Irresistible Summer Peach Raspberry Cake
A light and refreshing cake made with juicy peaches and tangy raspberries, perfect for summer gatherings and celebrations.
Servings: 8 pieces
Calories: 410kcal
Ingredients
For the Cake
- 2 cups all-purpose flour Provides the foundation for the cake.
- 1 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon baking soda Works with baking powder for leavening.
- 1/2 teaspoon salt Enhances flavors.
- 1/2 cup unsalted butter, softened Adds richness.
- 1 cup granulated sugar Sweetens the cake.
- 2 large eggs Binds ingredients together.
- 1 teaspoon vanilla extract Adds aroma.
- 1 cup buttermilk Adds moisture.
For the Fruit Layers
- 2 cups fresh peaches, sliced Provides sweetness.
- 1 cup fresh raspberries Adds tartness.
- 1/4 cup granulated sugar (for compote) Sweetens the compote.
- 1 tablespoon lemon juice Brightens flavors.
For the Whipped Cream Frosting
- 2 cups heavy cream Base for frosting.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract (for frosting) Enhances flavor.
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 the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually beat in the flour mixture alternately with the buttermilk, starting and ending with the flour mixture.
Baking
- Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan before transferring to a wire rack.
Making the Compote
- In a saucepan over medium heat, combine sliced peaches, raspberries, granulated sugar, and lemon juice. Cook until fruit softens and mixture thickens slightly, about 10 minutes. Set aside to cool completely.
Making the Frosting
- In a mixing bowl, whip the heavy cream until it thickens. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assembly
- Place the first layer of cake on a serving plate and spread half of the peach-raspberry compote on top.
- Add the second layer of cake and spread the remaining compote over it.
- Spread the whipped cream frosting over the top and sides of the cake.
Notes
Use ripe peaches and fresh raspberries for the best flavor. Ensure butter and eggs are at room temperature for easy mixing. Allow the cake to cool completely before frosting.