Peach Crisp Cake with Cinnamon Oat Crumble & Vanilla Bean Buttercream

Tender yellow cake layers, a cinnamon oat crumble, homemade peach compote, and whipped vanilla bean buttercream come together in this delightful Peach Crisp Cake. It’s like enjoying a warm peach crisp topped with vanilla ice cream, all in a beautifully layered cake!

Why You’ll Love This Peach Crisp Cake

This cake is a celebration of summer flavors and textures:

• Moist and tender yellow cake layers infused with peach yogurt for subtle fruitiness.

• Cinnamon oat crumble adds a delightful crunch reminiscent of classic peach crisp.

• Homemade peach compote brings juicy, sweet-tart flavor to every bite.

• Whipped vanilla bean buttercream provides a creamy, dreamy finish.

Whether you’re baking for a summer gathering or simply indulging in a sweet treat, this cake is sure to impress.

Ingredients for Peach Crisp Cake

For the Cake Layers:

• Cake flour – 2½ cups

• Baking powder – 2½ teaspoons

• Salt – ½ teaspoon

• Unsalted butter – ½ cup (1 stick), room temperature

• Canola or vegetable oil – ¼ cup

• Granulated sugar – 1¾ cups

• Large eggs – 4

• Butter extract – 1 teaspoon

• Vanilla extract – 1 teaspoon

• Peach yogurt – 1 cup (preferably Greek-style)

For the Cinnamon Oat Crumble:

• Old-fashioned rolled oats – 1 cup

• Light brown sugar – ½ cup, packed

• All-purpose flour – ½ cup

• Unsalted butter – ½ cup (1 stick), melted

• Ground cinnamon – 1 teaspoon

• Salt – ¼ teaspoon

For the Peach Compote:

• Fresh or canned peaches – 3 cups, diced

• Granulated sugar – ½ cup

• Lemon juice – 1 tablespoon

• Cornstarch – 1 tablespoon (optional, for thickening)

For the Vanilla Bean Buttercream:

• Unsalted butter – 1½ cups (3 sticks), room temperature

• Powdered sugar – 5 cups

• Vanilla bean paste – 1 tablespoon (or 1 tablespoon vanilla extract)

• Heavy cream – 2–3 tablespoons

• Salt – ¼ teaspoon

I started with my classic yellow cake as a base for this cake. It’s tender and buttery, and almost reminds me of the topping you’d put on a cobbler. I made one change to the recipe and substituted Chobani Peach Greek Yogurt instead of the sour cream. It adds just a hint of peach flavor to the cake, but nothing too strong. I also reduced the amount of clear vanilla extract and pumped up the butter flavor with extra butter extract.

Step-by-Step Instructions

1. Prepare the Cake Layers:

1. Preheat your oven to 325°F. Grease and line three 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together cake flour, baking powder, and salt.

3. In a large bowl, beat the butter, oil, and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Stir in butter and vanilla extracts.

5. Alternate adding the dry ingredients and peach yogurt to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Peach Compote:

1. In a saucepan over medium heat, combine peaches, sugar, and lemon juice.

2. Cook until the peaches release their juices and the mixture thickens, about 10–15 minutes. If desired, stir in cornstarch to thicken further.

3. Remove from heat and let cool completely.

3. Make the Cinnamon Oat Crumble:

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine oats, brown sugar, flour, cinnamon, and salt.

3. Stir in melted butter until the mixture forms clumps.

4. Spread the crumble on a baking sheet lined with parchment paper.

5. Bake for 10–12 minutes, stirring halfway through, until golden brown. Let cool completely.

4. Make the Vanilla Bean Buttercream:

1. In a large bowl, beat the butter until smooth and creamy.

2. Gradually add powdered sugar, mixing well after each addition.

3. Stir in vanilla bean paste (or extract), heavy cream, and salt. Beat until light and fluffy.

Assembling the Peach Crisp Cake and Video Tutorial

This video is 100 years old, but it still shows the assembly process well 🙂 

1. Place one cake layer on a serving plate or cake stand.

2. Spread a layer of vanilla bean buttercream over the top.

3. Spoon a layer of peach compote over the buttercream.

4. Sprinkle a generous amount of cinnamon oat crumble over the compote.

5. Repeat the layers with the remaining cake layers, finishing with buttercream on top.

6. Decorate the top with additional peach compote and crumble, if desired.

7. Chill the assembled cake for at least 30 minutes before slicing to set the layers.

Frequently Asked Questions

Can I use canned peaches?
Yes! If fresh peaches aren’t available, canned peaches (drained) work well in the compote.

How should I store the cake?
Store the assembled cake in an airtight container at room temperature for a day or in the freezer for up to a week. Bring to room temperature before serving.

Can I freeze the cake layers?
Absolutely. Wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw for about an hour before assembling.

Other Fruit-Filled Cakes You’ll Love

• Peaches and Cream Cake
• Peach Upside Down Cake
• Lemon Blueberry Cake
• Blueberry Cobbler Cake

Peach Crisp Cake

4.96 from 42 votes

Tender yellow cake layers with a cinnamon oat crumble, peach compote and whipped vanilla bean buttercream make up this perfect summer Peach Crisp Cake.

Servings 1 3-layer, 8-inch round cake

Print Recipe Pin Recipe

Ingredients

  

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FOR THE CAKE

• 3 cups plus 3 tablespoons (366 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar
• 1/3 cup (73.3 g) canola oil
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 2 teaspoons (8.4 g) butter extract
• 1 teaspoon (4.2 g) clear vanilla extract
• 1 cup (245 g) Chobani Peach Greek Yogurt, room temperature

FOR THE CRUMBLE

• 3/4 cup (67 g) oats
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 3 tablespoons (42.4 g) unsalted butter, cold and cut into cubes
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (2 g) salt

FOR THE COMPOTE

• 2 cups (450 g) peaches chopped, fresh or canned
• 2 tablespoons (27.5 g) light brown sugar, packed
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (12.6 g) vanilla bean paste
• pinch of salt
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

 

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugar. Beat on medium speed for about 3 to 5 minutes, until light and fluffy.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the extracts and then turn the mixer to medium-high and beat for an additional 3 minutes. We want the texture to be smooth, the color to look lighter, and the volume to have nearly doubled in size.
• With the mixer on low, alternately add the flour mixture with the Chobani yogurt, starting and ending with the flour. Mix until just combined.
• Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan.
• Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
• About an hour before assembly, remove the cake layers from the freezer.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

• Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
• Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake. 

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and peach filling so the cake doesn’t become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the peach filling from spilling out. (You may even need to pipe a second time over the first rim you made).
• Spread about half of the peach filling on the cake layer. 
• Sprinkle about half of the crumble over the peach filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.

Course: Dessert

Cuisine: Cake

Keyword: Cinnamon Oat Crumble, peach, Peach Compote, Peach Crisp Cake, Vanilla Buttercream, Yellow Cake