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Peach Cobbler Cake Recipe

Peach Cobbler Cake Recipe
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★★★★★

5 from 20 reviews

This Peach Cobbler Cake is a delectable dessert inspired by the classic peach cobbler, featuring layers of moist cinnamon-spiced cake, luscious peach filling, and crunchy cinnamon brown sugar streusel, all topped with rich brown butter cream cheese frosting. Perfect for peach season, it combines the comforting flavors of fruit, spice, and creamy frosting for a crowd-pleasing cake.

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

  • 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 (fresh)
  • 3/4 cup full-fat sour cream, at room temperature (180 grams)
  • 1 tbsp + 1 tsp vanilla extract
  • 1 1/2 cups milk, at 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 1/2 tsp cinnamon

Brown Butter Frosting

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

Additional

  • Extra half batch of peach filling or batch of roasted peaches (for decorating and layering)

Instructions

  1. Prep Brown Butter: In a nonstick pan over medium heat, melt the butter, then reduce to medium-low heat and cook while stirring constantly. The butter will foam, turn golden, and then brown with a nutty aroma. Once it reaches a deep amber color, remove from heat, pour into a container, and chill in the fridge to solidify. This can be made up to a week ahead.
  2. Make Peach Filling: Combine all peach filling ingredients except vanilla in a medium saucepan over medium heat and cook for 6 minutes until bubbly. Mix corn starch and water, then stir into the peach mixture and cook for 1 more minute until thickened. Remove from heat, stir in vanilla, and cool completely in the fridge. If too runny after chilling, reheat with additional corn starch slurry as needed.
  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 to form a crumbly mixture. Spread on parchment-lined pan and bake for 12-14 minutes until deep golden brown. Cool and reserve some for layering and topping.
  4. Prepare Cake Pans: Grease three 8-inch cake pans with shortening, line bottoms with parchment rounds, grease again, and dust with flour, tapping out excess.
  5. Make Cake Batter: Whisk together dry ingredients (cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves). Cream softened butter for 30 seconds, then add vegetable oil and mix 1 minute. Add sugar and beat on high for 2 minutes until fluffy. Add eggs two at a time, then egg white, beating medium-high between each. Mix in sour cream and vanilla on low speed. Alternate adding dry ingredients and milk starting and ending with dry, mixing gently on low speed, finishing with a spatula to combine without overmixing.
  6. Bake Cakes: Preheat oven to 350°F. Divide batter evenly into prepared pans (two bake together, then the third separately for even baking). Bake for 19-25 minutes until a toothpick comes out with moist crumbs and centers do not jiggle. Cool in pans 10 minutes, then transfer to racks to cool completely.
  7. Make Brown Butter Frosting: Bring chilled brown butter to room temperature. Cream brown butter and cream cheese together for 2 minutes. Add powdered sugar in portions, mixing between additions. Add heavy cream, vanilla, and salt, mixing just to combine.
  8. Assemble Cake: Place first cake layer on a cake stand or turntable. Spread 3/4 cup frosting evenly over it, pipe a frosting border, then fill center with half the peach filling. Sprinkle a generous handful of streusel on top. Add second layer and chill 5-10 minutes to set. Repeat with second layer. Add final layer and apply a thin crumb coat of frosting over entire cake. Chill 30 minutes. Apply remaining frosting smoothly and chill another 30 minutes until set.
  9. Serve and Store: Decorate with fresh or roasted peach slices, extra peach filling, and streusel if desired. Serve chilled. Store leftovers tightly covered in the fridge for 2-3 days to maintain freshness.

Notes

  • The brown butter takes on a rich, caramel-like flavor that elevates the frosting and cake layers, making it essential to prepare and chill ahead.
  • If peach filling is runny after chilling, reheat briefly with additional cornstarch slurry to thicken.
  • Using three separate pans and baking the third layer separately ensures even baking and consistent layers.
  • Do not overmix the cake batter once flour is added to keep the cake tender.
  • Chilling between assembly steps helps layers set and prevents shifting when stacking and frosting.
  • Frosting can soften if left out too long; keep it chilled when not spreading for best results.
  • Store cake tightly covered to prevent drying out, as fruit-filled cakes tend to absorb refrigerator odors if left uncovered.

Nutrition

Keywords: peach cobbler cake, peach dessert, cinnamon cake, brown butter frosting, peach filling, homemade cake, summer dessert

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