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
