Irresistible Summer Peach Raspberry Cake
A light and fluffy cake layered with juicy peaches and tangy raspberries, perfect for summer gatherings.
Servings: 8 servings
Calories: 375kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Forms the base of your cake, providing that tender crumb.
- 1 teaspoon baking powder Ensures the cake rises beautifully, adding to its lightness.
- 1/2 teaspoon baking soda Works in harmony with the baking powder for that perfect texture.
- 1/2 teaspoon salt Enhances the sweetness of the cake and balances flavors.
- 1/2 cup unsalted butter, softened Adds a rich, creamy element to the batter.
- 1 cup granulated sugar Sweetens the cake while helping it achieve a delicate crunch.
- 2 large eggs Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract Infuses a warm, inviting aroma into the cake.
- 1 cup buttermilk Creates a tender texture and subtle tang that complements the fruits.
- 2 cups fresh peaches, sliced Brings a juicy sweetness to the layers.
- 1 cup fresh raspberries Adds a tart burst that contrasts beautifully with the peaches.
Compote Ingredients
- 1/4 cup granulated sugar Sweetens the fruit mixture, enhancing its flavors.
- 1 tablespoon lemon juice Brightens the compote with a zesty kick.
Whipped Cream Frosting Ingredients
- 2 cups heavy cream Forms the luscious whipped cream frosting.
- 1/4 cup powdered sugar Sweetens the whipped cream to perfection.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it to ensure easy release after baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately mix the flour mixture with the buttermilk into the butter-sugar-egg mixture, starting and ending with the flour.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Compote Preparation
- Prepare the peach-raspberry compote by combining sliced peaches, raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook while stirring occasionally until the fruit softens and the mixture thickens slightly, roughly 10 minutes. Set aside to cool completely.
Frosting Preparation
- For the whipped cream frosting, whip the heavy cream in a bowl until it begins to thicken.
- Gradually add the powdered sugar and continue whipping until stiff peaks form.
Assembly
- Assemble your cake by placing one layer on a serving plate. Spread half of the peach-raspberry compote evenly over this layer.
- Add the second layer of cake on top, then spread the remaining compote over it.
- Finally, finish with a generous layer of the whipped cream frosting.
Notes
For an extra flavor kick, consider adding a hint of almond extract in addition to the vanilla. If you want a time-saving shortcut, you can use store-bought whipped cream. To keep your cake moist, don’t overmix your batter.