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Irresistible summer peach raspberry cake topped with fresh fruit and cream
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Irresistible Summer Peach Raspberry Cake

A delightful summer dessert featuring juicy peaches and tart raspberries layered in a fluffy cake, topped with creamy whipped frosting.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Keyword: Easy Baking, Fruit Cake, Peach Cake, Raspberry Cake, Summer Dessert
Servings: 12 servings
Calories: 350kcal

Ingredients

For the cake

  • 2 cups all-purpose flour Creates a tender, fluffy cake base.
  • 1 teaspoon baking powder Essential for lift, giving the cake its delightful texture.
  • 1/2 teaspoon baking soda Helps the cake to rise properly.
  • 1/2 teaspoon salt Enhances flavors and balances sweetness.
  • 1/2 cup unsalted butter, softened Adds moisture and a delightful buttery taste.
  • 1 cup granulated sugar Sweetens the cake and creates a golden crust.
  • 2 large eggs Adds structure and richness.
  • 1 teaspoon vanilla extract Provides a warm, aromatic undertone.
  • 1 cup buttermilk Adds moisture and slight tanginess.

For the fruit compote

  • 2 cups fresh peaches, sliced Juicy and sweet, the star of the cake.
  • 1 cup fresh raspberries Tart and vibrant, balancing the sweetness.
  • 1/4 cup granulated sugar Creates a sticky, sweet fruit topping.
  • 1 tablespoon lemon juice Brightens flavor and enhances freshness.

For the frosting

  • 2 cups heavy cream Adds richness and a velvety texture.
  • 1/4 cup powdered sugar Sweetens the whipped cream without adding weight.
  • 1 teaspoon vanilla extract Enhances the flavor of the frosting.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  • Gradually beat in the flour mixture alternately with buttermilk, starting and ending with the flour.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.

Baking

  • Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Compote Preparation

  • In a saucepan, combine sliced peaches, raspberries, 1/4 cup of sugar, and lemon juice over medium heat. Cook gently until the mixture thickens, about 10 minutes. Allow to cool completely.

Frosting Preparation

  • Whip heavy cream in a mixing bowl until it thickens. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Assembly

  • Place one layer of cake on a serving plate, spread half of the compote on top, then add the second layer of cake.
  • Spread the remaining compote on top and finish with whipped cream frosting.

Notes

Choose ripe, fresh fruit for the best flavor. Consider making the cake a day ahead, frosting it on the day of serving to meld the flavors. Decorate with fresh mint or edible flowers for presentation.