If you ask me what my favorite dessert is it would be hands down peach cobbler. I knew I had to turn my favorite dessert into a cake. This Peach Cobbler Sheet Cake is made with a cinnamon cake, peach filling, an oatmeal crumble and vanilla bean buttercream. This cake is just so scrumptious!
To make your life a little easier I advise not making everything all in one day. I never do. I don’t know about you but I don’t want to spend all day in the kitchen. Spread it out to at least two to three days. I would start off by making the peach filling, oatmeal crumble, and baking the cake the first day. The second day I would make the frosting, assemble all the components together, and decorate the cake.
WHAT INGREDIENTS YOU NEED TO MAKE THIS SHEET CAKE
- All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
- Sugar: Adds sweetness.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
- Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forgot to take your butter out to come out to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
- Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
- Ground Cinnamon
WHAT INGREDIENTS YOU NEED TO MAKE PEACH FILLING
- Large Ripe Peaches (about 4 cups): Chopped into fine small pieces.
- Lemon Juice
- Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- Water
- Cornstarch
WHAT INGREDIENTS YOU NEED TO MAKE OATMEAL CRUMBLE
- Old fashioned Oats: Not instant oats.
- All Purpose Flour
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Ground Nutmeg
- Butter: Unsalted and softened to room temperature.
WHAT INGREDIENTS YOU NEED TO MAKE VANILLA BEAN BUTTERCREAM
- Butter: Unsalted.
- Salt
- Pure Vanilla Extract & Vanilla Bean Paste: If you do not have vanilla bean paste you can substitute with pure vanilla extract. My favorite brand for vanilla bean paste is Nielsen-Massey and you can find it on Amazon. I believe Trader Joe’s also sells their own vanilla bean paste too!
- Heavy Cream: You can also use whole milk if you do not have heavy cream on hand.
- Powdered Sugar: Also called confectioners sugar. PS- you do not need to sift it!
WHAT SUPPLIES YOU NEED
- Pipping Bags: I get mine from Amazon.
- Pipping Tip: Wilton 1M tip. I get mine from Michaels.
- Offset Icing Spatula. You can find one on Amazon.
- 9×13 inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
HOW TO MAKE A PEACH COBBLER SHEET CAKE
Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
In a large bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in the egg whites, sour cream and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the buttermilk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the buttermilk until combined and smooth. Do not over mix. Set aside for a few minutes as you make the cinnamon swirl.
With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Drop small spoonfuls of the cinnamon swirl on top of the cake batter.
Use a knife or toothpick to gently swirl the cinnamon mixture into the batter.
Bake for 30-35 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, if you haven’t already make the peach filling, oatmeal crumble, and frosting.
HOW TO MAKE PEACH FILLING
Stir all the ingredients together in a saucepan except for the water and cornstarch. Heat over medium high heat until the peaches have softened, then add in the slurry (water & cornstarch mixture). Let bubble and thicken, then store the peach filling in a container in the fridge until it’s cooled completely. Refrigerate for up to 4 days or freeze for to 3 months.
HOW TO MAKE OATMEAL CRUMBLE
Preheat the oven to 350°F degrees.
In the bowl of a stand mixer fitted with the paddle attachment, mix together all the ingredients except for the butter. Add in the softened butter and mix until everything is combined.
Spread the crumble on a cookie sheet prepped with parchment paper or a silicone baking mat.
Bake for about 5 minutes, then stir around a little bit, then another 5 minutes until toasted golden. Let cool, then store in an airtight container until you’re ready to assemble your cake. If you end up with extra, you can keep for 2-4 weeks at room temperature or up to 6 months in the freezer.
HOW TO DECORATE THE CAKE
Evenly spread the vanilla bean buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting.
Place the cake in the freezer for 5 minutes. I like doing this so that when you put the peach filling over the frosting it will set quicker. Next, spread the peach filling evenly over the vanilla bean buttercream.
Then sprinkle the oatmeal crumble to cover the peach filling. You will probably have some leftover. You can use the leftovers for snacking or as a topping on yogurt.
Using a pipping bag and a 1M pipping tip, pipe the design (see below) evenly all the way around the pan. I used about 1 cup of frosting for the border. Below you can see how I pipped the border design all the way around the pan.
Ta-da! You are done!
Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
TIPS FOR MAKING THIS RECIPE
- Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Make sure to allow the cake layers to cool before you add the buttercream.
- Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
- The longer you chill the cake, the better the buttercream will stick to the cake.
FREQUENTLY ASKED QUESTIONS
Can I make this cake in advance?
Yes! You can make the cake, peach filling, oatmeal crumble and buttercream frosting a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.
Can I use frozen or canned peaches?
Fresh peaches that are slightly firm (not too hard) with zero bruises or soft spots are always best. You can use unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. I do not recommend canned peaches because they’re already too soft and mushy.
Can I use other fruits?
Of course! You can used mixed berries, apples, cherries, nectarines, plums, ect!
Can I turn this recipe into a 2 layer cake?
Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye and check for doneness with a toothpick. You can fill the cake with the peach filling and then top it off with the oatmeal crumble.
Can I turn this recipe into a bundt cake?
Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye and check for doneness with a toothpick. You can top the cake off with some peach filling and sprinkle some oatmeal crumble!
Can I turn this recipe into cupcakes?
Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 19-21 minutes. Yields about 2 dozen regular sized cupcakes. You can fill the cupcakes with the peach filling, frost with the vanilla bean buttercream, and sprinkle the tops with the oatmeal crumble.
Can I make this with store bought cake mix?
Yes! You can use any vanilla store bought cake mix. Follow the directions on the cake box to mix all the ingredients and then proceed to Step 5 on directions on how to add the cinnamon mixture to the cake batter. Bake according to the directions on the box.
Can I make this with store bought frosting?
Yes! You can use any vanilla store bought frosting. I would suggest using 2 to 4 containers of the store bought frosting.
How do I store leftover frosting?
Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.
How do I store cake leftovers?
Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Peach Cobbler Sheet Cake
- June 24, 2023
- 12
- 4 hr
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- Cinnamon Cake:
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 (1.5 sticks) cups unsalted butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 5 egg whites, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
- Cinnamon Swirl:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 Tablespoon ground cinnamon
- 1/4 cup (4 Tbsp) unsalted butter, melted
- Peach Filling:
- 4 Large ripe peaches (about 4 cups), chopped into fine small pieces
- 1 Tablespoon lemon juice
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 Tablespoon water
- 1 teaspoon cornstarch
- Oatmeal Crumble:
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 pinch of ground nutmeg
- 1/2 cup butter very softened
- Vanilla Bean Buttercream:
- 1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 lbs powdered sugar (1 bag)
- Supplies:
- 9x13 inch sheet pan
- Offset Icing Spatula
- Pipping bags
- Pipping tips 1M
Directions
- Step 1
- PREP CAKE: Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
- Step 2
- DRY INGREDIENTS: In a large bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Step 3
- CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in the egg whites, sour cream and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
- Step 4
- COMBINE: With the mixer running on low speed, slowly pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the buttermilk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the buttermilk until combined and smooth. Do not over mix. Set aside for a few minutes as you make the cinnamon swirl.
- Step 5
- FOR THE CINNAMON SWIRL: With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Drop small spoonfuls of the cinnamon swirl on top of the cake batter. Use a knife or toothpick to gently swirl the cinnamon mixture into the batter.
- Step 6
- BAKE: Bake for 30-35 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, if you haven’t already make the peach filling, oatmeal crumble, and frosting.
- Step 7
- FOR THE PEACH FILLING: Stir all the ingredients together in a saucepan except for the water and cornstarch. Heat over medium high heat until the peaches have softened, then add in the slurry (water & cornstarch mixture). Let bubble and thicken, then store the peach filling in a container in the fridge until it’s cooled completely. Refrigerate for 4 days or freeze for to 3 months.
- Step 8
- FOR THE OATMEAL CRUMBLE: Preheat the oven to 350°F degrees. In the bowl of a stand mixer fitted with the paddle attachment, mix together all the ingredients except for the butter. Add in the softened butter and mix until everything is combined. Spread the crumble on a cookie sheet prepped with parchment paper or a silicone baking mat. Bake for about 5 minutes, then stir around a little bit, then another 5 minutes until toasted golden. Let cool, then store in an airtight container until you’re ready to assemble your cake. If you end up with extra, you can keep for 2-4 weeks at room temperature or up to 6 months in the freezer.
- Step 9
- FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet.
- Step 10
- DECORATE THE CAKE: Evenly spread the vanilla bean buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting. Place the cake in the freezer for 5 minutes. I like doing this so that when you put the peach filling over the frosting it will set quicker. Next, spread the peach filling evenly over the vanilla bean buttercream. Then sprinkle the oatmeal crumble to cover the peach filling. Using a pipping bag and a 1M pipping tip, pipe the design (see notes above) evenly all the way around the pan. I used about 1 cup of frosting for the border.
- Step 11
- Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days
