Peach Bellini Cake

Can you go wrong with a Peach Bellini?

The Peach Bellini is a delicious and light summer-y cocktail, traditionally consisting of champagne or sparkling wine and peach puree. I have yet to try a champagne that I like, so a Peach sparkling wine and fresh raspberries inspired this cocktail-cake number! It's simple to make and decorate, and captures all the gorgeous flavors of the cocktail.

Since I love peaches…AND sparkling white wines - this cake is still one of my favorites! I added peaches and raspberries to the cake filling, and peach sections and raspberries on the top and sides of the cake to decorate. 

Although this cake is inspired by the cocktail flavors, the taste won't be exactly the same as the cocktail. This is just due to the limitations of needing to bake the ingredients into a cake. 😉 But regardless, it's a delicious and creative way to get those cocktail flavors into a dessert! The the cake and frosting will have a light peachy, fruity taste with a white wine overtone.

If Barefoot products are available in your area, I used their Peach white wiine spritzer and LOVED the taste it gave the cake and frosting! 

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. 


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Peach Bellini Cake pinterest pin

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!
Prep Time25 minutes
Cook Time37 minutes
Decorating time40 minutes
Total Time1 hour 42 minutes
Course: Dessert
Cuisine: American
Keyword: Cocktail Cake, Peach and Raspberry Cake, Peach Bellini Cake, Peach Bellini Cocktail Cake
Servings: 16 servings
Calories: 774kcal
Author: Sarah H



Peach Bellini Cake layers

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


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.


  • 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.


  • 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 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!



(Please note nutrition information is an estimate, and may not be exactly accurate.) 


Serving: 1slice | Calories: 774kcal | Carbohydrates: 99g | Protein: 9g | Fat: 38g

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