Fresh Peach & Raspberry Cake Recipe
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.
- 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
