A single layer raspberry peach cake topped with a sugary coating. It's a quick, one bowl recipe that is easy to throw together and tastes just like summer.
This raspberry peach cake is loaded with fresh raspberries, peaches and sour cream for an extremely moist and flavorful cake. I love how simple and quick it is to throw together and everyone will rave how good it is after just one bite.
For more raspberry or peach recipes, try my: brown butter peach crisp, white chocolate raspberry cookies or my coconut raspberry cake.
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Why You Will Love This Cake
- Single Layer: Can be made in any small pan and no need to mess with frosting.
- Raspberries & Peaches: I love this combo of sweet and tart fruit together.
- Easy to Make: I love how simple this cake is to throw together, you don't even need a mixer.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted will work great too.
- Sugar: You will use granulated sugar for both the cake and the topping.
- Flour: All-purpose or gluten free will work great for this cake.
- Sour Cream: I always suggest using full fat because that will help the cake stay moist. You can also sub in buttermilk or greek yogurt.
- Peaches: I prefer to take the skin off my peaches and dice them small so they disperse more evenly through out the cake.
Step by Step Instructions
- Step 1: In a large mixing bowl, fitted with a paddle attachment, cream together butter and sugar until combined. Add in the eggs and vanilla and beat until light and airy.
- Step 2: Mix in salt, baking powder and half the flour until combined.
- Step 3: Fold in the sour cream, followed by the rest of the flour.
- Step 4: Carefully fold in the raspberries and peaches.
- Step 5: Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of granulated sugar.
- Step 6: Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Expert Baking Tips
- I have only made this using fresh fruit. If you want to use frozen I would suggest allowing it to thaw first and then drain any excess liquid.
- Feel free to sub in other fruit or berries based on what you have. I also have an apple version of this I love making in the fall.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
I prefer peeling my peaches, but it's more of a personal preference and not necessary.
Yes, subbing in a 1:1 gluten free flour will work great for this recipe.
Yes, just make sure they're completely drained so you aren't adding extra moisture to that cake.
Storing & Freezing
Raspberry peach cake should be stored at room temperature in an airtight container. You can wrap it in tinfoil, as this will help the sugar topping from getting too sticky and moist.
This cake freezes well for up to 3 months. If frozen, thaw and allow to come to room temperature before serving.
Other Popular Recipes to Try
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Raspberry Peach Cake
Ingredients
- ½ cup (113.5 g) salted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) baking powder
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (120 g) raspberries
- 1 cup (154 g) diced peaches
- 3 tablespoons granulated sugar for sprinkling on top
Instructions
- Preheat oven to 325 F. Spray a 9 inch spring form pan, cake or pie pan with non-stick spray.
- In a large mixing bowl, fitted with a paddle attachment, cream together butter and sugar until combined. Add in the eggs and vanilla and beat until light and airy.
- Mix in salt, baking powder and half the flour until combined.
- Fold in the sour cream, followed by the rest of the flour.
- Carefully fold in the raspberries and peaches.
- Smooth batter into greased pan. Sprinkle the top of the cake with 3 tablespoons of sugar.
- Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Janee
Can’t wait to try this!!! Can I bake it in an 8 inch cake pan? If so any adjustments I should make?
Brooke Homec
Thanks Janee! Yes, an 8 inch will work great. It might take an extra few minutes, but I would set your timer the same and check it with a toothpick if needed.
Sandy
Perfect easy summer dessert! Love the combination of peaches and raspberries. Topped with fresh whipped cream it’s so delicious!
Bailey
The perfect simple, summery cake! So yummy!
Luanne
This cake is amazingly easy to make & SO good! I used blackberries instead of raspberries along with fresh peaches. I'll definitely make this again.
Brooke Homec
Yay!! Sounds amazing with blackberries too!
Kelly
Absolutely delicious, and a perfect summer treat. My whole family enjoyed it.
Brooke Homec
Yay!! Thank you so much!
Liz
This cake was out of this world. So delicious. Recipe was super easy and it baked perfectly (adjusting the time for my oven). Took it to work and it was devoured! I will be making this again and again!!!
Brooke Homec
Thank you so much Liz!!
Whit
In a pinch do you think canned peaches would work and be okay?
Brooke Homec
yes, I would just make sure and blot them really good so they're as dry as possible.
Dina K
This cake is amazing. Light and not too sweet. My family loves it so much I’ve made 3 in one week. I also replaced the raspberries with blueberries once. Amazing!
Brooke Homec
I am so glad your whole family is loving it.. Thank you!!!
Kristi
Hi. I am wondering if you could swap Greek yogurt for the sour crème?
Brooke Homec
yes you can
Kale
Amazing!! So simple but so good there’s no reason to get fancy. I made mine with gf flour in a glass pie pan and it came out perfect!
Brooke Homec
Yay!! Thank you so much! ☺️
Arianne
My new favorite cake! It is easy and delicious! In think the next time I make it I will use blueberries. I even thought it would be good plain and to use as the shortcake for strawberry shortcake. It's a great recipe!
Amanda
Absolutely delicious summer cake! I used gluten free flour and blueberries instead of the peaches. Will definitely need to make a double batch next time!
Kathy
This cake is amazing. I actually made it GF & substituted Bob's Red Mill 1 to 1 Baking Flour & you would never know it was GF. Everyone raved about it. I also used Turbinado Sugar on the top instead of granulated sugar. It gave it a nice sugary, crunchy top. Will definitely make again.
Michele
Simple to make and absolutely delicious! Dollop of whipped cream on top. My hubby says Mmmm, 5 stars!!
Heather Johnson
Have made it twice this summer at our family cottage - first time exactly as per the recipe, and the second time with fresh picked blueberries instead — everyone absolutely LOVED it both times! Thank you for our new summer favorite!
Shelley
Wonderfully simple cake. Made last weekend and had many asks for recipe.
Cathy
I made this cake today to take to a friend’s home for dinner. It was so easy to put together and was absolutely delicious. It is the perfect summer dessert…not too heavy or sweet. I will definitely be making it again. Thank you for sharing this yummy recipe..
Cathy
This cake was easy to make and absolutely delicious. It is the perfect summer dessert…light and not too sweet.
Derek
Do you take the skin off the peaches??
Brooke Homec
I do, but you don't have to.
Tom
This was a lovely cake! Such a simple yet delicious recipe. I used vanilla bean paste instead of extract to really make the flavor pop.
Karen
Sounds wonderful and can’t wait to make it. Also I was wondering if I could use blueberries just with lemon flavor? If so would I double the fruit amount?
Brooke Homec
Yes, that would work great too! and yes, I would double the fruit.
Nancy
If using just strawberries, would I use 2 cups of those? Thank you