Irresistible Summer Peach Raspberry Cake
A delightful dessert that captures the essence of summer with juicy peaches and tart raspberries, topped with creamy whipped frosting.
Servings: 12 servings
Calories: 380kcal
Ingredients
For the cake
- 2 cups all-purpose flour Serves as the base for a light and fluffy cake.
- 1 teaspoon baking powder Ensures the cake rises perfectly.
- 1/2 teaspoon baking soda Adds extra lift to your cake, creating a tender crumb.
- 1/2 teaspoon salt Enhances the flavors in the cake.
- 1/2 cup unsalted butter, softened Brings richness and moisture to the batter.
- 1 cup granulated sugar Adds sweetness and helps in creating a lovely, golden crust.
- 2 large eggs Binds the ingredients and contributes to the cake’s softness.
- 1 teaspoon vanilla extract Infuses a warm aroma and flavor into the cake.
- 1 cup buttermilk Ensures moistness and helps to tenderize the cake.
- 2 cups fresh peaches, sliced Adds a juicy sweetness that screams summer.
- 1 cup fresh raspberries Provides a tangy contrast to the sweet peaches.
For the compote
- 1/4 cup granulated sugar Sweetens the fruit mixture for the sauce.
- 1 tablespoon lemon juice Brightens the flavors of the compote.
For the frosting
- 2 cups heavy cream Whipped to create a luxurious frosting.
- 1/4 cup powdered sugar Sweetens the cream for that perfect frosting experience.
- 1 teaspoon vanilla extract Complements the sweetness of the whipped cream.
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 flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the flour mixture into the butter and sugar mixture, alternating with the buttermilk. Start and end with the flour mixture, ensuring it is well combined without overmixing.
- Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Compote Preparation
- In a saucepan over medium heat, combine the sliced peaches, raspberries, granulated sugar, and lemon juice. Cook while stirring occasionally for about 10 minutes until the fruit softens and the mixture thickens slightly. Remove from heat and set aside to cool.
Frosting Preparation
- In a large bowl, whip the heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assembly
- Place one layer of the cooled cake on a serving plate. Spread half of the peach-raspberry compote evenly over the top. Add the second layer of cake and spread the remaining compote on top. Dollop the whipped cream frosting onto the cake, spreading it evenly over the top and sides.
Notes
Use ripe and fresh peaches and raspberries for best flavor. Frozen fruits can be used if necessary, but ensure they are thawed and drained. Bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. The whipped cream achieves the best volume and stiffness when using cold beaters and bowl.