Juicy Peach Raspberry Cake Delight

Serve slightly warm with whipped cream or vanilla ice cream for a dreamy finish.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days.

You can also freeze the cake (sliced or whole) for up to 2 months. Thaw in the fridge overnight before serving.

Variations
Berry Mix: Swap raspberries for blueberries or blackberries.

Nutty Twist: Add a handful of chopped almonds or walnuts for a little crunch.

Citrus Note: Stir in 1 teaspoon of lemon or orange zest to brighten the flavor even more.

FAQ
Can I use canned or frozen peaches?
Yes! Just be sure to drain canned peaches well or slightly thaw frozen ones and pat them dry.

Can this cake be made gluten-free?
Absolutely — just use a 1:1 gluten-free baking flour substitute.

Is it sweet or more tart?
It leans sweet from the peaches and sugar, but the raspberries add a subtle tart contrast that balances everything beautifully.

Would you like a printable version or a variation with no flour or sugar?