Raspberry Peach Cake Recipe | Perfect for Summer! | with Raspberry Whipped Cream Frosting

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: blackberries

Frozen berries are often more affordable and just as nutritious.

Preheat oven to 350°F (175°C).

In a large mixing bowl, pour in 1 cup of buttermilk.

Add 3/4 cup of canola oil, 1 teaspoon of vanilla extract, and 2 teaspoons of peach extract.

Add 1 cup of white granulated sugar and 4 large eggs, then mix with a hand mixer until well beaten.

In a separate bowl, mix 2 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Sift the dry ingredients into the wet mixture and mix until just combined.

Prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray.

Divide the batter evenly between the three pans and gently press whole raspberries into the batter.

Bake for about 24 minutes or until a toothpick inserted comes out clean.

Cool the cake layers on a wire rack completely.

Dice 3 peaches (about 3 cups) and pour over 1/4 cup of peach liqueur and 2 tablespoons of raspberry liqueur, tossing to combine and letting stand.

Prepare raspberry whipped cream frosting or raspberry buttercream frosting as desired.

Level off the tops of the cooled cake layers with a serrated knife.

Drain the peach and raspberry liqueur mixture into a bowl and soak the cake layers lightly with it using a pastry brush.

Pipe a barrier of frosting around the edge of the first cake layer, add a single layer of diced peaches, and frost the top before inverting the next layer on top.

Repeat with the remaining layers, crumb coating the entire cake and chilling it for 20-30 minutes.

Frost the top and sides of the cake with the final layer of frosting and garnish with raspberries and peach slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens