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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.
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
- 4 oz salted butter melted (½ cup). Use only half the amount (2 oz) if your peaches are very soft or overly ripe (see notes below).
- 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. NOTE: Ripe but firm peaches are what I used in this recipe. If your peaches are very soft and juicy, reduce the butter from 4 oz (½ cup) to 2 oz (¼ cup) to prevent excess moisture in the cake.
- 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: In a regular oven, expect 65-75 minutes. 45-50 minutes is ONLY for convection. More details below:
- Regular oven: If you use a regular oven, the cake will take longer (about 1 hour or 1 hour and 10-15 minutes) to bake at 350 F. However, start checking the cake for doneness at 50 minutes, and then every 7 minutes. If the cake starts to brown too much, coverly loosely with foil. When the cake is done, it should be nicely browned, and a toothpick should come out clean when inserted in the center (away from the peaches).
- Convection Oven: Bake for about 45 or 50 minutes if using a convection (fan) oven - the tester (or toothpick) inserted in the center of the cake should come out clean right around 50 minutes mark but it could be different for your oven. 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.
- COOL THE CAKE: 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
Fresh or frozen raspberries?
When folded into cake batter, fresh raspberries will break. If you prefer to keep them intact, use frozen ones or freeze the fresh ones before adding them to the cake.Note about peaches
Ripe but firm peaches are what I used in this recipe (as you can see in the photos). However, if your peaches are overly soft or overly ripe and juicy, they might add some extra moisture to the cake. In the case of overly ripe and juicy peaches, reduce the amount of butter from 4 oz to 2 oz.How to properly measure flour using cups
-
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.
- Convection (fan) oven: If you have a convection setting in your oven, use that to bake this cake. The cake should be done in about 45 minutes in a convection oven.
- Regular oven: If you don't have a convection setting, bake the cake on the middle rack or above the middle one. If baking this cake in a regular oven, it can take up to 1 hour and 10 minutes to bake it but start checking at 50 minutes.
- Preheat the oven: Ensure the oven is fully preheated to 350 F before placing the cake.
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.
I’ve made this twice. The first time I had to cook it more than recommended. I used fresh raspberries. The second time I cooked it 45 min in confection oven with frozen raspberries. Even though it tested clean, I should have cooked it longer (maybe 60 minutes). The middle was undone. So disappointing because first time it was great.
Will try with less butter next time and let cook longer. Third time is hopefully a charm.
Hi Judy! frozen berries definitely add extra moisture. I think your plan to reduce butter and bake longer is spot on. Third time’s gonna be THE ONE, I can feel it!!! 🙂
I made this cake and didn't like it. It was very dense and part of it was really dough. Not sure what caused that, I will give it another try but not use peaches b ut other berries in it's place.
Thanks for sharing your experience—sorry it turned out dense and doughy for you! The recipe does mention: “Ensure the oven is fully preheated to 350 °F … the tester (or toothpick) inserted in the center of the cake should come out clean.”
Two things that may help if you give it another go:
1) make sure your peaches (or whichever fruit) release enough moisture, and that the batter is mixed just until combined (so you don’t over‑develop the flour - don't overtax).
2) Using berries in place of peaches is a great idea too.
Let me know if you try it again!
Smells great followed recipe to the dot unfortunately it didn’t cook for me it looked good but was raw in the middle cooked for 45 minutes and cooked for another 15 it was still raw - I don’t know what I did wrong ? So frustrated
Hi Shirley, Here are some troubleshooting notes:
➡️ Baking time: This cake takes at least 65-75 minutes in a regular oven not 45 minutes (that's for convection only).
➡️ Notes about fruit: It's also possible that you used very ripe peaches (or thawed frozen raspberries), which flooded the cake with juice → raw middle. I would recommend using fresh berries or frozen raspberries must be used straight from frozen, not thawed. And peaches should be ripe but not overripe (firm-ripe, not mushy). If you do have very juicy peaches, reduce the butter amount in half from 4 oz to 2 oz.
➡️ Deep-enough baking pan: Also, make sure to use 9x3 inch springform pan. If you used a shorter pan (9x2 instead of 9x3), that will make the cake center thicker and harder to bake through.
Keeper!
I used 3 extra very ripe nectarines (no other fruits) and I added poppy seeds and lemon zest to the cake mixture.
Came out great and is very tasty
HI Robin! Nectarines + poppy seeds + lemon zest sounds like the most amazing twist! 🙂 So glad it came out great!!
Looks fantastic! I will try to make this afternoon. Thank you .
Greetings from Bosnia.
Biljana
Thank you, Biljana! So happy you’re excited to try it. Sending warm greetings right back to Bosnia! 🙂 Let me know how it goes!
I am a bit disappointed. The cake is very tasty and easy to make, but after baking it for 1h5min at 180°C in a convection oven it was still not done. I checked with a knife at the end and it looked done. After cooling it, the cake flopped and inside looks like it's not fully done. It might be all the moisture from the fruit, but it does not look like your slices on the picture. I might try it again as it is tasty, but might bake it for even longer.
Hi Paulina! Sorry to hear about that. It is probably due to moisture from fruit. If the peaches are overly ripe (or overly moist) the cake can get somewhat soggy. I probably should notate that in the recipe instructions. And in case of using overly soft peaches, you can probably get away with just 2 oz of butter. I will update the recipe right now.
Thank you for your reply.
Yes the peaches were quite ripe, also I used the frozen raspberries in the cake so that could have contributed too. We ate it all anyway as it was really tasty. I will give it another try with some adjustments and longer baking time.
Sounds like a great plan! With ripe, softer peaches, definitely use only half the butter 2 oz.
The recipe says 2oz butter, but when Theresa on 13/ 6/ 24 queried the discrepancy you replied that it should be 4oz and you fixed the error.
Which is it?
Hi Jane! You’re right to double-check—thank you! In fact, it should be 4 oz of butter, and I must not have updated the recipe properly after that earlier comment. I really appreciate you catching that, and I’ll make sure it’s corrected now!
I make this a lot. It’s so moist and almost creamy. I’ve used mixed frozen berries and put sliced pears on top
Thank you for your feedback, Sherri! Sliced pears on top sound so delicious!
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!
Can frozen peaches be used?
Hi Patricia! Yes, you can! You will need to thaw the peaches. Then, make sure to drain all the liquid (or the juice) and pat the peaches dry with paper towels so that they don't add any water to the cake.
In case of raspberries - you can just use those frozen (without thawing).
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.