Quick Recipe Version (TL;DR)
Quick Ingredients
- Cake: 2 3/4 cups (330 g) cake flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 3/4 cup (170 g) unsalted butter, 1/4 cup (60 ml) neutral oil, 1 3/4 cups (350 g) sugar, 4 large eggs, 2 tsp vanilla, 1 1/4 cups (300 ml) buttermilk.
- Peach filling: 5 cups sliced peaches (about 5–6 medium), 1/2 cup (100 g) sugar, 1/3 cup (65 g) light brown sugar, 3 Tbsp butter, 1 Tbsp lemon juice, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 2 tsp cornstarch + 1 Tbsp water, 1 tsp vanilla.
- Streusel: 3/4 cup (95 g) all-purpose flour, 1/3 cup (70 g) light brown sugar, 2 Tbsp sugar, 1 tsp cinnamon, pinch salt, 6 Tbsp (85 g) melted butter.
- Brown sugar buttercream (Option 1): 1 cup (220 g) light brown sugar, 1/4 cup (60 ml) heavy cream, 1 1/2 cups (340 g) butter, 3 1/2–4 cups (420–480 g) powdered sugar, 1 1/2 tsp vanilla, 1 tsp cinnamon, pinch salt.
- Cinnamon cream cheese frosting (Option 2): 12 oz (340 g) cream cheese, 3/4 cup (170 g) butter, 4–4 1/2 cups (480–540 g) powdered sugar, 1 1/2 tsp vanilla, 1 tsp cinnamon, pinch salt.
- Garnish: 1–2 fresh peaches (sliced), optional mint leaves.
Do This
- 1. Heat oven to 350°F (180°C). Grease and line three 8-inch round pans. Make streusel by mixing flour, sugars, cinnamon, salt, and melted butter; bake 12–15 minutes until golden, then cool and crumble.
- 2. Make caramelized peach filling: cook peaches with sugars, butter, lemon juice, cinnamon, nutmeg, and salt until juicy and soft. Thicken with cornstarch slurry, stir in vanilla, cool completely.
- 3. Make cake batter: cream butter, oil, and sugar; beat in eggs and vanilla. Alternate adding dry ingredients with buttermilk. Divide into pans; bake 22–28 minutes, cool fully.
- 4. Prepare chosen frosting: either brown sugar buttercream (cook brown sugar with cream, cool, then whip with butter and powdered sugar) or cinnamon cream cheese frosting (beat butter and cream cheese, then add powdered sugar, vanilla, cinnamon, and salt).
- 5. Level cake layers if needed. Place first layer on stand, pipe a frosting dam, spoon in cooled peach filling. Repeat with second layer, then top with third.
- 6. Crumb-coat cake with a thin layer of frosting; chill 20–30 minutes. Add a smooth final coat of frosting over top and sides.
- 7. Mound streusel crumbs on top, pressing gently. Garnish with fresh peach slices (and mint, if using). Chill 30 minutes to set, then slice and serve.
Why You'll Love This Recipe
- It tastes like a classic Southern peach cobbler and a bakery-style layer cake all in one beautiful dessert.
- Tender spiced vanilla cake, real caramelized peaches, and a buttery streusel give you layers of flavor and texture in every bite.
- You can choose your favorite frosting style: brown sugar buttercream or cinnamon cream cheese.
- Perfect for summer celebrations, holidays, or anytime ripe peaches are calling your name.
Grocery List
- Produce: 6–8 ripe peaches, 1 lemon (for juice), optional fresh mint.
- Dairy: Unsalted butter, buttermilk, heavy cream, cream cheese (if using cream cheese frosting), eggs.
- Pantry: Cake flour, all-purpose flour, granulated sugar, light brown sugar, powdered sugar, neutral oil, vanilla extract, baking powder, baking soda, cornstarch, ground cinnamon, ground nutmeg, salt.
Full Ingredients
Spiced Vanilla Cake Layers (three 8-inch rounds)
- 2 3/4 cups (330 g) cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
Caramelized Peach Cobbler Filling
- 5 cups sliced peaches (about 5–6 medium ripe peaches, peeled and sliced; or use frozen, thawed and drained)
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (65 g) packed light brown sugar
- 3 tablespoons (42 g) unsalted butter
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 teaspoons cornstarch mixed with 1 tablespoon cold water (slurry)
- 1 teaspoon pure vanilla extract
Buttery Streusel Crumb Topping
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (70 g) packed light brown sugar
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- Pinch fine sea salt
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
Brown Sugar Cinnamon Buttercream (Option 1)
- 1 cup (220 g) packed light brown sugar
- 1/4 cup (60 ml) heavy cream
- 1 1/2 cups (340 g) unsalted butter, softened to room temperature
- 3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch fine sea salt, to taste
Cinnamon Cream Cheese Frosting (Option 2)
- 12 ounces (340 g) full-fat cream cheese, slightly cool but pliable
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 4 to 4 1/2 cups (480–540 g) powdered sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch fine sea salt, to taste
For Assembly & Garnish
- 1–2 fresh peaches, thinly sliced (for topping)
- Optional: a few fresh mint leaves for color
Step-by-Step Instructions
Step 1: Prep pans and preheat the oven
Preheat your oven to 350°F (180°C) with a rack in the center. Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds and lightly flour the sides, tapping out any excess. This prevents sticking and helps the cakes release cleanly.
If your oven tends to bake unevenly, it is helpful to rotate the pans halfway through baking. You can also use cake strips around the pans to encourage flat, even layers, but this is optional.
Step 2: Make the streusel crumb topping
In a medium bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Pour in the melted butter and stir with a fork until the mixture forms moist clumps and looks like chunky wet sand.
Scatter the mixture onto a parchment-lined baking sheet in an even layer, breaking up any very large clumps. Bake at 350°F (180°C) for 12–15 minutes, stirring once halfway through, until lightly golden and fragrant. The streusel will crisp as it cools. Set the tray aside to cool completely, then break into medium and small crumbs. Leave at room temperature until ready to use.
Step 3: Cook the caramelized peach cobbler filling
Add the sliced peaches, granulated sugar, brown sugar, butter, lemon juice, cinnamon, nutmeg, and salt to a large skillet or saucepan. Cook over medium heat, stirring occasionally, for 6–10 minutes, until the peaches soften and release lots of juicy syrup and the mixture starts to bubble.
Stir the cornstarch and cold water together in a small bowl to make a smooth slurry. While the peach mixture is gently bubbling, stir in the slurry and continue cooking for 1–3 more minutes, until the juices thicken to a glossy, spoon-coating consistency. Remove from heat, stir in the vanilla, and transfer to a shallow dish to cool completely. The filling will thicken more as it cools; you want it thick enough that it will not run out of the cake layers.
Step 4: Mix the spiced vanilla cake batter
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, oil, and granulated sugar on medium-high speed for 3–4 minutes, until very light and fluffy. Scrape down the bowl as needed. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (dry–buttermilk–dry–buttermilk–dry). Begin and end with dry ingredients. Mix just until combined and no streaks of flour remain. Do not overmix or the cake can become dense. The batter will be smooth and slightly thick.
Step 5: Bake and cool the cake layers
Divide the batter evenly among the three prepared pans. A kitchen scale is helpful here; you should have about 500–520 g of batter per pan. Smooth the tops with an offset spatula.
Bake at 350°F (180°C) for 22–28 minutes, or until the cakes are lightly golden, the centers spring back when gently touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, turn them out onto the rack, peel off the parchment, and let cool completely. For easiest assembly, you can wrap the cooled layers in plastic wrap and chill them for at least 1 hour or up to overnight; chilled cakes are sturdier and crumb less.
Step 6: Prepare your frosting (choose one)
Brown Sugar Cinnamon Buttercream: In a small saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, just until the sugar dissolves and the mixture begins to gently bubble around the edges (2–3 minutes). Do not boil vigorously. Remove from heat and let cool to room temperature; it should thicken slightly and feel syrupy.
In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until pale and fluffy. Pour in the cooled brown sugar mixture and beat until fully incorporated. Gradually add the powdered sugar, 1 cup at a time, along with the vanilla, cinnamon, and a pinch of salt. Beat on medium-high for 2–3 minutes, until light and creamy. Adjust consistency with a tablespoon or two of cream or powdered sugar if needed.
Cinnamon Cream Cheese Frosting: In a large bowl, beat the softened butter until smooth and creamy. Add the cream cheese and beat on medium speed until well combined and silky, about 1–2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low at first, then increasing to medium until smooth. Add the vanilla, cinnamon, and a pinch of salt, and beat for another 1–2 minutes until fluffy. If the frosting feels very soft, chill it for 20–30 minutes until it thickens slightly.
Step 7: Level, fill, and stack the cake layers
If your cake layers have domed tops, use a long serrated knife to gently level them so they are flat; this makes the cake more stable. Place a small dab of frosting on your serving platter or cake board and set the first cake layer on top to anchor it.
Transfer some frosting to a piping bag fitted with a large round tip (or just use a zip-top bag with the corner snipped). Pipe a thick ring of frosting around the outer edge of the first layer to create a “dam” that will hold in the peach filling. Spoon about half of the cooled caramelized peach filling inside the ring and spread it evenly, keeping it inside the frosting border.
Place the second cake layer on top and gently press to secure. Repeat: pipe another frosting dam and fill with the remaining peach filling. Top with the third cake layer, placing it upside down so the flattest side is on top. Make sure the layers are even and straight.
Step 8: Crumb-coat, frost, and decorate with streusel and peaches
Spread a thin layer of frosting over the top and sides of the stacked cake to trap any loose crumbs. This is your crumb coat. Chill the cake for 20–30 minutes to set.
Once chilled, apply a thicker, even layer of frosting over the top and sides, smoothing with an offset spatula or bench scraper. You can leave the sides rustic with visible swirls if you like a more casual, cobbler-inspired look.
Generously sprinkle the cooled streusel crumbs over the top of the cake, piling them more heavily in the center or slightly off-center for a natural, cobbler-like mound. Gently press them into the frosting so they adhere. Just before serving, arrange fresh peach slices on top of the streusel and add a few mint leaves for a pop of color, if desired.
Pro Tips
- Make the peach filling and streusel a day ahead so they are fully cooled and thickened; this makes assembly faster and neater.
- Use room-temperature ingredients for the cake and butter-based frostings (butter, eggs, buttermilk) to ensure a smooth, well-emulsified batter.
- If using cream cheese frosting in a warm kitchen, chill the assembled cake for at least 30–45 minutes before serving to keep the layers stable.
- Do not overfill the cake with peach filling; if it seems very juicy, leave a few spoonfuls behind rather than risking a slippery, unstable cake.
- For ultra-clean slices, chill the finished cake for at least an hour, then warm a long knife under hot water, wipe dry, and slice with gentle sawing motions.
Variations
- Skillet Peach Cobbler Top: Double the streusel recipe and use extra crumbs between the layers along with the peach filling for even more cobbler flavor and crunch.
- Brown Butter Upgrade: Brown the butter for the streusel (and even for the cake batter) until nutty and golden, then cool before using to add deep, toasty flavor.
- Mixed Stone Fruit: Replace up to half of the peaches with sliced nectarines or plums for a more complex, colorful fruit filling.
Storage & Make-Ahead
The fully assembled cake will keep, covered, in the refrigerator for up to 3 days. For the best texture and flavor, let it sit at room temperature for 30–45 minutes before serving so the cake and frosting soften slightly.
You can bake the cake layers up to 2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap and refrigerate, or freeze for up to 2 months (thaw overnight in the fridge before assembling).
The caramelized peach filling and streusel can be made 1–2 days ahead. Store the filling in an airtight container in the refrigerator and the streusel at room temperature in an airtight container. Frostings are best made the day you plan to assemble the cake, but can be refrigerated for up to 3 days; bring to room temperature and re-whip before using.
Nutrition (per serving)
Approximate values for one of 12 servings (using brown sugar buttercream and all of the streusel): about 720 calories, 10 g protein, 95 g carbohydrates, 35 g fat, 21 g saturated fat, 2 g fiber, 66 g sugar, 420 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.
