Easy Peach Ricotta Cake Recipe (Ready in 45 Minutes!)

Nothing beats a peach ricotta cake when summer peaches are at their absolute peak. The ricotta cheese creates an incredibly tender crumb that stays moist for days, while chunks of sweet peaches add bursts of flavor in every bite. This isn’t your typical heavy coffee cake – it’s light, creamy, and surprisingly elegant.

You don’t need any special equipment or advanced techniques here. No stand mixer, no complicated steps, just good ingredients mixed thoughtfully. The whole thing comes together in about 15 minutes of actual work, then the oven does the rest while you relax with a cold drink.

A quick note: This post shares detailed techniques and explanations to help you become a better baker overall, not just for this specific recipe. The skills you’ll learn here apply to many other cakes and desserts.

What Makes This Cake Different (and Better)

❀ No mixer required: everything mixes by hand in two bowls

❀ Stays moist for days: ricotta keeps it tender longer than butter cakes

❀ Uses peak summer peaches: perfect when you have too many to eat fresh

❀ Foolproof technique: hard to mess up, even for nervous bakers

❀ Great for crowds: easily doubles for a 9×13 pan

❀ Freezes beautifully: wrap slices for quick desserts later

What You’ll Need (and Why It Works)

For the Cake:

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup whole milk ricotta cheese (the key to incredible texture)

• 3 large eggs (room temperature prevents lumpy batter)

• ½ cup unsalted butter, melted and cooled slightly

• ⅓ cup whole milk

• 2 teaspoons vanilla extract

• Zest of 1 lemon (brightens the peach flavor)

For the Peaches:

• 3 medium ripe peaches, peeled and sliced (about 2 cups)

• 2 tablespoons granulated sugar

• 1 tablespoon cornstarch (prevents soggy bottom)

• ½ teaspoon ground cinnamon

Smart Substitutions: Part-skim ricotta works fine but won’t be quite as rich. Frozen peaches are okay – just thaw completely and pat dry. Can’t find ricotta? Blend cottage cheese until smooth, though the flavor will be slightly different.

Peach Prep Made Easy: Score an X on the bottom of each peach, drop in boiling water for 30 seconds, then straight into ice water. The skins slip right off without any wrestling.

How to Pull This Off Without Stress

Get Everything Ready

Preheat your oven to 350°F and butter a 9-inch springform pan thoroughly. Dust with flour and tap out the excess. Room temperature ingredients mix much more easily, so pull your eggs and ricotta out about 30 minutes before you start baking.

➲ Prep Those Peaches

Slice your peeled peaches into wedges about ½-inch thick. Toss them with 2 tablespoons sugar, cornstarch, and cinnamon in a bowl. The cornstarch is your secret weapon here – it soaks up peach juices during baking so you don’t end up with a soggy mess.

➲ Mix the Dry Stuff

Whisk together flour, 1 cup sugar, baking powder, and salt in a large bowl. Break up any lumps in the baking powder with your whisk. This step seems basic, but properly combined dry ingredients prevent streaky batter later.

➲ Combine Wet Ingredients

In another bowl, whisk the ricotta until smooth first – this prevents lumps. Add eggs one at a time, then whisk in the melted butter, milk, vanilla, and lemon zest. The mixture should look creamy and uniform.

➲ Bring It Together

Pour the wet ingredients into the dry ingredients and fold together with a spatula until just barely combined. You should still see a few streaks of flour – that’s perfect. Overmixing creates tough, dense cake instead of the tender texture we want.

➲ Layer and Arrange

Spread half the batter into your prepared pan. Scatter half the seasoned peaches over the batter, then dollop the remaining batter on top. Spread gently to mostly cover the peaches, then arrange the remaining peach slices on top, pressing them slightly into the surface.

➲ Bake Until Golden

Slide into the oven for 45-50 minutes. The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out with just a few moist crumbs clinging to it. Cool in the pan for 15 minutes before removing to prevent cracking.

Tiny Moves That Change Everything

❀ Temperature Matters: Room temperature ricotta and eggs create a much smoother batter. Cold ingredients can cause the melted butter to seize up into little pieces instead of incorporating smoothly.

❀ Don’t Skip the Cornstarch: That tablespoon of cornstarch mixed with the peaches prevents the dreaded soggy bottom. The starch absorbs fruit juices and creates a light gel that keeps everything in place.

❀ Peach Placement Strategy: Arranging some peaches in the middle layer and some on top gives you fruit throughout the cake, not just a decorative topping that might sink.

❀ The Toothpick Test: For this style of cake, you want the toothpick to come out with a few moist crumbs. Completely clean means it’s getting dry. The ricotta keeps baking even after you remove it from the oven.

❀ Day-Two Magic: This peach ricotta cake actually tastes better the second day. The flavors meld together and the texture becomes even more tender. Store it covered at room temperature.

The Questions Everyone Asks (So You Don’t Have To)

➲ Can I make this without a springform pan?

Absolutely! Use a regular 9-inch round cake pan lined with parchment paper. Run a knife around the edges while it’s still warm to prevent sticking, then cool completely before flipping out. The cake is sturdy enough to handle this.

➲ What if my peaches are really juicy?

Pat them dry with paper towels after slicing, then proceed with the cornstarch mixture. Extra-juicy peaches might need an additional teaspoon of cornstarch. You can also let the seasoned peaches sit in a strainer for 10 minutes to drain excess liquid.

➲ How do I know if my ricotta is fresh enough?

Fresh ricotta should smell clean and slightly sweet, not sour or tangy. Check the expiration date, but also trust your nose. Old ricotta can make the cake taste off, so when in doubt, get a fresh container.

➲ Can this recipe be doubled for a crowd?

Yes! Use a 9×13 inch pan and increase the baking time to 55-65 minutes. Check doneness in several spots since rectangular pans can have hot spots. The recipe scales up perfectly without any other adjustments needed.

The Bottom Line

This peach ricotta cake hits that perfect sweet spot between impressive and approachable. The ricotta creates an almost cheesecake-like richness while keeping things lighter than traditional butter cakes. Those caramelized peach pieces throughout make every bite interesting.

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Have you made this recipe yet? Drop a comment below and tell everyone how it turned out! Rate the recipe if it worked well for you – it really helps other home bakers decide if this is the right recipe for them. You will find me on Instagram 😉