Looking for a delicious fruit cake that celebrates summer?

When I think of summer dessert, I think of lemon meringue pie and peach cobbler. Since I have just made a delicious lemon meringue pie cake, it’s time to make a peach cobbler one too.

Peach cobbler is a well-loved classic dessert that is perfect for turning into a cake. This peach cobbler cake celebrates the best part of this dessert with flavorful peach filling and cobbler topping.

This peach cobbler cake is made with brown sugar cake layers, peach pie filling, peach buttercream, and crispy brown sugar crumble topping. This recipe is a modern interpretation of this beloved treat.

For convenience, you can use fresh or frozen peaches that are picked at their best ripeness and have the most consistent flavor.

The peach is celebrated in this cake, and the brown sugar makes it comforting so everyone will enjoy it. Share this with an intimate group of family or make it share with friends at a summer party!

Tips for Success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream, and peach filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and enjoy!

What Tools You’ll Need to Make This Cake:

5-quart, Stand Mixer with mixing bowl & paddle attachment
3, 6-inch cake pans or 2, 8-inch cake pans
Offset spatula
8-inch or 10-inch white cake board
Serrated knife or cake leveler
Turntable
Cake scraper or bench scraper
Whisk or sifter
Rubber Spatula
Non-Stick Cooking Spray and Parchment Paper
Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
Piping Bags (I use reusable silicone bags)
Piping Tip – Ateco Round Tip #806
Cake Stand, optional
Baking sheet pan
Non-slip silicone baking mat

Here’s how to make this insanely delicious peach cobbler cake!

Let’s Get Started!

How to Make Brown Sugar Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the cake flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely—wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes.

Brown Sugar Crumble Topping

In a mixing bowl, combine the butter, brown sugar, vanilla, flour, baking powder, and salt, use a rubber spatula to mix into a cookie-dough-like batter forms.
On a baking sheet and line it with parchment paper (or silicone mat), scoop the mixture onto the pan and spread into a 1/4-inch thick layer.
Bake at 350°F for 10-12 minutes until golden brown. Set aside to cool.
Once cooled, then break and crumble into bite-size pieces.

Bold & Flavorful Peach Filling

In a medium saucepan, combine peaches, sugar, a. Stir frequently and bring to a boil.
In a small bowl, mix cornstarch and water, whisk until smooth.
Add the cornstarch mixture to the peaches after they have reached a boil. Whisk to combine. Continue to boil for 3 minutes or until desired thickness.
Add the lemon juice to peaches. Continue to cook for another 2 minutes.
Remove from the heat and set aside to cool. The filling will thicken as it cools.

Simple Peach Gel

In a small saucepot, add the fresh or frozen peach slices. Place pot over medium heat for 5-10 minutes to bring to a boil and break down the peaches occasionally stir to prevent from burning on the bottom.
In a small bowl, combine the cornstarch and water. Mix with a spoon until the mixture is lump-free. Add the mixture to the boiling strawberries, stirring constantly.
Add lemon zest to the peach mixture, and it should be opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.

Creamy Peach Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the cold peach gel, lemon juice, salt, and vanilla.
Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

How to Assemble

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake then pipe a ring of buttercream around the edge. Add 1/3 cup of peach filling inside the circle of vanilla buttercream and add crumble topping pieces.
Place another cake layer cut side up over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of buttercream and smooth the sides out using an offset spatula and cake scraper.
While turning the cake, use an offset spatula press and move your offset spatula from the bottom to the top holding the offset spatula perpendicular to the cake.
Pipe dollops around the top, add peach filling to the center, and add the brown sugar crumble on top. Serve cake at room temperature and enjoy!

Happy Baking!

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Watch The How-to Video Below:

Print Recipe

Peach Cobbler Cake

This peach cobbler cake is made with brown sugar cake layers, peach filling, peach buttercream, and brown sugar crumble topping.

Prep Time1 hr 30 mins

Cook Time1 hr

Cooling/Decorating Time2 hrs 30 mins

Total Time5 hrs

Course: Dessert

Cuisine: American

Keyword: Baking, Buttercream, Cake Decorating, Cake Recipe, Frosting

Servings: 1 3(6-inch) layers or 2(8-inch) layers

Author: Katie

Ingredients

Brown Sugar Cake

3 cups cake flour (or 2 ¾ cup ap flour & ¼ cup cornstarch)
2 teaspoons baking powder
1 teaspoon salt
1 cup (or 2 sticks) unsalted butter, room temperature
1/2 cup vegetable oil
2 cups light brown sugar
6 large whole eggs
2 large egg yolks
1 cup buttermilk
1 teaspoon vanilla extract

Brown Sugar Crumble Topping

1/4 cup unsalted butter, melted
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Peach Filling

2 cups fresh or frozen peaches, cut into cubes
1/2 cup granulated sugar
1/8 teaspoon cinnamon
2 Tablespoons cornstarch
4 Tablespoons water
2 Tablespoons lemon juice

Peach Gel

8-10 yellow peaches sliced, fresh or frozen
2 Tablespoons water
2 Tablespoons cornstarch
2 Tablespoons lemon zest

Peach Buttercream

2 cups (or 4 sticks) unsalted butter, room temperature
1/2 cup peach gel (see recipe above)
1 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon vanilla extract
7 1/2 cups powdered sugar, sifted
2-3 Tablespoons heavy cream
Georgia peach gel food coloring, optional

Instructions

Brown Sugar Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the cake flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely—wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes.

Brown Sugar Crumble Topping

In a mixing bowl, combine the butter, brown sugar, vanilla, flour, baking powder, and salt, use a rubber spatula to mix into a cookie-dough-like batter forms.
On a baking sheet and line it with parchment paper (or silicone mat), scoop the mixture onto the pan and spread into a 1/4-inch thick layer.
On a baking sheet and line it with parchment paper (or silicone mat), scoop the mixture onto the pan and spread into a 1/4-inch thick layer.
Once cooled, then break and crumble into bite-size pieces.

Peach Filling

In a medium saucepan, combine peaches, sugar, a. Stir frequently and bring to a boil.
In a small bowl, mix cornstarch and water, whisk until smooth.
Add the cornstarch mixture to the peaches after they have reached a boil. Whisk to combine. Continue to boil for 3 minutes or until desired thickness.
Add the lemon juice to peaches. Continue to cook for another 2 minutes.
Remove from the heat and set aside to cool. The filling will thicken as it cools.

Peach Gel

In a small saucepot, add the fresh or frozen peach slices. Place pot over medium heat for 5-10 minutes to bring to a boil and break down the peaches occasionally stir to prevent from burning on the bottom.
In a small bowl, combine the cornstarch and water. Mix with a spoon until the mixture is lump-free. Add the mixture to the boiling strawberries, stirring constantly.
Add lemon zest to the peach mixture, and it should be opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.

Peach Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the cold peach gel, lemon juice, salt, and vanilla.
Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Assemble

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake then pipe a ring of buttercream around the edge. Add 1/3 cup of peach filling inside the circle of vanilla buttercream and add crumble topping pieces.
Place another cake layer cut side up over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of buttercream and smooth the sides out using an offset spatula and cake scraper.
While turning the cake, use an offset spatula press and move your offset spatula from the bottom to the top holding the offset spatula perpendicular to the cake.
Pipe dollops around the top, add peach filling to the center, and add the brown sugar crumble on top. Serve cake at room temperature and enjoy!

Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need 1 cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream, and peach filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and enjoy!

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