With its light and fluffy texture, Raspberry Peach Cake is an ideal dessert for any summer brunch party, picnic, or family cookout. This recipe uses pantry staples, you can make it with fresh or frozen raspberries, and it takes only 15 minutes to prepare. It's an effortlessly beautiful summer cake.
Raspberry Peach Cake - the ultimate Summer dessert
It's perfect for Summer brunches, cookouts, and parties, and you'll be impressed with the simplicity and the stunning appearance of this dessert. Packed with the vibrant flavors of fresh peaches and raspberries, this forgiving cake is easy to make and can be adjusted to suit your ingredients or dietary preferences. Only 20 minutes of prep; and 45 minutes of baking (idle) time. Make it gluten-free or dairy-free with the tips provided below. This cake is not overly sweet (which is what I prefer), and I wouldn't necessarily just add more sugar to the cake batter to make it sweeter. Instead, serve it dusted with powdered sugar for a beautiful presentation (and added sweetness!). Or, serve it warm with plain vanilla ice cream or whipped cream. If you love cakes with fresh summer fruit, don’t miss out on the other two recipes: raspberry lemon cake and super easy apple blueberry cake.
Why you'll love it
- Quick and Easy. This cake takes only 20 minutes to prepare, making it a convenient option for any occasion.
- Make Ahead. It's great for making in advance, so you can enjoy it at a stress-free gathering.
- Perfect Leftovers. The raspberry peach cake tastes even better the next day, making great leftovers that are just as delicious if not better than the first day.
- Versatile. Bring it to summer parties, picnics, and cookouts for a crowd-pleasing dessert. Or warm it up in a microwave oven for a quick breakfast treat.
The ingredients
- Flour. Use regular all-purpose flour or cake flour. You can also use gluten-free flour, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
- Baking powder. Make sure it's fresh so that the cake rises.
- Butter. I used melted salted butter and did not add any extra salt.
- Sugar. Use regular granulated white sugar.
- The eggs add texture.
- Vanilla. Real vanilla extract is the best, but imitation vanilla works great, too.
- Plain low-fat Greek yogurt adds a tang and moist texture to the cake. You can also use a fat-free one. I have also made this cake with plain Kefir. You can also use sour cream, regular yogurt, or buttermilk.
- Raspberries. I used 12 oz of fresh raspberries.
- Peaches. Use 2 medium size yellow peaches.
How to make raspberry peach cake
Here are step-by-step photos and an overview of the instructions. Scroll down to the recipe card for the complete recipe (including the amounts of ingredients!).
1) Preheat oven to 350°F and prepare the baking pan. Line the sides and the bottom of the 9x3-inch springform pan with a single large piece of parchment paper, with paper sides hanging outside of the pan. No need to grease the pan or parchment paper.
2) Make cake batter. In a medium bowl, mix flour and baking powder. In a large bowl, combine white sugar, melted butter, and egg, and beat using a whisk for about 1 or 2 minutes until light and fluffy. Mix in Greek yogurt and vanilla extract, and whisk until combined. Add the flour mixture gradually (1 cup at a time), and whisk it together with the wet ingredients just until combined.
3) Fold half of the raspberries into the cake batter. Coat half of the raspberries with 1 tablespoon of powered sugar or flour (in the same bowl you used for combining flour and baking powder), and fold them carefully into the cake batter.
4) Add the cake batter (with folded raspberries) into the parchment paper-lined springform pan.
5) Top the cake batter with peaches and berries. Arrange sliced peaches on top with the remaining half of the raspberries in between the peach slices.
6) Bake for about 45 or 50 minutes until the tester (or toothpick) inserted in the center of the cake comes out clean.
7) Release the cake from the springform pan once it's cool (after about 30 minutes). Use parchment paper to move it to a cake platter or a large plate. Dust the cake with powdered sugar.
What can you use instead of peaches?
- Nectarines are very similar to peaches, except they have smooth skin (unlike peaches that have fuzzy skin).
- Apricots. Fresh apricots are generally available from May to August. Choose plump and firm (or slightly soft) apricots with unwrinkled skin.
What can you use instead of raspberries?
- Any other berries, such as blueberries, blackberries, or strawberries.
- Fresh cherries, pitted, are a great option.
Other easy Summer cakes
- Peach and Blueberry Greek Yogurt Cake
- Pear Almond Cake
- Strawberry and Blueberry Cake
- Raspberry Lemon Cake
- Plum Greek Yogurt Cake
- Stonefruit Cake with Cherries and Peaches
Raspberry Peach Cake
Ingredients
- 2 cups all-purpose flour or baking flour, sifted or aerated (see note below)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 2 oz salted butter melted (¼ cup)
- 1 egg
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 12 oz raspberries fresh or frozen (see note below)
- 1 tablespoon powdered sugar or flour
- 2 medium yellow peaches
Instructions
- Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line both the bottom AND the sides of the 9x3-inch springform pan with a single, large piece of parchment paper (with parchment paper hanging outside of the pan - see photos above for reference). This way, you don't need to grease the springform pan or parchment paper.
- In a medium bowl, mix flour and baking powder.
- In a large bowl, combine granulated sugar, melted butter, and egg, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
- Mix in Greek yogurt and vanilla extract, and whisk just until combined.
- Add the flour mixture gradually to the bowl with wet ingredients, whisking 1 cup of flour mixture at a time, until combined. Do not over-mix.
- In the same bowl where you mixed the dry ingredients, toss half of the raspberries with 1 tablespoon of powdered sugar or flour.
- Carefully fold in flour-coated (or sugar-coated) raspberries into the batter. It's OK if most of the berries smudge or break.
- Add the cake batter to the parchment paper-lined springform pan. The cake batter would be thick (to compensate for sliced peaches releasing moisture during baking). Arrange peach slices on top, with the remaining half of the raspberries in between.
- Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes - the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes longer, checking the cake every 5 minutes. I baked this cake on a convection bake setting for exactly 45 minutes at 350 F - it was completely done and nicely browned by that time. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F.
- Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 20 minutes, release the cake from the springform pan. You can move it to a cake platter or a large plate by holding the edges of parchment paper. To remove the cake from the parchment paper, I would let it cool longer (about 40 minutes total) so that the cake doesn't fall apart when you move it.
- When serving, dust with powdered sugar.
- I provide helpful step-by-step photos above the recipe card (scroll up).
Notes
-
Using measuring cups, the proper way to measure flour is to sift it or aerate it first. This is done either by sifting flour or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup (not sticking a whole cup into the bag of flour), and carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than the recipe calls for. Do aerate the flour, or you will end up with a dry cake batter!
- This aeration tip also applies to these 2 kinds of popular gluten-free flours, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour.
Baking tips
- If you have a convection setting in your oven, use that to bake this cake.
- If you don't have a convection setting, bake the cake on the middle rack or above the middle one.
- Ensure the oven is fully preheated to 350 F before placing the cake.
- Bake the cake for 45 minutes and check for doneness. If it's still not done, bake longer, checking every 5 minutes for doneness.
What baking pans can you use?
- I used a 9x3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
- 9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
- 10-inch or 12-inch round high-sided cast-iron skillet. It will create crispy, golden-brown edges with a soft and moist center.
Other notes
- Make it gluten-free. This recipe has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour. If using these flours, the cake batter is too thick, you might have to add extra Greek yogurt (about ¼ cup more).
- Greek yogurt can be replaced with plain Kefir, regular yogurt, buttermilk, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Is the batter supposed to be very thick? I followed the recipe to the letter and double checked myself. Just put it in the oven and am hoping for the best.
Hi, Michele, yes, the batter is supposed to be thick - to compensate for the juices/moistness that peaches and raspberries will release during baking and even as the cake sits for a couple of days and gets even more moist.
Bake it at 350 F for about 1 hour or even longer. If you use a convection bake setting (preferred), the cake will bake much faster. The cake should be done when it's no longer wobbly in the center, and the toothpick should come out mostly clean inserted near the center of the cake (but away from fruit).
Please let me know how the cake turned out!!!
It came out great! Thank you for sharing your recipe.
Thank you, Michele, for the follow-up - so glad the cake turned out well! ❤️❤️❤️
Do you peel the peaches or leave the peels on?
Hi Sally, I did not peel the peaches.
Can I use tinned peaches instead of fresh?
Yes, you can, just make sure to drain them well from any juices.
One of the easiest and best tasting cakes I have ever made! Perfect for a summer party. One friend said this cake was a definite “keeper!” I added another 15 minutes (in two increments) to the baking time because the batter was still soupy near the center at the end of the first 45 minutes, i also added the grated zest of one lemon to the butter and egg mixture just because it sounded good to me. Honestly, it was a great decision and it brightened the taste of the fruit. I can’t wait to make it again!
Wow, Gail, your review really made my day! 🙂 And, thank you for providing detailed feedback about baking times!
This cake is delicious - so thank you for the recipe. However, there a couple of things that could be clearer in the recipe. It calls for "2 oz melted butter (1/2 cup)". Which amount is it? Two ounces is only 1/4 cup. (I split the difference). It also says in step 4 to mix in the yogurt and vanilla, but then in step 5 it says to add the flour alternately with the wet ingredients. Probably didn't make a lot of difference. Other than that, the recipe rocks!
Hi Theresa, I just fixed the error - it should say 4 oz of butter. Thanks for catching that! About step 5 - what I meant is that once you have all wet ingredients whisked in one bowl (eggs, sugar, butter, Greek yogurt, and vanilla extract), add flour gradually to the bowl with the wet ingredients. I just changed the wording to make it clearer. 🙂
I tried this recipe, and after 45 minutes at 350, it had barely started to cook! Followed directions exactly. If it takes so much longer that should be stated early in!!! I’m very disappointed that it’s not anywhere near being done!!!!!
Hi Deborah, so sorry to hear about that! I made this cake on a convection bake setting and mine was done in 45 minutes. I've made a similar cake in a different, regular oven, and it took about 1 hour to 1 hour and 10 minutes to bake. All ovens are different.
Next time, you can try baking it at 375 F, then it should be done faster. The cake does have a lot of moisture in it because of the berries and fruit, so baking at 375 F would be a good idea.
I can't wait to try this! My boyfriend needs to eat GF and I am always looking for delicious treats to bake
Hi Michelle, let me know if you try it! I've tested a recipe similar to this one with these 2 GF flours:
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
King Arthur gluten-free measure-for-measure Flour
When I made the recipe with these flours, I didn't sift them, and I didn't make any changes to the recipe. They worked just fine because peaches are so moist. However, other people commented on a similar recipe that the batter was too thick and they had to add an extra 1/4 cup of Greek yogurt to thin it out. 🙂
Thank-you for your reply, Julia, and the tips for making it gluten free. I made this with Bob's Red Mill 1 to 1 gluten free flour. I didn't sift the flour. I did use the extra 1/4 cup plain Greek yogurt, as you suggested. The cake looked scrumptious even before we tasted it, with all the fruit. It was moist and flavorful. The only thing for me is that I love raspberries so I used extra, which then overtook the peach flavor. So next time I make it, I'll stick to your portion for the raspberries.
Superb recipe that I definitely will make again. I have a few of your recipes saved that I am looking forward to making.
Michelle
Wow, Michelle, thank you for such a thoughtful review - I so appreciate it! 🙂 And thank you for sharing your tips about making this gluten-free - it will be so helpful to others who might want to make it GF.