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Peach Cobbler Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/peach-cobbler-cake-recipe-2/