Introduction to Peach Raspberry Whipped Cream Layer Cake

There’s something magical about a slice of cake that brings together the sweetness of peaches and the tartness of raspberries. That’s exactly what you get with this Peach Raspberry Whipped Cream Layer Cake! Whether you’re celebrating a special occasion or just want to treat yourself after a long day, this cake is a delightful choice. It’s light, fluffy, and oh-so-refreshing, making it perfect for summer gatherings or cozy family dinners. Plus, it’s a quick solution for busy days when you want to impress your loved ones without spending hours in the kitchen.

Why You’ll Love This Peach Raspberry Whipped Cream Layer Cake

This Peach Raspberry Whipped Cream Layer Cake is a true crowd-pleaser! It’s incredibly easy to whip up, even for novice bakers. The combination of flavors is simply divine, with juicy peaches and vibrant raspberries dancing together in every bite. Plus, it’s a no-bake dessert, which means less time in the kitchen and more time enjoying the company of friends and family. Trust me, this cake will become a favorite!

Ingredients for Peach Raspberry Whipped Cream Layer Cake

Gathering the right ingredients is the first step to creating this dreamy Peach Raspberry Whipped Cream Layer Cake. Here’s what you’ll need:

Vanilla Sponge Cake: You can use two store-bought layers or bake your own. A homemade cake adds a personal touch!
Heavy Whipping Cream: This is the star of the show! Make sure it’s very cold for the best whipped texture.
Powdered Sugar: This sweetens the whipped cream without adding graininess. It dissolves beautifully!
Vanilla Extract: A splash of this adds depth and enhances the overall flavor of the whipped cream.
Peach Slices: Fresh or canned, these juicy slices bring sweetness and a lovely texture to the cake.
Fresh Raspberries: Their tartness balances the sweetness of the peaches, creating a delightful contrast.
Raspberry Drizzle Sauce: Made from raspberries, sugar, lemon juice, and a bit of water, this sauce adds a burst of flavor and a beautiful finish.

Feel free to adjust the sugar in the raspberry sauce to suit your taste. If you’re in a pinch, frozen raspberries work just as well as fresh ones. For exact quantities, check the bottom of the article where you can find everything listed for easy printing!

How to Make Peach Raspberry Whipped Cream Layer Cake

Now that you have all your ingredients ready, let’s dive into the fun part—making this Peach Raspberry Whipped Cream Layer Cake! Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress.

Step 1: Make the Raspberry Sauce

Start by preparing the raspberry sauce. In a small saucepan, combine fresh or frozen raspberries, sugar, lemon juice, and a splash of water. Heat the mixture over medium heat for about 5 to 7 minutes. Stir gently until it becomes syrupy. If you prefer a smoother sauce, press it through a sieve to remove the seeds. Let it cool completely before using. This sauce adds a vibrant burst of flavor to your cake!

Step 2: Prepare the Whipped Cream

Next, it’s time to whip up the cream! Make sure your heavy whipping cream is very cold—this is key for achieving the perfect texture. In a large mixing bowl, beat the cream with an electric mixer on medium speed until soft peaks form. Gradually add in the powdered sugar and vanilla extract. Continue whipping until you reach medium-stiff peaks. Be careful not to overwhip, or you’ll end up with butter instead of cream! This fluffy whipped cream is what makes the cake so dreamy.

Step 3: Assemble the Cake

Now comes the exciting part—assembling your cake! Place the first layer of vanilla sponge cake on a serving plate. Spread a generous layer of whipped cream over the top. Next, add a layer of peach slices and a handful of fresh raspberries. Drizzle some of that delicious raspberry sauce over the fruit. Then, gently place the second cake layer on top. Repeat the process with more whipped cream, peaches, and raspberries. This layering creates a beautiful and tasty masterpiece!

Step 4: Decorate the Cake

Finally, it’s time to make your cake shine! Cover the entire cake with the remaining whipped cream, smoothing it out for a polished look. For a stunning presentation, decorate the top with more peach slices and fresh raspberries. Drizzle extra raspberry sauce over the top and add a sprig of mint for a pop of color. Your Peach Raspberry Whipped Cream Layer Cake is now ready to be enjoyed!

Tips for Success

Always chill your mixing bowl and beaters before whipping cream for the best results.
Use fresh, ripe peaches for maximum flavor; they make a world of difference!
Don’t rush the raspberry sauce; let it simmer until syrupy for a richer taste.
Assemble the cake just before serving to keep the layers fresh and fluffy.
Store leftovers in the fridge, but enjoy them within a couple of days for optimal taste.

Equipment Needed

Mixing Bowl: A large bowl for whipping cream. A glass or metal bowl works best.
Electric Mixer: An electric hand mixer speeds up the whipping process. A whisk can be used, but it requires more effort.
Small Saucepan: For making the raspberry sauce. Any small pot will do.
Serving Plate: A nice plate to showcase your beautiful cake.

Variations of Peach Raspberry Whipped Cream Layer Cake

Berry Medley: Swap out the raspberries for a mix of your favorite berries like blueberries or strawberries for a colorful twist.
Peach Melba: Add a layer of almond extract to the whipped cream for a nutty flavor that pairs beautifully with peaches and raspberries.
Gluten-Free Option: Use gluten-free vanilla cake layers to make this dessert suitable for those with gluten sensitivities.
Vegan Version: Substitute heavy cream with coconut cream and use a plant-based cake for a delicious vegan alternative.
Chocolate Drizzle: For a decadent touch, drizzle melted chocolate over the top before serving for a rich contrast to the fruity flavors.

Serving Suggestions for Peach Raspberry Whipped Cream Layer Cake

Pair with a scoop of vanilla ice cream for an extra creamy treat.
Serve alongside a refreshing glass of iced tea or lemonade to balance the sweetness.
Garnish with edible flowers for a stunning presentation.
Offer fresh mint leaves on the side for a burst of freshness.

FAQs about Peach Raspberry Whipped Cream Layer Cake

Can I make the Peach Raspberry Whipped Cream Layer Cake in advance?

Absolutely! This cake can be made a day ahead. Just store it in the refrigerator to keep it fresh. The flavors will meld beautifully overnight!

What can I substitute for heavy whipping cream?

If you’re looking for a lighter option, you can use whipped topping. For a dairy-free version, coconut cream works wonderfully, giving a tropical twist to your Peach Raspberry Whipped Cream Layer Cake.

How do I store leftovers?

Store any leftover cake in an airtight container in the fridge. It’s best enjoyed within a couple of days to maintain its fluffy texture and fresh flavors.

Can I use frozen fruit instead of fresh?

Yes, frozen fruit is a great alternative! Just make sure to thaw and drain any excess liquid before using it in your layers or sauce.

What’s the best way to serve this cake?

For a stunning presentation, slice the cake and serve it on chilled plates. A drizzle of raspberry sauce on the side adds a lovely touch, making your Peach Raspberry Whipped Cream Layer Cake even more irresistible!

Final Thoughts

Creating this Peach Raspberry Whipped Cream Layer Cake is more than just baking; it’s about crafting a moment of joy. Each slice is a celebration of flavors, where the sweetness of peaches meets the tartness of raspberries, all wrapped in fluffy whipped cream. I love how this cake brings people together, whether it’s for a summer picnic or a cozy family dinner. The smiles it brings are worth every minute spent in the kitchen. So, roll up your sleeves, gather your loved ones, and dive into this delightful dessert. Trust me, it’s a slice of happiness on a plate!

Peach Raspberry Whipped Cream Layer Cake: A Dreamy Delight!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kitchen-pop
Total Time: ~1 hr 25 min
Yield: 8–10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Peach Raspberry Whipped Cream Layer Cake that combines the sweetness of peaches and the tartness of raspberries, layered with fluffy whipped cream.

Ingredients

Scale

For the Cake:
2 store-bought vanilla sponge cake layers or 1 homemade vanilla cake baked in a round 22–24 cm pan, sliced in half
For the Whipped Cream Filling:
3 cups (720 ml) heavy whipping cream (very cold)
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
Fruit Layers:
2 cups fresh or canned peach slices
2 cups fresh raspberries
Raspberry Drizzle Sauce:
1 cup fresh/frozen raspberries
3 tbsp sugar
1 tsp lemon juice
2–3 tbsp water

Cook Mode Prevent your screen from going dark

Instructions

Make the Raspberry Sauce: In a small saucepan, add raspberries, sugar, lemon juice & water. Heat for 5–7 minutes, stirring until syrupy. Press through a sieve (optional) to remove seeds. Let cool completely.
Prepare the Whipped Cream: Beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla. Continue whipping until medium-stiff peaks are achieved (do not overwhip).
Assemble the Cake: Place the first cake layer on a plate. Spread a generous layer of whipped cream. Add peach slices and raspberries. Drizzle with raspberry sauce. Add the second cake layer.
Cover the cake fully in whipped cream. Decorate the top with more peach slices and raspberries. Drizzle extra raspberry sauce and add a mint sprig.

Notes

Ensure the heavy cream is very cold for best results.
Feel free to adjust the amount of sugar in the raspberry sauce to taste.
This cake can be made a day in advance and stored in the refrigerator.

Prep Time: 25 min
Cook Time: 0 min
Category: Dessert
Method: Layering
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 50mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg