Introduction

This Fresh Peach & Raspberry Cake is a delightful combination of tender white cake layers, tangy raspberry preserves, and luscious mascarpone whipped cream. Enhanced by a fragrant ginger syrup and fresh fruit, it’s a perfect dessert for warm-weather gatherings or special occasions.

A two-layer round cake on a white plate shows a slice removed, revealing light yellow sponge cake layers separated by thick white cream layers with peach slices inside. The top layer is thick white cream decorated with peach wedges and whole raspberries, dusted lightly with powdered sugar. The cake's sides are plain with no frosting. The setting is on a surface with a white marbled texture, with a white plate stack and a cake knife nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

White Cake Layers:

3 cups plus 3 tablespoons (414 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
19 tablespoons (269 grams) unsalted butter, slightly softened
1 ½ cups (300 grams) granulated sugar
6 large egg whites, at room temperature
1 teaspoon vanilla paste or extract
1 1/3 cups (322 grams) whole milk

Fresh Ginger Syrup:

1/3 cup (66 grams) granulated sugar
1/3 cup (78 grams) water
1/4 cup (28 grams) peeled and sliced fresh ginger root

Mascarpone Whipped Cream:

1 cup (232 grams) heavy cream
1 cup (237 grams) mascarpone cheese
1 teaspoon vanilla paste or extract
1/3 cup (32 grams) confectioners’ sugar, sifted

Assembly:

1/3 cup (106 grams) raspberry preserves
2 large ripe but firm peaches, sliced
2 teaspoons freshly squeezed lemon juice
One 6-ounce container fresh raspberries

Instructions

Step 1: Position a rack in the center of the oven and preheat to 350°F. Grease the bottom and sides of two 8-inch cake pans and line the bottoms with parchment rounds cut to fit.
Step 2: Sift the flour and baking powder into a medium bowl. Add salt and whisk to combine. Set aside.
Step 3: In an electric mixer with a paddle attachment, beat butter at medium speed until creamy, about 30 seconds. Gradually add sugar and beat at medium-high speed until light and creamy, about 8 minutes, scraping down the bowl as needed.
Step 4: While mixing at medium speed, add egg whites in four additions, beating well after each and scraping the bowl as necessary. Mix in vanilla.
Step 5: Reduce speed to low. Add dry ingredients in three additions, alternating with milk in two additions, mixing until just blended.
Step 6: Divide batter between pans and smooth tops. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then invert onto racks to cool completely.
Step 7: To make syrup, combine sugar and water in a small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves and syrup boils. Add ginger slices, bring to a boil again, then remove from heat, cover, and infuse for 30 minutes.
Step 8: For mascarpone whipped cream, beat heavy cream, mascarpone, and vanilla in a mixer with whisk attachment at medium-high speed until soft mounds form. Add confectioners’ sugar and beat at high speed until medium-firm peaks form.
Step 9: Trim domed tops off cake layers with a long serrated knife. Place one layer cut side up on a cake round or plate. Brush generously with ginger syrup.
Step 10: Spread half the raspberry preserves over the cake. Spoon half the mascarpone whipped cream in dollops, then spread evenly.
Step 11: Toss peach slices with lemon juice to prevent browning. Top mascarpone layer with half the peaches and half the raspberries.
Step 12: Place second layer cut side up on top and repeat brushing with syrup, raspberry preserves, mascarpone cream, peaches, and raspberries.
Step 13: Refrigerate cake for at least 1 hour before serving to allow flavors to meld and cream to firm.

Tips & Variations

For extra moisture, brush the cake layers with ginger syrup generously before assembling.
If fresh peaches aren’t available, substitute with nectarines or apricots for a similar flavor.
Use fresh vanilla bean seeds if you prefer a more intense vanilla aroma.
Chill the mascarpone cheese beforehand for easier whipping.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve as it rests overnight. To serve, remove the cake from fridge about 15 minutes before slicing for best texture. Leftover cake can be gently reheated at room temperature; avoid microwaving as the cream may separate.

How to Serve

The image shows a two-layer cake with light golden sponge layers. Between the layers is a thick spread of white cream topped with sliced peaches. The top layer has another thick spread of white cream decorated with whole raspberries, peach slices, and a light dusting of powdered sugar. The cake sits on a white plate set on a white marbled surface. In the background, there is a stack of white plates and a silver cake knife with a smooth handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling for best results.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can substitute with cream cheese softened and mixed with a little heavy cream to achieve a similar creamy texture, though the flavor will be slightly tangier.

Fresh Peach & Raspberry Cake Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This Fresh Peach & Raspberry Cake is a delightful and elegant dessert featuring moist white cake layers infused with a fragrant fresh ginger syrup. The cake is layered with luscious mascarpone whipped cream, tangy raspberry preserves, fresh ripe peaches, and succulent raspberries. Perfect for special occasions or a refreshing summer treat, this cake combines delicate flavors and creamy textures for an unforgettable bite.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

White Cake Layers

3 cups plus 3 tablespoons (414 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
19 tablespoons (269 grams) unsalted butter, slightly softened
1 ½ cups (300 grams) granulated sugar
6 large egg whites, at room temperature
1 teaspoon vanilla paste or extract
1 1/3 cups (322 grams) whole milk

Fresh Ginger Syrup

1/3 cup (66 grams) granulated sugar
1/3 cup (78 grams) water
1/4 cup (28 grams) peeled and sliced fresh ginger root

Mascarpone Whipped Cream

1 cup (232 grams) heavy cream
1 cup (237 grams) mascarpone cheese
1 teaspoon vanilla paste or extract
1/3 cup (32 grams) confectioners’ sugar, sifted

Assembly

1/3 cup (106 grams) raspberry preserves
2 large ripe but firm peaches, sliced
2 teaspoons freshly squeezed lemon juice
One 6-ounce container fresh raspberries

Instructions

Make the cake layers: Position a rack in the center of the oven and preheat to 350°F. Grease two 8-inch cake pans and line bottoms with parchment rounds. Sift flour and baking powder in a bowl, add salt and whisk to combine. In an electric mixer with paddle attachment, beat butter until creamy for 30 seconds. Gradually add sugar, beating at medium-high speed until light and creamy, about 8 minutes, scraping down sides as needed. Add egg whites in four additions, mixing well after each before next addition, then mix in vanilla. Reduce speed to low; alternately add dry ingredients in three additions and milk in two additions, mixing until just blended. Divide batter evenly between pans and smooth tops. Bake 40-50 minutes until toothpick inserted comes out clean. Cool in pans 15 minutes, then invert onto racks to cool completely.
Make the syrup: In a small saucepan, combine sugar and water; cook over medium heat, stirring until sugar dissolves and syrup boils. Add ginger slices, bring to boil again, then remove from heat. Cover and let steep for 30 minutes to infuse flavor.
Make the Mascarpone Whipped Cream: In mixer bowl with whisk attachment, beat heavy cream, mascarpone, and vanilla at medium-high speed until soft mounds form. Add confectioners’ sugar and beat on high until medium-firm peaks form.
Assemble the cake: Using a serrated knife, trim domed tops off cake layers. Place one layer cut side up on a cake board or plate. Brush generously with ginger syrup. Spread half of raspberry preserves evenly over cake. Spoon half of mascarpone cream in dollops, then smooth into an even layer. Toss peach slices with lemon juice to prevent browning. Arrange half the peaches and half the raspberries over cream. Place second cake layer cut side up on top; repeat syrup brushing, preserve spreading, cream dolloping and spreading, and fruit layering. Refrigerate cake at least 1 hour before serving to set and chill.

Notes

Ensure egg whites are at room temperature for better volume and texture in the cake.
Use ripe but firm peaches to maintain shape and texture in the filling.
The fresh ginger syrup can be made ahead and stored refrigerated for up to 3 days.
Chilling the cake before serving helps the flavors meld and makes slicing easier.
For best results, use fresh raspberries and prepare the whipped cream just before assembly to maintain its airy texture.

Keywords: fresh peach cake, raspberry cake, mascarpone whipped cream cake, ginger syrup cake, summer fruit cake, layered cake dessert, homemade peach raspberry cake