This Peach Raspberry Cloud Cake is a soft, airy dessert that tastes like a cross between a fruit-topped mousse and a light sponge cake. A tender vanilla cake base is topped with a billowy layer of whipped cream-cheese “cloud,” then finished with juicy peaches and tart-sweet raspberries.
Every slice gives you a mix of plush cake, creamy topping, and bursts of fresh fruit. It looks impressive on the table but is easy enough to make for birthdays, summer gatherings, or a special weekend treat.
Why You’ll Love This Peach Raspberry Cloud Cake
- Soft and airy – Fluffy vanilla cake with a cloud-like cream topping.
- Fresh and fruity – Juicy peaches and raspberries keep it bright and refreshing.
- Make-ahead friendly – The cake actually tastes better after chilling.
- Flexible dessert – Works for birthdays, brunch, holidays, or potlucks.
- Not too heavy – Light texture but still feels like a satisfying dessert.
Ingredients
For the Vanilla Cake Base
- 190 g (1½ cups) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 120 ml (1/2 cup) milk, room temperature
For the “Cloud” Topping
- 225 g (8 oz) cream cheese, softened
- 60 g (1/2 cup) powdered sugar, sifted
- 1 tsp vanilla extract
- 360 ml (1½ cups) heavy whipping cream, cold
For the Peach Raspberry Layer
- 2–3 ripe peaches, thinly sliced (or use well-drained canned peaches)
- 1½ cups fresh raspberries (or frozen, thawed and well-drained)
- 1–2 tbsp apricot or peach jam, warmed (optional, for a shiny glaze)
Optional Garnishes
- Extra raspberries or peach slices
- Fresh mint leaves
- Light dusting of powdered sugar before serving
Instructions
1) Prepare the pan and preheat the oven
Preheat your oven to 175°C (350°F).
Grease and line the bottom of a 9-inch (23 cm) round or square cake pan with parchment paper. Lightly flour the sides if needed.
Tip: If you want easy removal, use a springform pan so you can release the cake cleanly after chilling.
2) Make the vanilla cake base
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a larger bowl, beat softened butter and sugar together with a hand or stand mixer on medium speed until light and fluffy, 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
On low speed, add the dry ingredients in two additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
3) Bake and cool the cake
Bake for 22–28 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 10–15 minutes, then run a knife around the edge and carefully remove it to a wire rack. Peel off the parchment and let it cool completely.
Tip: The cake must be fully cool before you add the cloud topping, or the cream will melt.
4) Make the “cloud” topping
In a medium bowl, beat softened cream cheese until smooth and lump-free. Add powdered sugar and vanilla; beat again until creamy.
In a separate chilled bowl, whip the heavy cream to stiff peaks (don’t over-whip).
Gently fold the whipped cream into the cream-cheese mixture in 2–3 additions, until you have a light, fluffy, mousse-like topping.
Tip: Folding gently keeps the mixture airy, which gives you that cloud-like texture.
5) Assemble the cake
Place the cooled cake on a serving plate or return it to a cleaned springform ring.
Spread the cream “cloud” mixture evenly over the top of the cake, creating soft swirls with a spatula.
Arrange peach slices and raspberries over the surface. You can go for a neat pattern (circles or rows) or a more casual, rustic scatter.
If using jam, brush a little warmed jam very lightly over the fruit to give it a glossy finish.
6) Chill and serve
Cover the cake loosely and refrigerate for at least 3–4 hours, or until the topping is fully set and the flavors have melded.
Before serving, garnish with extra fruit, mint leaves, or a dusting of powdered sugar if you like. Slice with a sharp knife, wiping the blade between cuts for clean pieces.
Tip: This cake slices best when well-chilled, but you can let it sit at room temperature for 10–15 minutes before serving for a softer bite.
Serving Suggestions
- Serve chilled slices with extra fresh fruit on the side.
- Pair with tea, coffee, or a light sparkling drink.
- Perfect for summer birthdays, showers, garden parties, or brunch.
- Add a small scoop of vanilla or raspberry sorbet for an even more indulgent dessert plate.
Cook’s Tips
- Fruit choice: Use ripe but not mushy peaches so they hold their shape on top.
- Frozen fruit: If using frozen raspberries, thaw and drain well so they don’t bleed too much color into the topping.
- Cream temperature: Cold cream whips better—keep it in the fridge until the moment you whip.
- Stabilizing: If you need the cake to hold longer on a warm day, you can add 1–2 tbsp instant vanilla pudding mix or a bit of gelatin to the cream mixture (optional).
- Clean slices: Use a hot, dry knife (dip in hot water and wipe) for the neatest cuts through the cream and fruit.
Variations & Add-Ins
- Mixed berry cloud cake: Swap raspberries for a mix of berries (blueberries, strawberries, blackberries).
- Nectarine twist: Use nectarines instead of peaches for a slightly firmer bite.
- Lemon cloud: Add 1–2 tsp lemon zest to the cake batter and a bit to the cream for a brighter citrus note.
- Almond crunch: Sprinkle toasted sliced almonds over the top for a little texture.
- No-bake base: Use a biscuit/shortbread crumb base if you prefer a no-bake style (just chill before adding the topping).
Storage & FAQ
- Storage: Keep the cake covered in the fridge for up to 3 days. The fruit may soften slightly, but the flavors deepen.
- Make ahead: Best made the day before serving so it has time to chill and set. Add delicate garnishes (like mint) just before serving.
- Freezing: Not ideal due to the whipped topping and fresh fruit, which can weep after thawing. If necessary, freeze tightly wrapped slices and thaw in the fridge (texture will be softer).
- Can I use canned peaches? Yes—just drain them very well and pat dry so they don’t add extra moisture.
- Can I lighten it up? Use a light cream cheese and slightly reduce the sugar; keep in mind the texture may be a bit less rich.
Peach Raspberry Cloud Cake gives you a soft vanilla base, a billowy cream-cheese cloud on top, and a crown of juicy peaches and raspberries. It looks elegant, tastes light and fruity, and is perfect for make-ahead gatherings or any time you want a dessert that feels special without being heavy.
Peach Raspberry Cloud Cake – Light, Fruity & Dreamily Fluffy
A light and airy Peach Raspberry Cloud Cake with a tender vanilla base, a fluffy whipped cream-cheese topping, and a fresh layer of peaches and raspberries. Perfect as a make-ahead dessert for warm-weather gatherings, birthdays, or brunch.
Ingredients
- For the Vanilla Cake Base:
- 190 g (1½ cups) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 120 ml (1/2 cup) milk, room temperature
- For the “Cloud” Topping:
- 225 g (8 oz) cream cheese, softened
- 60 g (1/2 cup) powdered sugar, sifted
- 1 tsp vanilla extract
- 360 ml (1½ cups) heavy whipping cream, cold
- For the Peach Raspberry Layer:
- 2–3 ripe peaches, thinly sliced (or well-drained canned peaches)
- 1½ cups fresh raspberries (or thawed, well-drained frozen raspberries)
- 1–2 tbsp apricot or peach jam, warmed (optional, for glazing)
- Optional Garnishes:
- Extra raspberries or peach slices
- Fresh mint leaves
- Powdered sugar for dusting
Instructions
- 1. Prep the pan and oven
- 2. Preheat oven to 175°C (350°F).
- 3. Grease and line a 9-inch (23 cm) round or square cake pan with parchment. Lightly flour the sides if needed.
- 4. Make the cake batter
- 5. In a small bowl, whisk together flour, baking powder, and salt.
- 6. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- 7. Beat in eggs one at a time, then add vanilla.
- 8. Add dry ingredients in two additions, alternating with milk, mixing just until combined.
- 9. Bake the cake
- 10. Pour batter into the prepared pan and smooth the top.
- 11. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
- 12. Cool 10–15 minutes in the pan, then remove to a wire rack to cool completely.
- 13. Make the “cloud” topping
- 14. Beat cream cheese until smooth.
- 15. Add powdered sugar and vanilla; beat until creamy.
- 16. In a separate chilled bowl, whip heavy cream to stiff peaks.
- 17. Gently fold whipped cream into the cream-cheese mixture until light and fluffy.
- 18. Assemble the cake
- 19. Place the cooled cake on a serving plate (or inside a springform ring).
- 20. Spread the cloud topping evenly over the cake.
- 21. Arrange peach slices and raspberries over the top.
- 22. If desired, lightly brush fruit with warmed jam for a glossy finish.
- 23. Chill and serve
- 24. Cover and refrigerate for at least 3–4 hours, until fully set.
- 25. Garnish with extra fruit, mint, or powdered sugar before serving.
- 26. Slice with a sharp knife, wiping between cuts for clean slices.
Notes
Make sure the cake is completely cool before adding the topping to prevent melting.
Cold cream whips best; keep the cream chilled until ready to use.
If using canned peaches or frozen raspberries, drain and pat dry to avoid excess moisture.
For a slightly firmer topping, chill overnight—the texture improves as it sets.
Nutrition
Calories: ~320–360
Protein: ~5 g
Total Fat: ~20–22 g
Carbohydrates: ~34–38 g
Fiber: ~2 g