Peach Cobbler Cake

4.96 from 25 votes

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!

Prep Time2 30

Cook Time1

Total Time3 30

Course: Dessert

Cuisine: Dessert

Keyword: Peach Cobbler Recipes, Peach Cake, Peach Desserts

Servings: plus slices

Author: Stephanie Simmons

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.

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