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Peach Ricotta Layer Cake with Browned Butter Buttercream

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This peach ricotta layer cake is soft, moist, and filled with a fresh peach filling that highlights the sweetness of ripe summer peaches. Finished with a rich browned butter buttercream, it’s an elegant dessert perfect for celebrations and special occasions.

Ingredients

  • Peach Filling:
  • 3 cups fresh peaches, diced
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Ricotta Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 1 1/2 cups whole milk ricotta cheese
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup whole milk
  • Browned Butter Buttercream:
  • 1 1/2 cups unsalted butter
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 to 4 tablespoons heavy cream
  • 1/4 teaspoon fine sea salt
  • Optional Garnishes:
  • Fresh peach slices
  • Chopped toasted almonds
  • Fresh thyme leaves
  • Edible flowers

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Prepare the peach filling by cooking the diced peaches with the honey, lemon juice, and vanilla until slightly softened. Cool completely.
  3. Brown the butter for the frosting over medium heat until golden and fragrant. Chill until spreadable.
  4. Whisk together the flour, baking powder, baking soda, and sea salt in a large bowl.
  5. Beat the softened butter and granulated sugar until light and fluffy.
  6. Mix in the ricotta cheese, then add the eggs one at a time followed by the vanilla and almond extract.
  7. Alternate adding the dry ingredients and the milk, mixing just until combined.
  8. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cake layers completely before assembling.
  10. Beat the chilled browned butter with the powdered sugar, vanilla, heavy cream, and sea salt until smooth and fluffy.
  11. Layer the cakes with browned butter buttercream and spoonfuls of the peach filling between each layer.
  12. Frost the outside of the cake and garnish with fresh peach slices, toasted almonds, thyme leaves, or edible flowers before serving.

Notes

  • Use ripe but firm peaches for the best texture.
  • Canned or frozen peaches may be substituted if well drained and patted dry.
  • Brown the butter ahead of time and chill until spreadable before making the frosting.
  • Store the cake covered in the refrigerator for up to 5 days.
  • Freeze individual slices or the assembled cake for up to 2 months and thaw overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/peach-ricotta-layer-cake-with-browned-butter-buttercream/