Go Back
+ servings
Print

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.  
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 344kcal
Author Ana Frias

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.

Nutrition

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