This bright and fruity cake is the essence of summer! My Raspberry Peach Cake recipe is made with vanilla, peach and raspberry cake layers dotted with fresh raspberries and frosted with a creamy raspberry whipped cream frosting. I fill the inside with diced peaches soaked in peach and raspberry liqueur. Every bite of this summer cake is bursting with fruity and delicious flavor! I garnish the top with more peaches, raspberries and edible flowers to make this cake look extra special! It’s the perfect choice for any occasion!
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Watch my YouTube video recipe for step-by-step instructions and see me put together this stunning cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Raspberry Peach Cake Layers
This stunning raspberry peach cake is made with the most delicious, fruity cake layers! I start with my basic vanilla buttermilk batter, then I add in a few teaspoons of peach extract and vanilla extract. This is the peach extract that I love to use HERE (Amazon Affiliate Link). It’s very true to actual flavor and adds great flavor to the cake. I also add whole, fresh raspberries into the cake batter once I have the cake batter premeasured in my cake pans. You can also use frozen berries, just thaw them out beforehand. By adding the raspberries into the cake batter, you’ll have berry flavor with every bite!
I used three, 8-inch cake pans for my video recipe. You can also use two, 9-inch pans for this recipe.
Raspberry Frosting – 2 Options!
You can make this incredible peach raspberry cake with two different frostings: my ‘Berry Whipped Cream Frosting’, or my ‘Raspberry Buttercream’! I used the whipped cream frosting for my video recipe because I love the creamy texture and it goes very well with the raspberries. My whipped cream frosting is a little softer and harder to work with. If you want a sturdier frosting, try the buttercream recipe instead. Both frosting recipes will taste fantastic with the moist and fruity cake layers!
Diced Peach Filling
This cake has all the peach flavor, including a fresh peach filling! For the filling, I dice a few peaches into small, pea-sized pieces and place them into a mixing bowl. If you’re making this cake out of season, canned peaches will also work well. Next, I pour a little peach liqueur and raspberry liqueur over the top and toss the fruit. I recommend letting the fruit stand in the liqueur for about an hour, tossing it every 15 to 20 minutes. Later, I drain the liqueur and use it soak the cake layers! My recipe will make extra diced peaches that you can serve on the side with every slice.
Can I Skip the Liqueur?
Yes, you can absolutely skip the alcohol for this peach cake recipe! Instead of the raspberry and peach liqueur, you can use a simple syrup (1 cup water + ½ cup sugar), or you can use a peach juice instead.
Assembling the Cake
Once I have all the different cake components ready, it’s time to assemble this raspberry peach cake! Here’s how it’s done:
- Always, always make sure the cake layers are completely cooled before starting, otherwise the frosting will melt! Level the tops of each layer with a serrated knife.
- Drain the liqueur from the peaches and use a pastry brush to lightly soak each cake layer.
- Pipe a barrier ring of frosting around the edge of the cake layers to keep the peach filling securely inside the cake, then fill the inside with a layer of diced peaches.
- To keep the diced peaches in place, frost the next cake layer first, then invert the frosted side onto the diced peaches. Super easy trick when you have a fruit filling!
- Frost the top and sides of the cake with a crumb coat of frosting, then chill for 30 minutes before adding the final layer of frosting.
- Garnish the top with more raspberries, sliced peaches and edible flowers!
- Enjoy! You can enjoy the cake right away, or keep it stored in the fridge until you’re ready to enjoy.
Enjoyed this fruity and summery cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Summer Sangria Cake – the ultimate summertime cake: sponge cake soaked with sangria, filled with fruit and frosted with a berry frosting!
- Peach Zefir Cake – this stunning peach cake is filled with peach-flavored Russian marshmallow, fresh peaches and whipped cream!
- Raspberry Tiramisu Cake – creamy, dreamy and fruity! This delicate raspberry cake with tiramisu filling is perfect for any occasion!
- Blueberry Lemon Cake – you’ll love this fruity blueberry cake with lemon curd filling and lemon cream cheese frosting!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Peach Extract – this peach extract smells and tastes just like peaches!
- Aluminum Baking Pans – I love my 8-inch pans from Fat Daddios!
- Ateco Turn Table – this classic cake decorating table is a must for all bakers.
- KitchenAid Hand Mixer – small but powerful, this little mixer gets any small baking job done well.
Raspberry Peach Cake Recipe (video)
For Raspberry Peach Cake:
- 1 cup buttermilk
- ¾ cup light cooking oil
- 1 cup white granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 tsp peach extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ cups fresh raspberries, or frozen, thawed
- 2 to 3 peaches, diced
- ¼ cup peach liqueur or juice
- 2 tbsp raspberry liqueur
- 1 cup fresh raspberries
- 1 peach, sliced
- Edible wax flowers
- 1 Recipe Raspberry Buttercream
- 1 Recipe Raspberry Whipped Cream Frosting
For Whipped Cream Frosting:
- 1 cup fresh or frozen raspberries
- 1/3 cup sugar
- 8 oz mascarpone or cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 tsp raspberry extract
- Red/pink food coloring
- 2 cups heavy cream
- 1 ½ cups confectioner’s sugar
- Preheat the oven to 350F/177C. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray.
- Prepare the cake layers first. Pour the buttermilk and cooking oil into a large mixing bowl and add the sugar, eggs, and vanilla and peach extracts. Mix on medium speed for a few minutes until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the wet and then mix on medium speed for about 1 minute, just until the dry ingredients are incorporated.
- Divide the cake batter evenly between the three pans; use a kitchen scale for accuracy, if desired. Gently press the fresh raspberries into the cake batter, spacing them evenly apart.
- Bake the cake layers in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers out of the pans and onto a wire rack to cool completely.
- Prepare the diced peach filling next. Dice the peaches into pea-sized pieces, then pour the peach and raspberry liqueur over the fruit. Let the peaches stand at room temperature, tossing every 15 to 20 minutes until ready to use.
- Next, prepare a batch of either my ‘Raspberry Buttercream’ or my ‘Raspberry Whipped Cream Frosting’ recipe, both are linked in the post above. For the whipped cream frosting, prepare the raspberry sauce first. Place the berries and sugar into a small saucepot and heat over medium heat, simmering for about 6 to 8 minutes, until a jam forms. Press the jam through a fine mesh strainer to remove the seeds, leaving a smooth raspberry sauce. Allow the sauce to cool.
- In medium bowl, whisk the softened mascarpone for about a minute, until smooth. Melt the white chocolate chips in the microwave, then immediately add to the cheese and mix again until smooth. Don't let the chocolate cool! Add the berry sauce next and mix until smooth. In a separate bowl, whisk the heavy cream and confectioner’s sugar for 3 to 4 minutes on high speed until stiff peaks form.
- Add the cheese, chocolate and berry mixture to the whipped cream, along with a few drops of red food coloring. Whisk for a minute on high speed, until the frosting is smooth and creamy. Keep the frosting refrigerated until ready to use.
- To assemble the cake, first make sure the cake layers are completely cooled! Use a serrated knife to level the top of each cake layer. Drain the liqueur from the diced peaches into a separate bowl. Use a pastry brush to lightly soak each cake layer with the liqueur.
- Transfer about 1 cup of the frosting into a pastry bag tipped with a simple, round tip. Pipe a barrier ring of frosting around the edge of the cake layers; this will help keep the peaches inside the cake. Fill the center with a layer of diced peaches. Watch my video recipe to see how it’s done!
- Frost the next cake layer with a generous amount of frosting, then invert the frosted side on top of the peaches. Continue assembling the cake, then frost the top and sides of the cake with a crumb coat of frosting. Chill the cake for 30 minutes in the refrigerator, then apply the final coat of frosting.
- Garnish the top of the cake with fresh raspberries, sliced peaches and edible flowers, if desired. The cake is ready to be enjoyed right away. Keep it refrigerated if not serving right away.