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This Peach Cobbler Tres Leches Cake starts with a soft, airy sponge cake that soaks up a rich three-milk mixture, then gets topped with fluffy brown sugar whipped cream and a juicy cinnamon peach topping.
For more peach cobbler recipes, make my skillet peach cobbler with fresh peaches and canned peach pie for when those peaches are out of season.
Peach cobbler and tres leches cake had absolutely no business coming together and being this good, but here we are. This may be the best dessert I’ve ever made and it’s not even close.
The smooth texture of the cake, the light and airy brown sugar whipped cream on top, and those juicy cinnamon peaches on top? A whole vibe.
It’s creamy, fruity, light, and rich all at the same time. And because the cake needs time to chill, it’s the perfect make-ahead dessert. Let’s get baking!
Table of Contents
Key Ingredients
- Cake flour: Creates a soft, light, and tender cake that absorbs the milk mixture beautifully. You can also use all purpose flour in its place.
- Eggs: Separated and whipped to give the cake its airy, sponge-like texture.
- Three-milk mixture: Evaporated milk, whole milk, and sweetened condensed milk make the cake rich and creamy.
- Fresh peaches: Cooked with brown sugar, cinnamon, and lemon juice for a warm peach cobbler topping. You can also use canned peaches when fresh aren’t in season.
- Heavy cream: Whipped with powdered sugar and vanilla for a light, fluffy finish.
How To Make Peach Cobbler Tres Leches
Step 1: Prepare the cake batter. Separate the eggs, then beat the yolks with butter, oil, sugar, and vanilla until pale and creamy. Mix in the milk, followed by the flour, baking powder, and salt.
Step 2: Whip and fold in the egg whites. Beat the egg whites with the remaining sugar and cream of tartar until glossy, stiff peaks form.
Step 3: Gently fold them into the batter to keep the cake light and airy.
Step 4: Bake and cool the cake. Pour the batter into an unlined baking pan and bake at 350°F for 23–28 minutes, until lightly golden and cooked through. Let it cool for about 20 minutes, then poke holes in the cake and pour the milk mixture on top.
Step 5: Make the peach cobbler topping. Cook the peaches with brown sugar, lemon juice, and cinnamon until softened. Stir in a cornstarch slurry and cook until the juices are thick and glossy, then cool completely.
Step 6: Make whipped cream, then assemble the cake. Whip the heavy cream with powdered sugar and vanilla, then spread it over the chilled cake. Add the drained peach topping and spoon the reserved peach juices over each slice before serving.
Pro Baking Tips
- Do not grease or flour the baking dish, and do not line it with parchment paper. The batter needs to cling to the sides of the pan as it bakes, which helps the cake rise properly. Once the milk mixture is added and absorbed, the cake will release cleanly when served.
- Separate the eggs while they’re cold. Cold eggs are easier to separate cleanly.
- Use a completely clean bowl for the egg whites. Any grease, water, or egg yolk can prevent the whites from whipping properly. Clean beaters are just as important.
- Poke plenty of deep holes. Space the holes evenly and reach almost to the bottom of the cake so the tres leches mixture can soak throughout—not just across the surface.
- Cool the peaches completely. Warm peaches will melt the whipped cream and make the topping runny. Refrigerate them before assembling the cake.
Recipe FAQs
Yes. Thaw and drain frozen peaches first. For canned peaches, drain them very well and reduce the cooking time since they are already soft.
The batter needs to cling to the sides of the pan as it bakes, which helps the cake rise. After the milk mixture soaks in, the slices will release cleanly when served.
Bake the cake fully, poke holes evenly, and pour the milk mixture over it slowly. Allowing the cake to chill for several hours also helps the liquid absorb evenly.
Cover the cake with plastic wrap and keep it refrigerated. It is best enjoyed within 3–4 days.
More Desserts Using Peaches
Desserts
Peach Cobbler Pound Cake
Desserts
Peach Cobbler with Cake Mix
Desserts
Peach Galette with Puff Pastry
Desserts
Peaches and Cream Filled Churros
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Peach Cobbler Tres Leches
Equipment
- 8×8 Baking Dish (preferably metal, do not use a glass baking pan)
- Medium Skillet
Ingredients
Tres Leches
- 4 large Eggs, (separated)
- 1/4 tsp Cream of Tartar, (optional)
- 3 tbsp Salted Butter, (room temperature)
- 2 tbsp Oil
- 3/4 cup Sugar
- 2 tsp Vanilla Extract
- 1/3 cup Whole Milk, (room temperature)
- 1 1/4 cups Cake Flour
- 1 1/4 tsp Baking Powder
- 1/2 tsp Kosher Salt
Milk Mixture
- 14 oz Evaporated Milk
- 1/2 cup Whole Milk
- 1/2 can Sweetened Condensed Milk, (more or less as desired, see notes)
Peach Cobbler Topping
- 1 lb Peaches, (about 4 peaches)
- 1/3 cup Brown Sugar
- 1 tbsp Lemon Juice
- 1 tsp Cinnamon
- 1 1/2 tbsp Cornstarch
- 2 tbsp Water
Whipped Cream Topping
- 1 1/2 cups Heavy Cream
- 1/2 cup Brown Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F. Carefully separate the eggs, placing the egg yolks in one bowl and the egg whites in a separate clean, dry mixing bowl. Be sure no yolk gets into the egg whites, or they may not whip properly. 4 large Eggs
- To the bowl with the egg yolks, add the softened butter, oil, 1/2 cup of the sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed for 3–4 minutes, until pale, creamy, and well combined. Then add milk and mix until combined, about 30 seconds. 3 tbsp Salted Butter 2 tbsp Oil 2 tsp Vanilla Extract 1/3 cup Whole Milk
- Add cake flour, baking powder, and kosher salt and mix until just smooth. Set aside. 1 1/4 cups Cake Flour 1 1/4 tsp Baking Powder 1/2 tsp Kosher Salt
- To the bowl with the egg whites, add remaining 1/4 cup of sugar and cream of tartar. Using clean beaters, whip everything on medium-high speed until stiff peaks form – it should look glossy and hold its shape. This will take about 3-5 minutes. 1/4 tsp Cream of Tartar
- Add about one-third of the whipped egg whites to the cake batter and gently stir them in to lighten the mixture. Add the remaining egg whites, gently folding with a rubber spatula after each addition. Fold just until no large white streaks remain, being careful not to deflate the batter.
- Pour the batter evenly in the prepared baking pan (do not line the pan with parchment paper – you want the batter to cling to the sides, don't worry, when the milk mixture is added, it won't stick afterward). Bake for 23–28 minutes, or until the cake is lightly golden, springs back when gently pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for about 20 minutes.
- In a medium bowl, whisk together the evaporated milk, whole milk, and sweetened condensed milk. Taste the mixture and add additional sweetened condensed milk as desired. Keep in mind that the peach topping and whipped cream will also add sweetness, so be careful adding too much sweetened condensed milk. 14 oz Evaporated Milk 1/2 cup Whole Milk 1/2 can Sweetened Condensed Milk
- Use a fork, wooden skewer, or chopstick to poke holes all over the cake, making sure to reach nearly to the bottom. Slowly pour the milk mixture evenly over the cake, pausing occasionally to allow the liquid to soak in. Cover the pan and refrigerate the cake for at least 4 hours, preferably overnight.
- Make the peach cobbler topping. Peel the peaches, if desired (I didn't), and cut them into small, about 1/2 inch chunks. Add the peaches, brown sugar, lemon juice, and cinnamon to a medium skillet. Cook over medium heat for 5–7 minutes, stirring occasionally, until the peaches begin to soften and release their juices. 1 lb Peaches 1/3 cup Brown Sugar 1 tbsp Lemon Juice 1 tsp Cinnamon
- In a small bowl, stir together the cornstarch and water until smooth. Pour the slurry into the peaches and continue cooking for 1–2 minutes, stirring frequently, until the juices thicken and become glossy. Remove the pan from the heat and add to a bowl and let it cool completely. Refrigerate until ready to assemble the cake – be sure to allow it to cool completely. 1 1/2 tbsp Cornstarch 2 tbsp Water
- Just before serving, make the whipped cream. Add the cold heavy cream, brown sugar, and vanilla extract to a large mixing bowl. Beat on medium-high speed until thick, fluffy, and able to hold medium-stiff peaks. Be careful not to over-whip the cream. 1 1/2 cups Heavy Cream 1/2 cup Brown Sugar 1 tsp Vanilla Extract
- Once the cake is thoroughly chilled and the milk has soaked in, spread the whipped cream evenly over the top. Use a slotted spoon to scoop the peaches onto the whipped cream – leave behind as much of the juices as possible. Use the peach juices to spoon on top of the cake just before serving.
- Keep the cake refrigerated until ready to serve.
Notes
- Do not grease or flour the baking dish, and do not line it with parchment paper. The batter needs to cling to the sides of the pan as it bakes, which helps the cake rise properly. Once the milk mixture is added and absorbed, the cake will release cleanly when served.
- Separate the eggs while they’re cold. Cold eggs are easier to separate cleanly.
- Use a completely clean bowl for the egg whites. Any grease, water, or egg yolk can prevent the whites from whipping properly. Clean beaters are just as important.
- Poke plenty of deep holes. Space the holes evenly and reach almost to the bottom of the cake so the tres leches mixture can soak throughout—not just across the surface.
- Cool the peaches completely. Warm peaches will melt the whipped cream and make the topping runny. Refrigerate them before assembling the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
