Peach Cobbler Cake
This peach cobbler cake is just like eating a peach pie but in layered cake form. It has three layers of peach cake with cinnamon peach pie and a cinnamon crumble filling. It is topped with a cream cheese frosting. This cake is perfect in summer or for fall in peach season.
When I was looking at peach cake online, there weren’t many layered peach cakes! There were tons of peach upside down cakes and peach dump cakes, but not many layered cakes. I also wanted to combine a peach pie with cake!
The cake has freeze dried peaches and lightly purred peaches for great peach flavor. The filling has a peach pie filling with cinnamon crumble. The crumble is baked, so it is crunchy with the soft and wet fillings.
I have tips and tricks and process photos to easily help you make this recipe! If you love peach desserts, you have to try my peach cupcakes.
Tips for making the cake and fillings
Here are my tips, so yours turns out like this recipe! See this peach pie filling for more tips on the filling.
- Tip 1: Make sure the flour is spooned and leveled into the measuring cup. If you stick the measuring cup straight into the flour, it will compact it. Resulting in a more dry cake.
- Tip 2: Lightly pureed peaches means, it will have small and medium chunks. Spread this out on a plate and sprinkle sugar on top. This is called macerate, which increases the peach flavor.
- Tip 3: Use freeze dried peaches for more peach flavor. I got these at target. They also have them on Amazon.
- Tip 4: The peach filling and cinnamon crumble can be made the day before to save time.
- Tip 5: Cook the peach filling until thickened. It will thicken more as it cools.
- Tip 6: Add 3 Tablespoons of flour for high altitude baking.
How to assemble and decorate
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For more peach recipes, try my peach cobbler cookies and peach cinnamon rolls.
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Recipe Video
Peach Cobbler Cake
This peach cobbler cake is a layered peach cake filled with peach pie filling and a cinnamon crumble. It is topped with a cream cheese frosting and more peaches.
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Ingredients
Peach Cake
- 2 cups All-purpose flour
- 1 1/4 cups Cake flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Unsalted butter, room temperature
- 1/4 cup Oil, canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 1 oz Freeze-dried peaches, grounded to a fine crumb
- 1 cup Lightly pureed peaches, about 2-3 peaches or 6 oz
- 1 tsp White granulated sugar
- 3/4 cup Buttermilk, room temperature
Peach Filling
- 4 Peaches, peeled and cubed or 1 lb
- 1/2 cup Brown sugar, packed light or dark
- 1 TBSP Cornstarch
- 1 TBSP Lemon juice
- 1/2 tsp Ground cinnamon
Cinnamon Crumb Topping
- 1/2 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
- 1/4 tsp Salt
- 1 1/4 cup All-purpose flour
- 1/2 cup Unsalted butter, melted
Cream Cheese Frosting
- 16 oz Cream cheese, room temperature
- 2 cups Unsalted butter, slightly cold
- 5 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
Peach Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line with parchment circles. Spray again.
- Peel and chop the peaches. Place in food processer and blend until small pieces remain. Place on a plate and sprinkle the sugar over the top. Let it sit for 5 minutes. Blend the freeze dried peaches into a fine crumb.1 oz Freeze-dried peaches, 1 cup Lightly pureed peaches, 1 tsp White granulated sugar
- In a mixing bowl, sift the flour, cake flour, baking powder, baking soda, and salt. Set aside.2 cups All-purpose flour, 1 1/4 cups Cake flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat the butter, oil, and sugar on high for 2 minutes. It should become light in color and fluffy. Add in the vanilla, eggs, freeze-dried peaches, and lightly pureed peaches. Mix on medium speed until combined.3/4 cup Unsalted butter, 1/4 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs
- Add in the dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and stir.3/4 cup Buttermilk
- Divide the batter between the three pans evenly or use a kitchen scale. Bake for 25-30 minutes. The cakes are done baking when a toothpick inserted comes out clean.
- Let the cakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.
Peach Filling
- Peel and chop the peaches into small cubes. Combine peaches, brown sugar, cornstarch, cinnamon, and lemon juice in a saucepan. Heat over medium heat. Cook until it thickens. Take off heat and let cool completely. It will thicken more as it cools.4 Peaches, 1/2 cup Brown sugar, 1 TBSP Cornstarch, 1 TBSP Lemon juice, 1/2 tsp Ground cinnamon
Cinnamon Crumb Topping
- Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter. Mix with a fork. Mix until combined and there are large chunks.1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1/2 TBSP Ground cinnamon, 1/4 tsp Salt, 1 1/4 cup All-purpose flour, 1/2 cup Unsalted butter
- Spread on the cookie sheet and bake for 8 minutes. Stir the crumbles while hot, and again 10 minutes later. Cool completely.*I will make the peach filling and cinnamon crumble ahead of time, for an easier assembly.
Cream Cheese Frosting
- Sift the powdered sugar in a large bowl. Set aside.5 cups Powdered sugar
- Using a mixer, beat the butter on high speed for 2 minutes. Add the cream cheese and beat on high for 1 minutes. Stir.16 oz Cream cheese, 2 cups Unsalted butter
- Add in half of the powdered sugar and mix on low speed. Add the remaining powdered sugar and mix. Next, add in the vanilla. Mix on high speed until the frosting is creamy.1 tsp Pure vanilla extract
Assembly
- Place a small amount of frosting on the board you are decorating your cake on. Use a serrated knife to cut the tops off the cake so they are level.
- Place the 1st layer of cake down. Spread 3/4 cup of frosting over the top of the cake. Place frosting into a piping bag and pipe a border around the edge of the cake. Spread half of the peach filling and sprinkle some of the crumble on top. Enough to coat the top.
- Tip: Pipe 5 dollops of frosting on top of the crumbles, to help the next cake layer stick together. Repeat with the second cake layer. Place the third cake layer with the bottom of the cake facing up.
- Frost the cake in a very light layer of frosting. It should be very light and you should see a lot of the cake peeping through. Freeze for 15 minutes to lock the crumbs in place.
- Frost the rest of the cake. Top with extra peaches and cinnamon crumble for decoration.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
Peaches- I used yellow peaches from the grocery store. They were firm. You can use frozen and thawed peaches.
High altitude baking- Add 3 TBSP of extra flour. Peach filling and crumb topping can be made ahead of time. Store these in separate air tight container and store in the fridge.
High altitude baking- Add 3 TBSP of extra flour. Peach filling and crumb topping can be made ahead of time. Store these in separate air tight container and store in the fridge.
Calories: 765kcal, Carbohydrates: 111g, Protein: 7g, Fat: 52g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 129mg, Sodium: 385mg, Potassium: 168mg, Fiber: 2g, Sugar: 44g, Vitamin A: 1675IU, Vitamin C: 2mg, Calcium: 103mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
The flavor of this cake is wonderful; we really enjoyed it. Thank you, Stephanie,
I’m confused and it might be the way this is printing for me. Do I need 11 fresh peaches for this recipe? 4 for in the cake itself and 7 more for the peach filling? Thanks!
Can I bake this cake batter in 9 inch cake pans? What would the bake time be and would I still be able to have 3 layers of cake?
It would make 2 9-inch cake layers. It will be about the same amount of time. If you make it in three, it will be pretty thin cake layers.
Can I make it into cupcakes?
Yes you can! Divide the recipe in half to make 12 cupcakes.
This cake tastes like a peach pie!
HI there, for the peaches, unfortunately I don’t have access to fresh peaches as it’s the middle of winter. Can I use canned peaches for both the “salsa” and “filling”? If so, approximately how many cans would I need? Much appreciated!
You can use 2-3 cans of canned peaches. Make sure to drain the liquid before using!
Just took this cake to a family gathering and it was a hit! My husband’s new favorite cake and even father in law approved which is saying a lot!
I love this cake! The peach comes through perfectly. It is hard to get the texture right on a cake with fruit in it, but this recipe gets it just right!
This cake was so delicious!!!
What r ingredients in peach salsa?
I call it peach salsa because I think it looks like salsa. However, it is just peaches blended into small various sizes of peach. It is 4 peaches peeled and sliced and blended. Instructions are under the peach cake.