Why You’ll Love Peach Cobbler Cake Recipe

I enjoy this recipe because it’s truly no-fail and comes together fast. I like that I can have it in the oven in about 15 minutes, yet it tastes like something that took much longer to make. The balance of sweet peaches, warm spices, and buttery cake makes it perfect for casual family desserts or last-minute guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Peach Filling
4 cups peaches, sliced – Fresh preferred, or use 2 cans (29 oz each), drained
½ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice – Brightens flavor

Cake Batter
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk – Any milk works
1 teaspoon vanilla extract
½ cup melted butter – Unsalted preferred

Optional Toppings
Vanilla ice cream – Serving
Whipped cream – Serving
Caramel sauce – Drizzle

Directions

I start by mixing the sliced peaches with the sugar, cinnamon, nutmeg, and lemon juice in a large bowl. I let them sit for a few minutes so the juices release. While that happens, I preheat the oven to 350°F and grease a 9×13-inch baking dish.

In another bowl, I whisk together the flour, sugar, baking powder, and salt. I add the milk and vanilla and stir just until the batter is smooth. I pour the melted butter directly into the prepared baking dish, then carefully pour the batter over the butter without stirring.

I spoon the peaches and all their juices evenly over the batter, again making sure not to stir. I bake the cobbler for about 45 to 55 minutes, until the top is golden and the peach juices are bubbling around the edges.

I let the cobbler cool for at least 15 minutes before serving it warm.

Servings and Timing

I usually get about 12 servings from this recipe. It takes around 15 minutes to prepare, 45 minutes to bake, and about 15 minutes to cool, for a total time of roughly 1 hour and 15 minutes.

Variations

I sometimes add a pinch of ground ginger or cardamom for extra warmth. When peaches aren’t in season, I happily use canned peaches with great results. I also enjoy sprinkling chopped nuts over the top before baking for added crunch.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the dish in a low oven until warmed through.

FAQs

Can I use canned peaches?

I use canned peaches often and just make sure they’re well drained.

Do I need to stir the batter and butter?

I don’t stir them, since that’s what creates the cobbler-style texture.

How do I know when it’s done?

I look for a golden top and bubbling juices around the edges.

Can I make this ahead of time?

I can, but I prefer it warm for the best texture.

What kind of milk works best?

I usually use whole milk, but any milk works fine.

Can I reduce the sugar?

I slightly reduce it if the peaches are very sweet.

Is this more like cake or cobbler?

I find it’s the perfect mix of both.

Can I freeze Peach Cobbler Cake?

I freeze it in portions and thaw before reheating.

What’s the best way to serve it?

I love it warm with vanilla ice cream.

Does it thicken as it cools?

I notice it sets up more as it cools but stays soft and saucy.

Conclusion

I keep this Peach Cobbler Cake in my dessert rotation because it’s easy, comforting, and always a crowd-pleaser. I love how the simple ingredients transform into a warm, golden dessert that feels homemade, nostalgic, and absolutely irresistible every time I serve it.