I love a good peach cobbler! The crunch of the topping and the wonderful taste of the warm peaches beneath are just about perfect. I love the crunchy cobbler crumble on the cake’s border, so much in fact that I might suggest adding it between the layers and on top even!
If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
Some Tips and Pointers
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- Make sure to bake the cakes until the centers are set. You’ll see the edges JUST start pulling away from the pan.
- You can substitute plain yogurt or sour cream for the peach Greek yogurt if desired.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don’t want to make Swiss buttercream you can use the American buttercream. I just definitely the smoothness and taste of the Swiss variety.
- Give your buttercream a quick whip RIGHT before piping it. Meringue-based buttercreams loose consistency quickly.
Peach Cake
A moist peach cake made with fresh fruit, covered in creamy Swiss buttercream and a crunchy, completely addictive, crumble. You won't be able to put your fork down!
Ingredients
INGREDIENTS
For the Cake:
- 3 ½ cups sifted cake flour 420g
- 1/2 tsp kosher salt 3g
- 3 3/4 tsp baking powder 15g
- 2 1/4 cups granulated sugar 450g
- 3 eggs large
- 2 tsp almond extract 9.8mL
- 1/2 cup unsalted butter room temperature
- 1 cup pureed peaches fresh
- 1/2 cup peach Greek yogurt regular yogurt or sour cream will also work
- 1 tsp vanilla extract 4.9mL
For the Swiss Buttercream:
- 5 egg whites room temperature
- 1 ¾ cup unsalted butter 197.7g, room temperature
- 1 ½ cup granulated sugar 300g
- 1 pinch sea salt
- 1 tsp vanilla extract 4.9mL
- 1 drop soft pink food coloring optional
For the Crumble
- 6 tbs unsalted butter 28.3g, room temperature
- 1/4 cup light-brown sugar 50g
- 1 cup all-purpose flour 120g, spooned and leveled
- 1/2 tsp coarse salt 3g
For the Assembly
- 1 cup canned peaches 425g, or use a fresh peeled peach
Instructions
INSTRUCTIONS:
For the Cake:
Preheat oven to 350 degrees. Spray non-stick spray on 6-inch pans. Line the bottoms of the pan with parchment paper and a pinch of flour. Set aside.
Mix together the peach puree and peach yogurt in a small bowl. In a separate medium bowl Sift together the baking powder, salt and flour.
Using an electric mixer (fitted with a paddle attachment) beat the eggs sugar, butter, vanilla and almond extract. Do this for about 3 minutes. Scrape the sides of the bowl, when necessary.
Add the sifted flour to the mixture (one cup at a time). Alternate the sifted flour with the peach puree yogurt mixture. Beat at medium speed for around 2 minutes. Scrape sides of bowl when needed.
- Now divide the cake batter into three prepared cake pans, evenly. Spread it evenly. Bake 25-30 minutes (or until no batter sticks to a toothpick).
- Remove from the oven. Leave it on wire racks to cool (if you plan to refrigerate overnight, wrap it).
For the Swiss Buttercream:
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF
Transfer the bowl to a stand mixer with a paddle attachment. Whip it until you have firm peaks with a marshmallow-like consistency. Run the mixer for about 10-15 minutes until the Meringue reaches room temperature.
While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
For the Crumble
- Preheat oven to 400 degrees.
- Beat butter and brown sugar in a large bowl using a mixer. Do this until it has a light, fluffy consistency.
- Add flour and salt. Mix it with your hands until you have large, chunky pieces. Scatter the pieces on a pan.
- Bake for about 15 minutes. Mix the crumbs halfway through baking.
For the Assembly:
- With a pipping bag, pipe several stripes of Swiss buttercream. Place peaches atop. Add another layer of cake. Repeat.
- Spread the buttercream on the outside. Smooth the frosting.
- Place the cobbler crumble at the base of the cake.
- Pipe dollops using an 869 tip. Place peach slices in the dollops.
Recipe Video
Recipe Notes
- Make sure to bake the cakes until the centers are set. You'll see the edges JUST start pulling away from the pan.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don't want to make Swiss buttercream you can use the American buttercream. I just definitely the smoothness and taste of the Swiss variety.
- Give your buttercream a quick whip RIGHT before piping it. Meringue-based buttercreams loose consistency quickly.
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
LOVE THIS RECIPE? TRY THESE OUT!
Lemon Lavender Poppy Seed Pound Cake
Can this be made with Gluten free All Purpose flour?
Hi, I don’t understand the Swiss buttercream part, step 6. What strawberry reduction reserved from making the filling? Your ingredients doesn’t list any Strawberries? Thanks.
Hi Jennifer — I do not see what you are talking about with this recipe. Please let me know how I can best assist you otherwise. Best, John.
Did you make the peach puree or use store bought? I definitely want to make this awesome cake soon and am deciding if I should use fresh peaches or not. Thanks.
I pureed the peaches myself. The easiest way for me is to halve them, remove the pit then push through a strainer. Have to be ripe of course!
Perfect! Thanks. I’ll share on instagram when I make it 🙂
OMG YUM!!
Hi can I use all purpose flour? For the cake
Hi Yasmin — Yes you can. Best, John.
YUMMMM!!!!
Your method of preparing SMBC is different. I’ve always whipped the whites until cool after heating, then added butter. Does this method melt the butter? A little nervous to try this!
Hi Liz — I hope you’re having a great day! I apologize for the confusion. You are correct. I have updated the recipe to account for this mistake. Thank you! Best, John.
Made two of these for my sisters birthday and they turned out so yummy! The cake itself was like taking a bite of peach cobbler. The only flaw I saw was that the meringue would start to melt more quickly and seemed a bit more oily than other meringues I’ve made. I think next time I’ll use a couple less tablespoons of butter and it might hold up better? Anyway, awesome recipe – definitely would make again!!
Megan,
Thank you so much! I wonder if the temperature could have affected consistency. You can always play around with the amount of butter and sugar in a swiss buttercream!
John
Hello
Looks great! Step #3 of the instructions for the cake mentions vanilla extract, but it is not listed in the ingredients. How much vanilla extract should I add?
Rosemary,
I would use 1 – 2 tsp vanilla extract in this cake! Hope you enjoy!
John
3 cups flour its not a 178 grams
1 cup its 4 oz = 120 grams soo 3 cups = 360 grams
or what ?
Hi Forozan,
My mistake, I fixed it. The recipe should say 420 grams now since it is 3.5 cups.
Thank you,
John