Why Make This Recipe
If you’re looking for a cake that’s both delicious and visually stunning, the Peach Ricotta Layer Cake with Browned Butter Buttercream is the perfect choice. This cake combines juicy peaches with creamy ricotta and mascarpone, creating a moist texture that’s hard to resist. The addition of browned butter in the frosting brings out a rich and nutty flavor, making each bite a delight. It’s an excellent dessert for celebrations, special occasions, or simply enjoying with family and friends!
How to Make Peach Ricotta Layer Cake with Browned Butter Buttercream
Ingredients:
- 6 cups fresh or frozen peaches
- 1 cup whole milk ricotta cheese
- 4 ounces mascarpone cheese, at room temperature
- 3 large eggs
- 1 cup buttermilk
- 3 sticks salted butter, at room temperature
- 1 tablespoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 3 cups powdered sugar
- 1 teaspoon baking powder
- 1 cup canola oil
- 1/3 cup raspberry jam
- 2 tablespoons bourbon
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a mixing bowl, cream together the salted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the ricotta cheese, mascarpone cheese, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients.
- Stir in the buttermilk, canola oil, and bourbon until the batter is smooth.
- Fold in the peaches gently.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the buttercream: In a saucepan, melt 1 stick of butter over medium heat until it begins to brown. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the remaining butter, powdered sugar, and browned butter. Mix until smooth and creamy.
- Once the cakes have completely cooled, frost between the layers with the browned butter buttercream, and cover the top and sides of the cake.
- Serve slices of the cake and enjoy!
How to Serve Peach Ricotta Layer Cake with Browned Butter Buttercream
To serve this delicious cake, slice it into wedges and place on dessert plates. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with fresh peach slices or a drizzle of raspberry jam to enhance its appeal!
How to Store Peach Ricotta Layer Cake with Browned Butter Buttercream
You can store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will be good for up to a few months!
Tips to Make Peach Ricotta Layer Cake with Browned Butter Buttercream
- Use ripe peaches for the best flavor and sweetness.
- If you can’t find fresh peaches, frozen ones work just as well!
- Make sure all your ingredients are at room temperature for an even batter.
- Don’t skip the browning step for the butter in the frosting; it adds depth to the flavor.
- Frost the cake just before serving for the best texture.
Variation
You can switch up the fruit by using berries or apples instead of peaches. Each fruit brings a different taste and pairs well with the ricotta and buttercream.
FAQs
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but the cake may not be as rich and creamy.
Is it necessary to use bourbon in the recipe?
No, you can omit the bourbon if you prefer not to use it. It adds flavor, but the cake will still be delicious without it.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and store them in the fridge or freezer. Just frost the cake on the day you want to serve it.