Heavenly Juicy Peach Raspberry Cake Recipe Everyone Loves

Sweet summer memories dance through this peach raspberry cake that bursts with vibrant colors and incredible flavors.

Ripe fruit nestles between tender layers of soft crumb, creating a delightful dessert.

Seasonal produce transforms an ordinary cake into a spectacular centerpiece for any gathering.

Tangy raspberries complement the mellow sweetness of fresh peaches, making each bite a celebration of natural goodness.

Delicate textures and bright fruit notes make this cake irresistible to everyone who tries it.

Soft whipped cream or a scoop of vanilla ice cream could elevate this dessert from wonderful to extraordinary.

You won’t be able to resist cutting a generous slice and savoring every single delectable moment.

Peach Raspberry Cake That Bursts with Fresh Flavor

• Quick and Easy Fruit Cake Adventure for Home Bakers
• Perfect for novice bakers with straightforward steps and minimal technical skills required, allowing even kitchen newcomers to create a stunning dessert confidently.
• Showcases fresh seasonal peaches and raspberries, transforming simple ingredients into a vibrant, delicious cake that captures the essence of summer's bounty.
• Works wonderfully as a casual family treat, elegant dinner party dessert, or potluck contribution, impressing guests without demanding complicated techniques.
• Takes just over an hour from start to finish, with minimal prep work and basic pantry ingredients, making it an ideal recipe for busy home cooks seeking a delectable homemade dessert.

Ingredients List for Juicy Peach Raspberry Cake

• All-Purpose Flour: Provides the sturdy structure for the cake's soft and tender crumb.
• Baking Powder, Baking Soda: Key leavening agents to help the cake rise and become light.
• Salt: Enhances the overall flavor and balances the sweetness.

• Butter: Creates a rich, creamy base that adds moisture and flavor to the cake.
• Sugar: Provides sweetness and helps with caramelization and texture.
• Eggs: Bind ingredients together and add structure and richness.
• Vanilla Extract: Adds a warm, classic flavor that complements the fruits.
• Sour Cream, Milk: Contribute moisture and tenderness to the cake.

• Peaches, Raspberries: Fresh, juicy fruits that add natural sweetness and vibrant color.
• Sliced Almonds: Optional garnish that provides a delightful crunch and nutty flavor.
• Powdered Sugar: Delicate finishing touch for a beautiful presentation.
• Whipped Cream, Vanilla Ice Cream: Optional serving suggestions for extra indulgence.

Step-by-Step to Bake Peach Raspberry Cake

Step 1: Warm Up The Oven

Grab your cake pan and get ready for a baking adventure. Fire up the oven to 350F. Generously coat the pan with butter or cooking spray. Line the bottom with a soft parchment paper circle for easy cake removal.

Step 2: Create The Magical Batter

• All-purpose flour
• Baking powder
• Baking soda
• Salt

In another larger bowl, whip butter and sugar into a fluffy cloud. Crack eggs one by one, stirring smoothly after each addition. Pour in vanilla for extra flavor.

Gently fold dry ingredients and sour cream together, alternating between them. Add milk to create a silky smooth consistency.

Step 3: Prepare Fruity Goodness

• Sliced peaches
• Fresh raspberries
• Sugar
• Flour

Coat the fruits until they’re evenly dressed and ready for their cake debut.

Step 4: Layer With Love

Pour half the batter into the pan. Scatter half the fruit mixture across the surface. Add remaining batter, then crown with remaining fruit. Sprinkle sliced almonds for a delightful crunch.

Step 5: Bake To Perfection

Slide the pan into the oven. Bake for 40-50 minutes until a toothpick comes out clean. Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack.

Step 6: Decorate And Serve

Dust the cake with powdered sugar. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for pure bliss.

Tips for a Moist and Fruity Peach Raspberry Cake

• Prevent Fruit Sinking: Toss peaches and raspberries in a light coating of flour before adding to the batter to prevent them from sinking during baking.
• Ensure Moisture Balance: Use full-fat sour cream to keep the cake incredibly moist and tender, preventing a dry or crumbly texture.
• Customize Fruit Selection: Swap peaches and raspberries with seasonal fruits like blueberries, strawberries, or nectarines for year-round enjoyment.
• Boost Flavor Complexity: Add a hint of almond or cinnamon extract to the batter for a deeper, more nuanced taste profile.
• Storage Smart: Keep the cake covered at room temperature for 2-3 days, or refrigerate for up to 5 days to maintain freshness and prevent spoilage.

Keeping Your Peach Raspberry Cake Soft and Tasty

• Store cake in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent fruit from spoiling quickly.
• Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months to preserve texture and flavor.
• Thaw frozen cake slices in the refrigerator overnight, then warm briefly in the microwave for 15-20 seconds at 50% power to prevent drying out.
• Let refrigerated cake sit at room temperature for 15-20 minutes before serving to restore soft texture and enhance fruit flavors.

Perfect Pairings for Peach Raspberry Cake

• Light, sweet white wine perfectly complements the cake's fruity notes, enhancing the peach and raspberry flavors with its delicate bubbles and subtle sweetness.
• Smooth, rich vanilla gelato creates a luxurious contrast against the cake's tender crumb, balancing the tangy fruit with its cool, velvety texture.
• Delicate floral tea provides a sophisticated, aromatic companion that cuts through the cake's sweetness while highlighting the fresh fruit undertones.
• Soft, silky mascarpone cream adds a decadent layer of richness, its mild flavor allowing the cake's peach and raspberry essence to shine brilliantly.

Variations to Switch Up Your Peach Raspberry Cake

Gluten-Free Peach Raspberry Delight: Replace wheat flour with gluten-free flour blend, ensuring the same tender texture while accommodating wheat sensitivities.

Vegan Summer Fruit Cake: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with plant-based yogurt to create a dairy-free and egg-free version that maintains moisture and flavor.

Low-Sugar Berry Treat: Use monk fruit sweetener or stevia instead of regular sugar, reducing overall sugar content while preserving the cake’s natural fruit sweetness and keeping it diabetic-friendly.

Nutty Almond Alternative: Add ground almonds to the batter for extra protein and texture, replacing a portion of flour and enhancing the existing almond slices for a more pronounced nutty profile.

Common Questions About Peach Raspberry Cake

• Can I use frozen fruits instead of fresh ones?

Yes, you can use frozen peaches and raspberries. Just thaw and drain them completely before using to prevent excess moisture in the cake.

• How do I prevent the fruits from sinking to the bottom of the cake?

Tossing the fruits with a bit of flour before adding them to the batter helps prevent sinking. Also, layering the fruits between cake batter layers helps distribute them evenly.

• Is it possible to make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but the cake will still be delicious.

• Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and dust with powdered sugar just before serving. The flavors will actually develop and become more rich overnight.

Juicy Peach Raspberry Cake Recipe

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4.6 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Indulgent layers of peach raspberry cake showcase summer’s sweetest bounty, blending ripe fruit with delicate crumb. Delightful hints of almond and vanilla create a dessert that whispers pure seasonal pleasure for passionate bakers who crave elegant simplicity.

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Ingredients

Scale 1x2x3x

Fruits:

• 2 ¾ peaches (ripe), thinly sliced
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour

Cake Base Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or Greek yogurt)
• ¼ cup milk

Garnish:

• ¼ cup sliced almonds
• Powdered sugar (for dusting)

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C). Coat a 9-inch round cake pan with grease and line the bottom with parchment paper for easy removal.
2. Create the cake foundation by combining flour, baking powder, baking soda, and salt in a medium mixing bowl. In a separate large bowl, whip butter and sugar until they transform into a light, airy mixture.
3. Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition. Infuse vanilla extract for enhanced flavor depth.
4. Gradually fold dry ingredients and sour cream into the batter, alternating between the two. Mix gently to maintain a smooth consistency, then introduce milk to achieve a silky, pourable texture.
5. Prepare the fruit medley by gently coating peach slices and raspberries with sugar and flour, ensuring an even distribution of sweet, protective layer.
6. Construct the cake’s architecture by spreading half the batter across the pan’s surface. Artfully arrange a portion of peaches and raspberries over the initial batter layer.
7. Delicately cover the fruit with remaining batter, creating a smooth canvas. Strategically place the remaining peaches and raspberries on top, optionally garnishing with sliced almonds for textural contrast.
8. Slide the cake into the preheated oven and bake for 40-50 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean and dry.
9. Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
10. Finish the dessert by dusting with a delicate snowfall of powdered sugar. Serve alongside whipped cream or vanilla ice cream for an indulgent experience.

Notes

• Choose ripe, juicy peaches for maximum flavor and sweetness in the cake.
• Gently fold fruits into the batter to prevent them from sinking and maintain an even distribution.
• Toast the almonds briefly before sprinkling to enhance their nutty flavor and add a delightful crunch.
• Replace dairy ingredients with plant-based alternatives for a vegan version of the cake, using coconut oil, almond milk, and vegan sour cream substitute.

• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg