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This Raspberry Peach Shortcake Cake is a perfect summer dessert!
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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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Course Dessert
Cuisine American
Keyword peach cake
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients

Vanilla Cake-

Cream-

Raspberry Peach Compote Topping-

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!