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Peach Layer Cake Recipe
Prep Time
1 hr
Cook Time
27 mins
All of your favorite peach cobbler flavors wrapped up into a delicious layer cake.
Course: Dessert
Cuisine: American
Keyword: peach cake, summer dessert
Author: Jackie
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups brown sugar packed
  • 3 egg whites
  • 2 whole large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup buttermilk room temperature
  • 1 pound peaches peeled, pitted, and sliced
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons corn starch
  • 1/4 cup cold water
  • 1 1/2 cups unsalted butter softened to room temperature
  • 1 cup thick peach preserves or jam
  • 7 cups powdered sugar
  • 6 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1/3 teaspoon salt
  • Fresh peaches for garnish
  • Granola for garnish
  1. To make the cake, preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans.
  2. In a medium-sized bowl, whisk together flour, baking powder and soda, and salt. Set aside.
  3. In the bowl of your mixer, cream butter, oil, and brown sugar together until light and fluffy, about 4 minutes.
  4. Add the egg whites and beat until fully incorporated.
  5. Add the whole eggs and vanilla and beat mixture on medium-high speed for 4-5 minutes, or until light and airy.
  6. Beat in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth and just combined. Do not overmix.
  7. Divide the batter evenly between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean, about 27-29 minutes.
  8. Let cakes cool in the pan for 10 minutes then remove from pan and let cool completely on a wire cooling rack.
  9. To make the filling, melt butter in a medium sized pot. Add peaches and brown sugar and cook on medium heat, stirring regularly, until peaches begin to break down, about 5 minutes.
  10. In a small bowl, whisk together corn starch and water. Pour into peaches and stir to combine. Cook peach filling for an additional 3-4 minutes or until mixture begins to thicken. Remove from heat and transfer to a bowl to cool completely before using.
  11. To make the frosting, cream together butter and jam until smooth. Add powdered sugar, salt, cream, and vanilla and beat on low until combined.
  12. Once combined, increase mixer speed to high and beat the frosting for an additional 3-4 minutes, or until light and airy.
  13. To assemble the cake, level cakes by cutting off domed tops, if necessary. If wanting a tall cake, slice layers in half.
  14. Place the first cake layer on a cake plate or cake board. Using an offset icing spatula, spread about 1/2 cup of the peach frosting over the cake layer.
  15. Pipe a rim of the frosting around the edge of the cake.
  16. Evenly spread about 1/4 cup to 1/2 cup of the peach filling inside the frosting barrier.
  17. Repeat with remaining layers.
  18. After you place the final layer, frosting the outsides of the cake. Refrigerate the cake for at least 20 minutes to allow frosting to set.
  19. Right before serving, garnish with fresh peaches and granola for an added crunch.