With its light and fluffy texture, Raspberry Peach Cake is an ideal dessert for any summer brunch party, picnic, or family cookout. This recipe uses pantry staples, you can make it with fresh or frozen raspberries, and it takes only 15 minutes to prepare. It’s an effortlessly beautiful summer cake.
Raspberry Peach Cake – the ultimate Summer dessert
It’s perfect for Summer brunches, cookouts, and parties, and you’ll be impressed with the simplicity and the stunning appearance of this dessert. Packed with the vibrant flavors of fresh peaches and raspberries, this forgiving cake is easy to make and can be adjusted to suit your ingredients or dietary preferences. Only 20 minutes of prep; and 45 minutes of baking (idle) time. Make it gluten-free or dairy-free with the tips provided below. This cake is not overly sweet (which is what I prefer), and I wouldn’t necessarily just add more sugar to the cake batter to make it sweeter. Instead, serve it dusted with powdered sugar for a beautiful presentation (and added sweetness!). Or, serve it warm with plain vanilla ice cream or whipped cream. If you love cakes with fresh summer fruit, don’t miss out on the other two recipes: raspberry lemon cake and super easy apple blueberry cake.
Why you’ll love it
- Quick and Easy. This cake takes only 20 minutes to prepare, making it a convenient option for any occasion.
- Make Ahead. It’s great for making in advance, so you can enjoy it at a stress-free gathering.
- Perfect Leftovers. The raspberry peach cake tastes even better the next day, making great leftovers that are just as delicious if not better than the first day.
- Versatile. Bring it to summer parties, picnics, and cookouts for a crowd-pleasing dessert. Or warm it up in a microwave oven for a quick breakfast treat.
The ingredients
- Flour. Use regular all-purpose flour or cake flour. You can also use gluten-free flour, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
- Baking powder. Make sure it’s fresh so that the cake rises.
- Butter. I used melted salted butter and did not add any extra salt.
- Sugar. Use regular granulated white sugar.
- The eggs add texture.
- Vanilla. Real vanilla extract is the best, but imitation vanilla works great, too.
- Plain low-fat Greek yogurt adds a tang and moist texture to the cake. You can also use a fat-free one. I have also made this cake with plain Kefir. You can also use sour cream, regular yogurt, or buttermilk.
- Raspberries. I used 12 oz of fresh raspberries.
- Peaches. Use 2 medium size yellow peaches.
How to make raspberry peach cake
Here are step-by-step photos and an overview of the instructions. Scroll down to the recipe card for the complete recipe (including the amounts of ingredients!).
1) Preheat oven to 350°F and prepare the baking pan. Line the sides and the bottom of the 9×3-inch springform pan with a single large piece of parchment paper, with paper sides hanging outside of the pan. No need to grease the pan or parchment paper.
2) Make cake batter. In a medium bowl, mix flour and baking powder. In a large bowl, combine white sugar, melted butter, and egg, and beat using a whisk for about 1 or 2 minutes until light and fluffy. Mix in Greek yogurt and vanilla extract, and whisk until combined. Add the flour mixture gradually (1 cup at a time), and whisk it together with the wet ingredients just until combined.
3) Fold half of the raspberries into the cake batter. Coat half of the raspberries with 1 tablespoon of powered sugar or flour (in the same bowl you used for combining flour and baking powder), and fold them carefully into the cake batter.
4) Add the cake batter (with folded raspberries) into the parchment paper-lined springform pan.
5) Top the cake batter with peaches and berries. Arrange sliced peaches on top with the remaining half of the raspberries in between the peach slices.
6) Bake for about 45 or 50 minutes until the tester (or toothpick) inserted in the center of the cake comes out clean.
7) Release the cake from the springform pan once it’s cool (after about 30 minutes). Use parchment paper to move it to a cake platter or a large plate. Dust the cake with powdered sugar.
What can you use instead of peaches?
- Nectarines are very similar to peaches, except they have smooth skin (unlike peaches that have fuzzy skin).
- Apricots. Fresh apricots are generally available from May to August. Choose plump and firm (or slightly soft) apricots with unwrinkled skin.
What can you use instead of raspberries?
- Any other berries, such as blueberries, blackberries, or strawberries.
- Fresh cherries, pitted, are a great option.
