Raspberry Peach Cake Recipe (video)
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 fresh 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 fresh peaches, raspberries and edible flowers to make this cake look extra special! It’s the perfect choice for any occasion!
My Peach Cake Video Tutorial
Watch my YouTube video recipe for step-by-step instructions and see me put together this stunning raspberry peach cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Peach Raspberry Cake
Here are the main ingredients you’ll need to make this fruity and summery cake recipe:
- Eggs, Oil, Sugar: for making the cake layers. You can also use melted butter in place of the oil. I recommend having the eggs at room temperature for best results!
- Buttermilk: this tangy, soured milk makes the cake layers extra moist and fluffy!
- Flour, Baking Powder & Baking Soda: for making the cake batter.
- Peaches: use fresh, diced peaches for filling the cake. If you don’t have fresh fruit, canned peaches will also work. Just drain them very well first.
- Raspberries: you can use fresh of frozen (thawed) berries for the cake layer. You’ll need additional berries for making the frosting and for garnishing the cake.
- Peach Extract: this is an optional ingredient but it’s a great way to add more peach flavor into the cake layers.
- Heavy Cream: use very well chilled heavy cream for making the raspberry whipped cream frosting.
- Mascarpone Cheese: soften this cheese at room temperature for about 20 minutes prior to using. Cream cheese will also work well for this recipe.
- Peach Liqueur: this is another optional ingredient but one that also adds great flavor!
Making the Raspberry Peach Cake Layers
This stunning raspberry peach cake is made with the most delicious, fruity cake layers! I used three, 8-inch cake pans for my video recipe. You can also use two, 9-inch pans for this recipe.
- 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.
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 Fresh 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.
How to Assemble the Raspberry Peach 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.
More Recipes!
Enjoyed this fruity and summery cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Blueberry Peach Ricotta Cake – super easy and moist ricotta cake dotted with blueberries and topped with peaches!
- Raspberry Ricotta Cake – the most delicious, moist and fluffy raspberry ricotta cake with sliced almonds on top, served with whipped cream.
- 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!
Share it on Pinterest!
Supplies/Tools
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)
Ingredients
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
For Filling:
- 2 to 3 peaches, diced
- ¼ cup peach liqueur or juice
- 2 tbsp raspberry liqueur
For Garnish:
- 1 cup fresh raspberries
- 1 peach, sliced
- Edible wax flowers
For Raspberry 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
Instructions
- 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.
Hi Tatyana,
What brand in particular did you use for the peach & raspberry flavored liqueur? I couldn’t find at liquor store.
Hi Olga! I recommend going to Total Wine if you have one in your area, they will sell all the liqueurs! I’m currently using Mathilde Peche Liqueur and Clear Creek Distillery Raspberry Liqueur
Enjoy!!
I love this recipe!
I’m so glad you enjoyed it!! 🙂
Lovely recipe thank you!
You’re very welcome! Enjoy! 🙂
I’m trying to decide what type of oil to use in this cake. I have vegetable oil and coconut oil in my pantry. Would either of those work? Which would work best?
Hi Julia! The vegetable oil will be the better choice of the two, unless the coconut oil is refined and without coconut flavor. Hope you enjoy the cake!
Needs 1/4 cup of oil 3/4 cup is far too much oil and that’s all you can taste! I used a light organic vegetable oil and it was just the overriding flavor. Adjusted oil and made again and it was delicious!
Hi Kay! I’m sorry you didn’t enjoy the recipe the first time around. I think perhaps the type of oil you used may have been the issue. I usually use canola oil. You can also use melted, unsalted butter. Glad it turned out well the second time for you.