Light & Fruity Peach Raspberry Cake Recipe

The Light & Fruity Peach Raspberry Cake is a sunshine-infused treat that will instantly brighten any table. With juicy peaches, tart raspberries, and a tender crumb, this cake is as lovely to look at as it is delightful to eat. Each bite bursts with fresh fruit flavor, wrapped in a buttery, soft base that’s perfect for summer entertaining, cozy brunches, or an anytime pick-me-up. Even better, this cake is so easy to make, it’s practically foolproof—no special equipment or complicated steps needed. If you’re seeking a cheerful, crowd-pleasing dessert, this Light & Fruity Peach Raspberry Cake will steal your heart.

Ingredients You’ll Need

With just a handful of fresh, everyday ingredients, you’ll be amazed at how much flavor you can coax out of this simple recipe. Each component plays a crucial role in delivering the perfect blend of softness, moisture, and fruit-forward brightness that sets this cake apart.

• Flour (1½ cups): The cake’s foundation for soft structure; use all-purpose for the perfect balance.
• Baking powder (1 tsp): Lifts the cake, making it light and fluffy instead of dense.
• Salt (¼ tsp): A pinch draws out the sweetness and adds dimension.
• Softened butter (½ cup): Ensures a rich flavor and tender crumb; be sure it’s at room temperature for easy creaming.
• Sugar (⅔ cup): Sweetens the cake just right, letting the fruit shine through.
• Eggs (2): Provide structure, hold everything together, and create a moist texture.
• Vanilla (1 tsp): Adds beautiful aroma and a little depth to complement the fruit.
• Milk (½ cup): Keeps the batter smooth and the cake moist—dairy or your favorite plant-based alternative works.
• Chopped peaches (1 cup): The star ingredient; use ripe, juicy peaches for bursts of summery flavor.
• Raspberries (½ cup): Their bright tang contrasts perfectly with the sweetness of the cake and peaches.
• Optional Garnish: A dusting of powdered sugar and a sprinkle of extra berries or peach slices will make your cake truly irresistible.

How to Make Light & Fruity Peach Raspberry Cake

Step 1: Prepare Your Pan and Preheat the Oven

Begin by heating your oven to 350°F (175°C), which guarantees an even bake and tender crumb. Lightly grease an 8-inch round or square pan—whatever you have on hand—so the cake comes out effortlessly. A spritz of baking spray or a rub of softened butter will do the trick.

Step 2: Mix the Dry Ingredients Together

Grab a medium bowl and gently whisk the flour, baking powder, and salt together. This simple step ensures the cake rises evenly and the salt disperses perfectly, balancing all the flavors in every bite.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture looks light and pale. This takes a few minutes with an electric mixer or a strong arm with a wooden spoon, and it’s essential for a fluffy, tender Light & Fruity Peach Raspberry Cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure the first is fully incorporated before adding the next. Stir in the vanilla—your kitchen will already start to smell delicious at this point!

Step 5: Combine the Wet and Dry Ingredients

Now, gently alternate adding the dry ingredients and milk into the butter mixture. Start and end with the flour mix, stirring after each addition. But don’t overmix—the goal is a smooth, just-combined batter that stays airy.

Step 6: Fold in the Fruit

Carefully fold the chopped peaches and raspberries into the batter, being gentle so you don’t crush the berries. You want lovely pockets of fruit throughout your Light & Fruity Peach Raspberry Cake.

Step 7: Bake to Perfection

Spoon the batter into the prepared pan. Smooth the top and give the pan a little tap to even things out. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The aroma will let you know it’s nearly done!

Step 8: Cool and Garnish

Allow the cake to cool before you lift it from the pan. For the prettiest presentation, dust with powdered sugar or top with extra peaches and raspberries. Now comes the best part—slicing and serving!

How to Serve Light & Fruity Peach Raspberry Cake

Garnishes

A simple sprinkle of powdered sugar brings a professional look to your Light & Fruity Peach Raspberry Cake, while a handful of fresh raspberries or peach slices adds colorful, mouthwatering appeal. Mint leaves can provide a pop of green and a hint of brightness, making each slice look and taste like a bakery masterpiece.

Side Dishes

For a special brunch or dessert table, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Want something refreshing? Serve it with cool Greek yogurt or a lightly sweetened crème fraîche for a tangy contrast that complements the fruit.

Creative Ways to Present

Think beyond the cake plate! Try cutting the cake into small squares and stacking with whipped cream and extra fruit for a parfait-style treat. For parties, slice into thin wedges and present on a platter lined with peach leaves. Or go rustic—serve straight from the pan at a picnic, with forks and lots of smiles.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Light & Fruity Peach Raspberry Cake tightly in plastic wrap or store in an airtight container. It’ll stay fresh at room temperature for up to two days, or in the fridge for four. The fruit keeps the cake moist, so it’s just as enjoyable the next day.

Freezing

This cake is a freezing superstar! Simply cool it completely, wrap in a layer of plastic and then foil, and tuck away for up to two months. Defrost overnight in the fridge or at room temperature, and the texture will still be beautifully light.

Reheating

If you enjoy warm cake, reheat individual slices for 10–15 seconds in the microwave or pop the cake (covered with foil) in a low oven for about 10 minutes. This refreshes the crumb and makes the fruit even more aromatic.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can make Light & Fruity Peach Raspberry Cake with frozen peaches and raspberries! Be sure to thaw and drain excess liquid from the fruit before folding it into the batter to avoid extra moisture.

What pan size works best?

An 8-inch round or square cake pan is ideal for this recipe, giving you a cake that’s just the right thickness. If you use a different size, simply keep an eye on the baking time and test for doneness with a toothpick.

Can I substitute the milk?

Absolutely! Any dairy or plant-based alternative (like almond or oat milk) works perfectly in the Light & Fruity Peach Raspberry Cake, so use whatever you have on hand or prefer.

How do I keep the raspberries from sinking?

Lightly coat your raspberries with a teaspoon of flour before adding to the batter; this little trick helps keep those beautiful berries dispersed throughout the cake rather than collected at the bottom.

Is it possible to double the recipe?

You sure can! Just double every ingredient, use a 9×13-inch baking pan, and add a few extra minutes to the bake time. This way, your Light & Fruity Peach Raspberry Cake can feed a crowd (and you’ll probably still want a second piece).

Final Thoughts

If you’re searching for a joyful, fuss-free dessert that bursts with fruit and flavor, the Light & Fruity Peach Raspberry Cake is absolutely worth a spot in your baking rotation. The ease, beauty, and irresistibility make it one of those recipes everyone loves to share—so don’t be surprised if your friends ask for the recipe after the very first bite!