This elegant three-layer wedding cake combines the delightful flavors of fresh peaches and raspberries, making it a perfect choice for summer celebrations. The cake can be made with either a vanilla-almond or buttermilk base, providing a moist and flavorful foundation.
The filling features juicy peach slices paired with raspberry preserves, while the frosting options include a luscious honey cream cheese or mascarpone whipped frosting, adding a touch of sweetness and creaminess.
Creating the Perfect Wedding Cake
Crafting a stunning wedding cake is an art that combines flavors, textures, and visual appeal. This three-layer cake, featuring fresh peaches and raspberries, is a delightful centerpiece for any summer wedding.
The choice of cake base is essential, with options ranging from a light vanilla-almond to a rich buttermilk. Each provides a moist foundation that complements the fruity filling perfectly.
Layering Flavors with Fresh Ingredients Wedding Cake
The filling of this cake is where the magic happens. Juicy peach slices paired with raspberry preserves create a refreshing burst of flavor in every bite. This combination not only enhances the taste but also adds a vibrant color contrast between the layers.
Using fresh fruit elevates the cake, making it a seasonal delight that resonates with summer celebrations. The natural sweetness of the peaches and the tartness of the raspberries balance beautifully, ensuring a harmonious flavor profile.
The Frosting: A Creamy Touch Wedding Cake
The choice of frosting can transform the overall experience of the cake. A honey cream cheese frosting adds a luscious sweetness that pairs wonderfully with the fruit layers. Alternatively, a mascarpone whipped frosting offers a lighter, airy texture that can also be delightful.
Whichever frosting you choose, it should be spread generously between the layers and around the exterior of the cake. This not only enhances the flavor but also provides a beautiful finish that invites guests to indulge.
Assembling the Cake with Care
Assembling the cake is a crucial step that requires patience and attention to detail. Start by placing the first layer on a serving plate, spreading a layer of frosting, and adding the fruit filling. Repeat this process for the remaining layers, ensuring each is evenly stacked.
Once assembled, frost the top and sides of the cake with the remaining frosting. This creates a smooth, elegant finish that can be further adorned with additional peach slices and raspberries for a stunning presentation.
Setting the Scene for a Summer Wedding
Presentation plays a significant role in the overall impact of the cake. Displaying it on a rustic wooden table surrounded by delicate floral arrangements adds to the romantic atmosphere of a summer wedding.
The natural elements of wood and flowers complement the cake’s fresh ingredients, creating an inviting scene that draws guests in. This thoughtful arrangement enhances the cake’s beauty and makes it a focal point of the celebration.
Serving and Enjoying the Cake
This wedding cake serves approximately 12-16 guests, making it perfect for intimate gatherings or larger celebrations. Each slice offers a delightful combination of flavors and textures, ensuring that every guest enjoys a memorable experience.
With its stunning appearance and delicious taste, this peach raspberry wedding cake is sure to be a highlight of any summer wedding, leaving a lasting impression on all who partake.
Delicious Summer Wedding Cake Recipe
This wedding cake showcases layers of moist cake filled with fresh fruit and topped with a creamy frosting. The combination of peaches and raspberries creates a refreshing taste that is ideal for warm weather events. The recipe yields a stunning cake that serves approximately 12-16 guests.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (for vanilla-almond cake) or 1 cup buttermilk (for buttermilk cake)
- For the Filling:
- 2 cups fresh peach slices
- 1 cup raspberry preserves
- For the Frosting:
- 8 oz cream cheese, softened (for honey cream cheese frosting)
- 1 cup heavy cream (for mascarpone whipped frosting)
- 1/2 cup honey (for honey cream cheese frosting)
- 1 cup mascarpone cheese (for mascarpone whipped frosting)
- 1 teaspoon vanilla extract
- Powdered sugar to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the Cake Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts (or buttermilk). Gradually add the dry ingredients to the wet ingredients until just combined.
- Bake the Cakes: Divide the batter evenly among the prepared 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 Filling: Once the cakes are cool, layer fresh peach slices and raspberry preserves between each cake layer.
- Make the Frosting: For honey cream cheese frosting, beat softened cream cheese and honey until smooth. For mascarpone whipped frosting, whip heavy cream until soft peaks form, then gently fold in mascarpone cheese and vanilla extract. Sweeten with powdered sugar to taste.
- Assemble the Cake: Place one layer of cake on a serving plate, spread a layer of frosting, add filling, and repeat with remaining layers. Frost the top and sides of the cake with the remaining frosting.
- Decorate: Optionally, garnish the cake with additional peach slices and raspberries for a beautiful presentation.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12-16 slices
- Calories: 450kcal (per slice, varies by frosting)
- Fat: 22g
- Protein: 6g
- Carbohydrates: 58g
