Peach Ricotta Layer Cake with Browned Butter Buttercream.
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!
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.
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?
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!
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.
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.
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.
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.
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Ingredients
- 1 cup canola oil
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 3 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
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
- 3 sticks salted butter, at room temperature
- 4 ounces mascarpone cheese, at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
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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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This looks simply AMAZING!! Just the sort of cake that is appealing me right now!! I’ll got to make this soon!
Just curious…how many tries did it take to get this cake recipe perfect? It looks beautiful!
what a gorgeous looking cake, this has me drooling!!
Peach paradise on a plate, Tieghan!
Will you be near Legacy Village during your stay? The Sunday farmer’s market is DEFINITELY worthy.
A really nice cake. I have many of the ingredients here, too. I’ll make this tomorrow.
Perfect for the weekend.
I would love a peach carrot cake version!! 🙂
I adore peach and bourbon together! And ricotta in baked goods….this recipe is perfection! 🙂
What a delicious summer cake, in love with it.
Do not use my kitchen aid mixer very often but going to put it to use with this recipe.So delicate!
I hope you love this recipe Donna! Thank you!
One single slice would make me feel perfect; we have such a serious heat wave here that this one could really make my day !
I am so happy to hear that! Thank you so much!
This looks amazing! Can I substitute anything for the canola oil?
Try using an equal amount of melted butter or coconut oil. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
What a gorgeous cake, I’m loving all the peach desserts this summer and that browned butter buttercream is a must try!
Thank you so much Laura!
I made this cake last weekend. I really wanted to make the peach jam and brown butter icing, but my family wanted chocolate icing. Nevertheless, the cake itself was amazing! So beautifully dense and moist. I didn’t cut the cakes in half, but left them as is. Everyone loved the texture of the cake that way! Great bake!!
I am so glad this turned out perfectly for you Anne! Thank you so much!
This recipe is just perfect for me: I have ricotta to consume and I was looking for a new version of my Peach Cake for summer (always a big hit, I also have lots of brothers and sister 😉 ) thank you for the recipe!
Thank you Eva! I hope you love this!
I made this for my mother-in-law’s 80rh birthday. It was good, difficult to frost, and IMO a little bit too sweet, but pretty much a hit. The browned butter frosting was excellent. Thanks for sharing your recepie.
Thank you so much Larissa! I am so glad you enjoyed this recipe!
I made this, and oh my gosh! It is amazing. I’m also not the worlds most intense chef, but I felt like the recipe was quite attainable. I had some peach jam leftover, which was really great. I should have put more peach in the layers. My cake certainly did not look as fancy, but the taste was all that really mattered to me. And the taste was outta this world! Thank you for the recipe.
Yum!! I am so glad you liked this Nicole, and I am sure it looked amazing! Thank you so much!
Made it and it was delicious! Recipe was easy to follow, cakes sliced perfectly, frosting was fluffy and yummy. Shared with my brother and nephew, received rave reviews from both of them and my husband! I had extra peach preserves left over, we had refrigerated the cake on the second day so to ward off any refrigerator dryness we heated the leftover preserves and put them on top of the slices, sooo good. I did add some spices to my preserves when making them but that was the only change I made to the recipe.
I am so glad you and your family loved this Kim! Thank you so much!
Hi! This recipe looks amazing! I’m keen to try it for my kids’ upcoming birthday party. How many would you say this serves? I’m debating between doing an additional 1/2 recipe (so 6 total layers) for a tall cake or doing a large rectangular or even square cake. Would you adjust anything for the different size pans? Also, any tips for slicing layers if I did a square or rectangle?
Thanks!
Hey Samantha! This cake serves at least 8 people (like 8 adults), but could serve 8-12 (say 12 kids). As for adjustments, that is hard to say without testing the recipe in different size cake pans, just be checking for doneness as the cakes are baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This cake is by far one of the best I’ve tasted in a long time. I cant pin point what ingredient is my favorite, from the browned butter and mascarpone in the buttercream frosting, the ricotta cheese in the cake, to the peach jam filling, it’s all so heavenly. The browned butter is definitely a game changer! This recipe is perfection and it came together seamlessly!
Thank you so much Candace! I am so glad you loved this recipe!
Would it be possible to cut portions in half and make a much smaller cake instead ? 🙂
Thanks for letting me know if the proportions will still work!
hi! Sure! You can halve the cake and bake in a 9×13 inch rectangle pyrex pan. That will be great!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Why not use cake flour? Is there a tradeoff?
Hi Emily, I don’t love using cake flour within my recipes. I don’t feel it is needed and think this cake is great without! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This cake was amazing. I only had 9″ pans, so I made two layers that I didn’t split. Next time I’ll do 8″ cakes and split them so I get more of the filling. As always with HBH recipes, the recipe is much easier than it looks, so don’t hesitate to give it a try. Also, I didn’t let the butter brown as long as I probably should have, so didn’t get as much of the richer butter flavor but still, I’m still thinking about the cake days after we finished it!
This is so sweet! Thank you so much Lisa, I am so glad you loved this cake!
Just made cake and letting cool. Has sunk in the middles of each. Sadly assuming that I took them out too early! ☹️
Oh No! I am sure it is still fine. How did it taste? Hoping you loved it! Thanks so much! x Tieghan
I made this for a friends bridal shower and people were thrilled. Absolutely a hit =) I did tweek things a little bit for myself tho. I only used 3 layers of the cake and I used about 1/8 of the jam that I made for the filling. Too slippery and not stable otherwise. I will totally be making this cake again. Thanks for sharing this recipe!
I am so glad you loved this Kelly! Thank you so much!
Oh no – worried I made burnt vs. Browned the butter 🙁 hope still works!
Hi Tracy! How did it turn out for you? I hope you still loved this!
This cake was 5 ⭐️ – the icing is crazy good and it’s a great and different way to use seasonal peaches
Thank you so much Cathy!
Enjoyed this cake, the browned butter frosting is yummy. ( I’m not even a frosting person!) Many compliments from my friends that I baked it for….I did bake it in 3 pans instead of two and did not halve the layers.
Thank you so much Linda!
I think brown butter recipes rarely live up to the hype but OMG, this one totally does. So many good flavors happening here. This was a great way to use up the end of season peaches. The jam never thickened but that is probably because the peaches were super ripe. Nothing complicated here, just some extra steps as compared to a traditional layer cake. Thanks for sharing.
Thank you so much Rachel! I am so glad you loved this!
This Peach Ricotta Layer Cake is seriously the best tasting cake I have ever had. The texture of the cake, the peach layer and the browned-butter icing!!! are a delight to the palate. And I am not the only one who thought so……..ask the other 11 people who sat around speechless with plate and fork in hand. A favorite memory of summer 2018
Wow that is so amazing Nancy! I am so glad you and others loved this cake and hope you had a wonderful weekend!
The cake just came out of the oven and looks and feels super oily, which I anticipated because of the amount of oil in it. I went ahead with the stated amount, against my better judgement, because of the rave reviews. I hope it doesn’t disappoint.
I hope it still tastes amazing as well Michele! Please let me know if you have any questions!
Made this for a friend’s birthday this weekend, and she loved it! 🙂 I loved the taste of both jams together— sweet but not overly sweet! I used cake flour over all-purpose to give it a bit of a fluffier texture. Thanks for always cake recipes that blow my friends away!
Thank you so much Dani! I am so glad you loved this recipe and your friend did as well! Happy Birthday to her!
It’s way past summer but I’d love to make this cake anyway. Will canned peaches work as well or do you prefer using frozen ones?
HI! I recommend using frozen peaches. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
BEST CAKE I HAVE EVER HAD. So moist and so much flavor. It’s not too sweet and has just the right amount of everything!!! PLEASE MAKE THIS CAKE, YOU WONT BE SORRY.
Thank you so much Hannah! I am so glad this turned out perfectly for you! xTieghan
I don’t have bourbon, what can i sub for that? I have no alcohol in my household. 🙂
Hi there! Use 1 tablespoons vanilla in place of the bourbon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tiegan. I made this cake, as well as your white chocolate blackberry one, and I loved both of them. However, when I stored them in the fridge (leftovers) the cakes got super hard. Should I not store them in the fridge, or do you have any other advice?
Hey Veronica! The cakes should be stored in the fridge, but it’s best to remove them from the fridge an hour or 2 before you plan to serve/eat so that the cake can come back to room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Is it possible to use grapeseed oil to substitute canola?
Hi! Yes, I think grapeseed or olive oil would be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This cake looks amazing and I am definitely going to try this soon! I am not the biggest fan of Mascarpone, can Cream Cheese be used instead?
Hey Katie! Cream cheese will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these as cupcakes and they came out perfectly! I hollowed out the center and filled with the peach jam (I did skip the raspberry jam), and then frosted.
Ooo yum! So glad you loved this Rachel! xTieghan
I made this for my dad’s birthday & it was sooo good, maybe even the best cake I’ve ever had (certainly the best non chocolate one!) I want to make it for a some friends but one of them has a peach allergy, is there any other fruit I could use for the home made jam or do you think just using the raspberry jam would be ok? Thanks!
Hey Sarah!! Raspberry jam will be so delicious, but so would any other fruity jam. I would do raspberry or blackberry personally, but you can use your favorite berry. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Making this as I type. A tip I learned from my mom is using thread to split the layers. It pulls right through with thread sticking out on both sides and could not be more fool proof. I struggle using a knife. Now a question – any options if I don’t have raspberry jam? Is jam needed – a different flavor like strawberry perhaps? Or is the raspberry kinda tart and that combats some of the sweetness from peaches?
Hey Jane! Such a great tip, thank you!! Yes, you can use strawberry jam, that will be so great and delicious with the peaches I am sure! Alternately, you can also just omit the jam, it is delicious, BUT it’s not a must. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Making this as I type. A tip I learned from my mom is using thread to split the layers. It pulls right through with thread sticking out on both sides and could not be more fool proof. I struggle using a knife. Now a question – any options if I don’t have raspberry jam? Is jam needed – a different flavor like strawberry perhaps? Or is the raspberry kinda tart and that combats some of the sweetness from peaches? any thoughts would be great
This turned out so yummy! The peach jam was especially delicious, and the cake wasn’t overly sweet. It’s really nice to have with tea!
Thank you Lindsey! xTieghan
This cake was beautiful, pretty easy to make and a huge hit! I cheated by buying the peach jam instead of making my own, but the results were still fantastic.
Only thing I’d change would be making on the day instead of baking the sponge ahead of time as it was a little moister on the day of baking than when served. All the same it was all gone in a flash and everyone commented on how tasty it was.
I’ll be making it again next weekend as part of a two-tier cake I’m baking for our engagement party – the perfect summery treat to celebrate with!
I am really glad this still turned out amazing for you Isabel! Thank you so much! xTieghan
Hi! This cake sounds fabulous! I’m wondering, is this cake sturdy enough to be stacked in a tiered cake? I would love to put this in the second of a 3 tier cake. Any thoughts? Thanks and thanks for your input and the great recipe
Hey Laurie! I think that will work great and be SO PRETTY! I think the cake layers are sturdy enough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This cake was insanely good. It was a big hit among my many coworkers.
Love that! Thank you Jessica! xTieghan
I made this cake just because two days ago and then got all the neighbors together to help me eat it. Everyone loved it and I think its a new favorite. Thank you!
So happy to hear that! Thank you so much Tania! xTieghan
The notes mention store up to one day. Are leftovers not good after one day?? Thanks!
Hi there! This cake is goo for up to 3-4 days after baking, so yes, the leftovers are still delicious for a few days! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If using fresh peaches, do they need to be peeled?
Hi again! No need to peel your peaches unless you do not like the texture/taste of their skins. I personally love the peach skin, so I leave it on the peaches. Please let me know if you have any other questions. xTieghan
Hi! I’m wondering if these could be adapted to be cupcakes. Would you suggest anything in particular?
Hey Rachel! I am sure this cake would be great made into cupcakes. It should make around 32-36 cupcakes. I would bake them for 18-25 minutes in the middle of the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My mom made this for my birthday this week and it was absolutely amazing! It is definitely a recipe we will be using again.
That is so amazing to hear! Thank you so much Hannah! xTieghan
I know the idea of buttercream icing is appealing to most people, but for both my husband and myself the thought of eating a stick of butter is far from appealing. Cream cheese is not much better. Is there a lighter, less rich icing, recipe that you can offer ? Thank you !
Hey Dallas, since you don’t love frosting, I would recommend finishing the cake with whipped cream instead. Try whipping 1-2 cups of heavy whipping cream and sweeteneing it to your liking with honey or confectionsś sugar. Alternately, you can leave the cake “naked” and omit the frosting all together and just use plenty of peach jam! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made this fabulous cake for my husband’s birthday. Such a summer cake! Everyone loved it. The brown butter frosting was delicious and I added 8 oz of cream cheese to the frosting recipe and substituted unsalted butter for the canola oil that was called for in the cake portion of the recipe. I will be making this again. Thank you!
Thank you Christine! So glad you loved this recipe and it turned out so well for your husband’s birthday! Also, Happy Birthday to him! xTieghan
You’ve done it again! I feel like every time I make something of yours it’s better than the last. I was looking for a recipe that would use up a TON of leftover peaches. This is probably the best tasting cake I’ve ever had. The white cake itself alone I could eat for days! I now have this for the summer and your bourbon pecan pie for the fall to look forwArd to every year!
This is so amazing to hear! Thank you so much for trying this Emily! xTieghan
Brown butter icing is my absolute favorite, so I’m hanging onto this recipe in case I ever need a show-stopper summer dessert. (I don’t make many, because I try to control my blood sugar with diet.) Silly question, though: in step seven you say, “layer 1/4 of the buttercream over the cake….” Did you mean 1/4 cup? Seems like, if you use 3/4 of the buttercream in the layers, there won’t be enough left to frost the whole cake.
Hey Sandra! I meant 1/4 of the buttercream. You only need a light layer of buttercream for the outside of the cake, but of course you can frost the cake however you desire. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Amazing. I had lots of peaches to use, so I made this yesterday. My only substitutions were to use 1/2 cake flour, and 8oz of cream cheese instead of mascapone. I also skipped the raspberry preserves and just used all peach for the filling.
It is incredibly delicious! The browned butter flavor really puts it over the edge and compliments the hint of bourbon in the preserves. I love how the peach flavor sort of permeates the cake, if it was just for adults I could definitely see adding a bit more bourbon. Will definitely make again!
So perfect to have leftover peaches! I am really glad you loved this recipe, Allison! Thank you so much! xTieghan
question? My jam did not thicken up. I went back and noticed in your pictures that you did not have the peals on your peaches. I used fresh peaches and did not peal them. Could that keep it from thicken up? Love!!! All your recipes!!!
Hi KD! I actually DO leave my skin on the peaches. I love the flavor and texture added :). To thicken your jam, just simmer it for an additional 5-10 minutes, until it is to your liking. It will also thicken as it cools. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I tried this came for my mom’s birthday and it tasted absolutely delicious! The browned butter buttercream was incredible and added a special taste to the cake. The cake itself came out perfectly and although it was a bit difficult for me, it was all 100% worth it and it made my mom’s birthday really special!
Thank you so much Michelle! That is so amazing! xTieghan
Hi! I made this cake last summer and it was INSANE. So good, served it to about 20 people and everyone loved it. 2 people in particular loved it so much that they requested I make it as their wedding cake for next weekend. I have one problem – I bought unsalted butter instead of salted for the frosting! The frosting came out SO good last time, so I don’t want it to be different, but can I use the unsalted butter and just add a little bit of salt? Or would you recommend just getting salted? Thanks!
Hi Amy,
This is so awesome! You can go ahead and use the unsalted butter, just add 1/4 teaspoon of salt for each stick of butter. I hope this helps, please let me know if you have any other questions! xTieghan
Hi there! What type of peaches do you usually use for this recipe? Thinking of making this for my husband’s 40th bday coming up next month. Is June a good month for peaches? Thank you!
Hi Liz,
Peaches usually aren’t in season until July! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This cake is amazing! My daughter and I made it together for Mother’s Day and then dropped off pieces to my Mom and sister. Since we’re social distancing we couldn’t be together but we could share cake. We used frozen peaches and it was delicious. Everyone agreed it’s one of the best cakes we’ve ever eaten. The frosting is unbelievably good!
Aw that is so amazing to hear! I am so glad you all enjoyed this recipe, Ann Marie! Thank you for trying this! xTieghan
If using fresh peaches, would you suggest skinning them?! Thanks!
Hi Amanda,
No need to but if that is your preference that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try your lovely cake…quick question…can you freeze this cake after frosting the cake… wasn’t sure about the filling. Please respond asap, if possible… wanting to make this Saturday to freeze. For an event next week…which I won’t have time to make then. Thanks, Angie
Hey Angie, yes you can freeze the cake after baking. The filling should hold up just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan,
Am I able to make the peach jam ahead of time, or will it not keep in the fridge? I bought some fresh peaches last weekend at the market and don’t want to wait too long, but was wanting to make this cake for Father’s day this weekend! Please let me know.
Hi Stacey,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
When do you add the raspberry jam to the filling?
Hey Karissa, the raspberry jam is added to the cake during assembly. It’s in the final step of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tiegan! This recipe looks so good! My cousin specifically requested a raspberry cake 🙂 do you think I switch out the peach jam for raspberry?
Love all your recipes! Thank you, Lauren
Hi Lauren,
I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Cannot wait to make this cake with the fresh peaches I just got! Do you recommend peeling the peaches or is unpeeled okay?
Hi Audrey,
That is personal preference, I don’t feel the need to peel the peaches. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would love to try this, but I would like to avoid using canola oil. How much butter could be a good substitute for one cup of oil? Thank you!
Hey Sam,
Yes an equal amount of butter will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi looks delicious! I do have a lot of mangoes right now and was wondering if I can substitute for peaches? Thanks!
Hey Wil,
Sure mangoes would be great. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi looks delicious! I do have a lot of mangoes right now and was wondering if I can substitute for peaches? Thanks!
In step 6, you mention adding the rest of the mascapone. However I don’t see that anywhere on the ingredients list. What does that mean? This cake looks absolutely incredible and I want to be sure to do it right!
Hey Sarah,
The mascarpone is listed under the brown butter buttercream ingredients. I hope this makes sense now! Please let me know if you have any other questions:) xTieghan
My daughter made this just recently and it was impressive and delicious. Worth it. My oven might have been a bit off so she had to cook a bit longer so be aware of that. The cake itself was moist and the jam fillings made it especially nice.
Thank you so much Margaret!! I am so glad this recipe turned out so well for you! xTieghan
I really liked how this cake turned out, it was very sturdy and easy to cut and handle. The brown butter buttercream was so different and tasty I will be making it again! My only issue is the units of measure in the recipe, I buy butter by the pound not in sticks so I had to do some calculating for the butter and the mascarpone measurement of 4oz is tricky for us using the metric system (especially when everything else is in cups).
Just my two cents, but it turned out great for my mom’s birthday and she loved the flavors!
Thank you so much Ashley! I am so happy this turned out so well for you! xTieghan
This cake was Devine and a hit for a friends birthday last month. Truly the brown butter buttercream takes everything to a next level. I was eating it by the spoonful! The only thing that caused a problem was cool time. These cakes took about double than what was recommend in the recipe. We never thought they were going to get cooked!
Haha wow that is so amazing to hear! Thank you so much Nicole! Is there anything I can help you with? Please let me know! xTieghan
Thanks for walking me through the browned butter process, Tieghan. I had quite a bit of peach jam left over but it was delicious. My number 1 is still your blackberry lavender with white chocolate buttercream, but this was a solid #2! Keep ‘em coming! 👏🏼 👏🏼
Thank you so much Hope! I am really glad this turned out so well for you! xTieghan
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::/
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
Vickie again
Second set of cakes took
About 50 min
Foiled last 15 min
Might try this in a 9” pan next time?
Hi Vickie,
I am wondering if your oven needs to be hotter? Please let me know how I can help! xTieghan
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.
Love that!! I am really glad this recipe turned out so amazing for you, Brendan!! xTieghan
Love this recipe.. definitely a bit challenging. How do you keep the tops of your cakes so flat!?
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
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…
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
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
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
Thank you so much Marie! That is so amazing to hear! xTieghan
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!
Wow that is so amazing to hear! Thank you so much Allison! xTieghan
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 💖
Thank you so much Babs! I am really glad this turned out so well for you! xTieghan
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.” 😂
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
Just had this cake prepared by a friend. Best cake I have ever had. Absolutely delicious.
Thank you Maureen! xTieghan
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!
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!
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.
Hey Olivia,
I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan