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Peach Cake with Sour Peach Frosting

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  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 12
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A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.
Updated Apr 12, 2016
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  • 1 box (4-serving size) peach-flavored gelatin
  • 1/4 cup water
  • 4 1/2 cups powdered sugar
  • 1/2 cup butter or margarine, softened
  • 2 teaspoons lemon juice
  • 2 to 3 teaspoons water
  • Red and yellow liquid food colors


  • 1 teaspoon granulated sugar
  • 12 sour peach gummy candy rings, if desired


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
  • 2
    Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
  • 4
    On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Because this is a delicate cake, cool it completely before frosting and decorating. Use a serrated knife to cut it into pieces.


Nutrition Facts are not available for this recipe
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