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!
Servings: 12 Servings
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.