This Raspberry Peach Shortcake Cake is going to become a fan favorite! Soft vanilla cake layered with fluffy whipped cream frosting and a sweet raspberry peach compote throughout.
The ultimate summer twist on my classic strawberry shortcake sheet cake!
PEACH SHORTCAKE CAKE
Nothing says summer like this raspberry peach shortcake cake! Soft, fluffy vanilla cake layers with a sweet, whipped cream frosting, and juicy peach and raspberry compote. Everyone loved my strawberry shortcake sheet cake, so I figured why not make a peach twist of the classic shortcake cake! This delicious peach cake is the perfect dessert no matter the occasion or season.
WHAT YOU NEED-
- Vanilla Cake– You can either make homemade vanilla cake layers or use store-bought vanilla cake mix! I prefer making homemade vanilla cake for the ultimate flavors!
- Cream Cheese– For the frosting, be sure to use softened cream cheese! You can also swap for mascarpone cheese for a Chantilly frosting if preferred.
- Sugar– To sweeten the frosting, this recipe calls for powdered sugar, also known as confectioners’ sugar.
- Vanilla– When it comes to baking, I live by vanilla bean paste, it adds so much more rich flavors than extract. But either will work, based on what you have and preference.
- Heavy Cream– To get your frosting to be fluffy and smooth, you want to use fresh, cold heavy whipping cream.
- Fruit– The star of the show is the raspberry peach compote! Be sure to use either fresh or frozen peaches and raspberries. During peach season, I love using fresh peaches!
- Sweetener– To sweeten the compote, you can use granulated sugar, honey, agave sweetener, or any other sweetener you prefer.
- Lemon– Adding some lime juice or lemon juice gives a little kick in the compote.
- Mint– Although adding mint is totally optional in the compote, I LOVE that added fresh mint flavor that goes so well with the fruit.
- Water– To ensure you have thick sauce for the fruit to swim in, the compote also calls for water.
- Cornstarch– To thicken to compote, you want to use cornstarch!
HOW TO MAKE PEACH CAKE
Do not be intimidated by the number of steps it takes to make this peach cake, it’s way easier than it looks!
- Prepare Compote– In a pot, add the ingredients for the peach compote and bring to a simmer. Simmer for about 5 minutes then remove from heat and allow to completely cool.
- Prepare Vanilla Cake– Preheat the oven and line two cake pans with parchment paper. Lightly spray the parchment and sides of the pans with baking spray.
- In a medium bowl, sift together the dry ingredients for the cake batter. Set aside.
- In a large mixing bowl, with a hand mixer or stand mixer, beat the softened butter, oil and granulated sugar on medium speed until smooth.
- Add the remaining wet ingredients and mix to combine.
- Gently fold in the dry ingredients just until incorporated. (Be sure to NOT overmix the batter.)
- Divide the batter evenly between the prepared pans and spread it into an even layer.
- Bake until the cake has become firm, the top springs back to touch, and a toothpick or fork inserted in the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 5 minutes. Then carefully transfer to the cooling racks and let cool completely before assembling the cake.
- Prepare Frosting- In a large mixing bowl, with a hand mixer or stand mixer, beat softened cream cheese, vanilla, powdered sugar until smooth and combined.
- Pour the cold heavy cream into the bowl and mix on high until the mixture begins to form a whipped, fluffy frosting. (You want to have medium peaks, firm enough to hold its shape, but still creamy and smooth.)
- Store in the fridge until ready to pipe onto your cake.
ASSEMBLE PEACH SHORTCAKE CAKE-
- Add some of the frosting cream into a piping bag or plastic bag.
- Place one cooled cake layer on a serving tray, cake board, or cake platter. Pipe a border of frosting around the outer edge of the cake. (This helps keep the compote from spilling out.)
- Spread the peach compote over the cake, evenly inside the cream border.
- Spread or pipe a layer of frosting over the compote. (You want to use a little under half of the frosting.)
- Carefully place the second cake layer on top.
- Use the remaining frosting to frost the top and sides of the cake. Smooth the frosting with a spatula or create decorative swirls and waves if desired.
- Top the cake with the rest of the peach compote, covering the entire top of the cake.
- Refrigerate the cake for at least 30 minutes before slicing to help the layers set.
- Let the cake sit at room temperature for 10–15 minutes before serving for the creamiest texture.
- Slice and serve.
ONE LAYER SHORTCAKE CAKE
If you want to make a one-layer shortcake cake, you totally can!
- Add the entire cake batter into the cake pan. (The bake time will be a little longer.)
- Cover the side and top with all the frosting. (You can cut the frosting in half or have a large dollop of frosting on top of the cake.)
- Top with peach compote. (You can also add some fresh raspberries throughout.)
- Refrigerate for at least 30 minutes, to firm up the cream and then slice and serve.
COMPOTE VARIATIONS-
You can totally swap the flavor of compote to swap out the flavors of this shortcake cake! You don’t have to keep this shortcake cake with peaches.
- Berry– Swap the peaches with your favorite mixed berries for a berry shortcake cake! I love using raspberries, blueberries, and blackberries.
- Strawberry– Keep this classic strawberry shortcake cake and make the compote with strawberries.
- Cherry– If you like cherries, try a cherry cake and swap the peaches for pitted fresh or frozen cherries!
- Blackberry– If you love blackberries, make this blackberry shortcake cake! Use fresh or frozen blackberries and mint in the compote.
QUESTIONS YOU MIGHT HAVE:
Can I just use store-bought vanilla cake?
Yes! You can totally skip the extra work and use your favorite store-bought vanilla cake mix or white cake mix.
Can I prepare this cake ahead of time?
Yes! You can prepare the vanilla cake and frosting up to 2-3 days ahead of time! Just be sure to store the cream in the fridge in an airtight container for 3-4 days. Wrap the vanilla cake tightly (to avoid drying out) and store it in the fridge or room temp for 2-3 days.
Can I make the peach compote ahead of time?
I recommend that you make this peach compote fresh, so that you can keep the actual assembled cake fresh for longer! You can make the compote 1-2 days ahead of time and store it in the fridge.
Do I have to add raspberries to the peach compote?
No! You can totally skip the raspberries and just keep it a peach compote!
Does it matter how I slice my peaches for the compote?
This is all based on preference! You can slice, chop, or dice the peaches. I recommend slicing the peaches for the pretty look.
How long is this peach shortcake cake good for?
Once the peach cake is assembled, when covered and stored in the fridge, it can be kept for 3-4 days. Just be sure to keep an eye out on the fruit compote, to make sure it doesn’t spoil.
OTHER DESSERT IDEAS-
If you have a sweet tooth, try these other delicious dessert recipes!
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Raspberry Peach Shortcake Cake
This Raspberry Peach Shortcake Cake is a perfect summer dessert! Soft vanilla cake layers, juicy raspberry peach sauce, and a fluffy whipped cream frosting.
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Servings 8 servings
Ingredients
Vanilla Cake-
- 2 cups all-purpose flour plus 2 Tbsp sifted
- 2 ½ tsp baking powder
- ½ tsp salt
- 1/2 cup unsalted butter (1 stick) softened
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Cream-
- 4 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 1/2 cup heavy whipping cream
- 1 Tbsp vanilla bean paste or vanilla extract
Raspberry Peach Compote Topping-
- 6 peaches sliced
- 6 oz raspberries
- 1/2 cup water
- 3 Tbsp granulate sugar
- 1 Tbsp lemon juice
- 1 ½ Tbsp cornstarch
Instructions
Prepare the Raspberry Peach Compote-
- Cut the peaches into even sized slices, removing the skin if desired. Rinse the raspberries. Set aside half the raspberries and some slices of peaches. (You will add them to the compote later.)6 peaches, sliced, 6 oz raspberries
- In a large pot, add the water and cornstarch and whisk until combined. Add the rest of the compote ingredients and bring to a simmer over medium heat.1/2 cup water, 3 Tbsp granulate sugar, 1 ½ Tbsp cornstarch, 1 Tbsp lemon juice
- Allow the fruit to simmer for 4-5 minutes, until peaches are soft and sauce has thickened. Remove the compote from the heat and mix in the set aside fruit and mix. Allow it to fully cool before assembling the cake. (For faster cooling, transfer to a bowl and let it cool in the fridge.)
Bake Vanilla Cake-
- Preheat the oven to 350°F. Line two 9-inch cake pans with parchment paper and lightly spray the parchment and sides of the pans with baking spray.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour plus 2 Tbsp, sifted , 2 ½ tsp baking powder, ½ tsp salt
- In a large mixing bowl, with a hand mixer or stand mixer, beat the softened butter, oil, and granulated sugar on medium speed for 2-3 minutes, until smooth and slightly fluffy.1/2 cup unsalted butter (1 stick), softened, 1/2 cup vegetable oil, 1 1/4 cups granulated sugar
- Add the eggs, vanilla, and milk and mix until well combined.3 large eggs, 1 tbsp vanilla extract, 1 cup whole milk
- Add the dry ingredients to the wet ingredients and gently mix just until incorporated. (Be sure to NOT overmix the batter.)
- Divide the batter evenly between the prepared pans and spread it into an even layer.
- Bake at 350℉ for 18-20 minutes, or until the cake has become firm, the top springs back to the touch, and a toothpick or fork inserted in the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 5 minutes. Carefully transfer the cakes to wire cooling racks and allow them to finish cooling completely.
Prepare Frosting-
- As the cakes cool, prepare the frosting.
- In a large mixing bowl, with a hand mixer or stand mixer, beat cream cheese, vanilla and powdered sugar until smooth and combined.4 oz cream cheese, softened, 1 Tbsp vanilla bean paste, or vanilla extract, 3/4 cup powdered sugar
- Pour the cold heavy cream into the bowl and mix on high for about 5 minutes, or until the mixture begins to form a whipped, fluffy frosting. (You want to have medium peaks, firm enough to hold its shape, but still creamy and smooth.)1 1/2 cup heavy whipping cream
- Store in the fridge until ready to pipe onto your cake. (The frosting can be made up to 3-4 days ahead of time, just store it in the fridge in airtight container.)
Assemble Raspberry Peach Shortcake Cake-
- Add some of the frosting into a piping bag or plastic bag.
- Place one cooled cake layer on a plate, cake board, or cake platter.
- Pipe a border of frosting around the outer edge of the cake. (This helps keep the filling from spilling out.)
- Spread a little under half of the raspberry peach compote over the cake, evenly inside the cream border.
- Spread or pipe a layer of frosting over the compote. (You want to use a little under half of the cream.)
- Carefully place the second cake layer on top. (For easiest handling, gently flip the cake layer onto the filling using the parchment paper, then peel away the parchment.)
- Use the remaining frosting, frost the top and sides of the cake. Smooth the frosting with a spatula or create decorative swirls and waves if desired.
- Finish by adding the rest of the compote over the frosting, spreading evenly over the entire top of the cake.
- Refrigerate the cake for at least 30 minutes before slicing to help the layers set.
- Let the cake sit at room temperature for 10–15 minutes before serving for the creamiest texture.
- Slice, serve, and enjoy!
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