Peach Ricotta Cake with Fresh Basil

Basil peach ricotta cake is a moist, tender cake with a delicate crumb, subtly sweet flavor, and juicy slices of yellow peach folded into a ricotta-enriched batter. Fresh basil adds a bright, herbal lift that makes this cake feel distinctly summery. This version is inspired by the classic Italian ricotta cake but simplified for easy home baking using seasonal, easy-to-find ingredients.

This peach cake is one of my go-to recipes during peach season. It’s casual enough for everyday baking yet pretty enough for a celebration. Serve a slice with coffee in the morning, enjoy it as an afternoon treat, or finish a meal with a dollop of whipped cream. If peaches aren’t in season, well-drained canned or thawed frozen peaches work fine — see notes below for handling preserved fruit so the cake crumb stays light.

Key Ingredients & Test Notes

• All-purpose flour: Use regular all-purpose flour (about 11% protein) for a tender texture.
• Fresh basil: Finely chopped basil offers a subtle herbal note that complements the peaches; use fresh leaves rather than dried for the best aroma.
• Granulated sugar: Sweetens the batter and helps produce a soft, golden crumb.
• Lemon zest: Adds bright citrus oils that enhance both the peaches and the ricotta.
• Unsalted butter: Softened—not melted—so it creams with the sugar and traps air for a lighter cake.
• Ricotta cheese: Provides moisture, a creamy texture and a gentle tang; room temperature ricotta blends more smoothly into the batter.
• Fresh yellow peaches: Peel if you prefer a smoother appearance, or leave the skins on for added color and texture.
  • Test note: Canned or frozen peaches are acceptable when fresh fruit isn’t available. Drain canned peaches well and pat them gently dry; thaw and drain frozen peaches before using to avoid excess moisture that can weigh down the cake.
• Confectioners’ (powdered) sugar: A light dusting over the cooled cake adds a refined finish.

Jenn’s Tips

1. Measure basil after chopping. Finely chop the leaves, then measure out the 2 tablespoons called for in the recipe so the herb distributes evenly.
2. Choose ripe yellow peaches for the best flavor and juice. Remove the pit and peel if desired, and cut into small 1/4–1/2-inch pieces so they fold into the batter without sinking too much.
3. Use room temperature eggs and ricotta. Cold ingredients can cause the batter emulsion to break and may result in a denser crumb.
4. Straining ricotta is optional. This recipe works with unstrained ricotta because the flour ratio balances the moisture. If your ricotta is very loose, you can strain it briefly in a cheesecloth to remove excess whey.
5. This cake works well in a 9-inch pan. If using a springform or standard round pan, take care when unmolding to avoid tearing the cake surface.

Leftovers & Storage

• Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep slices covered in an airtight container in the fridge for up to 5 days.
• Freezer: Once fully cooled, wrap the cake tightly in plastic wrap and place in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

Please leave a star rating and a short review if you try this recipe — it helps others find it and helps me improve it. Thank you!

Basil Peach Ricotta Cake

Rating: 5 from 21 votes

By: Jenn Davis

Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins | Yield: 8 servings

A light and tender peach cake made with creamy ricotta, fresh basil, and juicy summer peaches — a refreshing twist on classic ricotta cake that works equally well for brunch, tea, or dessert.

Equipment

• 9-inch cake pan (springform or round)

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 (½ cup) unsalted butter, softened
• 3 large eggs, room temperature
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 320 grams (1 ⅓ cups) ricotta cheese, room temperature
• 165 grams (1 cup) fresh yellow peaches, cut into small chunks, pit and skin removed
• 30 grams (¼ cup) powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan or round cake pan by spraying with nonstick baking spray and lining the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and chopped basil. Set aside.
3. Add the lemon zest to the granulated sugar and rub the zest into the sugar with your fingers or a fork so the sugar absorbs the citrus oils.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), beat the lemon-scented sugar and softened butter on medium-high speed until fluffy and pale, about 1–2 minutes.
5. Mix in the vanilla, then add the eggs one at a time, beating until each is incorporated. Scrape the bowl as needed to ensure even mixing.
6. Spoon in half of the flour mixture and mix just until incorporated.
7. Add the ricotta cheese and mix until combined and smooth.
8. Add the remaining flour mixture and mix until the batter is just combined. Scrape the sides and bottom of the bowl before the final mix.
9. Gently fold the chopped peaches into the batter with a rubber spatula so the fruit is evenly distributed.
10. Transfer the batter to the prepared pan and level the surface with an offset spatula or the back of a spoon.
11. Bake on the middle rack for 40–45 minutes, until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs.
12. Cool the cake in the pan on a wire rack until completely cool. Remove from the pan and transfer to a serving plate.
13. Sift powdered sugar over the cooled cake. Slice and serve — a dollop of whipped cream is a lovely accompaniment.

Recipe Video

A short video demonstrates the process and final appearance of the cake.