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 cinnamon peach 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.

This cake is inspired by my strawberry sheet cake original recipe. 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. The best part is there is peach in every step of this cake!

If you want more cake recipes, try chocolate covered strawberry cake, layered blueberry chocolate cake, and snickers cake.

Why You Will Love This

• SO MUCH PEACH- There are fresh peaches in the cake, in the filling, and in the frosting. Each layer is loaded with peach. It is the best way to get your fresh fruit craving in a dessert.
• 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. While not one of the simplest desserts, this is enough of a simple dessert for a first time layered cake baker.
• Cinnamon Crunch Topping- This topping is baked before putting into the cake. So, it gives the cake a lot of crunch!

Ingredient Notes

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 juicy peaches (you can also use canned peaches). 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.
• Brown sugar- I used light brown sugar.
• Lemon juice- I used lemon juice concentrate from the bottle.

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 in a small bowl. 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 until they are like fully ripe peaches.

STEP 2: Next, mix the dry ingredients in a large bowl. 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 extract. Then, add in the eggs one at a time.

STEP 4: Now, add in the peach salsa and the flour mixture. 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. They should be lightly golden brown.

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.

The fillings resemble a peach crisp in cake form!

Peach Pie Filling

For the peach pie filling, cook everything in a saucepan over medium heat using a slotted spoon.

Heat until the filling starts to thicken. It will thicken more as it sits.

Cinnamon Crumb Topping

This topping is very easy to make and makes a great addition! Mix the brown sugar, sugar, cinnamon, salt, flour, and melted butter in a medium bowl. Mix it together with a fork.

It should be soft with bigger pieces. Spread on a cookie sheet (or baking pan) 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 teaspoon ground cinnamon
• ½ cup peach salsa
• 3 tablespoon 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 a can of peaches. Just make sure they are thin slices.

Topping the cake with extra peach slices and crumb topping is optional. You can also pipe frosting as a cake topping. If you are doing that, you will need extra frosting.

The cakes are best with a big scoop of vanilla ice cream.

FAQ

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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