Raspberry Ricotta Cake

This Raspberry-Ricotta Cake is absolutely delicious!  The ricotta cheese adds moisture with a slightly dense texture and delivers an amazing flavor.  

Raspberry Ricotta Cake sliced with a bougainvillea bouquet on the side

This Raspberry Ricotta Cake is a perfect dessert to serve at a brunch along I Maple Walnut Scones . I guarantee you’ll impress any guest! Now if you really want to go all out make this Shrimp Quiche and you will be a superstar!

A cake on a plate with a cake knife on top of it.

Ingredients

Next time I may use blueberries instead of raspberries, add a tablespoon of lemon zest and sprinkle powder sugar on top for a more festive look. That my friends will be another fantastic version.

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups low fat ricotta
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 1/2 cup frozen raspberries or blackberries divided
Raspberry-Ricotta Cake sliced with a bougainvillea bouquet on the side and a cup of coffee

Instructions

The preparation takes less than 15 minutes and does not require an electrical mixer. Easy clean up! This is definitely one of the easiest cakes I have ever made.

  1. Preheat oven to 350°.
  2. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
  3. In a large bowl, add the flour, sugar, baking powder, and salt. Whisk well.
  4. In a medium bowl, add the eggs and vanilla. Beat with a fork.
  5. Add the ricotta and mix until smooth and there are no lumps of ricotta cheese
  6. Using a spatula, fold into dry ingredients. Mix well.
  7. Fold in the melted butter and mix well until all ingredients are incorporated.,
  8. Fold in 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.
  9. Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before removing from the cake pan.
A cake cut into 5 slices and a cup of coffee on the side

I hope you get to make this cake. Errr, I’m giving you an order – Make it! You will really impress anyone you share it with…..that’s if you decide to share of course ;).

Raspberry Ricotta Cake

Servings 8 slices
Ana Frias
5 from 2 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
This Raspberry-Ricotta Cake is absolutely delicious!  The ricotta cheese adds moisture with a slightly dense texture and delivers an amazing flavor.  
8 slices

Ingredients
  

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups low fat ricotta
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 1/2 cup frozen raspberries or blackberries divided

Instructions
 

  • Preheat oven to 350°.
  • Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
  • In a large bowl, add the flour, sugar, baking powder, and salt. Whisk well.
  • In a medium bowl, add the eggs and vanilla. Beat with a fork.
  • Add the ricotta and mix until smooth and there are no lumps of ricotta cheese
  • Using a spatula, fold into dry ingredients. Mix well.
  • Fold in the melted butter and mix well until all ingredients are incorporated.,
  • Fold in 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before removing from the cake pan.

ADD YOUR OWN PRIVATE NOTES

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NUTRITION

Serving: 1slice | Sodium: 306mg | Sugar: 28g | Fiber: 2g | Potassium: 27mg | Cholesterol: 111mg | Calories: 344kcal | Saturated Fat: 8g | Fat: 15g | Protein: 9g | Carbohydrates: 45g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

One slice of ricotta cake on a dessert plate

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Recipe Rating




2 Comments

  1. 5 stars
    I made this cake for Easter…it’s so good! I loved the texture and I agree that some zest would really make it even more delish.

  2. 5 stars
    This is so pretty! And simple. I want to try this first and then make it with the lemon and blueberries like you suggested. Yum!