👩🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper for easy removal.
2. Make the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Mix just until combined—don’t overmix.
3. Fold in the Fruit
Gently fold in the diced peaches and raspberries, taking care not to break up the berries too much.
4. Bake the Cake
Divide the batter evenly between the two prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
5. Assemble the Cake
Place one cake layer on a serving plate.
(Optional) Spread a thin layer of whipped cream or buttercream on top.
Add a layer of fresh raspberries and peach slices.
Top with the second cake layer and press gently to secure.
6. Drizzle and Decorate
In a small bowl, whisk together the powdered sugar and milk or lemon juice until smooth but thick enough to drizzle.
Pour the icing over the top of the cake, letting it drip naturally down the sides.
Garnish with more sliced peaches, fresh raspberries, and a few mint leaves for a fresh and vibrant finish.
🍰 To Serve
Slice and enjoy with a cup of tea or a scoop of vanilla ice cream. This cake is best enjoyed the day it’s made, but leftovers keep well covered in the fridge for up to 3 days.
