Peach Cobbler Cake

Peaches are summer’s sweetest gift. Peach cobbler cake is every bit of peach cobbler pie but wrapped up in an adorable cake package! Let’s make Peach Cobbler Cake!

As a cake decorator, I’m always looking for ways that I can take classic desserts and make them into cake.

Pies are an easy inspiration, especially when the fruit happens to be in season! Don’t fret, if peaches aren’t in season for you, frozen peaches are the perfect way to indulge in this sunny recipe all year long.

Peach Cobbler Cake
Peach Cobbler Cake
  • Mixer with paddle and whisk attachments
  • 3, 6” cake pans or 2, 8”
  • Cardboard- cake board 8”
  • Bowls
  • Spatula
  • Offset spatula for cake decorating
  • Kitchen scale
  • Cooling rack
  • Laser thermometer
  • Cake turn table or lazy susan

Almost all of these ingredients you should have in your pantry, but if not they can be found easily at your local supermarket. Here are some notes about specialty ingredients you might not have.

Peach Cobbler Cake Ingredients
Peach Cobbler Cake
  • Buttermilk- buttermilk is super important to the texture of this cake, but whole milk with TBS of white vinegar mixed in can be substituted here if needed. Let it sit on the counter for up to 20 minutes to start to curdle before using. (1 cup milk to 1 TBS vinegar)
  • Sweetened Condensed Milk- I use a 14 oz can. Make sure the condensed milk is cold, it will help your buttercream come together easier. I pop mine in the fridge the night before!
  • Brown Sugar- I have used light and dark brown, use what you have!
  • Lemon juice- can be used from concentrate or fresh
  • Peaches- This recipe calls for a 12 oz bag of frozen peaches, but feel free to use fresh peaches or a mix of both. I decorated with fresh peaches and used frozen for the filling.
Peach Cobbler Cake
Peach Cobbler Cake
  • After the cake layers have cooled on a rack for 10 minutes wrap the cake layers in plastic and freeze them. This helps seal in moisture and working with frozen layers will help the whipped cream firm up easier.
  • Pipe a border of cream around the cake layer before adding the filling to keep the filling sealed inside the cake.
  • Freeze the cake in between adding whipped cream to firm the cream and seal in any crumbs
  • Always flip the top cake layer upside down to give you a beautiful flat top for your peaches and cake crumbles.
Peach Cobbler Cake on cake stand
Slices of Peach Cobbler Cake
Peach Cobbler Cake

Peach Cobbler Cake

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Author: Kala Boulard

Ingredients

For the Cake Batter

  • 2 1/2 cup all-purpose flour, spooned & leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk (warmed slightly in the microwave)

For the Russian Buttercream

  • 14 oz can sweeten condensed milk (cold)
  • 1 cup salted butter (room temp)
  • 1 tsp pure vanilla extract

For the Cooked Peaches

  • 16 oz frozen peaches (or fresh peaches)
  • 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch

Cake Crumbles

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar tightly packed
  • 1/4 cup sugar
  • 2 tbsp unsalted butter, melted and cooled
  • 2 tbsp vegetable oil

Instructions

  • Preheat the oven to 350°F and grease 2 8” round cake pans with baking spray and parchment paper. Set aside.
  • Warm buttermilk in the microwave for 15 seconds until just warmed through. Set aside
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a bowl of an electric mixer fitted with the paddle attachment, beat the butter for 3 minutes. Then, add the sugar and beat for 3 minutes on medium speed.
  • Mix in the eggs, egg yolks, and vanilla extract until combined.
  • Alternate adding the flour mixture with the buttermilk to the batter, in 3-4 additions, beginning and ending with the flour. Scrape down the sides of the bowl to ensure everything is combined. Be careful not to overmix.
  • Divide the batter among 2 8” pans and bake for 28-35 minutes until a toothpick inserted in the center comes out clean.
  • Allow cakes to cool for at least 15 minutes before removing them from the pan and transferring them to a wire rack to cool completely.
  • Wrap each layer in plastic and store in the freezer flat until ready to decorate.

Make the Cake Crumbles

  • Combine all cake crumble ingredients in a large bowl and mix together until crumble forms.
  • Spread over a parchment-lined baking sheet and bake at 350°F for 10 minutes. The crumbles will still be soft and slightly flattened once baked.
  • Remove from the oven and use a knife to cut the soft crumble mixture into small chunks and allow to cool. Once cooled the crumble will harden.

Make the Cooked Peaches

  • Roughly chop peaches into small bite-sized pieces
  • Combine all the cooked peach ingredients in a medium pot except for the corn starch.
  •  Bring liquid to a simmer and cook for 10 minutes, stirring often.
  •  Mix cornstarch and 2 tablespoons of water in a small bowl.
  • Once peaches are softened, stir in the cornstarch mixture and cook for 2 minutes. Allow the mixture to cool completely.

Make the Buttercream

  • In a bowl of a mixer fitted with a whisk attachment whip 1 cup room temperature butter, stopping to scrape the bowl until all the butter is whipped. It will triple in volume and will be light and fluffy about 5 – 7 minutes of whipping.
  • Add 1 teaspoon of vanilla extract or emulsion to the whipped butter.
  • Next add your cold 14 oz sweetened condensed milk in thirds, whipping for about 5-10 seconds after each addition.
  •  Don’t forget to scrape the bottom of the bowl after each addition.

Assemble the Layer Cake

  • Level cakes with a serrated knife so they’re all evenly flat on top if there are any domes.
  • Place cake onto a cardboard cake round, secured with a bit of buttercream.
  • Spread ½ cup of the buttercream over the layer of cake and top with 3/4  of the cooked peaches & cake crumble.
  • Place the second layer of cake on top and ice the entire cake with the thin coat of buttercream and place the cake in the freezer to chill before adding the final layer of buttercream.
  • Add the final layer of buttercream & decorate with cooked peaches, fresh peaches, and crumbles.
  • Enjoy!

Notes

Feel free to double the buttercream and cake crumbles if you want more for decor!
Give all cake components ample time to cool completely before assembling.

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