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Peach Cobbler Cake is perfect for a peach lover. It has three fluffy vanilla cinnamon cake layers filled with a brown butter frosting, homemade peach filling, and brown sugar streusel. Top this show stopping cake with juicy peaches and more streusel. This dessert will wow everyone you share it with during peach season!
Table of Contents
- Why you’ll love this Peach Cake:
- Ingredient Overview:
- Ingredient Substitutions:
- How to Make this Peach Cake Recipe Step-by-Step:
- Serving + Storing this Recipe:
- Expert Success Tips:
- Recipe Variations:
- FAQs:
- Make-Ahead Tips:
- Special Tools:
- More Fresh Peach Desserts for Peach Lovers:
- More Cake Recipes to Love:
- Peach Cobbler Cake Recipe
Why you’ll love this Peach Cake:
- Peach Filling – This cake is filled with a homemade peach filling made with fresh peaches. This is the best part of this Peach Cobbler Dessert! The same filling is used in my Peach Cobbler Cookies and Peach Cupcakes!
- Brown Sugar Cinnamon Streusel – A quick streusel packed with warm flavor is used between the cake layers and on top!
- Brown Butter Frosting – The depth of flavor in this frosting is incredible and pairs so well with the flavors of the cinnamon and peaches.
- Vanilla Cinnamon Cake – These cake layers are fluffy and delicious!
Ingredient Overview:
As always, the full ingredient list with full directions can be found in the recipe card at the bottom of this post.
- Peaches – Be sure to use good, ripe peaches (preferably from a farmers market over the grocery store). Ripe peaches will have a little give, but won’t be super mushy.
- Sour Cream – Use full fat sour cream, at room temperature.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Let it come to room temperature before baking.
- Eggs – This recipe uses a mix of egg whites and whole eggs to create the perfect vanilla cake. Let them come to room temperature first.
- Milk – Just like our other cold ingredients, your milk needs to be at room temperature. I use 2% milk.
- Vanilla extract – Use a good quality, pure vanilla extract for the best flavor.
- Cake Flour – Cake flour produces a lighter crumb in cakes, and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. 1 cup of cake flour weighs 110 grams, whereas 1 cup all-purpose flour weighs 130 grams. (Some people standardize this at 120, 125, or 130 – I’ve chosen 130 grams.) See substitution below.
Ingredient Substitutions:
- Frozen Peaches – If peaches aren’t in season, use frozen peaches. Do not thaw them first. Canned peaches would work as a last resort, but use ones without sugar added if possible. Drain all liquid if using canned peaches.
- Sour Cream – You can substitute greek yogurt for sour cream. Be sure to use plain, full fat.
- Cake Flour Substitute – Make your own cake flour by spooning & leveling 1 cup of flour into a measuring cup, using a flat edge to level it off. Add to a mixing bowl, then remove two tablespoons (scoop & level them off). Add two tablespoons of corn starch, then sift this mixture twice. This is important to evenly mix the ingredients and to give the same light texture as cake flour.
How to Make this Peach Cake Recipe Step-by-Step:
Step 1: Make Peach Filling. Cook diced peaches in a medium saucepan with sugar, vanilla, cinnamon, and a splash of lemon juice. Add cornstarch at the end to gently thicken the sauce. Let the sauce cool completely before using.
Step 2: Make Cake Batter. Cream together the butter and oil. Then, beat in the granulated sugar for two full minutes. Add the eggs, then the sour cream and vanilla on medium speed.
Scrape the sides of the bowl to make sure everything gets incorporated. Slowly add the flour mixture with the mixer on low. Then, slowly repeat with the milk.
Step 3: Bake. Fill your cake pans with the batter and bake as directed in the recipe card below. Let the cake layers cool completely before frosting and assembling the cake.
Step 4: Make the Cinnamon Brown Sugar Streusel. Stir together melted butter, flour, brown sugar, granulated sugar, and cinnamon. Bake this on a sheet pan and let cool completely.
Step 5: Make the Brown Butter Frosting. Mix together brown butter, cream cheese, powdered sugar, vanilla, cinnamon, and a splash of heavy cream for the most delicious, creamy frosting!
Step 6: Assemble the Cake. Frost the bottom layer with an even layer of frosting, and pipe a border of frosting around the cake layer, and fill with the peach filling and streusel. Repeat this with the 2nd layer, then add the final layer.
Step 7: Frost the Cake. Apply a light layer of frosting all over the cake and smooth with a cake scraper. This is the crumb coat. Chill for 20-30 minutes, then cover the cake with the remaining frosting. Chill for at least 30-40 minutes before serving!
Serving + Storing this Recipe:
Let the cake chill for at least 30 minutes before slicing, or up to overnight. If you’re chilling it overnight, let the frosting firm up in the fridge for about 30-60 minutes, then wrap snugly in plastic wrap. Let the cake come to room temperature for about 30 minutes before serving.
Just before serving, top with extra peach filling (make an extra half batch) or top with a batch of my cinnamon roasted peaches. Serve with a scoop of vanilla ice cream for the perfect summer dessert! This isn’t one of the easiest desserts to make, but the incredible flavor in every bite is SO worth it!
Expert Success Tips:
- Peeling Peaches – I never peel peaches because the peels don’t bother me, but feel free to do so if you like.
- Avoid a Dense Cake – Be sure to follow the directions in the recipe when mixing the cake batter for the best results. It’s important to mix things in gently, and for as long as specified to ensure the best possible cake texture.
- Creamy Frosting – Beat your butter and cream cheese together for a full 2 minutes before adding powdered sugar for the creamiest frosting – no sifting needed.
- Prepare your Cake Pans – Prepare your baking pan as directed in the recipe to prevent sticking.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since the amount you get will vary SO widely based on how you measure it, and the measuring cup you use, as they are not standardized.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
Recipe Variations:
- Other Fresh Fruit – This cake would be delicious with other stone fruits like plums or nectarines!
- Frosting – Feel free to make the frosting without browning the butter if you’re in a pinch.
- Cake Layers – In a pinch, use a boxed yellow cake mix to save time and make the remaining elements yourself.
FAQs:
How do you peel peaches?
I personally never peel mine, but if the peels bug you, here’s a video that shows how!
Can I halve this recipe?
Yes, bake in one 9×9 square pan, or as two 8-inch rounds.
Make-Ahead Tips:
- Cake Layers: You can make the cake layers, let them cool, then store them on dinner plates wrapped securely in plastic wrap for 24 hours before assembling the cake.
- Peach Filling: Make this up to 2 days ahead and store in the fridge.
- Streusel: This can be made up to 2 days ahead and stored in an airtight container at room temperature.
Special Tools:
- Offset Spatula – Offset spatulas make frosting this delicious dessert so easy! They can also be used for spreading cake and brownie batters evenly in your pan.
- Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip, but you can use a plastic bag with the corner snipped off in a pinch.
More Fresh Peach Desserts for Peach Lovers:
- Blueberry Peach Cobbler
- Peach Cupcakes with Cinnamon Cream Cheese Frosting
- Salted Caramel Peach Hand Pies
- Peach Cobbler Cheesecake
- Easy Peach Cobbler Dump Cake (Cake Mix Cobbler)
- Nectarine Peach Crisp
More Cake Recipes to Love:
- Incredible Funfetti Cake
- Perfect White Birthday Cake
- Salted Butterscotch Crunch Cake
- German Chocolate Cake
- Best Yellow Cake with Chocolate Frosting
- Mojito Cake
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Peach Cobbler Cake
This Peach Cobbler Cake is perfect for a peach lover. It has three fluffy vanilla cinnamon cake layers filled with a brown butter frosting, homemade peach filling, and brown sugar streusel. Top this show stopping cake with roasted peaches and more streusel. This dessert will wow everyone you share it with during peach season!
Ingredients
For the 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
For the Cinnamon Vanilla Cake Layers
- 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, 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
For the 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
For the 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 cups to 6 cups powdered sugar , Start with 5 and 1/3, add more to taste. 613 grams to 690 grams
- 2 tbsp heavy cream, 30 mL
- 1 and 1/2 tbsp vanilla extract
- pinch of salt
For Topping
- an extra half batch of peach filling or a batch of roasted peaches (recipe linked below)
Instructions
- Prep: Brown the butter ahead of time – it needs to chill in the fridge. In a nonstick pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter, stirring constantly. The butter will get frothy, then turn golden, then get foamy and start to turn brown and develop a nutty/caramely aroma. Once it reaches a deep golden amber color, remove from the heat and pour into a container. Chill in the fridge to re-solidify.Make-Ahead Tip: The brown butter can be made up to a week ahead and stored in the fridge until ready to use.
- Make the Peach Filling: Add all peach filling ingredients except vanilla to a medium saucepan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute until just thickened, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.Note: If your filling still seems runny after it's been chilled, return it to the heat and bring to a simmer, stirring, for 1-5 minutes, until it thickens a bit more. You can also add 1/2 tsp corn starch dissolved in 1/2 tsp water to help if it's still too runny. Remember, the filling needs to be at least at a simmer for the corn starch to activate!4 large ripe peaches, diced, 1/3 cup granulated sugar , 1/3 cup brown sugar, packed, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp vanilla extract, 1 tsp lemon juice, 2 tsp corn starch , 2 tsp water
- Make the Cinnamon Brown Sugar Streusel: Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Crumble onto a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Some will go in between the cake layers, and the rest on top.1/2 cup salted butter, melted, 1/2 cup brown sugar, packed, 3 tbsp granulated sugar , 1 cup + 2 tbsp all-purpose flour , 1 and 1/2 tsp cinnamon
- Prep the Cake Pans: Prepare three 8-inch cake pans. Rub shortening all over the inside of each pan, coating each evenly. Cut a round of parchment paper to fit inside each (tracing is the easiest way). Place this on top of the greased pan bottom, then grease over the parchment paper. Add a handful of flour, and tap the pan around to coat the inside with flour, tapping out any excess.
- Make the Cakes: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, spices, and salt. In a large bowl, cream the softened butter with a hand mixer for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute. Add the sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Add the eggs, two at a time and then the egg white on its own, beating on medium high speed between each addition, for 45 seconds. Add the sour cream and vanilla and mix on medium low speed until just combined. Add half of the dry ingredients with the mixer running on low speed. Add the milk with a few streaks of flour remaining, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to make sure everything is combined – don't over mix!3 and 1/2 cups cake flour, spooned & leveled or weighed out , 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 , 1/2 cup vegetable oil, 2 and 2/3 cups granulated sugar , 3 large eggs, 1 large egg white, 1 tbsp + 1 tsp vanilla extract , 1 and 1/2 cups milk, at room temperature , 3/4 cup full fat sour cream, at room temperature
- Bake the Cakes: Preheat oven to 350℉. Divide batter evenly between the pans. (You can eyeball this or use a kitchen scale.) Bake the cakes, the first two pans together, and then the 3rd cake pan on its own after the first two are done. This will ensure the most even bake. Bake the cakes for 19-25 minutes. A toothpick inserted into the center will pull out moist crumbs and the cakes shouldn't jiggle in the center when you move the pan.Let cakes cool in the pans on a wire rack for 10 minutes. Then, invert onto cooling racks to cool completely before frosting and assembling.
- Make the Brown Butter Frosting: Cream the browned butter and cream cheese together in a large mixing bowl for 2 minutes. Ad the powdered sugar, 2 cups at a time, mixing between each addition. Add the last 1/2 cup to taste. Add the heavy cream, vanilla, and salt, and mix until just combined.Note: You'll need to let the chilled brown butter come back to room temp. You can speed this up gently in the microwave – pop the solid brown butter out of your tupperware and into a large mixing bowl. Microwave 6-8 seconds on each side, just until softened.2 and 1/4 cups salted butter, softened at room temperature, 5 ounces cream cheese, softened at room temperature , 5 and 1/3 cups to 6 cups powdered sugar , 2 tbsp heavy cream, 1 and 1/2 tbsp vanilla extract , pinch of salt
- Assemble the Cake: Place the first cake layer on a cake stand protected with wax paper strips, or a turntable. (A turntable is the easiest!) Use 3/4 cup of frosting to top the first layer, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with half the peach filling. Add a generous handful of the streusel on top of the peaches. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes to set the frosting. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes, or until the frosting is set before covering it (with plastic wrap or a cake lid) or serving it.Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
- Serve + Store: Decorate the top of the cake with fresh peach slices, roasted peaches, or make an extra half batch of peach filling, and the rest of the streusel. Serve the cake once it's chilled as directed above. Slice into as many slices as desired! Store leftovers, tightly covered, in the fridge for 2-3 days. The cake will naturally start to dry out a bit once it's been cut and put back in the fridge, so just be sure to seal and store it tightly.an extra half batch of peach filling or a batch of roasted peaches (recipe linked below)
Notes
Canned or Frozen Peaches: You can use frozen peach slices or canned peaches when fresh peaches aren’t in season. Try to get ones with no sugar added. Otherwise, you’ll need to reduce the sugar in the filling. I’d start with 1/4 of the sugar listed, then taste after the filling is cooked, and add a bit more as desired, to taste. They will work just fine in the peach filling portion of the recipe, cooked on the stovetop, but I don’t recommend roasting them.
Nutrition
Serving: 1slice, Calories: 938kcal, Carbohydrates: 125g, Protein: 9g, Fat: 47g, Saturated Fat: 25g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 616mg, Potassium: 213mg, Fiber: 2g, Sugar: 96g, Vitamin A: 1395IU, Vitamin C: 2mg, Calcium: 154mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this Peach Cobbler Cake for my hubby’s birthday this week — and OMG, it was a huge hit with the whole family!! 🍑🎂
It was my first time browning butter (I was so nervous!), but I followed the steps carefully and it turned out perfect. That brown butter icing? Incredible.
Our guests even asked for slices to take home from what was left… and we shared, but let me tell you — it was hard because this cake was just too good! 😍🙈
So glad to hear you enjoyed this recipe, Sinthu! Thanks for leaving the lovely review!
Genuinely the best cake I have ever accomplished making myself and one of the best cakes I’ve ever tasted. I’ve been searching for a peach cake to try, and I’m so thankful I stumbled on this one! The flavor is not one dimensional, but extremely deep and dynamic. There are definitely several steps to this, and it’s important to read through and understand the recipe steps fully before doing that step (oops to me having to start over the cake layers mixture ha), but it’s easy to follow. The results will be a hit and worth the time and effort.
Aw thanks so much for your rave review, Anna! I appreciate your kind words!
OH MY GOD! I made this cake for my family and coworkers and they absolutely loved it!
The cake was soooo soft and the browned butter frosting was the ultimate pairing to the cake and filling. Hands down this is the best cake I have ever made and I will definitely be making this again; when peaches are in season. I used canned peaches and it worked out just fine.
So glad to hear that, Patty!
can i make this cake 2 days in advance ?
Hi Haley! I’d recommend making it just 1 day in advance if you can help it, to keep things nice and fresh.
This was an excellent recipe. From the peach and cobbler filling to the delicious cake layers. This cake was a hit for my birthday. Will make again. This cake does require more steps to make but it’s worth it. ❤️
So glad to hear you enjoyed this recipe, Erica!
Hi is there anything i can use instead of sour cream? And also can i use all purpose flour?
Hi! There is a substitute for cake flour listed in the ingredient substitutions section towards the top of the blog post. You can use full fat plain greek yogurt instead of sour cream. Please let me know how you enjoy the recipe!
Made this the first time with frozen peaches since it was out of season. It was so delicious! Can’t wait to make again with fresh peaches now that they’re in season. Definitely give this a try!
So glad to hear you enjoyed this recipe, Jen!
So delicious! I adapted this cake for my mom’s birthday, she loves fruity flavors. I left out the spices except for the cinnamon in the streusel to really let the peach flavor shine. The cake is so tender and the filling, streusel and roasted peaches add so much flavor and texture. I used a different frosting but this cake was one of our recent favorites, thank you!
So glad to hear you enjoyed this recipe, Emily!
A positively outrageously delicious cake. Made this for my husband’s 71st birthday. All I had were 9″ pans, and so it became a high two-layer cake. The cake by itself was beyond delicious (there may have been a few “extra” muffins that needed no adornment), but the additions of all the things took this cake over the top. It was a tremendous hit. Thank you for such a spectacular cake!
I’m so glad you enjoyed this cake, Susan! Happy baking!
Oh my gosh Stephanie, just made the cakes today! Turned out kind of flat and bubbly!! Is that normal and will they still be ok? What did I do wrong? Thanks, Lauren
Hi Lauren! That doesn’t necessarily mean anything is wrong with them. It could just be slight variations due to your specific oven or a slight variation in how the batter was mixed. Mine often don’t look very pretty on the outside but are light & fluffy inside. How did the cakes taste?