Peach and Raspberry Cake
This is a simple and delicious peach and raspberry cake recipe. A peach and raspberry cake topped with raspberry buttercream and decorated with peaches and raspberries, perfect for summer!
Jump to Recipe
Summer Bakes
Baking in the summer is one of my favourites. I love using different types of fruit and creating lovely and refreshing bakes.
I have to admit that this is my first-ever recipe using peaches. I used tinned peaches because I made this recipe out of peach season, but you can use fresh peaches in this recipe.
Raspberry Bakes
Raspberry bakes are some of my favourites in the summer. I have an abundance of them on my blog, and sometimes I do need to remind myself that there are other flavours and fruits available. I just love the tartness of raspberries when paired with something sweet.
Raspberry and White Chocolate is my absolute favourite. I love my Raspberry and White Chocolate Tart and Raspberry and White Chocolate Cupcakes, but if you are looking for a lovely cooling raspberry bake for the summer, then my Raspberry Ripple Ice Cream is definitely a crowd pleaser.
I also have a Vegan Raspberry and Coconut Loaf cake recipe on my blog. Honestly, there are literally so many raspberry recipes on my blog.
Peach and Raspberry Cake
I love the combination of peach and raspberry. The tartness of the raspberries just goes so well with the sweetness of the peaches.
This easy peach and raspberry cake has both raspberries and peaches in the sponge and has a raspberry buttercream, and is topped with both raspberries and peaches. So, as I said above, I have used tinned peaches in this recipe. I cut them into chunks and used whole raspberries in the cake. When you fold them through, the raspberries do break up.
Related Recipes
Raspberry and White Chocolate Sweet Rolls
In this recipe, I used self-raising flour and baking powder. Self-raising flour already has a raising agent in it, but I always use baking powder as well. It just gives the cakes a lovely rise.
Another thing I do when making cakes is I cream together the butter and sugar. This will also help your cake rise as you incorporate lots of air into the mixture when creaming together. I normally cream the butter and sugar for around 3-4 minutes until the sugar is completely incorporated and the butter is pale and fluffy.
Cake Tins
Whenever I make a cake, I always use my 8-inch (20cm) cake tins. These ones are loose-bottom, which are perfect and make it so easy to get the cakes out when they are baked.
8” cake tins are widely available and are normally the standard size of tins available in supermarkets. The 8” cake tin does make a fab-sized cake as well; you do get around 12 generous slices from it.
Baking
I baked this cake for slightly longer than I normally would. This is because the fruit in the cake adds extra moisture to the cake, which means it may take slightly longer to bake.
You will know when the cake is baked because it will be golden brown in colour. You can gently press down on the top of the cake, and if it springs back to its original shape, then the cake is ready. If you end up with a slight finger-shaped dent in your cake pop it back into the oven for 3-4 minutes.
All ovens bake at different times and temperatures. If you aren’t sure that your oven is running at the correct temperature, then you can buy an oven thermometer to check your oven.
I recommend baking this cake at 180°C for 35-40 minutes. If you aren’t sure, I would start by checking it after half an hour and then adjusting the bake time from there.
Raspberry Buttercream
I decided to go with an American-style raspberry buttercream as the filling and decoration for this cake. I always make an American buttercream, which is made from unsalted butter and icing sugar.
You need to use unsalted butter for the buttercream. If you live in the UK, it is the type of butter that comes wrapped in foil, and normally in 250g blocks. This butter is the best for buttercream as it is a lot firmer than margarine or a baking spread, so the buttercream will hold its own shape when piped.
I used raspberry coulis in the buttercream and some pink food colouring just to give it a lovely pink colour, but you could use raspberry flavouring instead. I decorated the top with extra peaches and raspberries for a beautiful finish.
I piped the buttercream onto the cake using a 2D piping tip and these large piping bags.
Alternatives
You can use either tinned or fresh peaches in the cake.
I used raspberry coulis in the buttercream, but you could use a raspberry flavouring if you prefer.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
If you do have any questions about this Peach and Raspberry Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.
Peach and Raspberry Cake
Ingredients
For the Peach and Raspberry Cake
- 325 g Caster Sugar
- 325 g Unsalted Butter or Baking Spread
- 325 g Self-Raising Flour
- 7 Large Eggs
- 1 tsp Baking Powder
- 150 g Fresh Raspberries
- 150 g Peaches Slices (can be fresh or tinned)
For the Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 2 tbsp Raspberry Coulis
- Pink Food Colouring (optional)
- 3-4 tbsp Whole Milk (optional)
- Fresh Raspberries
- Peach Slices
Instructions
To Make the Peach and Raspberry Cake
- Preheat the oven to 180°C (160°C Fan). Line two 8” cake tins with greaseproof paper and leave it to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs and baking powder. Whisk until all the ingredients are combined.
- Fold through the raspberries and peaches until they are evenly distributed.
- Split the mixture between your two cake tins.
- Bake in the oven for 40-45 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Raspberry Buttercream
- Beat together the unsalted butter and icing sugar until it is thick and creamy.
- Add in the raspberry coulis and mix again until fully incorporated.
- Add in the pink food colouring if needed a little at a time until you reach the desired colour.
- If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
Putting it All Together
- Place your first cake onto your serving plate and pipe on half of the buttercream.
- Place your second cake on top and pipe the remaining buttercream onto the cake. Decorate with leftover peach slices and raspberries.
Notes
- This Peach and Raspberry Cake will last 3+ days in an airtight container.
- You can use either tinned or fresh peaches.
- I used raspberry coulis in the raspberry buttercream but you could use a raspberry flavouring if you prefer.
- I used this 2D piping tip
- I used this pink food colouring.