Let’s make this Peach Cobbler Cake, but I’m not going to give it to you like a calm little note card you tuck into a kitchen drawer and forget. Because this isn’t just flour and peaches. This is the dessert that makes people lean forward at the table and say “What is that smell?” long before you’ve even taken it out of the oven. It’s not safe. Not for self-control. Not for diets. Not for the friend who swears they’re “just here for coffee.” And yet, you’ll make it. Because you know what happens if you don’t.
Peach Cobbler Cake Recipe
A dangerously good collision between a Southern summer classic and a layer cake worth every forkful.
Ingredients
For the peach filling:
– 4 cups fresh peaches, peeled & sliced (about 6–8 peaches)
– ½ cup brown sugar, packed
– 2 tbsp granulated sugar
– 1 tsp cinnamon
– ¼ tsp nutmeg
– 2 tsp lemon juice
– 1 tbsp cornstarch
For the cake layers:
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tsp vanilla extract
– 1 ¼ cups buttermilk, room temperature
For the cinnamon crumble topping:
– ¾ cup all-purpose flour
– ½ cup brown sugar, packed
– 1 tsp cinnamon
– ¼ tsp salt
– ½ cup cold unsalted butter, cubed
For the whipped cream cheese frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 3 cups powdered sugar, sifted
– 2 tsp vanilla extract
– 2–3 tbsp heavy cream
Step-by-Step Directions
1. Make the Peach Filling
– In a saucepan over medium heat, combine peaches, brown sugar, white sugar, cinnamon, nutmeg, and lemon juice. Stir until the sugars dissolve and peaches start releasing their juices.
– In a small bowl, mix cornstarch with 2 tbsp water until smooth. Add to the peaches, stir, and cook until the sauce thickens (about 3–4 minutes).
– Remove from heat. Let it cool completely. You want thick, glossy, slow-moving syrup, not watery fruit soup.
Tip: This is the point where the smell will start pulling people into your kitchen like moths to a flame. Don’t give them a spoon.
2. Make the Cinnamon Crumble
– In a bowl, mix flour, brown sugar, cinnamon, and salt.
– Cut in the cold butter with a pastry cutter or fork until you have coarse crumbs.
– Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until lightly golden. Let it cool, it will crisp up.
3. Bake the Cake Layers
– Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
– Whisk together flour, baking powder, baking soda, and salt.
– In a large bowl, cream butter and sugar together until pale and fluffy (about 3–4 minutes).
– Beat in eggs, one at a time, then add vanilla extract.
– Add the dry ingredients in three additions, alternating with buttermilk. Begin and end with the dry mix.
– Divide batter evenly among pans. Bake for 22–25 minutes, or until a toothpick inserted comes out clean.
– Cool completely, warm cake + frosting is a crime.
4. Make the Whipped Cream Cheese Frosting
– Beat cream cheese and butter together until smooth and creamy.
– Add powdered sugar one cup at a time, mixing well.
– Add vanilla and heavy cream, whip until fluffy.
5. Assemble the Cake
– Place one cake layer on your stand. Spread a thin layer of frosting, then spoon peach filling on top (don’t let it spill over the edge).
– Sprinkle with crumble topping.
– Repeat with the second layer.
– Place the final cake layer, frost the top and sides generously.
– Spoon a final swirl of peach filling on top and scatter more crumble for the ultimate “I know what I’m doing” look.
Serving Advice (Read Carefully)
You could refrigerate it for a few hours so the flavors meld and the frosting sets… but you’ll hear the cake calling from the fridge like it has your number. And you’ll answer.
Serve with extra whipped cream or vanilla ice cream if you want to make enemies of everyone on their “health journey.”
Baker’s Warning
Once you make this, you’re that person; the one who brings “that peach cake” to every gathering. The one whose dessert becomes an urban legend. The one friends text at midnight with “Hey… do you still have a slice?” And you’ll love every second of it.
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