Basil peach ricotta cake is a moist, tender cake with a delicate crumb, lightly sweetened and studded with ripe yellow peaches and fresh basil. Inspired by traditional Italian ricotta cake, this version uses seasonal, easy-to-find ingredients for a fresh twist on a classic dessert.
This peach cake is one of my go-to bakes in late summer. It’s simple enough for everyday baking yet pretty enough for a special occasion. Enjoy a slice with morning coffee, as an afternoon treat, or topped with whipped cream for dessert. If you love peach season, this cake highlights the fruit with bright lemon, creamy ricotta, and a subtle basil note.
Key Ingredients & Notes
- All-Purpose Flour: Use regular all-purpose flour (about 11% protein) for a tender crumb.
- Fresh Basil: Finely chopped basil gives a light herbal lift that pairs well with peaches.
- Granulated Sugar: Sweetens the cake and helps create a golden crust.
- Lemon Zest: Adds bright citrus oils that enhance peach and ricotta flavors.
- Unsalted Butter: Use softened (not melted) butter so it creams properly with the sugar.
- Ricotta Cheese: Provides moisture, creaminess, and a subtle tang for a melt-in-your-mouth texture.
- Fresh Yellow Peaches: Peel if you prefer a uniform texture, or leave the skin on for color. If peaches are out of season, drained canned or thawed frozen peaches work—just remove excess syrup or moisture so the batter stays light.
- Confectioner’s Sugar: A light dusting on top adds a polished finish before serving.
Jenn’s Tips
- Measure the basil after chopping so you get an even, delicate herbal flavor—about 2 tablespoons finely chopped.
- Use ripe yellow peaches for the best flavor. Remove the pit and peel if desired, and cut into small 1/4–1/2 inch pieces so they distribute evenly in the batter.
- Bring eggs and ricotta to room temperature before mixing. Room-temperature ingredients incorporate more smoothly and help the cake rise evenly.
- This recipe doesn’t require straining the ricotta; the flour-to-ricotta ratio balances moisture well. If your ricotta seems very wet, drain it in a cheesecloth for a firmer texture.
- A 9-inch cake pan works nicely. If you use a springform or round pan, be gentle when removing the cake to avoid tearing the edges.
Leftovers & Storage
- Room temp: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep slices in an airtight container for up to 5 days.
- Freezer: Once fully cooled, wrap the cake in plastic wrap and place in a freezer-safe bag or container. It will keep up to 3 months; thaw in the refrigerator before serving.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Basil Peach Ricotta Cake
By Jenn Davis
Prep: 20 minutes mins
Cook: 45 minutes mins
Total: 1 hour hr 5 minutes mins
Yield: 8 servings
A light, tender peach cake made with creamy ricotta, fresh basil, and juicy summer peaches — a simple and elegant twist on classic ricotta cake.
Equipment
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9-inch cake pan
Ingredients
- 219 grams (1 ¾ cups) all purpose flour, 11% protein
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons fresh basil leaves, finely chopped
- 200 grams (1 cup) granulated sugar
- 1 tablespoon fresh lemon zest (packed)
- 113 grams (1/2 cup) unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 320 grams (1 1/3 cups) ricotta cheese, room temperature
- 165 grams (1 cup) fresh yellow peaches, cut into small chunks, pit and skin removed
- 30 grams (1/4 cup) powdered sugar, for dusting
Instructions
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Preheat the oven to 350°F (180°C). Prepare a 9-inch springform or round cake pan with non-stick spray and line the bottom with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, salt, and chopped basil. Set aside.
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Combine the lemon zest with the granulated sugar in the mixer bowl. Rub the zest into the sugar with your fingers or a fork so the sugar absorbs the citrus oil.
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With the paddle attachment on medium-high, beat the lemon sugar and softened butter until pale and fluffy, about 1–2 minutes. Add the vanilla, then beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
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Fold in half of the flour mixture until incorporated, then add the ricotta and mix until combined. Add the remaining flour mixture and mix just until blended, scraping the sides and bottom of the bowl.
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Gently fold the chopped peaches into the batter with a rubber spatula so they don’t break up.
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Transfer the batter to the prepared pan and smooth the top with an offset spatula.
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Bake on the middle rack for 40–45 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
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Cool the pan on a wire rack until the cake is completely cool. Remove from the pan and transfer to a serving plate.
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Sift powdered sugar over the cooled cake, slice, and serve. A dollop of whipped cream is optional but delightful.
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