a saucepan over medium heat. Cook for 6 minutes until bubbly. Mix cornstarch with water and stir in, cooking one minute until slightly thickened. Remove from heat, stir in vanilla extract, and chill completely in the fridge.
3. Prepare Cinnamon Brown Sugar Streusel: Preheat oven to 350°F. Melt butter in a bowl, add brown sugar, granulated sugar, flour, and cinnamon. Mix to form a crumbly texture. Spread on parchment-lined pan and bake 12-14 minutes until deep golden brown. Cool and reserve half for layering and half for topping.
4. Prepare Cake Pans: Grease three 8-inch pans with shortening, line bottoms with parchment rounds, grease parchment, and flour the pans, tapping out excess flour.
5. Mix Cake Batter: Whisk dry ingredients together (flour, baking powder, baking soda, spices, salt). Cream softened butter with vegetable oil for 1 minute. Add sugar and beat on high for 2 minutes until fluffy. Add eggs two at a time, then the egg white, each for 45 seconds on medium-high. Mix in sour cream and vanilla. Alternately add dry ingredients and milk starting and ending with dry, mixing on low speed. Finish by folding remaining streaks with a spatula without overmixing.
6. Bake the Cakes: Preheat oven to 350°F. Divide batter evenly into pans. Bake first two pans simultaneously for 19-25 minutes, then bake third pan separately. Cakes are done when a toothpick comes out with moist crumbs and center doesn’t jiggle. Cool 10 minutes in pans, then invert onto racks to cool completely.
7. Prepare Brown Butter Frosting: Beat chilled browned butter and cream cheese together for 2 minutes. Gradually add powdered sugar in batches, mixing well between additions. Stir in heavy cream, vanilla, and salt until just combined. If brown butter is too firm, soften gently in microwave before mixing.
8. Assemble the Cake: Place first cake layer on a cake stand or turntable. Spread 3/4 cup frosting evenly on top, pipe a border around edge to hold filling. Add half the peach filling inside border, then sprinkle a generous handful of streusel over peaches. Repeat with second layer, chilling for 5-10 minutes to set. Add last cake layer and apply a thin crumb coat of frosting all over. Chill cake for 30 minutes. Finish with remaining frosting, smoothing top and sides with scraper. Chill for an additional 30 minutes until frosting is set.
9. Serve and Store: Decorate the top with fresh peach slices, roasted peaches, or extra peach filling and streusel. Serve chilled. Store leftovers covered in the refrigerator for 2-3 days; cake may dry slightly when refrigerated after slicing.

Notes

• Brown butter can be prepared up to one week ahead and refrigerated.
• If peach filling is too runny after chilling, reheat to a simmer and add cornstarch slurry to thicken.
• For even baking, bake the first two cake pans simultaneously, then bake the third pan separately.
• Do not overmix the cake batter; some flour streaks remaining before baking is best.
• If frosting softens during assembly, chill briefly to firm back up.
• Use a cake turntable and offset spatula for easier assembling and frosting.

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