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 cinnamon peach cream cheese frosting. This cake is perfect in summer or for fall.
When I was looking at peach cake online, there weren't many layered peach cakes! There were tons of peach upside down cakes, but not many layered cakes.
This cake is inspired by my strawberry sheet cake. This cake has a peach salsa that is mixed into the cake batter. So, there are little flecks of peach in every bite.
I also used the peach salsa for the frosting. There is peach in every step of this cake!
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Why You Will Love This
- SO MUCH PEACH- There is peach in the cake, in the filling, and in the frosting. Each layer is loaded with peach.
- Layered Cake- Most peach cakes are for an upside down sheet cake. This cake is layered with still a lot of peach flavor.
- Easy To Make- Each layer is very easy to make. Assembling the cake takes a bit of time, but it is easy to do.
- Cinnamon Crunch Topping- This topping is baked before putting into the cake. So, it gives the cake a lot of crunch!
Ingredients
Here are some notes about the ingredients I used.
- All-purpose flour- I tried this with all-purpose and cake flour. All-purpose made this cake a lot more stable.
- Sour cream- Make sure to use full fat. This cake needs the fat from the sour cream to make it a softer cake.
- Dairy ingredients- All dairy ingredients that say room temperature, pull out at least 2 hours before using.
- Peach salsa- This uses fresh peaches (you can also use canned). The peaches are blended into tiny pieces of peach. When I used the peaches they weren't ripe yet. So, I cooked them on the stove to soften the peaches.
- Lemon juice- I used lemon juice concentrate from the bottle.
Cake Batter Step By Step Instructions
First, you need three 8 inch cake pans. This cake will also make 4 layer 6 inch cakes. Or 2 layer 9 inch cakes.
STEP 1: Blend the peaches. The peaches should resemble a salsa with bigger and small pieces of peach. If your peaches were hard like mine were, cook on the stove to release the juices.
STEP 2: Next, mix the dry ingredients. Use a sifter to make sure no flour lumps remain.
STEP 3: Then, beat the butter and sugar. It needs to be beaten on high for 3 minutes. It will turn very fluffy. If you don't beat if for that long, the cake won't be as soft. Next, add in the sour cream and vanilla. Then, add in the eggs one at a time.
STEP 4: Now, add in the peach salsa and dry ingredients. These need to be alternated until all combined.
STEP 5: Pour the cake batter into the three cake pans. Then, bake for 20-24 minutes. The cakes are done baking when a toothpick inserted comes out clean.
STEP 6: Let the cakes cool completely before decorating.
The Fillings
The peach pie filling and the cinnamon crumb topping can be made ahead of time. If making these several hours before assembling, they can stay at room temperature. If you are making a day ahead, cover and chill overnight.
Peach Pie Filling
For the peach pie filling, cook everything in a saucepan over medium heat.
Heat until the filling starts to thicken. It will thicken more as it sits.
Cinnamon Crumb Topping
This topping is very easy to make. Mix all the ingredients together by using a fork. It should be soft with bigger pieces. Spread on a cookie sheet and bake for 8 minutes.
Once it cools, break up all the big pieces. This topping will give the cake a crunch.
Cinnamon Peach Cream Cheese Frosting
This frosting is for a semi-naked look on the cake. I thought this was easier because of the peach flecks. It is hard to get a perfectly smooth cake with the peaches. If you would like to fully frost the cake. use this recipe:
- 8 oz cream cheese room temperature
- 1 ½ cups slightly cold butter
- 9 cups powdered sugar
- 1 tsp ground cinnamon
- ½ cup peach salsa
- 3 TBSP heavy cream
Cake Assembly Tips
Here are all my tips to assemble this cake easily.
- Frost the bottom of your board you are decorating the cake on. This will be the glue to hold down the cake.
- Use a serrated knife to cut off the domes of the cake. You need flat cakes for even decorating.
- Pipe a border of frosting around the edges. This will keep the filling from spilling out.
- Smooth half of the filling on top of the cake. Top with however much crumb topping you desire. Make sure the cake is even with the crumb topping before you add the last layer.
- Add the last layer of cake bottom side up. This will give the flattest surface to decorate the cake.
- Crumbs getting in the frosting? Apply a light layer of frosting around the cake. It should be even lighter than this semi-naked look. Freeze the cake for 15 minutes for the frosting to set. This will lock the crumbs into place.
Topping The Cake
Since the peaches at my grocery store were smaller, I topped this peach cobbler cake with canned peaches.
Topping the cake with extra peaches and crumb topping is optional. You can also pipe frosting on top of the cake. If you are doing that, you will need extra frosting.
FAQ
This could be that you didn't let your ingredients get to room temperature. Your rising agents could be expired. If you live at high altitude, you need an extra 3 TBSP of flour.
I haven't recipe tested this without real butter and eggs. If you do try it, let me know.
Spray your pans with a baking non-stick spray. The kind with flour in it. Then, line the pans with 8 inch parchment paper circles. Spray the pans again. Then, once they are done baking, let them sit in the pan for 10 minutes before transferring to a cooling rack.
YES! You can make the cake layers ahead of time. Wrap the cooled cake layers with cling wrap. Then, store in the freezer up to 1 week. Bring the cakes out 1 hour before decorating.
Storing and Freezing
Store this peach cobbler cake in an air tight container or cake carrier in the fridge. It needs to go in the fridge because of the cream cheese frosting. It will last up to 5 days.
This cake is best enjoyed if you let it get nearly room temperature before eating.
Freezing
Freeze the individual peach cobbler cake layers by wrapping in cling wrap and storing in an air tight container. It will last up to 30 days in the freezer. Let the cake slice thaw for 1 hour before eating.
Other Cake Recipes To Try
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📖 Recipe
Peach Cobbler Cake
Ingredients
Peach Cake
- 3 ¼ cup All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Unsalted butter room temperature
- 1 ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- 2 tsp Pure vanilla extract
- 4 Large eggs room temperature
- 1 ⅓ cup Peach salsa 4 peaches peeled and sliced
Peach Filling
- 7 Peaches peeled and cubed
- ½ cup Brown sugar packed light or dark
- 1 TBSP Cornstarch
- 1 tsp Ground cinnamon
- 1 TBSP Lemon juice
Cinnamon Crumb Topping
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ½ TBSP Ground cinnamon
- ¼ tsp Salt
- 1 ¼ cup All-purpose flour
- ½ cup Unsalted butter melted
Peach Cream Cheese Frosting
- 4 oz Cream cheese room temperature
- ¾ cup Unsalted butter slightly cold
- 4 ½ cups Powdered sugar sifted
- ½ tsp Ground cinnamon
- 1 tsp Pure vanilla extract
- ¼ cup Peach salsa Should be extra from cake salsa
- 1 ½ TBSP Heavy cream
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 in a pan over medium heat on stove. Cook until the juices start to release from the peaches and the peaches are salsa. Set aside 1 ⅓ cup for cake. ¼ cup for frosting.
- In a mixing bowl, sift the flour, baking powder, baking soda, and salt. Set aside. Using a mixer, beat the butter and sugar on high for 3 minutes. It should become light in color and fluffy. Add in the vanilla and sour cream. Mix until combined. Scrape the bowl. Add in the eggs one at a time. Mix until combined.
- Alternate the dry ingredients and the peach salsa and add to the mixing bowl. Mix until combined. Scrape the bowl and mix again for 10 seconds.
- Divide the batter between the three pans evenly or use a kitchen scale. Bake for 20-24 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 thickened slightly. Take off heat and let cool completely. It will thicken more as it cools.
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.
- Spread on the cookie sheet and bake for 8 minutes. It will harden as it cools. Let cool completely. Then, break the large chunks.
Peach Cream Cheese Frosting
- Set the butter on the counter for 30 minutes for it to get slightly cold. While waiting, sift the powdered sugar. Add the cinnamon to the powdered sugar.
- Using a mixer, beat the cream cheese and butter. Beat on high for 3 minutes. It should be light and fluffy. Slowly add in the powdered sugar/cinnamon. Mix until combined.
- Add in the vanilla, peach salsa, and heavy cream. Mix on low until just combined. Switch to high and beat until light and fluffy.
Assembly
- Place a small amount of frosting on the board you are decorating your cake on. This will be the glue to hold the cake in place. Use a serrated knife to cut the tops off the cake so they are level.
- Place the 1st layer of cake bottom side down. Pipe a double ring of frosting around the border of the cake. Spread half of the filling inside the cake. Top with crumb topping. Repeat with the second layer. Place last layer bottom side 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. I did a semi-naked look since this cake has a lot going on. I did an extra layer of frosting on the top of the cake.
- I used canned peaches to top the cake with extra crumb topping.
Pam Schneider says
What r ingredients in peach salsa?
Stephanie Rutherford says
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.
Lisa Del Real says
This cake was so delicious!!!