Peach Cobbler Cake

If there’s one dessert that epitomizes summer, it’s peach cobbler. I have taken those iconic flavors and created this peach cobbler cake! I topped soft, bouncy vanilla cake layers with a whipped cream cheese and mascarpone frosting; a layer of sweet, fresh peach slices; and a thick, chunky, and crunchy oat streusel topping. So decadent!

My peach cobbler cake combines all the flavors of a peach cobbler into a fluffy layered cake. The crunchy streusel is what really takes this cake to the next level and makes it feel like eating peach cobbler. This is my favorite summer cake recipe!

What’s in This Peach Cobbler Cake Recipe?

• Vanilla Cake Mix: Makes this cake super easy to put together.
• Butter: Unsalted butter adds moisture to the cake and holds the streusel topping together.
• Eggs: Bind the cake together to give it structure.
• Old-Fashioned Oats: Give the streusel topping texture and crunch.
• Brown Sugar: Sweetens the streusel topping.
• Peaches: I recommend using fresh peaches for this recipe, but canned peaches will work in a pinch. Just make sure to drain and rinse them!
• Lemon Juice: Helps preserve the color and flavor of the peaches.
• Powdered Sugar: Sweetens the frosting and gives it structure.
• Cream Cheese: Adds richness and tanginess to the frosting.
• Mascarpone Cheese: Adds creaminess and richness to the frosting.
• Vanilla Extract: Enhances the sweet and tangy flavor of the frosting.
• Heavy Cream: Makes the frosting light and fluffy.

Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.

How to Store

Store leftover peach cobbler cake in an airtight container in the refrigerator for up to 2 days.

Tips for Success

• Do not over-mix the cake batter, as this will cause the gluten to over develop which can result in a rubbery or crumbly cake.
• It is easier to break up the crumb topping after it is baked by breaking it into semi-large pieces, placing them into a gallon Ziplock bag, and then crumbling them inside the bag.
• When assembling the cake, do not worry about making anything look perfect or having the perfect amount of something in the most even layer. This cake is meant to be rustic and slightly messy so just have fun when assembling it.
• Decorating Tips
  • Add a little bit of frosting to your cake board or stand to hold the cake in place.
  • Use a serrated knife to cut off the domes of the cakes in order to create even layers.
  • Pipe a border of frosting around the edges to contain the peach filling.
  • Add the last layer of cake bottom side up. This will give the flattest surface to decorate the cake.
  • Crumb coat the entire cake before frosting. This will lock in any crumbs, creating a smooth layer for the frosting. 
  • Top with as much of the streusel as you like, and add a few fresh peaches for garnish.

How to Make Peach Cobbler Cake Step-by-Step

Mix the Batter: Preheat your oven to 350°F. Line the bottom of 3 (9-inch) round cake pans with parchment paper and spray with nonstick baking spray. Set aside. Mix 30.5 ounces (2 boxes) of cake mix, 2 cups of water, 1 cup of melted unsalted butter, and 6 large eggs eggs together in a large bowl. Divide the cake batter between the cake pans (about 614 grams per pan) and smooth out.

Bake the Cakes: Place the pans into the oven to bake for 35-40 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.

Make the Streusel: Line a large baking sheet with parchment paper and set aside. Whisk 2 cups of old-fashioned oats and ¾ cup of brown sugar together in a medium-sized bowl. Add 10 tablespoons of melted unsalted butter and stir until well combined. Spread the mixture onto the prepared baking sheet in a ¼-inch thick layer.

Bake the Streusel: Place the pan into the oven (still at 350°F) to bake for 18 minutes. Once baked, remove from the oven and place onto a cooling rack to cool completely. Once the streusel has cooled, break it apart into small, crumbly pieces, no larger than the size of a nickel. Put the crumb in a medium-sized bowl and set aside until the cake is ready to be assembled.

Stir the Peaches: While the cakes and streusel cool, stir together 4 cups of sliced peaches, ⅓ cup of brown sugar, and 2 tablespoons of lemon juice. Set aside until the cake is ready to be assembled.

Beat the Cheeses: Place 1½ cups of powdered sugar, 8 ounces (1 brick) of cream cheese, 1 cup of mascarpone cheese, and 1½ teaspoons of vanilla into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes or until the mixture is smooth, fluffy, and has soft peaks. Spoon the mixture into a separate bowl and set aside.

Whip the Cream: Add 1½ cups of heavy cream to the stand mixer bowl. Use the whisk attachment to whip the heavy cream on high speed for about 4 minutes, or until stiff peaks have formed.

Fold the Frosting: Once the heavy cream is stiff, add the cream cheese mixture and fold together with a rubber spatula until smooth and combined. Set aside until ready to assemble.

Layer the Cakes: Start by removing a cake layer from the pan and placing it onto a cake stand or serving plate. Spread ⅓ of the whipped frosting onto the top of the cake. Next, layer on ⅓ of the sliced peaches, then sprinkle ⅓ of the streusel over the peaches and frosting. Place a layer of cake directly on top and repeat the same steps on top of the second layer of cake.

Top and Serve: Top with the final layer of cake and top with the remaining frosting, peaches, and streusel.