Peach ricotta cake is a soft, delicate dessert that beautifully combines the natural sweetness of ripe peaches with the creamy richness of ricotta cheese. Light yet indulgent, this cake has a tender crumb and a subtle flavor that makes it perfect for both casual gatherings and more elegant occasions.
The texture is what truly sets this cake apart. Ricotta adds moisture and a gentle creaminess without making the cake heavy, resulting in a soft, almost airy consistency. Each slice feels smooth and light, with just enough structure to hold the juicy peaches nestled throughout. As the cake bakes, the peaches soften and release their natural juices, creating pockets of sweetness that complement the mild richness of the batter.
The flavor profile is simple and balanced. The peaches provide a fresh, fruity brightness, while the ricotta adds a mild, slightly tangy note. A hint of vanilla or citrus zest can enhance the overall aroma, bringing warmth and depth without overpowering the main ingredients. The sweetness is gentle rather than intense, making the cake enjoyable at any time of day.
Visually, peach ricotta cake is just as appealing as it is delicious. Slices of peach arranged on top create a golden, slightly caramelized surface once baked, giving the cake a rustic yet elegant look. It’s the kind of dessert that feels inviting and homemade, yet refined enough to serve to guests.
This cake is incredibly versatile. It works beautifully as a dessert, a brunch centerpiece, or even a lightly sweet afternoon treat with coffee or tea. It doesn’t rely on heavy frosting or elaborate decoration, allowing the natural flavors to shine through.
Peach ricotta cake is best enjoyed slightly warm or at room temperature, when the flavors are fully developed and the texture is at its softest. A light dusting of powdered sugar, vanilla ice cream or a drizzle of honey can add a finishing touch, though it’s just as satisfying on its own.
In the end, this cake is a celebration of simple ingredients, brought together in a way that feels both comforting and effortlessly elegant.
Ingredients
- 1 cup ricotta cheese fresh and whole milk
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter melted and cooled slightly
- 2 cups peaches peeled, pitted, and sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Mix in the ricotta, vanilla extract, and melted butter until well combined.
- Gently fold the dry ingredients into the ricotta mixture until just combined.
- Pour the batter into the prepared pan and arrange the peach slices on top.
- Sprinkle with additional sugar if desired.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing the sides of the springform.
- Allow the cake to cool completely before serving.
Nutrition
This was a disaster! My cake completely fell apart. And what’s with ricotta? Never heard of it before. Do I really need it?
I followed the recipe, but the cake turned out too dense. Maybe I overmixed? Not sure if I’d try again.
Yum! I added a bit of cinnamon and nutmeg for extra flavor. It turned out great! Will make for my family gathering!
This cake is absolutely delicious! The peaches make it so juicy. I’ll definitely be making it again!
Delicious? Are you sure? I made it and it turned out dry. Maybe I messed the recipe up or somethin.
I’m glad you liked it! Peaches really do add a nice touch, don’t they? I’m gonna try this soon!
Good recipe, but I always use apricots instead of peaches. They work too! Nice texture, sachl, super moist.
My peaches sank to the bottom a bit. Still edible and tasty, but the presentation wasn’t great. Maybe I didn’t fold gently enough?
I’m not usually a ricotta person, but wow—this didn’t taste ‘cheesy’ at all. Super tender crumb. Would absolutely bake again.
Made this for brunch and it’s insanely soft—like a cross between cheesecake and cake. The peaches on top are gorgeous too. I added a pinch of cinnamon just because, and it worked!
Yes!! That cheesecake-meets-cake description is exactly what I felt too. The ricotta really gives it that soft, tender crumb. 😍
This is the kind of cake that looks fancy but is pretty straightforward. I like that you cool 10 minutes before removing the sides—helps with structure.
I’m skeptical about using both baking powder and baking soda in this ratio—my cake rose a bit too much then sank. Still edible, but not my favorite cake. Might be me though because I didn’t have room-temp eggs.
Interesting—my experience is that baking powder + a little baking soda is usually fine, but only if the soda isn’t too much. Ricotta can be acidic-ish, so the soda might react more than expected. Room-temp eggs definitely help the batter stay stable though.
Tried it exactly as written. Flavor was really nice, but my center took closer to 60 minutes instead of 45-50. Might depend on how juicy the peaches are.
Made this for brunch and it turned out really tender—those peaches on top look so pretty. I didn’t have whole milk ricotta so I used part-skim and it was still good. Would definitely bake again.
Pretty good! I followed the steps mostly, but my batter seemed thick like cookie dough—still baked fine though. Next time I’ll make sure the peaches aren’t too watery. Tastes like a fancy dessert without being hard.
I substituted peach jam bc no fresh peaches 😅 It was more like a sponge dessert than a cake, but still yummy. Not the same vibe though.
My toothpick never came out “clean” at 50 minutes, so I baked almost 65. Turned out okay in the end, but the timing seems off depending on the pan and oven.
Made this with slightly under-ripe peaches and it still tasted amazing. The ricotta makes it so tender—like a cross between cheesecake and cake. Definitely doing it again.
The instructions were super clear. I was nervous about folding everything without overmixing, but it came together easily. Perfect with a little whipped cream.
Yes! I was worried about the folding too, but “just combined” is the key. Mine also baked up really nicely with the peaches on top.
Too sweet for me—next time I’ll cut the sugar a bit or skip the extra sprinkling on top. Peaches bring sweetness already.
Ok question: do you use ricotta AND whole milk, but the ingredients only list ricotta + “whole milk” without a measurement? I kinda guessed. Turned out okay… but confused.
Honestly, I don’t trust recipes with 2 cups flour and only 1 cup ricotta… but I tried it anyway. It’s balanced! Might be the eggs doing the heavy lifting.
I get your skepticism—2 cups flour to 1 cup ricotta sounds “off” on paper. But if the eggs are doing what they should, that fluffiness can really carry it. Glad you tried it!
Balanced?? With that much flour it feels like a quick bread, not a cake 😅 Still, the ricotta + eggs combo might make it tender. Did you use fresh ricotta or the low-fat kind? That changes everything.
Mine stuck to the springform even though I greased it well. Next time I’ll use parchment or extra butter. Taste was still great though.
Okay but… do you peel the peaches or just slice them? I followed “peeled” and it was fine, but I’m lazy so next time I’ll just scrub and see. Anyone else try that?
I followed the steps pretty closely, but my center took closer to 60 minutes. Flavor was great though—very “summery.” Next time I’ll check earlier and maybe tent with foil if it browns too fast.
The batter was thicker than I expected after folding, so I was worried I overmixed. But it turned out fine—just needed a gentle hand.
Not gonna lie, I was skeptical about ricotta in a cake, but it worked. Texture is fluffy and moist. The only tweak I’d suggest is more vanilla.
I was also skeptical—like, ricotta sounds more like cheesecake vibes—but your note about it being fluffy and moist makes me want to try it. I’d probably add a little extra vanilla too. Thanks for the real talk!
Not sure about ricotta in cake… I’ve tried something similar and it turned out kinda eggy. Maybe I overmixed? Also 2 cups peaches on top seems like a lot—would it sink? Still, I’ll try it with more vanilla like you said 😅
Klinkt interessant, maar ik vraag me af wat dit met een peach ricotta cake te maken heeft? 😅
This is one of those recipes where room temp eggs actually matter—when I rushed it once, the batter looked weird. When I followed it properly, the texture was right on.
Not bad, but it’s kinda bland unless you add extra sugar. I sprinkled more and also added cinnamon to the peaches and it tasted way better.
Hmm I didn’t think it’d need more sugar—my peaches were pretty sweet though. Cinnamon with peaches sounds awesome, I’m gonna try that next time.
I like the flavor combo, but mine didn’t really “rise” like a cake—more like a dense cheesecake-ish slice. Still tasty though. Might be my baking powder wasn’t fresh.
Too much butter for me, I think. It tasted a bit greasy after cooling. Next time I’ll reduce slightly or melt and cool longer so it blends better.
I accidentally used salted butter—oops. Thought it would ruin it, but it was still good. The salt in the recipe must balance it. Texture was great!
Honestly that makes sense—salted butter probably just nudged the overall salt level, and since the recipe already has a little salt, it won’t be a disaster. Glad it still turned out great!
This cake is delicious!!! 10/10 would eat the whole thing. The ricotta makes it so moist—like, ridiculously moist. Great job.
Honestly I expected more “wow.” The texture was nice, but the sweetness felt a little low to me even with the extra sugar. Also I baked closer to 50 minutes and it barely came out clean.
I totally get the “wow” part. Mine tasted a bit muted too unless I leaned into the sugar. Next time I’ll probably add a touch more vanilla or bake a little closer to the full 50 minutes like you did.
Texture nice here as well, but I wouldn’t call it sweet either. I used very ripe peaches though, so I thought it’d be sweeter—guess it’s the ricotta doing its own thing.
5/5!! My family ate it before it fully cooled lol. The ricotta makes it so moist. I used frozen peaches once and drained them, and it was still good.
This is a cute recipe but I screwed up and forgot to sift the flour (I know, I know). It was a bit dense. I think if you sift you get a lighter crumb.
Honestly 2 cups flour sounds like a lot… I’d check your measurement (scooping vs spooning). Sifting helps, but I think the bigger issue was ratio or overmixing after the flour went in.
Oh no—been there 😅 Dense cake is totally what I’d expect if the flour wasn’t sifted. Your fix for next time sounds right: sift for a lighter crumb.
I forgot to sift the flour (oops). Cake came out a bit dense, but not terrible. I think sifting really matters here with the baking powder/baking soda.
Way too much sugar? Mine caramelized hard on top and got kinda crunchy. Maybe my oven runs hot. I’d lower the extra sprinkling next time.
This seems too simple to be that good. I used what I had (part-skim ricotta) and it was a little less rich, but still solid. Would recommend if you want an easy bake.
Made this for brunch and it turned out super tender. The ricotta flavor is mild but really nice, and the peaches bake into almost jammy bits. I sprinkled extra sugar and it gave a light sparkle.
I tried it but my peaches didn’t get jammy… maybe I sliced them too thick? Still tasted good though. Next time I’ll do thinner slices and maybe cut the wateriness out.
Yes!! “Almost jammy bits” is exactly what I was hoping for. I love that the ricotta stays mild—makes it feel lighter than most cakes.