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?
so easy but why is it so good?? I literally ate a piece while it was still warm and i regret nothing.
Not bad at all. I followed it pretty closely, but my batter seemed thick before folding, so I was nervous. Still baked up nicely though—next time I’ll slice the peaches a bit thinner so they distribute more.
I’m not usually a ricotta person, but wow—this didn’t taste ‘cheesy’ at all. Super tender crumb. Would absolutely bake again.
i dident let it cool all the way and it was kinda gummy. i think thats on me. next time ill wait 😂
Totally fair—waiting for it to cool completely really helps with that crumb set. I’ve had gummy centers when I rush too 😅 Next time, try cooling the full way (even an extra 15-20 min) and make sure it’s baked until the toothpick is clean.
I followed it pretty closely but mine domed weird and the center took longer than 50 minutes. Still tasted great though—ricotta flavor is nice.
Hmm doming + longer bake time usually means either the oven runs hot or the cake batter was a bit heavier (extra peaches/juice). Next time, I’d try lowering to 340°F and tenting with foil if it browns too fast.
Mine did the same—got that weird dome and the middle stayed a little. I ended up baking like 60 mins and it finally set. Tasted awesome though, ricotta is so good with fruit.
Made this today—so tender! The peaches on top look fancy even though it’s pretty straightforward. I did sprinkle a little extra sugar and it caramelized nicely.
Hmm I made a peach cake once and it turned out kind of dense—did you drain the ricotta? Also 350°F for 45-50 min seems long for a 9-inch… might’ve needed less time for me. Yours sounds perfect though.
Yes!! The caramelized sugar on top is the best part. I love how the ricotta keeps it super tender—makes it feel bakery-level without extra work.
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. 😍
It turned out kinda flat for me. I whisked everything like the instructions said, but my baking powder was probably old. The taste was fine though—just not as tall and fluffy as expected.
This looks dangerously good. I made it with extra peaches and the ricotta flavor really comes through—super tender crumb. 10/10 would bake again.
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.
This is the first cake I’ve baked where the crumb stayed moist after cooling completely. I let it sit the full time like the recipe said and that seemed to matter.
Love this! I’ve always had cakes dry out after cooling, so I’m glad letting it sit the full time helped. 🙌 Sounds like the ricotta really does its job.
Hmm maybe my oven is off, but I did something similar and mine was still a bit gummy in the middle. I wonder if 45-50 min is too short when the peaches are really juicy? Still, congrats on getting it right.
My peaches always slip off cakes lol, so I’m going to lightly press the slices into the batter. If it works, I’ll be obsessed.
That’s a great idea—gently pressing the peach slices into the batter should help them grip. Also, letting the cake cool fully will firm everything up so they don’t slide around as much. Let us know if you end up obsessed 😄
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.
I made a similar cake before, but I think the springform tip is key. My only worry is folding too much—“just combined” matters. Otherwise it could turn dense.
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 peaches slipped a bit and sank halfway, but it didn’t matter. Next time I’ll dry them more. Tastes like summer.
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.
Peach + ricotta is a classic combo, but 9-inch springform? I used a regular pan and it stuck. Also, the sugar sprinkle seemed pointless.
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.
Wow. So good I ate two slices before it cooled all the way. Also, my toothpick was clean at 45 minutes—don’t overbake.
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.
Too much sugar for me.
Yeah… I thought it was too much too. I even used less and it still came out bland, so maybe the recipe needs more peaches? Idk, baking is weird.
I get that—1 cup sugar is pretty sweet. You could probably cut it down (like 3/4 cup) and the peaches will still carry the flavor. Just don’t forget the extra sprinkle is optional.
I’m not sure about the melted butter part—mine came out a bit greasy (maybe I didn’t cool it enough). The cake was edible though, just not wow.
The flavor is amazing, but I think I under-salted? Or maybe my ricotta was super mild. I’ll definitely try again and maybe add a tiny pinch more salt or lemon zest.
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 😅
hmm 350 for 45-50 feels too short with my oven. I had to bake longer and even then it was slightly gooey. Flavor though was great.
Klinkt interessant, maar ik vraag me af wat dit met een peach ricotta cake te maken heeft? 😅
I don’t have springform pans—can I use a normal 9-inch pan? Also, is 45-50 minutes definitely enough? Might need more time depending on my oven.
Yes—just use your normal 9-inch pan. Line the bottom with parchment if you can so it doesn’t stick, and bake time is usually similar, but ovens vary. Start checking around 40 minutes.
I’d still aim for 45-50 min but “clean toothpick” is the real rule. If your oven runs cool, mine takes closer to 55. Don’t underbake—wet batter won’t fool you.
This sounds dangerously good—peach on top is such a vibe. Ricotta keeps it moist without being too heavy. I’ll definitely try it with extra sugar for a little crunch.
Dang, the ricotta + peaches combo sounds elite. I love how the extra sugar at the top makes it kinda caramel-y—def trying this.
Can’t believe how tender this is. Also, room-temp eggs really matter—mine were kinda cool the first time (oops) and it didn’t fluff the same. Once I got them to room temp, huge difference.
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!
Not bad, but mine came out kinda dense. Maybe I didn’t fold gently enough? Next time I’ll be more careful and sift the flour like the recipe says.
Turned out good, but my center took closer to 55 minutes. Also, I used room-temp butter (oops) and the batter was a bit thicker—still baked fine though.
This is the first time I used a springform pan and I messed up the greasing—stuck a little on one side. Cake still delicious, just ugly on the edge lol.
Super easy, and the springform pan helps a lot. I used canned peaches in a pinch and it still worked. Texture wasn’t as juicy, but it was still delicious.
I’m skeptical about the ricotta-to-flour ratio. It tasted good, but mine was a little dense in the middle (toothpick came out mostly clean). Could be my oven or I didn’t whip the eggs/sugar long enough.
Way too much baking soda maybe? The flavor felt kinda off to me, like metallic. I’ll try again but cut it in half.
Wait, I don’t think you need to cut it that much—sounds more like the peaches were super acidic or something? Metallic flavor usually makes me think overmixing or using wrong leavener, but baking soda could do it too.
Yeah, that sounds plausible. Baking soda can taste metallic if it’s too much or if it’s old. I’d try exactly what you said—cutting it in half—and maybe check that your baking soda is fresh.
This is a nice summer dessert, but 2 cups peaches seems like a lot—juice everywhere. I might toss peaches with a tiny bit of flour next time to control it.
This cake is delicious!!! 10/10 would eat the whole thing. The ricotta makes it so moist—like, ridiculously moist. Great job.
Made this yesterday—so soft and really flavorful. The peaches on top are a great move, and the ricotta gives it this light, almost cheesecake vibe. I did bake 48 minutes and it came out perfect.
Followed the steps exactly and it came out fluffy and not too sweet. Next time I’ll cut the peaches a bit thinner so they distribute more evenly.
Mine didn’t get “fluffy” at all—more like dense. I’m wondering if room temp eggs matters a ton or if I overmixed after adding flour? Also I used frozen peaches once and it was kinda watery.
Love hearing that! I also find it hits that sweet spot—fluffy without being overly sugary. Cutting the peaches thinner is such a good call so they spread out more evenly. 😊
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.
Not gonna lie, I thought ricotta in a cake would be weird, but it’s actually pretty light. The peaches make it feel like a dessert and breakfast hybrid.
I was skeptical too, but the peaches totally sell it—this sounds way lighter than a typical cake. I’ve got a tub of ricotta that needs using 😅
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.
I was skeptical about ricotta in a cake, but wow. The texture is like a soft cheesecake vibe without being heavy. Will definitely repeat.
Not gonna lie, I’m still skeptical 😅 Ricotta can be watery—did you strain it first? I’m worried the texture will get gummy. But I might test it with less butter?
Honestly same—ricotta in cake sounded weird to me too. But that “soft cheesecake vibe” description is exactly what I got when I tried it. The peaches help a lot!
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.
Looks pretty. Didn’t wow me. Also I forgot to sift the flour and it was fine but kinda lumpy.
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.
My batter was super thick, like spoonable dough almost, so I was worried. But it baked up fine. Might be my ricotta brand? Either way, good.
Pretty straightforward. My only issue was the top browned too fast at 45 minutes, so I’d start checking at 40. Still tasted great even a little overdone.
I forgot the baking soda (don’t ask) and it was… not the same. Kinda flat. So yeah, follow the whole list.
Made this yesterday—so tender and not too sweet. The peaches on top are legit pretty. I used fresh peaches and added a little cinnamon too, and it was perfect.
For my oven, 350°F ran hot. I had to drop to 325°F and bake closer to 55-60. Once adjusted, it came out great.
Honestly, I wasn’t sure about the texture, but it came out tender and not rubbery at all. I used slightly smaller peaches and still worked. Great summer dessert.
Five stars! I used frozen peaches and drained them really well—still turned out moist. My whole kitchen smells like summer now.
Okay but 2 cups flour for a 9-inch cake?? That seems like a lot. I added the peaches and it felt thick like bread dough. Tasty though, just denser than expected.
Mine sank a little in the middle after baking. I followed everything pretty closely though—maybe my eggs weren’t truly room temp? Still tasted good, just not the prettiest.
I was skeptical about baking time. Mine was closer to 55 minutes, but the toothpick test saved me. Texture was great though—definitely worth repeating.
Made this for a brunch and it was gone fast. The peaches on top look fancy and the ricotta flavor is really nice—not too heavy. I’d definitely sprinkle the extra sugar next time!
I made this once and it was super tender. I didn’t add extra sugar though—next time I’ll listen to you. How sweet did it get with the extra?
Yesss—brunch cake that disappears fast is the best compliment 😄 The extra sugar idea is so solid; I love that little caramelized top.
I love ricotta desserts and this one didn’t disappoint. Next time I might add a pinch of cinnamon or lemon zest because peaches love that kind of thing.
Wow this smells amazing already. I added a tiny pinch of cinnamon and it tasted like bakery-level. Next time I’ll do it exactly as written first, though.
I’m not gonna lie, cinnamon in a peach ricotta cake is kinda genius (or at least dangerous 😄). Did it change the bake time at all for you? Also, when you say “tiny pinch,” like… less than 1/8 tsp?
That sounds delicious! Baking-level is the best compliment. I’m glad you’re already tempted to follow it exactly next time—this cake’s one of those where the ratios really matter.
The measurements are confusing—like, is it 1 cup ricotta plus 1 cup whole milk? The ingredient list says ricotta + whole milk but the instructions never mention milk. I ended up skipping milk and it still worked.
I don’t get why people like ricotta cakes—feels kinda like lasagna vibes. But I ate it anyway. Texture was okay, wouldn’t call it my favorite.
The ingredient list looks balanced, but I’m skeptical about the baking soda. It’s only 1/2 tsp—will it really do anything? Still, I’ll try it because it sounds tasty.
Honestly I wasn’t sure about ricotta in a cake, but wow. The crumb was moist and the top sugar caramelized. Will make again in peach season.
Could use a bit more vanilla or salt maybe? Mine tasted slightly bland right out of the oven, but after cooling it improved.
That makes sense—mine was a little muted the first time too. I started adding a pinch more salt and an extra splash of vanilla (like 1–2 tsp total) and it definitely woke up the flavor after cooling. Also make sure your peaches are sweet; bland peaches can make the whole cake taste bland out of the oven.
I left out the extra sugar because I’m trying to be ‘healthy’ 🙃. It was still good, but it didn’t have that nice crisp top. Next time I’ll at least sprinkle a little.