Name: Raspberry Peach Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 2 cups sliced fresh peaches (peeled if desired); 1 cup fresh raspberries; 2 tbsp turbinado sugar (optional, for topping)

Why You’ll Love This Recipe

I love this cake because it’s not overly sweet—just enough to let the natural flavor of the fruit shine. The peaches melt into the batter, the raspberries add bursts of tang, and the cake stays moist and fluffy without any complicated steps. It’s the kind of recipe I make when I want something that feels comforting, but still light and fresh. Plus, it works as breakfast, dessert, or an afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Milk or buttermilk
Fresh peaches (peeled and sliced)
Fresh raspberries
Powdered sugar (optional, for topping)

Directions

I preheat my oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a bowl, I whisk together the dry ingredients—flour, baking powder, and salt.
In another bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, then mix in the vanilla.
I alternate adding the flour mixture and milk to the batter, stirring just until combined.
I pour the batter into the prepared pan and gently press sliced peaches and raspberries into the top.
I bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Once cooled, I dust it with powdered sugar or serve it with whipped cream or vanilla ice cream.

Servings and timing

This cake serves 8 and takes about 15 minutes to prep, 45 minutes to bake, and another 20–30 minutes to cool before serving.

Variations

Sometimes I add a bit of almond extract to the batter for a warm, nutty undertone. I’ve also used nectarines instead of peaches or swapped in blueberries for raspberries. If I want a more rustic look, I leave the peach skins on. A streusel topping made with brown sugar and oats also adds a lovely crunch.

Storage/reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 4. To reheat a slice, I microwave it for about 10–15 seconds. It also tastes great cold or at room temperature. If I freeze it, I wrap slices individually and thaw overnight in the fridge.

FAQs

Can I use frozen fruit?

Yes, I’ve made this with frozen peaches and raspberries. I don’t thaw them completely—just rinse quickly and pat dry to avoid extra moisture.

Do I have to peel the peaches?

Not necessarily. I usually peel them for a smoother texture, but if I’m in a rush or like a rustic look, I leave the skins on.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture changes slightly but it still bakes up beautifully.

What kind of pan works best?

I typically use a 9-inch round cake pan, but an 8×8-inch square pan also works. I make sure to grease and line the bottom with parchment for easy removal.

Can I make this ahead of time?

Definitely. I often bake it the day before and keep it covered. The flavors deepen overnight, and it slices perfectly the next day.

Conclusion

Raspberry Peach Cake is one of those unfussy, feel-good desserts I love to make with fresh summer fruit. It’s tender, juicy, and packed with flavor in every bite. Whether I’m serving it at a brunch, a backyard dinner, or just enjoying it with coffee on a quiet afternoon, this cake always delivers that perfect mix of sweetness and simplicity.