As the sun begins to set on a warm summer day, there’s nothing quite like the intoxicating aroma of fresh peaches and raspberries wafting through my kitchen. It was during one such evening that I decided to combine these vibrant fruits into a single, stunning cake. The result? A Raspberry Peach Cake that not only bursts with flavor but also captures the essence of summer in every slice. This delightful treat is a crowd-pleaser, making it the perfect centerpiece for summer picnics or casual gatherings with friends.
What I love most about this cake is the balance it strikes—moist layers of peach-infused goodness interspersed with tangy raspberry notes, all adorned with a luscious raspberry whipped cream frosting. As I proudly present this creation, I can’t help but smile at the joy it brings to the table. Whether you’re looking to impress guests at a get-together or simply want to indulge in something sweet, this cake offers versatility and flavor that is undeniably irresistible. So let’s dive into this recipe and make summer memories one slice at a time!
Why is Raspberry Peach Cake the ultimate summer dessert?
Bursting with flavor, this cake combines fresh peaches and raspberries to create a refreshing experience for your taste buds. Moist layers bring a delightful texture that pairs perfectly with the light, velvety frosting. Versatile options allow you to customize flavors and even adapt the cake for different dietary preferences. Effortlessly impressive, it’s a showstopper for summer gatherings. Plus, quick prep time means you’ll spend less time in the kitchen and more time enjoying the sunshine. Serve this delightful treat at your next picnic and watch it disappear!
Raspberry Peach Cake Ingredients
• For the Cake
- Buttermilk – Adds moisture and rich flavor; can substitute with whole milk plus a splash of vinegar.
- Light Cooking Oil – Provides tenderness; can be replaced with vegetable or melted unsalted butter.
- White Granulated Sugar – Sweetens and contributes to cake structure; no direct substitution recommended without affecting sweetness.
- Large Eggs – Binds ingredients together and adds richness; can’t substitute without altering the texture of the cake.
- Vanilla Extract – Provides a warm flavor note; use pure vanilla for the best results.
- Peach Extract – Enhances peach flavor; can be omitted if unavailable.
- All-Purpose Flour – Essential for structure; whole wheat flour can be used for a denser cake.
- Baking Soda & Baking Powder – Leavening agents for rise; ensure they are fresh for proper leavening.
- Salt – Balances sweetness and enhances flavor.
- Fresh Raspberries – Adds moisture and bursts of flavor; frozen raspberries can be used after thawing and draining.
- Peaches – Diced for filling, adding juicy flavor; canned peaches can substitute if fresh ones aren’t available.
- Peach & Raspberry Liqueur – Infuses flavor in the filling; can substitute with a simple syrup or juices to avoid alcohol.
• For Frosting (Raspberry Whipped Cream Frosting)
- Fresh Raspberries – Key to vibrant color and taste; use ripe berries for the best flavor.
- Mascarpone Cheese – Provides a rich, creamy base for the frosting; cream cheese can be a tangy substitute.
- Sugar – Sweetens the frosting; adjust to taste based on your sweetness preference.
- Heavy Cream – Whips into a light, airy texture; ensures a decadent frosting consistency.
How to Make Raspberry Peach Cake
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Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans. Line the bottoms with parchment paper and spray the sides with baking spray for easy release.
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Mix buttermilk, light cooking oil, white granulated sugar, large eggs, vanilla extract, and peach extract in a large mixing bowl. Whisk until the mixture is smooth and well combined.
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Combine the dry ingredients in a separate bowl, sifting together all-purpose flour, baking soda, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until just incorporated, being careful not to overmix.
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Divide the cake batter evenly among the prepared pans. Gently press fresh raspberries into the batter for a delightful burst of flavor.
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Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the peach filling by tossing diced peaches with peach liqueur (or your chosen substitute). Let them sit for about 10 minutes to absorb the flavors.
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Cook fresh raspberries with sugar over medium heat until they break down into a jam-like consistency. Strain the mixture to remove seeds and let it cool.
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Whip mascarpone cheese in a mixing bowl, then carefully blend in the cooled raspberry sauce. In a separate bowl, whip the heavy cream with confectioners’ sugar until stiff peaks form, then fold it into the mascarpone mixture until combined.
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Level the cooled cake layers using a serrated knife for even stacking. Soak the bottom layer with any remaining liqueur, pipe a barrier of frosting, and layer on the diced peaches. Stack the layers, frosting the top and sides, then apply a crumb coat before chilling for 30 minutes.
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Finish by applying the final coat of frosting and garnishing your cake with extra fresh fruit and edible flowers for a beautiful presentation.
Optional: Pair with a glass of chilled iced tea for a refreshing summer treat!
Exact quantities are listed in the recipe card below.
What to Serve with Raspberry Peach Cake?
Capture the essence of summer with perfect pairings that enhance every delightful bite of this fruity dessert.
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Iced Tea: The refreshing notes of iced tea balance the cake’s sweetness, making it an ideal warm-weather companion. A splash of lemon or mint enhances its invigorating qualities.
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Fresh Fruit Salad: A vibrant medley of seasonal fruits brings out the fruity flavors of the cake while providing a refreshing crunch. Consider adding strawberries, blueberries, and a hint of lime for brightness.
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Vanilla Ice Cream: The creaminess of vanilla ice cream contrasts beautifully with the cake’s texture, creating a delightful mouthfeel. The warmth of the cake paired with cold ice cream is a match made in heaven.
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Lemonade: A tangy lemonade adds a zesty sparkle to your dessert table, complementing the sweetness of the raspberry peach layers in a delightful way.
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Whipped Cream: A dollop of unsweetened whipped cream can enhance the cake’s rich frosting, adding an airy feel and extra moisture. It’s a simple yet elegant addition.
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Sparkling Wine: A glass of sparkling wine or bubbly rosé is a sophisticated touch, elevating your summer gathering while mirroring the effervescent flavors of the cake.
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Chocolate-Covered Strawberries: The decadent touch of chocolate pairs harmoniously with the fruity notes of the cake, creating an indulgence that’s both rich and refreshing.
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Peach Sorbet: For an extra fruity twist, serve a scoop of peach sorbet. Its smooth texture and natural sweetness will amplify the peach flavors in your cake while keeping things light.
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Cheese Board: A well-curated cheese board with tangy goat cheese or creamy brie can offer a delightful savory contrast to the dessert while encouraging a fun atmosphere.
Let these pairings inspire you to create a perfect summer spread that celebrates love, laughter, and, of course, the deliciousness of your Raspberry Peach Cake!
Raspberry Peach Cake Variations
Customize your delightful cake experience with these fun twists and substitutions!
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Berry Bonanza: Swap raspberries for strawberries or blueberries for fresh flavor profiles and vibrant colors. Each variation brings its own unique sweetness.
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Creamy Twist: Use cream cheese instead of mascarpone for a tangy frosting that perfectly complements the fruity layers. It’ll add a delightful richness!
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Tropical Escape: Replace peach flavoring with mango puree for a tropical twist that’s sure to transport your taste buds to paradise. Oh, the sunshine!
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Sugar Swap: Use coconut sugar for a lower-glycemic sweetening option that adds a hint of caramel flavor, making each bite even more intriguing.
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Nutty Crunch: Add chopped nuts, like pecans or almonds, to the cake batter for a delightful crunch. This will introduce a lovely texture contrast against the moist layers.
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Citrus Zing: Incorporate lemon or orange zest into the batter for a refreshing citrus note that can brighten up the entire cake.
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Liqueur-Free: For a non-alcoholic option, substitute peach and raspberry liqueur with sparkling juice or flavored soda for a bubbly twist on the classic filling.
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Frozen Dream: Use frozen raspberries and peaches for convenience. Just ensure they’re thawed and drained properly before folding them into your cake for that same burst of summer flavor!
How to Store and Freeze Raspberry Peach Cake
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Room Temperature: The cake can be kept at room temperature for up to 1 day, if covered properly with plastic wrap or in an airtight container to retain moisture.
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Fridge: Store uneaten Raspberry Peach Cake in the refrigerator for up to 3 days. Keep it covered to maintain its freshness and prevent it from drying out.
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Freezer: If you’d like to freeze the cake, it can be frozen for up to 3 months. Wrap each layer separately in plastic wrap, then place in a freezer-safe bag or container for extra protection.
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Reheating: To enjoy frozen layers, allow them to thaw overnight in the fridge, then bring to room temperature before serving or warmth in the oven at a low temperature for about 10 minutes.
Make Ahead Options
These Raspberry Peach Cake preparations are perfect for busy home cooks looking to save time! You can prepare the cake layers and filling up to 3 days in advance. To maintain quality, allow the cake layers to cool completely before wrapping them in plastic wrap and refrigerating. The peach filling can also be made in advance and stored in an airtight container for several days. When you’re ready to serve, simply whip up the raspberry frosting, layer and frost the cake, and garnish with fresh fruit. This way, you can enjoy a delightful summer dessert with minimal effort on the day of your gathering, ensuring your Raspberry Peach Cake remains just as delicious!
Expert Tips for Baking Raspberry Peach Cake
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Cool Completely: Ensure that the cake layers are fully cooled before applying frosting to prevent any melting.
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Leveling Layers: Use a serrated knife to level the tops of the cake layers, ensuring even stacking and a professional-looking finish.
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Whip Wisely: When making the whipped cream, whip until just stiff to maintain airiness without risking turning it into butter.
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Fruit Placement: Gently press the fresh raspberries into the batter before baking for a delightful burst of flavor in every slice of your Raspberry Peach Cake.
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Quality Ingredients: Use fresh, ripe peaches and raspberries for the best flavor. If using frozen fruit, make sure to thaw and drain them properly.
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Altering Liqueur: For non-alcoholic options, replace peach and raspberry liqueur with simple syrup or fruit juice to still infuse delicious flavor in your filling.
Raspberry Peach Cake Recipe FAQs
How do I choose ripe peaches and raspberries for this cake?
Absolutely! Look for peaches that are slightly soft to the touch with a sweet fragrance—color should be a rich yellow or blush-red. For raspberries, choose plump, firm berries without any dark spots or mold. If you spot any shriveled ones, skip those as they may not provide the best flavor.
How should I store leftovers of the Raspberry Peach Cake?
The Raspberry Peach Cake can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to preserve its moisture and freshness. If you’d like to keep it longer, consider freezing!
Can I freeze the Raspberry Peach Cake? If so, how?
Yes, you can freeze the Raspberry Peach Cake for up to 3 months! First, wrap each layer individually in plastic wrap, ensuring there’s no exposure to air. Then, place them in a freezer-safe bag or container to prevent freezer burn. When you’re ready to enjoy, thaw in the fridge overnight and then let them sit at room temperature for about 30 minutes before serving.
What should I do if my cake layers are domed and won’t stack evenly?
No worries! If your cake layers have domed tops, simply use a serrated knife to slice off the tops, creating a flat surface for even stacking. I often recommend leveling them right after they’ve cooled for the best results. This way, you’ll have nice, neat layers that stack beautifully.
Is this cake suitable for people with specific dietary restrictions?
Very! For vegan adaptations, you can use flax eggs instead of regular eggs, and almond milk with a splash of vinegar as a buttermilk substitute. If you have allergies to peanuts or tree nuts, make sure to check the liqueur you’re using, or simply swap it out for a fruit juice or syrup. Always consider using gluten-free flour if you need the cake to be gluten-free as well!
How far in advance can I make the Raspberry Peach Cake?
It’s perfect to make a day in advance! Not only does it allow the flavors to meld beautifully, but it also saves you time on the day of serving. Just store it in the fridge once assembled, and you’ll have an impressively delicious cake ready to delight your guests.
Raspberry Peach Cake: A Refreshing Summer Delight for You
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans. Line the bottoms with parchment paper and spray the sides with baking spray for easy release.
- Mix buttermilk, light cooking oil, white granulated sugar, large eggs, vanilla extract, and peach extract in a large mixing bowl. Whisk until smooth.
- Combine the dry ingredients in a separate bowl, sifting together all-purpose flour, baking soda, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until just incorporated.
- Divide the cake batter evenly among the prepared pans and gently press fresh raspberries into the batter.
- Bake for 24-26 minutes or until a toothpick inserted comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack.
- Prepare the peach filling by tossing diced peaches with peach liqueur (or substitute). Let sit for about 10 minutes.
- Cook fresh raspberries with sugar over medium heat until jam-like consistency. Strain to remove seeds and cool.
- Whip mascarpone cheese, then blend in cooled raspberry sauce. Whip heavy cream with sugar until stiff peaks form, then fold into mascarpone mixture.
- Level cooled cake layers with a serrated knife. Soak bottom layer with liqueur, pipe frosting barrier, and layer on diced peaches. Stack layers, frosting top and sides, and apply crumb coat. Chill for 30 minutes.
- Finish by applying final coat of frosting and garnish with extra fresh fruit and edible flowers.