This Juicy Peach Raspberry Cake is the ultimate celebration of summer fruits, featuring layers of tender vanilla cake bursting with ripe peaches and raspberries, finished with a luscious peach cream cheese frosting. Every bite delivers the perfect harmony of sweet and tart flavors in a moist, fruity crumb.
Why This Cake Will Become Your New Favorite
Seasonal showcase – Highlights summer’s best fruits at their peak
Juicy texture – Fresh peaches keep the cake incredibly moist
Stunning presentation – Vibrant fruit layers make it party-perfect
Perfect flavor balance – Sweet peaches and tart raspberries complement each other beautifully
Ingredients
Vanilla Cake Layers
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
Fruit Filling
- 2 cups diced ripe peaches (about 3 medium)
- 1 cup fresh raspberries
- 2 tbsp lemon juice
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
Peach Cream Cheese Frosting
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 1/2 cup peach purée (from about 1 large peach)
- 1 tsp vanilla extract
Garnish
- Sliced peaches
- Fresh raspberries
- Mint leaves
Step-by-Step Instructions
1. Prepare the Fruit Filling
- Combine peaches, raspberries, lemon juice, sugar, and cornstarch in saucepan
- Cook over medium heat until thickened (8-10 minutes)
- Cool completely before assembling cake
2. Make the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans
- Whisk flour, baking powder, and salt in bowl
- Cream butter and sugar until light and fluffy (5 minutes)
- Add eggs one at a time, then vanilla
- Alternate adding dry ingredients and buttermilk in three additions
- Divide batter evenly among pans and bake 25-28 minutes
- Cool in pans 10 minutes, then transfer to wire racks
3. Prepare the Frosting
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar
- Blend in peach purée and vanilla
- Chill 15 minutes if too soft
4. Assemble the Cake
- Place first layer on cake stand
- Spread with 1/2 cup frosting, then add half the fruit filling
- Repeat with second layer
- Top with final layer and frost entire cake
- Decorate with fresh peaches, raspberries, and mint
Expert Tips for Perfection
Use room temperature ingredients for even mixing
Don’t overbake – Check at 25 minutes
Chill cake layers before assembling for easier handling
Adjust peach purée for desired frosting consistency
Make-Ahead & Storage
Make ahead:
- Cake layers can be baked 1 day in advance
- Frosting keeps 3 days refrigerated
Storage:
- Refrigerate assembled cake up to 3 days
- Bring to room temperature before serving
Frequently Asked Questions
Q: Can I use frozen fruit?
A: Yes, but thaw and drain well first to prevent excess moisture
Q: How do I make peach purée?
A: Blend peeled, pitted peaches until smooth
Q: Can I make this gluten-free?
A: Substitute with 1:1 gluten-free flour blend
Q: What if my frosting is too runny?
A: Add more powdered sugar 1/4 cup at a time
Final Thoughts
This Juicy Peach Raspberry Cake is summer’s sweetest celebration on a plate! With its tender crumb, vibrant fruit layers, and dreamy peach frosting, it’s guaranteed to be the star of any gathering.
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Juicy Peach Raspberry Cake: A Summertime Sensation
- Total Time: 1 Hour
Description
Savor the flavors of summer with this Juicy Peach Raspberry Cake! This moist and flavorful cake combines the sweetness of peaches with the tartness of raspberries, making it a perfect dessert for warm days.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh peaches, diced
1 cup fresh raspberries
1 tablespoon lemon juice
2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Mix in the sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced peaches and raspberries.
Pour the batter into the prepared cake pan and spread it evenly. Drizzle the lemon juice over the top and sprinkle with the 2 tablespoons of sugar.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy this delightful Juicy Peach Raspberry Cake!
