Introduction to Peach Raspberry Cloud Cake
There’s something magical about summer desserts, and the Peach Raspberry Cloud Cake is no exception. This delightful treat is like a warm hug on a sunny day, perfect for gatherings or just a sweet escape at home. I love how it combines the juicy sweetness of peaches with the tartness of raspberries, creating a flavor explosion that dances on your taste buds. Whether you’re looking to impress guests or simply indulge yourself, this cake is a quick solution that brings joy to any occasion. Trust me, once you try it, you’ll be dreaming of it long after the last slice is gone!
Why You’ll Love This Peach Raspberry Cloud Cake
This Peach Raspberry Cloud Cake is a true gem for any home cook. It’s incredibly easy to whip up, making it perfect for those busy summer days. The light, fluffy texture feels like a cloud, while the vibrant flavors of fresh peaches and raspberries create a refreshing taste sensation. Plus, it’s a showstopper that will impress your friends and family without requiring hours in the kitchen. What’s not to love?
Ingredients for Peach Raspberry Cloud Cake
Gathering the right ingredients is the first step to creating your Peach Raspberry Cloud Cake masterpiece. Here’s what you’ll need:
- Large eggs: These are the backbone of your cake, providing structure and moisture.
- Granulated sugar: Sweetness is key! It helps create that lovely fluffy texture.
- Vanilla extract: A splash of this adds warmth and depth to the flavor.
- All-purpose flour: This is your main dry ingredient, giving the cake its body.
- Baking powder: This little leavening agent helps the cake rise beautifully.
- Salt: Just a pinch enhances all the flavors, balancing the sweetness.
- Heavy cream: Essential for that rich, creamy layer that makes this cake so indulgent.
- Cream cheese: Adds a tangy richness to the cream layer, making it irresistible.
- Powdered sugar: This fine sugar sweetens the cream cheese without grittiness.
- Fresh or frozen raspberries: These provide a burst of tartness that complements the peaches perfectly.
- Sugar: Used to sweeten the raspberry filling, balancing its natural tartness.
- Lemon juice: A splash brightens the raspberry flavor and adds a refreshing zing.
- Cornstarch: This thickens the raspberry filling, giving it a lovely, spreadable consistency.
- Whipped cream: Lightly sweetened, it adds an airy texture to the cream layer.
- Ripe peaches: The star of the show! Their sweetness and juiciness elevate the cake.
- Fresh raspberries for garnish: These add a pop of color and freshness on top.
- Fresh mint leaves (optional): A lovely garnish that adds a hint of freshness and a splash of green.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative! You can substitute other fruits based on what’s in season or what you have on hand. The possibilities are endless!
How to Make Peach Raspberry Cloud Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making your Peach Raspberry Cloud Cake! Follow these simple steps, and you’ll be on your way to creating a dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 175°C (350°F). This ensures your cake bakes evenly. While the oven warms up, line a 9×13 inch baking pan with parchment paper. This little trick makes it easy to lift the cake out later. Trust me, it’s a game changer!
Step 2: Make the Cake Base
In a large mixing bowl, beat together the eggs, granulated sugar, and vanilla extract until the mixture is pale and fluffy—about 5 minutes. It should look like sunshine in a bowl! Next, sift in the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture. Be careful not to overmix; we want to keep that airy texture. Spread the batter evenly into your prepared pan and bake for 15–18 minutes, or until it’s golden brown. Once done, let it cool completely.
Step 3: Prepare the Raspberry Filling
While the cake cools, let’s whip up the raspberry filling. In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries release their juices, creating a lovely syrup. Once it’s bubbling, add the cornstarch mixed with water. Stir until the mixture thickens, then remove it from the heat. Allow it to cool to room temperature before spreading it on the cake.
Step 4: Create the Cream Layer
Now for the creamy goodness! In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. This will give you a light and fluffy cream layer that’s simply irresistible!
Step 5: Assemble the Cake
It’s time to bring everything together! Place the cooled sponge cake on a serving tray. Spread half of the cream layer over the cake, then add the cooled raspberry filling on top. Follow this with the remaining cream layer. Finally, arrange the thinly sliced peaches on top, creating a beautiful display. You can even add a final layer of whipped cream for extra fluffiness!
Step 6: Chill and Serve
To let all those flavors meld together, refrigerate the cake for at least 2 hours, or preferably overnight. This waiting game is worth it! When you’re ready to serve, garnish with fresh raspberries, extra peach slices, and a sprinkle of mint leaves for that pop of color. Dust with powdered sugar for a final touch, and enjoy your Peach Raspberry Cloud Cake!
Tips for Success
- Chill your mixing bowl and cream before whipping for the best volume.
- Use ripe peaches for maximum sweetness and flavor.
- Don’t rush the cooling process; a completely cool cake is easier to layer.
- Feel free to adjust the sweetness of the raspberry filling to your taste.
- For a fun twist, try adding a splash of almond extract to the cream layer!
Equipment Needed
- Mixing bowls: Use any size you have; just make sure they’re large enough for mixing.
- Electric mixer: A hand mixer works great, but a stand mixer can save time.
- Baking pan: A 9×13 inch pan is ideal, but you can use any similar size.
- Parchment paper: If you don’t have this, greasing the pan works too.
- Spatula: A rubber spatula is perfect for folding and spreading.
Variations
- Berry Medley: Swap out raspberries for a mix of strawberries, blueberries, or blackberries for a colorful twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with flaxseed meal and use coconut cream instead of heavy cream for a plant-based delight.
- Citrus Zing: Add a teaspoon of orange or lime zest to the cream layer for a refreshing citrus flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for a decadent touch that pairs beautifully with the fruit.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a delightful contrast of temperatures.
- Serve alongside a refreshing mint lemonade to enhance the fruity flavors.
- For a beautiful presentation, arrange extra peach slices and raspberries around the cake.
- Consider a light dusting of powdered sugar for an elegant finish.
FAQs about Peach Raspberry Cloud Cake
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work just as well as fresh ones. Just remember to thaw them before cooking to get that delicious syrupy goodness.
How long can I store the Peach Raspberry Cloud Cake?
This cake can be stored in the refrigerator for up to 3 days. Just make sure to cover it well to keep it fresh and prevent it from drying out.
Can I make this cake ahead of time?
Yes! In fact, making the Peach Raspberry Cloud Cake a day in advance enhances the flavors. Just be sure to refrigerate it overnight for the best results.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Both will give you a creamy texture without the tang of cream cheese.
Is this cake suitable for a gluten-free diet?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend, and you’ll have a delicious gluten-free Peach Raspberry Cloud Cake that everyone can enjoy.
Final Thoughts
Creating this Peach Raspberry Cloud Cake is more than just baking; it’s about crafting memories. Each layer tells a story, from the fluffy sponge to the vibrant raspberry filling and the luscious cream. I love how this cake brings people together, whether it’s a summer barbecue or a cozy family dinner. The joy on my loved ones’ faces as they take that first bite is priceless. So, roll up your sleeves, embrace the process, and let this delightful dessert become a cherished part of your culinary adventures. Trust me, it’s a slice of happiness you won’t want to miss!
Print
Peach Raspberry Cloud Cake: Discover a Delightful Recipe!
- Total Time: 2 hours 48 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing Peach Raspberry Cloud Cake, perfect for summer gatherings or special occasions.
Ingredients
- 3 large eggs
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 80 g (⅔ cup) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- 300 ml (1 ¼ cups) heavy cream, chilled
- 250 g (9 oz) cream cheese, softened
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
- 200 g (7 oz) raspberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 200 ml (¾ cup) whipped cream (lightly sweetened)
- 2–3 ripe peaches, thinly sliced
- Fresh raspberries for garnish
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 175°C (350°F).
- Line a 9×13 inch baking pan with parchment paper.
- Beat eggs, sugar, and vanilla until pale and fluffy (about 5 minutes).
- Sift in flour, baking powder, and salt. Fold gently.
- Spread into the pan and bake 15–18 minutes until golden. Cool completely.
- In a saucepan, heat raspberries, sugar, and lemon juice until they release juice.
- Add cornstarch slurry, stirring until thickened.
- Let cool to room temperature before spreading.
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Whip the cream until soft peaks form.
- Fold whipped cream into the cream cheese mixture until fluffy.
- Place sponge base on serving tray.
- Spread half the cream layer.
- Add the cooled raspberry jelly.
- Add the rest of the cream layer.
- Top with peach slices and a final layer of whipped cream.
- Refrigerate for at least 2 hours (preferably overnight) for layers to set.
- Garnish with fresh raspberries, extra peach slices, and mint.
- Dust with powdered sugar before serving.
Notes
- For best results, chill the cream and mixing bowl before whipping.
- Feel free to substitute other fruits based on availability.
- This cake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
