Skip to content
Ingredients
For the cake:
– 2 ¾ cups all-purpose flour
– 2 cups granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 1 ¾ cups whole milk
– 3 large eggs, room temperature
– 2 teaspoons pure vanilla extract
– 1 cup diced fresh peaches
– 1 cup fresh raspberries
For the peach raspberry buttercream frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons peach jam
– 1 tablespoon raspberry jam
– 2-4 tablespoons whole milk
For the peach raspberry sauce:
– 1 cup diced fresh peaches
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 2 tablespoons water
Instructions
To make the cake:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Gently fold in the diced peaches and raspberries.
6. Divide the batter evenly among the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting:
1. Beat the butter until creamy.
2. Gradually add the powdered sugar, beating until smooth and creamy.
3. Beat in the peach and raspberry jams.
4. Add the milk, starting with 2 tablespoons and adding more as needed, until the frosting reaches the desired consistency.
To make the sauce:
1. In a blender or food processor, puree the peaches and raspberries until smooth.
2. Strain the mixture through a fine-mesh sieve to remove the seeds.
3. In a small saucepan, combine the strained mixture, granulated sugar, and water.
4. Bring the mixture to a simmer over medium heat.
5. Reduce the heat to low and simmer for 5-7 minutes or until the sauce has thickened slightly.
To assemble the cake:
1. Place one cake layer on a serving plate or cake stand.
2. Spread a layer of frosting on top of the cake.
3. Drizzle some of the peach raspberry sauce over the frosting.
4. Repeat the process with the remaining two cake layers.
5. Frost the outside of the cake with the remaining frosting.
6. Drizzle the remaining sauce over the top of the cake.
Tips
– To ensure the cake layers are even, bake them at the same time.
– If the frosting is too thin, refrigerate it for about 10 minutes to firm it up.
– To get a smooth frosting, make sure to beat the butter and sugar until creamy and smooth.
– You can adjust the amount of peach and raspberry jam in the frosting to your taste.
– The peach raspberry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.