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Taking a slice out of peach cake.

Peach Cobbler Cake

Stephanie Rutherford
This peach cobbler cake is a layered peach cake filled with peach pie filling and a cinnamon crumble. It is topped with a peach cream cheese frosting and more peaches.
5 from 3 votes
Prep Time 1 hr
Cook Time 23 mins
Decorating Time 1 hr 30 mins
Total Time 2 hrs 53 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 580 kcal


Peach Cake

  • 3 ¼ cup All-purpose flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 ¾ cup White granulated sugar
  • ½ cup Sour cream room temperature
  • 2 teaspoon 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 tablespoon Cornstarch
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon Lemon juice

Cinnamon Crumb Topping

  • ½ cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • ½ tablespoon Ground cinnamon
  • ¼ teaspoon 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 teaspoon Ground cinnamon
  • 1 teaspoon Pure vanilla extract
  • ¼ cup Peach salsa Should be extra from cake salsa
  • 1 ½ tablespoon Heavy cream


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.


  • 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.


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 canned peaches.
High altitude baking- Add 3 tablespoon 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: 580kcalCarbohydrates: 108gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 82mgSodium: 234mgPotassium: 214mgFiber: 2gSugar: 44gVitamin A: 1174IUVitamin C: 5mgCalcium: 78mgIron: 2mg
Keyword canned peaches, cinnamon crumb topping, fresh peaches, layered cake, peach cake, peach cream cheese frosting, peach pie filling, peach salsa
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