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Peach Ricotta Layer Cake with Browned Butter Buttercream. Favorite cake of the summer….hands down. Three layers of fluffy cake, filled with bourbon peach jam, raspberry jam, and the most delicious browned butter buttercream. This cake is light, airy, peachy, sweet, and all the things you want in a summertime cake. Trust me, you just have to make this!

front on photo of whole Peach Ricotta Layer Cake with Browned Butter Buttercream

It’s been long but great week, and ending it with this peach filled cake just seems like the right thing to do. Plus, I am not sure what it is about summer, but I have a serious baking bug right now. With all the amazing summer produce, it’s hard not to want to use produce in everything I am making. Anyone else feeling same?

I’m spending the next couple of days in Cleveland with family. I’m excited to check out the local markets here, especially the West Side Market, which has been a favorite of mine since I was a kid. My dad used to stop there on his way home from work to pick up fresh produce. It’s just one of the things I miss about living in Cleveland, it’s such a great market.

photo of raw peaches

Assuming the weather is nice, I’ll be spending the first weekend of August outside my kitchen. Most of my family is in Cleveland this weekend, so it will be great to see them all. I know that my brother is really hoping I make Butter Chicken or Gumbo, so I’m sure I will still do a little cooking. The one thing I really want to do though?

Find peaches!! Local peaches are the best, and we have a few birthdays to celebrate, so a remake of this cake might just be in order. Not complaining, as it’s truly one of my favorites right now. What’s not to love about a peach filled cake with browned butter buttercream, you know?

peach and raspberry jam on cake

For years now I have been wanting to make a peach layer cake, but summers have come and gone and I just never got around to making one. Well, I finally changed all that this summer, and I could not be happier with how this cake turned out.

This cake is everything…it’s so delicious, pretty, fun, and uses up all the summer peaches you probably have on hand. Not sure about you guys, but my eyes can tend to be larger than my stomach. I can get so excited when I see produce I love, that I buy way more than I actually know what to do with. This isn’t the best habit, but it does force me to get creative with my ingredients and think of new ways to use them up.

So it’s bad that I tend to over-buy…but it’s also kind of good too!

frosting of Peach Ricotta Layer Cake with Browned Butter Buttercream

Anyway, let’s talk details.

This is a recipe that isn’t under thirty minutes, or less than ten ingredients, but it’s worth any extra time and effort. I promise.

OK, so you’ll start off by making the fluffy ricotta based cake. First of all, ricotta cakes are the way to go. Not only does the ricotta add a nice flavor, but it adds richness, moisture, and keeps the cake incredibly light and fluffy. This isn’t my first time using ricotta in a dessert, but it’s the first cake I’ve incorporated it into. And it for sure will not be the last…game changer.

angled photo of Peach Ricotta Layer Cake with Browned Butter Buttercream with slice cut out

While the cake is baking, make the peach jam. Honestly, if you have a surplus of peaches, you should just be making jam all the time. Peach jam can be used in both sweet and savory ways, and yes, it is good. The jam is spread over each layer of cake and it’s the main flavor. I used brown sugar to sweeten the jam. I also gave the jam a kick of flavor with a couple splashes of bourbon, because I will forever love the combination of peaches and bourbon. If you’re not someone who likes to cook with alcohol, not to worry, just omit the bourbon and replace it with lemon juice or two teaspoons of vanilla.

front on photo of Peach Ricotta Layer Cake with Browned Butter Buttercream with cake slice missing

For the buttercream, you’ll need to brown some butter. If you’ve never browned butter, oh man, you are in for a real treat. Browning butter on the stove gives it a nutty, rich flavor, and I swear, makes almost any dish better, whether it’s sweet or savory.

In addition to the browned butter, I also used some mascarpone cheese in the buttercream to give it a very “whipped” feel. I didn’t want the buttercream to be heavy and weigh down the cake, so the lightness of the mascapone is perfect paired with this cake.

overhead photo of Peach Ricotta Layer Cake slices

photo of single cake slice

Also, I want to talk about cutting the cake layers in half. I have chatted with you guys about this before, but do not stress about this step. It’s a lot easier than you may think. You just need to use a long, serrated knife and try to cut in an even, straight line. The long knife will help make this so much easier.

photo of cake slice

photo of single cake slice cut in half

Don’t worry too much if your layers are not perfectly even. One of the great things about frosting/buttercream is that it covers up mistakes. It’s a delicious and beautiful thing.

And in my opinion, you can never have too much frosting!

Peach Ricotta Layer Cake with Browned Butter Buttercream with bites removed from cake slice

Peach Ricotta Layer Cake with Browned Butter Buttercream with bites removed from cake slice

If you make this peach ricotta layer cake, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this cake, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Peach Ricotta Layer Cake with Browned Butter Buttercream

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 14 makes ( layer) cake
Calories Per Serving: 2192 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Bourbon Peach Jam

  • 6 cups fresh or frozen peaches
  • 1/2 cup packed brown sugar
  • 2 tablespoons bourbon
  • 1/3 cup raspberry jam

Brown Butter Buttercream


  • 1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
    2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, ricotta, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt, mix until just combined.
    3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
    4. To make the jam. Add the peaches and brown sugar to a medium size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the peaches. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Stir in the bourbon during the last minute of cooking. Remove from the heat and let cool. Should thicken as it cools.
    5. To make the buttercream. Add 2 sticks butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp. 
    6. Add the remaining stick of butter, mascapone, and powdered sugar and beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and beat until combined.
    7. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of peach jam and 2 tablespoons raspberry jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 2-3 days. 
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  1. Hi! 3 questions…
    – I want to make this cake on a Thursday for a party on a Saturday, would it still be fresh?

    -Or If I was going to make the cakes ahead of time and freeze, would I need to bring them to room temperature before assembly or pop them back in the oven? or would they stay fresh in the fridge instead of freezing for two days before assembly?

    1. Hi Alex,
      I would go ahead and make the cakes and keep them in the fridge until Saturday and then assemble everything that morning. I hope you love this recipe, please let me know if you have any other questions! xT

  2. Hi do you think I could make the buttercream beforehand and freeze it? Then thaw it out to assemble the cake on the day? (I’ve got a lot to do before an event and am trying to do as much beforehand as possible!)

    1. Hi Santia,
      You could make the cakes ahead of time to freeze, but I would not recommend freezing the buttercream:) Please let me know if you have any other questions! xx

    1. Hey there,
      Yes, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx

  3. Your servings amount is 14, but if I wanted to take a separated portion of the batter to make a “mini” cake with about 2-3 servings in it, how much would you increase the recipe by for a total of basically 16 servings?

    Basically all the same batter for 1 large cake, and one small, personal cake.

    1. Hi Ashton,
      So sorry, I really don’t know what those measurements would be, I would just do the full recipe plus one half of the recipe for best results:) I hope this helps, best of luck! xT

  4. 5 stars
    Made this for a baby shower, along with your No Fuss Lemon Tart and the Vanilla Tiramisu cake, they were a big hit. So delicious! I too had some trouble with timing and made it twice, cooked it about ten minutes longer and double checked that the center was firm. It was worth it. It also worked out because I was able to use the four bottoms and had a nice flat top to decorate.

    1. Hi Olivia,
      Yes, I think that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  5. Could you do three whole cake layers instead of cutting the layers in half? or would the ratio of filling to cake be off?

    1. Hi Cheryl,
      The cake to filling ratio would be off, also, you will not have enough batter for 3 full cake pans. Please let me know if you have any other questions, I hope you love the recipe!! xx

    1. Hi Therese,
      Yes, that would work best for the jam:) Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hi Claire,
      You could just add 1/4 teaspoon of salt. Please let me know how the recipe turns out, I hope you love it! xTieghan

  6. I have made many of your cakes – including this one – FABULOUS. Is there a way to make this cake gluten-free?
    Kelly 🙂

    1. Hi Kelly,
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! Yes, you can use an equal amount of gluten free flour, I like Bob’s Red Mill. xxT