There’s something magical about the marriage of juicy peaches and vibrant raspberries. The tartness of raspberries paired with the gentle sweetness of ripe peaches creates a burst of sunshine on your palate. Enter: the Raspberry Peach Delight Cake—a tender, moist dessert that captures the essence of summer in every delicious forkful.

Whether you’re planning a weekend picnic, a brunch with friends, or simply craving a treat that celebrates seasonal fruit, this cake is a foolproof favorite. With its buttery base, lightly sweet crumb, and colorful fruit bursts, it’s the kind of dessert you’ll want to make on repeat.

Who Is This Recipe For?

This cake is perfect for home bakers of all levels. Beginners will appreciate its straightforward method and forgiving batter, while more experienced bakers will love how easily it can be customized. If you’re someone who enjoys rustic, fruit-forward desserts that don’t rely on heavy frostings or complicated techniques, this one’s for you.

Ideal for:

• Summer birthdays

• Weekend gatherings

• Afternoon tea

• Using up ripe peaches or fresh raspberries

Ingredients for Raspberry Peach Delight Cake

Here’s what you’ll need to bring this summery cake to life:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 2 medium peaches, peeled and sliced

• 1 cup fresh raspberries

• 2 tablespoons powdered sugar (optional, for dusting)

Step-by-Step Instructions

🟡 Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust it lightly with flour. This creates a nonstick layer that will help your cake release beautifully after baking.

🟡 Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

🟡 Step 3: Cream Butter and Sugar

In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy—this should take about 3–4 minutes with an electric mixer on medium speed.

🟡 Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.

🟡 Step 5: Combine Wet and Dry

Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.

🟡 Step 6: Fold in the Fruit

Using a spatula, gently fold in the sliced peaches and raspberries. Be gentle to avoid crushing the berries.

🟡 Step 7: Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

🟡 Step 8: Cool and Serve

Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack. Once cool, dust with powdered sugar, slice, and serve!

Kitchen Equipment You’ll Need

• Mixing bowls (one medium, one large)

• Electric hand or stand mixer

• 9-inch round cake pan

• Whisk

• Rubber spatula

• Measuring cups and spoons

• Cooling rack

• Knife and peeler (for peaches)

Storage Tips

This cake stores beautifully:

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps well for 4–5 days; let it sit at room temperature for 15 minutes before serving.

• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Substitutions and Variations

Want to make this cake your own? Here are some easy twists:

Fruit Swaps

• Use blueberries, blackberries, or strawberries instead of raspberries.

• Swap peaches with nectarines, apricots, or even mango for a tropical touch.

Flavor Enhancements

• Add 1/2 teaspoon of cinnamon or cardamom to the dry mix for warm undertones.

• Fold in 1/4 cup of sliced almonds or chopped walnuts for texture.

Dairy-Free Version

• Substitute butter with a vegan alternative like Earth Balance.

• Use almond or oat milk instead of dairy milk.

Pairing Ideas

Serve With:

• A dollop of whipped cream or a scoop of vanilla ice cream

• A drizzle of honey or maple syrup for extra sweetness

Drinks:

• A light, floral white wine like Riesling or Moscato

• Iced tea with lemon or peach infusion

• Latte or chai tea for a cozy afternoon break

Frequently Asked Questions

Can I use canned peaches?

Yes! Drain them well and pat them dry to avoid extra moisture in the batter. Use unsweetened if possible.

What if I only have frozen raspberries?

No problem—just don’t thaw them first. Fold them in frozen to help keep the batter from turning purple.

My cake is browning too quickly. What can I do?

Cover it loosely with foil around the 30-minute mark to prevent overbrowning while the center finishes baking.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase the baking time to about 50–55 minutes. Always check with a toothpick.

Final Thoughts

The Raspberry Peach Delight Cake is a versatile, crowd-pleasing dessert that’s as beautiful as it is delicious. It celebrates the natural sweetness of summer fruit with a buttery, tender cake base that complements every bite. Whether you’re enjoying a slice with coffee or bringing it to a picnic, this cake adds a little sunshine to any occasion.

If you loved this recipe, don’t keep it to yourself—share it with your fellow foodies and drop a comment to let us know how it turned out! Be sure to subscribe to the blog for more seasonal desserts, baking tips, and recipe inspiration.

Here’s to sweet moments and sweeter treats! 🍑❤️🍰