Print

peach cobbler cake with brown butter frosting Recipe

peach cobbler cake with brown butter frosting Recipe
Print Recipe

★★★★★

4.7 from 25 reviews

This Peach Cobbler Cake with Brown Butter Frosting is a delightful layered cake inspired by the classic peach cobbler dessert. Featuring moist cinnamon vanilla cake layers, a homemade peach filling, cinnamon brown sugar streusel, and a rich brown butter cream cheese frosting, this cake perfectly balances fruity sweetness with warm spices and a luscious finish. It’s ideal for celebrations or any time you want to bring a comforting, elevated twist on peach cobbler to the table.

Ingredients

Scale

Peach Filling

  • 4 large ripe peaches, diced (peeled if desired)
  • 1/3 cup granulated sugar (70 grams)
  • 1/3 cup brown sugar, packed (73 grams)
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • 2 tsp water
  • 1/2 tsp vanilla extract

Cinnamon Vanilla Cake Layers

  • 3 and 1/2 cups cake flour, spooned & leveled or weighed (385 grams)
  • 3/4 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of ground cloves
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature (148 grams)
  • 1/2 cup vegetable oil (112 mL)
  • 2 and 2/3 cups granulated sugar (560 grams)
  • 3 large eggs
  • 1 large egg white (fresh, not boxed)
  • 3/4 cup full fat sour cream, at room temperature (180 grams)
  • 1 tbsp + 1 tsp vanilla extract
  • 1 and 1/2 cups milk, at room temperature (360 mL)

Cinnamon Brown Sugar Streusel

  • 1/2 cup salted butter, melted (113 grams)
  • 1/2 cup brown sugar, packed (110 grams)
  • 3 tbsp granulated sugar (40 grams)
  • 1 cup + 2 tbsp all-purpose flour (146 grams)
  • 1 and 1/2 tsp cinnamon

Brown Butter Frosting

  • 2 and 1/4 cups salted butter, softened at room temperature (508 grams)
  • 5 ounces cream cheese, softened at room temperature (141 grams)
  • 5 and 1/3 cups to 6 cups powdered sugar (613 to 690 grams)
  • 2 tbsp heavy cream (30 mL)
  • 1 and 1/2 tbsp vanilla extract
  • Pinch of salt

Topping

  • An extra half batch of peach filling or a batch of roasted peaches (recipe linked below)

Instructions

  1. Brown the Butter: In a nonstick pan over medium heat, melt the butter and then reduce to medium-low. Stir constantly as the butter foams, turns golden, and then brown with a nutty caramel aroma. Once deep golden amber, remove from heat and pour into a container. Chill in the fridge until solid. This can be done up to a week ahead.
  2. Make the Peach Filling: Combine peaches, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice in a medium saucepan over medium heat. Cook for 6 minutes until bubbly. Mix corn starch and water, stir into the peach mixture, and cook 1 more minute until thickened. Remove from heat and stir in vanilla. Cool completely in the fridge. If too runny after chilling, reheat and simmer until thickened; add extra corn starch slurry if needed.
  3. Prepare the Cinnamon Brown Sugar Streusel: Preheat oven to 350°F. Melt butter in a bowl, stir in brown sugar, granulated sugar, flour, and cinnamon until crumbly. Spread on parchment-lined pan and bake 12-14 minutes until deep golden. Cool and set aside.
  4. Prep the Cake Pans: Grease three 8-inch pans with shortening, line bottoms with parchment circles, grease and flour the pans for easy release.
  5. Make the Cake Batter: Whisk together dry ingredients (flour, baking powder, baking soda, spices, salt). Cream butter until smooth, add vegetable oil and mix well. Add sugar and beat until fluffy. Add eggs and egg white one at a time, beating well after each. Mix in sour cream and vanilla. Alternately add dry ingredients and milk, beginning and ending with dry, mixing until just combined. Avoid overmixing.
  6. Bake the Cakes: Preheat oven to 350°F. Divide batter evenly across the three pans. Bake the first two pans together for 19-25 minutes, then bake the third separately for even cooking. Cakes are done when a toothpick shows moist crumbs and centers don’t jiggle. Cool 10 minutes in pans, then invert onto racks to cool completely.
  7. Make the Brown Butter Frosting: Soften browned butter if needed at room temperature or briefly in microwave. Beat browned butter and cream cheese until creamy for 2 minutes. Gradually add powdered sugar, 2 cups at a time, mixing between additions, then add heavy cream, vanilla, and salt until combined to desired consistency.
  8. Assemble the Cake: Place one cake layer on a stand or turntable with wax paper strips underneath. Spread 3/4 cup frosting evenly on layer and pipe a frosting border. Fill center with half of the peach filling and a generous handful of streusel. Add second layer and chill 5-10 minutes. Repeat with frosting, peach filling, and streusel on second layer. Place final layer on top and frost cake with a thin crumb coat. Chill 30 minutes, then apply remaining frosting and smooth with a scraper. Chill 30 minutes before serving.
  9. Serve and Store: Decorate with fresh sliced peaches, roasted peaches, or extra peach filling and streusel. Serve chilled. Store leftovers tightly covered in the refrigerator for 2-3 days; cake may dry slightly when refrigerated.

Notes

  • Brown the butter ahead to enhance flavor and texture; it can be stored in the fridge for up to a week.
  • If peach filling is too runny after chilling, reheat and simmer or add a bit more corn starch slurry to thicken.
  • Use fresh eggs for best texture and rise.
  • Careful not to overmix cake batter to keep layers tender and moist.
  • Chilling the cake between layers helps prevent sliding during assembly.
  • If frosting softens while assembling, refrigerate briefly to firm up.
  • Use wax paper strips under the cake when frosting for easier cleanup.
  • Store the cake covered tightly to maintain freshness and moistness.

Nutrition

Keywords: peach cobbler cake, brown butter frosting, cinnamon cake, peach dessert, layered cake, homemade peach filling, streusel topping

Find it online: https://dinewithlily.com/peach-cobbler-cake-with-brown-butter-frosting-recipe/