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Peach Cobbler Cake Recipe

Peach Cobbler Cake Recipe
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★★★★★

4.8 from 27 reviews

A delicious Peach Cobbler Cake featuring tender cinnamon vanilla cake layers, sweet peach filling, crunchy cinnamon brown sugar streusel, and a rich brown butter cream cheese frosting. This cake combines classic peach cobbler flavors with a moist layered cake, perfect for any occasion.

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

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)

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 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 (613 grams to 690 grams; start with 5 and 1/3 cups and add more to taste)
  • 2 tbsp heavy cream (30 mL)
  • 1 and 1/2 tbsp vanilla extract
  • pinch of salt

Topping

  • An extra half batch of peach filling or a batch of roasted peaches (optional)

Instructions

  1. Brown the Butter: In a nonstick pan over medium heat, melt the butter. Reduce heat to medium-low and stir constantly as it becomes frothy, golden, then foamy with a nutty aroma. Once it reaches a deep golden amber color, remove from heat and chill in the fridge to re-solidify. This can be made up to a week ahead.
  2. Make the Peach Filling: Combine all peach filling ingredients except vanilla in a medium saucepan over medium heat. Cook for 6 minutes until bubbly. Mix corn starch and water, then stir into peach mixture and cook for 1 more minute to thicken. Remove from heat, stir in vanilla, and chill until completely cool. If too runny after chilling, return to heat and simmer until thickened.
  3. Prepare Cinnamon Brown Sugar Streusel: Preheat oven to 350°F. Melt butter in a bowl, stir in sugars, flour, and cinnamon to form crumbly mixture. Spread on parchment-lined pan and bake 12-14 minutes until deep golden brown. Cool and set aside.
  4. Prep Cake Pans: Grease three 8-inch cake pans with shortening, line bottoms with parchment paper, grease and flour them thoroughly.
  5. Make the Cake Batter: Whisk together dry ingredients: flour, baking powder, baking soda, spices, and salt. In a large bowl, beat softened butter and vegetable oil together. Add sugar and beat until fluffy. Beat in eggs one at a time plus egg white, then sour cream and vanilla. Alternately add dry ingredients and milk, mixing on low speed until just combined. Avoid overmixing.
  6. Bake the Cakes: Preheat oven to 350°F. Divide batter evenly between pans. Bake first two pans together for 19-25 minutes, then bake the third pan separately. Cakes are done when a toothpick comes out with moist crumbs and centers don’t jiggle. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Prepare Brown Butter Frosting: Beat browned butter and cream cheese until smooth. Gradually add powdered sugar in batches, beating well after each addition. Add heavy cream, vanilla, and salt, mix until combined. Adjust consistency as needed.
  8. Assemble the Cake: Place first cake layer on stand or turntable. Spread 3/4 cup frosting evenly, pipe a border, and fill with half the peach filling. Sprinkle generous handful of streusel over peaches. Repeat layering with second cake layer, chilling 5-10 minutes to set. Add final cake layer, apply a thin crumb coat of frosting. Chill 30 minutes.
  9. Finish Frosting: Apply remaining frosting smoothly using a cake scraper. Chill cake again for 30 minutes until frosting is set.
  10. Serve and Store: Decorate with fresh or roasted peach slices or extra peach filling and streusel. Serve chilled. Store leftovers tightly covered in the refrigerator for 2-3 days.

Notes

  • You can substitute frozen or canned peaches for fresh when out of season. Choose no sugar added varieties, and reduce filling sugar to 1/4 of original amount, adjusting to taste. These work well cooked on stovetop but are not recommended for roasting.
  • Brown butter cooling can be expedited by microwaving in short intervals just until softened.
  • Ensure peach filling simmers when thickening to activate corn starch.
  • Frosting firmness can be regulated by chilling if it becomes too soft.

Nutrition

Keywords: Peach Cobbler Cake, cinnamon cake, brown butter frosting, peach dessert, streusel topping, layered cake

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