Name: Peach Ricotta Cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1 ¼ cups granulated sugar; ¾ cup unsalted butter, softened ((one and a half sticks)); 15 ounces whole milk ricotta ((drained)); 3 large eggs; 1 teaspoon vanilla; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ½ cups all purpose flour ((210 grams)); 1 cup peeled and diced peaches ((patted dry)); 2 tablespoons all purpose flour ((for tossing with peaches)); 1 tablespoon powdered sugar

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This classic Italian recipe for Peach Ricotta Cake is a delicious and moist cake that’s perfect for using up your fresh ripe peaches. It’s a one bowl recipe that is simple to make and great as a light dessert or midday treat!

Peach Ricotta Cake on a white plate with a peach behind it.

Peach Ricotta Cake is a classic recipe for ricotta cake using diced fresh summer peaches. This is a great recipe for anyone who loves peach flavor and takes just minutes to put together.

If you love simple one bowl cakes, give this Almond Flour Apple Cake or Lemon Polenta Cake a try. For a classic ricotta cake recipe, don’t miss this five-star Lemon Ricotta Cake or Almond Ricotta Cake! If you love tarts, try this Ricotta Crostata!

Table of Contents

You’ll Love Peach Ricotta Cake!

If you love the taste of fresh peaches, then you’re going to love this Peach Ricotta Cake recipe! This simple and bright dessert is perfect for peach season.

This cake starts with my classic ricotta cake base made with ricotta cheese, butter, sugar, eggs, and flour. It’s the perfect base for adding fresh juicy peaches.

If you aren’t making this fluffy cake during peach season, you can always use frozen peaches instead. Just be sure to thaw them first.

Slice of Peach Ricotta Cake on a white plate.

This is a great cake to make for entertaining or just to have on hand for a delicious treat for breakfast or a snack. It’s great served as is or with some powdered sugar and whipped cream.

So, if you love all things peach, be sure to give this easy Peach Ricotta Cake a try. You’re going to love it!

Ingredients

Butter: use room temperature unsalted butter or salted butter.
Sugar: regular granulated sugar works for the cake batter.
Ricotta: use well-drained whole milk ricotta.
Eggs: large eggs work best.
Vanilla: a bit of vanilla extract adds great flavor.
Flour: use regular all purpose flour.
Baking soda: make sure you are using baking soda and not baking powder.
Salt: kosher salt is great for baking.
Peaches: use diced fresh peaches. I recommend removing the skin of the peach before dicing. You could also use frozen thawed peaches.

How to Make Peach Ricotta Cake

Peach Ricotta Cake comes together fast and only requires a few ingredients. To start you will need to grease a 9-inch springform pan and line the bottom with parchment paper; set aside.

Process shots showing how to make recipe including mixing the batter together and pouring into springform pan to bake.

Step 1: mix the wet ingredients

In a large bowl or bowl of a stand mixer fitted with paddle attachment, combine the butter and sugar. Mix until well combined; about a minute.

Then, add in the drained ricotta and mix with an electric mixer on medium speed for 4-5 minutes.

Add in the eggs, one at a time, beating after each addition. Then, mix in the vanilla.

Step 2: add in dry ingredients

To the same large mixing bowl, add in the baking soda, salt, and flour and mix on low speed until combined. Use a rubber spatula to scrape down the sides of the bowl and ensure everything is well combined.

Step 3: add in the peaches

In a separate bowl, toss the diced peaches with two tablespoons of all purpose flour. Pour into the batter and gently fold in using a rubber spatula.

Step 4: bake

Spoon batter into the prepared pan. You can top with more peach slices if you’d like.

Bake on center rack in oven for about 70 minutes, or until a toothpick inserted into the cake comes out clean and the cake is golden brown.

Let the peach ricotta cake cool on a wire rack for 15-20 minutes, before removing the ring and letting it cool completely. Dust with powdered sugar before serving.

Peach ricotta cake with powdered sugar sprinkled on top and cut into pieces.

Recipe Tips

Drain the ricotta well before using. To do so, place the ricotta in a fine mesh sieve set over a bowl and let it drain for about an hour before using.
Make sure you take the time to beat together the ricotta with the butter and sugar. This will give you a fluffy cake rather than dense.
Dry your peaches on a paper towel before tossing with flour to prevent the batter from being too wet and remove extra moisture.
Place sliced peaches on top of the peach ricotta cake before baking for a pretty presentation.
Store leftover cake in an airtight container at room temperature for up three days or refrigerate for up to a week. You can also freeze for up to a month.

Slice of peach ricotta cake on a white plate with a peach in the background.

Recipe Variations

Blueberry Peach Ricotta Cake: add a cup of blueberries to the batter and bake as usual.

Lemon Peach Ricotta Cake: add ¼ cup lemon juice and a tablespoon lemon zest to the batter.

Peach Strawberry Ricotta Cake: add ¾ cup diced fresh strawberries to the batter.

Peach ricotta cake on a white plate with a piece of the cake on a fork and peach in the background.

More Ricotta Cake Recipes!

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