Roasted Apricot and Peach Cake |

Roasted Apricot and Peach Cake

Roasted apricots and peaches fill this decadent summer cake with unparalled flavor.  This fruit cake is a must-make for the summer!

Apricot filled Peach Cake |

Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside.  This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.

I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake.  When I went to the store the apricots and peaches were fresh so I decided on them.

Roasted Apricot and Peach Cake |

The process off roasted the fruit made my house so incredibly amazing.  Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.

The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.

Roasted Apricot and Peach Cake |

I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling.  These two flavors are a the perfect cake combination.  Sweet, tart, and a bit savory.

The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.

Roasted Apricot and Peach Cake |

Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream.  I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake.  When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.

I shared the cake with my neighbors and got rave reviews.  Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.

Katherine Sabbath Inspired Cake | JavaCupcake


I really hope you make this cake.  It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.

Happy Baking!

Apricot filled Peach Cake with White Chocolate Buttercream

Apricot filled Peach Cake with White Chocolate Buttercream


Roasted Fruit

  • 6 large ripe peaches
  • 25-30 ripe apricots
  • brown sugar
  • unsalted butter
  • cinnamon

Peach Cake

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 Tbsp vanilla extract
  • Roasted peaches

Apricot Filling

  • Roasted apricots
  • 1/4 cup brown sugar, loose
  • 2 Tbsp unsalted butter
  • 1 Tbsp vanilla

White Chocolate Buttercream

  • 300g high quality white chocolate
  • 1 1/2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla
  • pinch of salt
  • Lemon yellow, pink, leaf green, blue Wilton gel food coloring


Roasted Fruit

  1. Preheat oven to 425F degrees. Line a baking sheet with foiil.
  2. Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
  3. Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
  4. Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
  5. Allow to cool completely.

Apricot filling

  1. In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
  2. You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.

Peach Cake

  1. Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
  6. In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
  7. Dice the roasted peaches into 1/4in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
  8. Distribute the batter evenly in the three prepared pans.
  9. Bake for 25-40 minutes or until a toothpick comes out of the center clean.
  10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

White Chocolate Buttercream

  1. Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
  2. In the bowl of your stand mixer, beat the sugar and butter together until smooth.
  3. Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and 1/4 cup of the heavy cream and beat until smooth.
  4. Add up to 1/4 cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.


  1. NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
  2. Reserve at least 1/2 the white frosting and set aside. Separate the remaining frosting into two bowls.
  3. To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
  4. To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
  5. Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
  6. Place a second layer on top gently and repeat the filling process.
  7. Finally, lay the third layer of cake on top.
  8. Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
  9. Frost the outside of the cake generously. Use a straight edge to make smooth.
  10. To create the orange & green look, frost the top 1/3/ of the cake with orange frosting, the middle 1/3 with white and the bottom 1/3 with green. Use a straight edge to blend them together.
  11. For more on decorating, visit this post with details.


Chocolate Raspberry Ombre Petal Cake

Since I’ve been on a cake kick lately, I’ve been daydreaming non stop about what flavor to make next.   I’ve been craving my favorite chocolate cake recipe and my fridge is fully stocked with raspberries so I knew I had to incorporate them into this cake.  Next week I’m baking a cake for a birthday and thought today’s cake would be the perfect opportunity to practice a new decorating technique before I have to make the birthday cake!

I really took my time putting this cake together.  I started it about 11am and finished it around dinner time.  The most time consuming part was the frosting, not making the frosting, but decorating with the frosting. The cake itself only requires 2 bowls and a small pot, no mixer required.

Ombre is a style of decorating where you use several shades of the same color to frost your cake, beginning with the darkest and continue with lighter and lighter shades of your color until it becomes white.  This cake being raspberry, I figured pink would be the best choice.  I used Wilton Gel color pink, separated my frosting into four parts, thentinted my frosting three shades of pink and left one white.

The Petal Technique uses a round tip on your piping bag and a small spatula to create the effect.  It’s a simple process, just very time consuming.

Since I’d never made a cake like this before, I did my homework and read several blogs about how to successfully create these looks on a cake.  My favorite was from The Hungry Housewife.  She posted a tutorial on her blog that demonstrated both the ombre and petal effect to decorate a cake.  So, I watched this video, prepped my frosting and got to work!

I’m not going to include my step by step on how I decorated the cake, I’m going to let you read what The Hungry Housewife wrote… why reinvent the wheel.  But, I will give you the recipe for the cake I made and the raspberry filling.

Let’s talk about the cake for a second…

Dark chocolate, rich, dense and moist.  This is my FAVORITE chocolate cake recipe OF ALL TIME.  Yah, it’s that good.  And like I said before, no mixer required to make this cake… which makes it even better.  I’ve used this recipe for cupcakes before, but I’d never transitioned it into a cake, but it preformed wonderfully in cake pans!

Raspberry filling… nothing better next to chocolate than this raspberry filling.  Can I tell you a secret?  Last night, after the cake was finished, I spooned this raspberry filling onto extra pieces of chocolate cake and shoveled it into my mouth.  Actually, I made raspberry sandwiches with it… two pieces of cake filled with raspberry.  Decadent.  Heavenly.

A few things I realized during this cake that will make your cake making process a lot easier…

  1. PLAN AHEAD!  Decide what colors you want to use, what cake flavors you want to use and go over all your recipes and tutorials before you begin.  Be thorough so there are no surprises.
  2. Make sure you have all your tools ready.  You really want to have enough bags with the same tip prepared and ready to go when you start piping.  It will make this process 100x easier.
  3. Go slow.  Take your time.  Don’t rush it.  I know I get excited making new things and sometimes rush… but really, take your time.  Breathe and enjoy the process!

I really hope you try this cake for your next special occasion.  Your friends will be super impressed.  I’m even impressed with myself.  :)


Chocolate Raspberry Cake


Chocolate Cake

  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Raspberry Filling

  • 4 cups fresh raspberries
  • 3 Tbsp butter
  • 1/2 cup sugar
  • juice of a lime
  • 2 Tbsp corn starch
  • pinch of salt

Vanilla Buttercream for filling

  • 1/2 cup unsalted butter, room temperature
  • 1-2 Tbsp cream cheese, room temperature
  • 1lb powdered sugar
  • 2 tsp vanilla
  • vanilla bean - split the bean and scrape seeds from one half of bean
  • 1/8 tsp salt
  • 2-3 Tbsp milk

Vanilla Buttercream for icing

  • 1 cup unsalted butter, room temperature
  • 3 Tbsp cream cheese, room temperature
  • 1 cup shortening
  • 2 1/2 lbs powdered sugar (about 10 cups)
  • 2 Tbsp vanilla
  • seeds of 1 1/2 vanilla beans
  • 1/4-1/2 cup milk
  • Wilton Food Coloring Gel - Pink


Dark Chocolate Cake

  1. Preheat oven to 350 F degrees. Grease and flour 4 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 4 prepared pans. Each pan should get about 1 1/2 heaping cups of batter.
  7. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.

Raspberry Filling

  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.

Buttercream (you'll use the same method to make both buttercreams)

  1. In the bowl of your stand mixer, cream together the butter and cream cheese (shortening too if you're making the bc for the outside of the cake).
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract, vanilla bean seeds and salt.
  4. Add enough milk until you reach your desired consistency. Mix on high for about 5 minutes.

To color the frosting:

  1. Divide frosting into four bowls. Set one aside that will remain white. Using a toothpick, dab a VERY SMALL amount of the pink dye into one bowl and mix until uniform in color. Use a little bit more color in the next bowl and even more color in the final bowl. The colors should get gradually darker.

To assemble the cake:

  1. Place the first layer of cake on a cake board/cake stand. Using the first batch of buttercream, make a border of frosting on the top of the cake along the edge. This will create a space for the raspberry filling and keep it from oozing out the sides.
  2. Fill the top open space with 1/2 cup of raspberry filling, spreading evenly.
  3. Place the second layer of cake gently on top. Spread a 1/2 inch thick layer of buttercream evenly on top.
  4. Place the third layer of cake on top of the frosting and repeat the process used for the first raspberry layer.
  5. Finally, place the last cake layer on top. Using the remaining frosting to crumb coat the cake.
  6. Freeze cake for 20 minutes before frosting.

Petal Cake Frosting Technique

  1. Visit The Hungry Housewife for a complete petal cake frosting tutorial.