Perfect Peach Ricotta Cake Recipe Easy Summer Dessert Idea

Posted on November 2, 2025

The aroma of fresh peaches baking into a golden, tender cake is like summer captured in dessert form. This perfect peach ricotta cake is light, moist, and bursting with fruity goodness. It’s the kind of recipe you’ll want to keep handy for backyard barbecues, potlucks, or just because. Trust me, once you try it, you’ll understand why it’s earned a permanent spot in my summer dessert rotation.

I stumbled upon this recipe during a summer trip to the farmers’ market. Surrounded by baskets overflowing with ripe peaches, I wanted to create something that celebrated their juicy sweetness. Enter ricotta cheese—the secret ingredient that makes this cake incredibly creamy and luscious. It’s a magical combination of flavors and textures, and honestly, it’s one of the easiest desserts I’ve made that feels fancy enough for a special occasion.

Whether you’re baking for your family, your friends, or just yourself (no shame there!), this peach ricotta cake is sure to be a hit. And the best part? It’s simple to make, with ingredients you likely already have in your pantry. Let’s dive into why you’ll love it!

Why You’ll Love This Recipe

Easy to Make: You don’t need advanced baking skills for this recipe—it’s straightforward and perfect for beginners.
Uses Fresh, Seasonal Peaches: Celebrate summer with the sweetest, juiciest fruit of the season. Perfect for those peaches you picked up at the farmers’ market!
Incredibly Moist Texture: Thanks to ricotta cheese, this cake stays moist and tender, even if you make it a day ahead.
Versatile Occasion Recipe: Great for brunch, dessert, or a mid-afternoon snack with coffee or tea.
Beautiful Presentation: The peach slices baked into the top create a stunning visual—no need for frosting!
Customizable: You can tweak this recipe with different fruits, flours, or flavorings to suit your taste.
Healthier Than Most Desserts: With less sugar and more protein from the ricotta, you can feel good about indulging.

This isn’t just another peach cake. The combination of ricotta cheese and fresh peaches creates a dessert that’s creamy without being heavy and sweet without being overpowering. It’s the kind of cake that brings people together and makes moments memorable.

What Ingredients You Will Need

This recipe uses simple ingredients to achieve a bakery-worthy dessert. Here’s what you’ll need:

All-purpose flour: Provides structure to the cake; you can substitute with a gluten-free 1:1 flour blend if needed.
Baking powder: Helps the cake rise and stay light.
Salt: Enhances the flavors and balances the sweetness.
Granulated sugar: Adds sweetness without overpowering the delicate peach flavor.
Unsalted butter: Softened to room temperature for easy creaming.
Eggs: Provides structure and richness—use them at room temperature for best results.
Whole milk ricotta cheese: The star ingredient that gives this cake its creamy texture.
Vanilla extract: Adds warmth and depth to the flavor profile.
Fresh ripe peaches: Peeled, pitted, and sliced thinly. Try to pick peaches that are fragrant and slightly soft to the touch.
Powdered sugar: (Optional) For dusting the top of the finished cake.

Every ingredient has a purpose, from the creamy ricotta that creates a tender crumb to the fresh peaches that bring the sweetness of summer into every bite.

Equipment Needed

You don’t need fancy kitchen tools to make this peach ricotta cake. Here’s what you’ll need:

Mixing bowls: One large and one medium for the wet and dry ingredients.
Electric mixer or whisk: A hand mixer works perfectly to cream the butter and sugar, but you can whisk by hand if needed.
9-inch round cake pan: A springform pan is ideal for easy removal, but a standard cake pan works too.
Parchment paper: To line the pan for effortless release.
Spatula: Handy for folding the batter gently without overmixing.

If you don’t have a springform pan, you can use a regular cake pan and carefully invert the cake after it’s cooled. For a budget-friendly option, silicone molds also work well for baking.

Preparation Method

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
In a large mixing bowl, cream 1/2 cup (115g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Fold in 1 cup (250g) ricotta cheese until fully incorporated. The batter will be creamy and slightly thick.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Arrange the peach slices in a circular pattern on top of the batter. Press them lightly into the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Pro tip: If your peaches are extra juicy, pat them dry with a paper towel before arranging them on the batter to prevent excess moisture.

Cooking Tips & Techniques

Room Temperature Ingredients: Make sure your butter, eggs, and ricotta are at room temperature for a smoother batter.
Don’t Overmix: Overmixing can lead to a dense cake. Fold the ingredients gently until just combined.
Peach Ripeness Matters: Use ripe peaches for the best flavor, but avoid overly soft ones as they can release too much liquid.
Test for Doneness: Ovens can vary, so check your cake with a toothpick around the 40-minute mark.
Cooling Is Key: Let the cake cool completely before slicing to ensure clean cuts.

These tips are tried and true from my kitchen, ensuring you’ll get a perfectly baked peach ricotta cake every time.

Variations & Adaptations

Make It Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking flour blend.
Switch Up the Fruit: Try nectarines, plums, or berries for a different twist on the recipe.
Add a Zesty Kick: Include a teaspoon of lemon or orange zest in the batter for a citrusy pop.
Dairy-Free Option: Use almond ricotta and plant-based butter for a dairy-free version.

I once tried adding a handful of blueberries to the batter along with the peaches—it was amazing! Get creative and make this recipe your own.

Serving & Storage Suggestions

This peach ricotta cake is best served slightly warm or at room temperature. Pair it with:

A dollop of whipped cream or mascarpone.
A scoop of vanilla ice cream for extra indulgence.
A cup of coffee or iced tea for a refreshing pairing.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, pop a slice in the microwave for 10-15 seconds to bring back the warmth and softness. You can also freeze the cake for up to 2 months—wrap it tightly in plastic wrap and aluminum foil before freezing.

Nutritional Information & Benefits

Here’s an estimate per serving (assuming 10 servings):

Calories: 220
Protein: 5g
Fat: 10g
Carbohydrates: 28g
Sugar: 16g

Ricotta cheese adds protein and calcium, while peaches contribute vitamins A and C. It’s a dessert that’s not only delicious but also offers a touch of nutrition.

Conclusion

This perfect peach ricotta cake captures everything wonderful about summer—fresh, juicy peaches, creamy ricotta, and a hint of sweetness that’s not over the top. It’s a recipe you’ll want to make again and again, whether for a family gathering or just to treat yourself.

FAQs

Can I use canned peaches?

Yes, you can use canned peaches if fresh peaches aren’t in season. Just drain them thoroughly and pat them dry before using.

Can I make this cake ahead of time?

Absolutely! This cake stays moist for up to 3 days when stored properly, making it a great make-ahead dessert.

Do I need to peel the peaches?

Peeling is optional! If you prefer a smoother texture, peel the peaches, but the skin adds a lovely pop of color.

Can I freeze this cake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

What if I don’t have ricotta cheese?

You can substitute ricotta with Greek yogurt or mascarpone for a similar creamy texture.

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