What do I need to make a Peach Bellini cake?
- First, the classic cake ingredients! Flour, sugar, baking powder, and salt + butter, vanilla, eggs, and buttermilk. Buttermilk is like a cake secret weapon - it's the best way to get rich and moist cake layers!
- Next you'll mix in peach white wine or champagne, and a bit of orange + pink food coloring if desired. (We all eat with our eyes first - a peach-colored cake always tastes more peachy, doesn't it?)
- For the frosting you'll need cream cheese, butter, powdered sugar, a touch of salt, and more peach white wine!
- To decorate you'll need white chocolate, heavy cream, and the same gel colors used for the cake. (This is assuming you decide to add the drip). I added a couple of cocktail glasses - but obviously that's optional. 😉 Lol I'm the only one I know that decorates cakes this way, but I think it's fun. A handful of fresh raspberries and sliced peaches top off the cake!
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FAQs -
"Can I leave out the wine?"
- The short answer is yes! You'll lose a good bit of that classic Peach Bellini flavor. But it's not a bad idea to leave the alcohol out for any group that might not all be over 21. 😉
Replace the peach white wine in the cake layers with buttermilk, and in the frosting with milk - OR replace the frosting in both with a non-alcoholic alcohol free peach bellini cocktail mix like this one.
Don't forget to pin this recipe for later! 🙂
Peach Bellini Cake
Can you go wrong with a Peach Bellini? All the gorgeous peach and raspberry flavors are captured inside this Peach Bellini Cake!
Servings: 16 servings
Calories: 774kcal
Equipment
- cake scraper or pastry cutter (for smoothing frosting)
- Squeeze bottle (or small piping bag, for adding drip)
- small piping bag + star tip (linked is the set I used)
- Martini glass (these cake layers bake dense enough to hold a real one, but feel free to use a plastic martini glass if you’d rather)
- Small paring knife (to cut peach slices for decorating)
- 4-5 Small cocktail sticks (optional; for decorating)
Ingredients
Peach Bellini Cake layers
- 3 ¼ cups all purpose flour
- 3 cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (or 2 sticks room temperature)
- 2 teaspoons vanilla extract
- 5 eggs
- ¾ cup buttermilk (room temperature)
- ¾ cup peach white wine or champagne (I used a Barefoot Peach Spritzer)
- 1 drop Orange gel food coloring (optional)
- 1 drop soft pink gel food coloring (optional)
Peach Bellini Cream Cheese Frosting
- 8 ounces cream cheese (one package, softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 2-3 Tablespoons peach white wine
- ¼ teaspoon salt
Cake drip & Decorations
- 1 cup white chocolate chips (for cake drip)
- ¼ cup heavy whipping cream (for cake drip)
- 1 small drop each orange & pink gel food color (for cake drip)
- 15-20 fresh raspberries
- 2-3 fresh peaches sliced
Instructions
Peach Bellini Cake layers
- Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in eggs and mix on low until just incorporated. Mix the wine into the buttermilk and pour the mixture into the dry ingredients in two installments, on a low speed. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- (Optional - divide batter in half and color one half pink and the other orange.)
- Transfer batter evenly to prepared cake pans - I often use a kitchen scale for this part. This guarantees your layers will bake to be the same height.
- Bake for 34-37 minutes (or until a toothpick comes out clean). Allow to cool for 10-15 minutes before removing from pans. Cool completely before frosting. Place cake layers in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting and drip mixture!)
- Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
Peach Bellini Cream Cheese Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with wine until frosting reaches desired consistency. Add salt and beat until well combined.
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and spread chopped peaches and raspberries over the layer. I piped a rim of frosting around the outer edge to hold everything in, and a bit of frosting between the fruit pieces so that my cake layers would hold together a bit better. Repeat the process with your middle cake layer, and add the last one on top.
- Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge - this will help the cake drip set.
Cake drip & Decorations
- Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Stir in pink and orange gel food coloring.
Decorating
- Allow ganache to cool to a moderate temperature – it should still be fairly liquid but feel only slightly warm. (I recommend a test drip first!)
- Press martini (or champagne) glass(es) into the cake, at about a 45 degree angle.
- Slowly drizzle ganache into the glass(es) on top of the cake and over the top of the cake to the edge. Allow the drip mixture to fall over the sides, running down the edge to create drips. Return cake to the fridge to set the drips.
- (I colored a small bit of remaining frosting a pink-ish orange, and piped it next to some of the larger frosting swirls for more color. I also tried piping a few dots onto the side of the cake thinking it might look cool...no dice. It just looked like my cake had a horrible case of chicken pox. Once I scraped them off with an offset spatula though, I liked the orange smudges they left on the side of the cake. Anyway, another decorating option. But I digress.)
- Decorate around the cocktail glass(es) with raspberries on cocktail sticks or toothpicks. Decorate the top edge and base of the cake with small frosting swirls, peach slices, and a few raspberries.
- And you're done! Enjoy!
Video
Notes
(Please note nutrition information is an estimate, and may not be exactly accurate.)
Nutrition
Serving: 1slice | Calories: 774kcal | Carbohydrates: 99g | Protein: 9g | Fat: 38g
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