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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

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

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Ingredients

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

Instructions

  • 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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Comments

  1. Hi! This recipe looks amazing! What are your thoughts on doing a cupcake rendition? I’m tempted to try that! Any guidance there would be appreciated. Thanks!

    1. Hey Jackie,
      I think cupcakes would be great! I would probably follow the recipe as is but reduce your baking time, start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. This looks delicious! Quick question about the peach jam…do you usually peel and half them for cooking? Thanks you ☺️

        1. Hey Krista,
          I don’t peel my peaches, I think the skin gives more flavor, but you could certainly peel them if you like. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Made this for my husbands birthday and it was a huge hit! Cake was absolutely delicious, and the frosting is to die for! Only thing is, my frosting came out very thick and I had to add heavy cream to thin it out to make it spread easier. Any tips on what to do to prevent this for next time? Thanks!

    1. Hey Court,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Next time, start with 2 cups of powdered sugar and slowly add more as needed. Have a great week:) xTieghan

  3. 5 stars
    I just made this cake for my mom’s birthday, and everyone said it was the best cake they’d ever eaten. The cheese in the batter made for an amazing taste and texture. And the browned butter definitely stands out! Everyone kept commenting on that taste but couldn’t put their fingers on it. Definitely making this one again. It’s already been requested.

  4. I love all your cakes! Have a question on this one. Is there a way to do this with just raspberry filling? My husband isn’t a fan of peaches. Would the raspberry filling recipe from your crumble bars work? Thank you!

    1. Hey Andrea,
      Sorry I have not tested this, I think it might work well for you, I do think you should give it a try! I hope you love the recipe, please let me know how it turns out!

  5. 5 stars
    I recently discovered you and LOVE your recipes—already made several.

    I’ve been looking for a moist yellow cake but didn’t want to commit to the full deal, so I made a ⅓ recipe into a 6” cake. We loved it!

    I finally had a reason to make the full cake and couldn’t wait to dig in, but in the middle of the night I woke up in horror as I realized I had FORGOTTEN THE OiL!!! 🤦‍♀️

    Still tastes good, but very “sturdy.” 😂

    1. Hi Nancy! I am really happy this recipe turned out well for you! Hopefully better next time with the oil! Thank you for trying this! xTieghan

  6. 5 stars
    This is a must before peach season ends! I was a HIT at a dinner party of 8, all because of this scrumptious cake🥂
    Thank you so much! Trying the Apple Fritters today🤩…. keep them coming 💖

  7. 5 stars
    My son and new daughter in law requested I make your peach ricotta layer cake for their wedding so I did and it was easy to make and turned out divinely! I copied your pictures for the decorations and canned another batch of the peach jam to give as thankyou gifts. I also made your blackberry lavender cake and your carrot coconut cakes since I had an excuse to try them and they were also delicious but the peach cake “took the cake”! The newlyweds are big fans of yours and have all your cookbooks and social media things too. Thankyou!

  8. Love it Especially loved how the butter slightly brown took in such a great floe flavor of the buttercream icing can’t imaging giving any of your recipes less than a 5 star rating

  9. 5 stars
    Hi ! Is it possible to supplement the bourbon in the recipe or not use it at all? Please let me know, I’m very excited to try this recipe out. Thank you

  10. Hi! Can I supplement or not use the bourbon in the recipe in anyway? Please and Thank you. I’m very excited to make this cake…

    1. Hey Somi,
      You can use vanilla extract in place of the bourbon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Heather,
      Thanks for giving the recipe a try. I use an off set spatula to smooth out the batter at the end. Please let me know if you have any other questions! xTieghan

  11. 5 stars
    I don’t typically do reviews, but this cake was fantastic. I simply added cinnamon to the peach jam and the browned butter buttercream, and the flavor and texture of the cake was AMAZING. It took me a good 3 hours or so, and was very intermediate baking, BUT SO WORTH IT.

  12. 5 stars
    Vickie again
    Second set of cakes took
    About 50 min
    Foiled last 15 min
    Might try this in a 9” pan next time?

  13. Hi so I’m on round 2 making this cake?
    First one didn’t cook in the middle?
    Trying again
    35 min later
    Had to foil then again and put back in
    ???
    So wondering what I’m doin wrong??
    Pooo it’s a birthday cake for a friend tonight
    Now having a glass of bubbly to calm down::/

    1. Hey Vickie,
      I am so sorry you are having issues with the cake. It would help me to answer your questions if I knew if you adjusted the recipe at all? Also, what size cake pans are you using? This could have a huge impact on why your cake is not fully baking. Please let me know how I can help! xTieghan