Peach Melba Cake Recipe

This Peach Melba Cake recipe combines the delightful flavors of fresh peaches and raspberry sauce in a moist cake. It’s a perfect dessert for summer gatherings or special occasions.

The cake recipe is straightforward and features layers of fluffy vanilla cake, juicy peaches, and a tangy raspberry topping that complements the sweetness of the fruit.

Delicious Peach Melba Cake

This Peach Melba Cake is a layered dessert that showcases the sweetness of ripe peaches and the tartness of raspberries. The recipe takes about 1 hour to prepare and bake, serving approximately 8 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups fresh peaches, peeled and sliced
1 cup fresh raspberries
1/4 cup powdered sugar for dusting
Whipped cream for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Raspberry Sauce: In a small saucepan over medium heat, combine the raspberries and powdered sugar. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Top with half of the sliced peaches and drizzle with some raspberry sauce. Place the second layer on top and repeat with the remaining peaches and raspberry sauce.
Serve: Dust the top of the cake with powdered sugar and serve with whipped cream if desired.