Basil peach ricotta cake is a moist, lightly sweet summer bake made with ripe yellow peaches and fresh basil straight from the garden. Inspired by classic Italian ricotta cake, this version leans into seasonal, easy-to-find ingredients that bring a fresh twist to a beloved dessert. It’s a soft, tender single-layer cake that feels just right after brunch or a light summer dinner.
Peach cake also happens to be one of my go-to recipes this time of year, simple enough for everyday baking, but special enough for a celebration. Enjoy it in the morning with a cup of coffee, as a mid-afternoon treat, or with a dollop of whipped cream for dessert. And if you’re loving peach season as much as I am, don’t miss my Homemade Peach Ice Cream, Easy Peach Muffins, or Peach Galette for more summery desserts.
Ingredients You'll Need & Why
- All-Purpose Flour – Regular all purpose flour with a 10-11% protein level is all you need for this tender peach cake.
- Fresh Basil – Adds a delicate, herbal note that makes the cake feel summery and fresh.
- Granulated Sugar – Sweetens the cake and helps create a tender, golden crumb.
- Lemon Zest – Infuses the batter with bright citrus oil that lifts the flavor of the peaches and ricotta.
- Unsalted Butter – Adds richness and moisture. Softened butter helps create a smooth, airy batter.
- Eggs – Bind the ingredients together and adds structure for a sturdy, but soft cake.
- Vanilla Bean Paste – Adds warmth and floral depth with visible flecks of vanilla throughout.
- Ricotta Cheese – Brings moisture, creaminess, and a subtle tang for a perfect, melt-in-your-mouth cake texture.
- Fresh Yellow Peaches – Juicy and sweet, they add summery flavor and pockets of fruit throughout the cake. You can peel them or leave the peeling on for added color.
- Confectioner’s Sugar – A simple dusting on top adds elegance and a hint of sweetness before serving.
Recipe Tips
- Use fresh sweet basil leaves. Chop them and then measure out the 2 tablespoons.
- Use fresh ripe yellow peaches. Remove the peeling and the pit before cutting into small ¼-1/2 inch chunks. The moisture from the ripe peaches adds to the texture of the cake.
- If you choose not to use the peaches, I would recommend adding another 2 tablespoons of ricotta cheese to the batter to maintain the final moisture level in the crumb.
- I did not strain my ricotta for this recipe, because the flour ratio works great with the moisture of the ricotta. If you find it to be too moist for your liking, simply strain the ricotta cheese in a cheese cloth before adding to the batter next time you bake the cake.
- I have baked this cake in a 9-inch cake pan with great results. Just be careful when flipping the cake from the pan so that you don't cause it to tear.
faqs
Fresh peaches are always my first choice, but canned or frozen work just fine when peaches aren’t in season. If using canned, drain them well and gently pat dry as too much syrup can throw off the texture. Frozen peaches should be thawed and drained to keep the cake crumb light and tender.
You sure can. Once the cake has cooled completely, wrap it snug in plastic wrap and tuck it into a freezer-safe bag or container. It’ll keep fresh in the freezer for up to 3 months.
How to Store Ricotta Cake
This cake can be kept at room temperature in an air tight container for 2 days. I prefer to slice the cake and store it in an air tight container in the fridge for up to 5 days of freshness.
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Basil Peach Ricotta Cake
Ingredients
Equipment
Method
- Preheat oven to 350℉ (180℃) then prepare a 9-inch springform pan or round cake pan with non-stick baking spray and line the bottom with parchment paper.
- Using a medium mixing bowl, whisk together the flour, baking powder, salt and fresh basil. Set aside.1 ¾ cups (219 grams) all purpose flour2 teaspoons baking powder½ teaspoon fine sea salt2 tablespoons fresh basil leaves
- Add the lemon zest to the sugar in the bowl of a stand mixer. Work the zest into the sugar by hand or with a fork to allow the sugar to absorb the lemon oil.1 cup (200 grams) granulated sugar1 tablespoon fresh lemon zest
- Using the bowl of a stand mixer fitted with the paddle attachment on medium high speed, beat together the lemon sugar and butter until fluffy and pale. About 1-2 minutes.½ cup (113 grams) unsalted butter
- Mix in the vanilla and then one egg at a time.3 large eggs1 teaspoon vanilla bean paste
- Scrape down the sides and bottom of the bowl with a rubber spatula. Do this as needed throughout mixing to ensure nothing gets stuck to the bottom of the bowl.
- Then, spoon in half of the flour mixture, allowing it to be completely incorporated into the batter.
- Next, mix in all of the ricotta cheese.1 ⅓ cups (320 grams) ricotta cheese
- Finally, add the remaining half of the flour mixture, and be sure to scrape the sides and bottom of the bowl one last time before a final mix.
- Add the chopped peaches and fold them into the batter gently with a rubber spatula.1 cup fresh yellow peaches
- Transfer the batter to the prepare pan and level with an offset spatula.
- Bake the cake on the middle rack of the oven for 40-45 minutes until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs.
- Place the cake pan on a wire rack to cool completely. Remove cake from the pan and transfer to serving dish.
- Sift confectioners sugar onto cooled cake. Slice and serve with a dollop of whipped cream.¼ cup (30 grams) confectioner's sugar
Victoria
After my family instantly devoured it, this became my new favorite recipe! I've been looking for a new go-to cake for summer events and this is it. The overall flavor is light, sweet, decadent, and you can taste all the flavors equally throughout. Even better, it's one of the easiest desserts to make!
Sorina
Can you replace the peaches with strawberries? I just happen to have a lot and I love the combination with basil
Michele
What a delicious cake! Had some peaches that were ripe and half a container of ricotta I needed to use, so this was perfect. I used an 8x8 pan and baked in a countertop oven/air fryer. Will definitely make again.
Cait
So delicious! The recipe was super easy and the cake turned out perfectly. Very moist, perfectly crumbly, and a perfect blend of lemon, peach, and basil. This is the flavor of summer!