Why You’ll Love This Recipe
This Raspberry-Ricotta Cake is a decadent, yet simple, dessert that’s perfect for any occasion. The creamy ricotta adds richness and moisture, while the burst of fresh raspberries gives it a delightful tart contrast. It’s the kind of cake that feels special but doesn’t require a lot of effort. Whether you’re serving it for a cozy weeknight treat or as a part of a festive gathering, this cake is sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
Directions
- Preheat oven to 350°F (175°C). Line a 9-inch diameter cake pan with parchment paper and lightly coat it with nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, ricotta, and vanilla extract until smooth. Gently fold this mixture into the dry ingredients until just combined.
- Next, fold in the melted butter, followed by ¾ cup of the raspberries, being careful not to crush them.
- Transfer the batter into the prepared cake pan and scatter the remaining ¼ cup of raspberries over the top.
- Bake for 50-60 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean.
- Allow the cake to cool for at least 20 minutes before unmolding.
Servings and Timing
- Servings: 8
- Total Time: 1 hour 35 minutes
Variations
- Swap raspberries for other berries like blackberries, strawberries, or blueberries for a different flavor profile.
- Add a dash of lemon zest to the batter for a fresh citrus twist.
Storage/Reheating
Store the cake tightly wrapped at room temperature for up to 2 days. If you want to extend its shelf life, refrigerate it for up to 4 days. Reheat by slicing and microwaving for 15-20 seconds to enjoy it warm.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used if you have them available.
2. Can I make this cake ahead of time?
Yes, the cake can be made up to 2 days ahead. Store it at room temperature wrapped tightly.
3. Can I use a different type of cheese besides ricotta?
Ricotta is best for the texture of this cake, but you could try mascarpone or cream cheese for a similar creamy effect.
4. How do I know when the cake is done?
Insert a cake tester or toothpick into the center of the cake; if it comes out clean, the cake is ready.
5. Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
6. How can I make this cake less sweet?
Reduce the sugar by ¼ cup for a less sweet version.
7. Can I add nuts to the batter?
Yes, chopped almonds or walnuts would be a great addition to the batter for added texture.
8. Can I make this cake in a different pan size?
If using a different size, adjust the baking time. Smaller pans may require less time, and larger ones may need more.
9. How do I store leftovers?
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days.
10. Can I freeze this cake?
Yes, you can freeze the cake for up to 2 months. Wrap it tightly and place it in a freezer-safe container.
Conclusion
This Raspberry-Ricotta Cake is a perfect blend of flavors and textures—creamy, fluffy, and bursting with sweet-tart raspberries. It’s simple to make yet tastes like something special, making it ideal for any gathering or just a sweet treat to enjoy with your morning coffee. With a few basic ingredients and minimal prep, you’ll have a delightful cake ready in no time!
Print
Raspberry-Ricotta Cake
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Raspberry-Ricotta Cake is a delightful, easy-to-make dessert featuring creamy ricotta and a burst of fresh raspberries. Perfect for any occasion, it combines rich flavor and a light, moist texture, making it a crowd-pleaser. Whether you’re hosting a party or enjoying a cozy treat, this cake is a guaranteed hit.
Ingredients
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, ricotta, and vanilla extract until smooth. Fold this mixture into the dry ingredients until just combined.
- Gently fold in the melted butter and ¾ cup raspberries, being careful not to crush them.
- Transfer the batter into the prepared cake pan and scatter the remaining ¼ cup raspberries on top.
- Bake for 50-60 minutes, or until golden brown and a tester comes out clean.
- Let the cake cool for 20 minutes before unmolding.
Notes
- You can swap out the raspberries for other berries such as blackberries, strawberries, or blueberries.
- Add a little lemon zest to the batter for a refreshing citrus flavor.
- This cake is perfect for storing and reheating, allowing you to enjoy it over several days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
