I absolutely love this Juicy Peach Raspberry Cake—it’s a tender, moist dessert bursting with the bright sweetness of fresh peaches and raspberries, perfectly balanced with a soft crumb and a hint of buttery richness.

Juicy Peach Raspberry Cake

Why You’ll Love This Recipe

I adore this cake because it highlights seasonal fruit in a simple, cozy cake format. The peaches create juicy pockets while raspberries add a fresh tart pop, making each bite vibrant and satisfying. It’s easy to mix up in one bowl, bakes beautifully, and fills my kitchen with a wonderful aroma—perfect for dessert, brunch, or any time a sweet treat feels right.

ingredients

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

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or yogurt
2 ripe peaches, peeled, pitted, and sliced
1 cup fresh or frozen raspberries
Optional glaze: ½ cup powdered sugar + 1–2 Tbsp milk or lemon juice

directions

Preheat the oven to 350 °F (175 °C). Lightly grease an 8-inch round cake pan and line the bottom with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter with sugar until fluffy, about 2 minutes.
Add eggs one at a time, beating well after each, then stir in vanilla.
Add half of the dry ingredients to the wet mixture, then half the sour cream, mixing until just combined. Repeat with the remaining dry ingredients and sour cream—don’t overmix.
Gently fold in sliced peaches and raspberries, reserving a few pieces of each to arrange on top.
Pour batter into the prepared pan and smooth the surface. Arrange the reserved peach slices and raspberries on top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using glaze, whisk powdered sugar with milk or lemon juice until smooth and drizzle over the cooled cake.

Servings and timing

Servings: 8 slices
Total time: Approx. 1 hour
- Prep: 15 minutes
- Bake: 35–40 minutes
- Cooling & glazing: 5–10 minutes

Variations

I sometimes swap in blueberries or blackberries for the raspberries, or use nectarines instead of peaches.
To add texture, I’ll sprinkle chopped almonds or pecans on top before baking.
For a lighter twist, I use Greek yogurt instead of sour cream.
I occasionally stir in ½ tsp of cinnamon or almond extract for extra flavor nuance.
For a brunch-ready cake, I fold in popped quinoa or oats for a nutty contrast.

storage/reheating

I store leftover cake covered at room temperature for up to 3 days—or refrigerate on warm days for up to 5 days. To freshen it up, I warm slices gently in a 300 °F (150 °C) oven for 5–7 minutes or microwave for 10–15 seconds.

FAQs

Do I have to peel the peaches?

Peeling gives a smoother texture, but I sometimes leave the skin on for extra color and nutrients—it works just fine.

Can I use frozen fruit?

Yes—I use frozen peaches and raspberries straight from the freezer. I scatter them on top of the batter without thawing to prevent bleeding.

How can I make this gluten-free?

I replace the flour with a 1-to-1 gluten-free baking blend that includes xanthan gum; the texture stays moist and tender.

Can I make this dairy-free?

Absolutely—I swap butter with coconut oil or vegan butter and use dairy-free yogurt instead of sour cream. The flavor remains rich.

What’s the best way to serve it?

I love it plain, but I’ll often top slices with whipped cream, vanilla ice cream, or a sprinkle of toasted nuts for added texture.

Conclusion

This Juicy Peach Raspberry Cake is a celebration of fresh fruit in an easy, comforting package. With a moist crumb, vibrant fruits, and optional glaze, it brings joy to every slice. I hope it becomes a new favorite for your kitchen as much as it’s become one in mine!