Peach Melba Mini Cakes

I couldn’t let the summer go without making one more delicious peach dessert! This recipe adds a twist to the classic peach Melba dessert. It has a moist, vanilla cake, sautéed peaches with raspberry sauce topped with vanilla ice cream. It’s a great individual dessert to serve at a bbq or any summer soirée! It’s peachy and delicious!

My Strawberry Sheet Cake, Red Strawberry White Peach & Blue- Berry Bundt Cake, Lemon Berry Cake and Red Velvet Bread Pudding with Berries are also great dessert recipes perfect for summer!

What is peach Melba?

Peach Melba is a dessert made of ripe peaches, vanilla ice cream, and a purée of sugared raspberry. For this recipe, I added a mini cake to it for another layer.

Where does the name peach Melba come from?

According to the Classical California KDFC, Peach Melba, was named for Australian coloratura soprano Nellie Melba. At the Savoy, Escoffier invented Peach Melba in 1893 in honor of Australian opera singer Nellie Melba, a fixture on the London scene.

What main ingredients are in these Peach Melba mini Cakes?

Eggs- I always use large eggs to keep the recipe consistent.

Flour- All purpose flour is used in this recipe.

Sugar- granulated sugar is used for the mini cakes.

Oil- I like to use vegetable or canola oil in cakes to keep the texture soft and moist. Butter can be substituted if desired, but the cake will not be a a moist.

Sour cream- sour cream is used to keep the cakes moist as well.

Peaches- Freestone peaches have an easily removable pit, meaning the flesh readily separates from the pit when cut, making it simple to remove with your fingers.

Raspberries- fresh or frozen raspberries can be used in the recipe.

How are these Peach Melba mini Cakes made?

To make this dessert, start with making the mini cakes. Beat eggs and sugar until the mixture is fluffy. This adds air into the it and helps with rising.

Add in oil, vanilla and sour cream and beat again. Then add all of the dry ingredients. Turn the mixer on a low setting and mix just until they are all incorporated. You don’t want to over mix the ingredients. You can even mix in the dry ingredients by hand.

Divide the batter into 6 three inch mini pans. I sometimes use a kitchen scale to do this just so all of the pans are even. If you don’t want to use a scale, you can count the number of large spoonful’s of batter you add to each pan. This method definitely is not as reliable to get even amounts, but it does help.

Bake the cake pans at 350 degrees for 20-25 minutes. Cool on a wire rack.

Wash peaches thoroughly in cold water. Slice each peach in half and remove the pit. Cut each half into 3 slices. If the pit is hard to remove, you can slice the peaches around it, then remove the pit after there is just one slice left.

I also leave the skin on. You can remove if you want to. This is a personal preference. The peaches are just as delicious with the skin on.

Add in all of the ingredients and cook the mixture until the peaches start to soften and all of the sugar melts. Remove from the heat and set aside.

Add the raspberries, sugar and water to a small saucepan over medium heat. Cook and stir until the raspberries soften and the sauce slightly thickens. This usually takes about 10 minutes.

Remove from the heat and add the mixture to a blender. Pulse the raspberries a few times. It does not have to be smooth. Let the sauce cool down.

How are these Peach Melba mini Cakes served?

To serve, add a mini cake to each plate. Cut off the top domes to make the surfaces flat. Cutting it just makes it easier to lay the topping down on top. If you want to keep the tops on, you can.

Add on the peaches and the raspberry sauce on the cakes. Top with a scoop of vanilla ice cream and additional sauce.

Frequently Asked Questions

How long do the Peach Melba Mini Cakes last?

Completely assembled mini cakes need to be eaten right away. To prepare them ahead of time, or to save them for another day, keep the cakes in an airtight container for 3 to 4 days at room temperature. You can also store them in the refrigerator, but cakes stored in a refrigerator will dry out faster.

Add the peaches and raspberry sauce to separate containers and store in the refrigerator for up to 4 days.

No, if you don’t want to blend the berries, just use a fork and mash the berries down.

You can use any type of berry for this recipe like blueberries, blackberries or strawberries.

Tips for making the recipe: (this will make or break your recipe)

Here are other great peach recipes: