Raspberry-Ricotta Cake
I was in the mood for baking so I went online in search of some inspiration. I knew immediately what I wanted to make when I saw the recipe for this raspberry-ricotta cake on Bon Appetit. I’ve never baked with ricotta but this recipe had tons of terrific reviews and I thought it would be fun to try something different. I threw the cake together in the afternoon and it made the house smell incredible as it baked. I served this raspberry-ricotta cake with homemade whipped cream and it was a huge hit with the entire family. It was moist & not too dense, it isn’t overly sweet, and the berries give it a nice sweet tartness. We all thought this cake was delicious.
How to Make a Raspberry-Ricotta Cake
Preheat the oven to 350 degrees. Coat a 9-inch cake pan with cooking spray.
Whisk together the flour, white sugar, baking powder, and salt in a large bowl until well combined.
Whisk together the eggs, ricotta, and vanilla until creamy and smooth; fold into the dry ingredients until just blended.
Fold in the cooled melted butter, followed by 3/4 cup fresh raspberries, taking care not to crush the berries.
Scrape the thick batter into the prepared pan and scatter the remaining 1/4 cup of fresh raspberries over the top.
Place into the oven and bake for 45-55 minutes, or when a wooden skewer inserted into the center comes out clean.
Remove from the oven and allow to cool on a wire rack for 20 minutes before unmolding from the pan.
Slice and serve with whipped cream, if desired. Enjoy.
Ingredients
- 1 ½ cups flour
- 1 cup white sugar
- 2 tsp baking powder
- ¾ tsp salt
- 3 large eggs, at room temperature
- 1 ½ cups ricotta
- 1 tsp vanilla
- 8 tbsp unsalted butter, melted
- 1 cup fresh raspberries, divided
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch cake pan with cooking spray.
- Whisk together the flour, white sugar, baking powder, and salt in a large bowl until well combined.
- Whisk together the eggs, ricotta, and vanilla until creamy and smooth; fold into the dry ingredients until just blended.
- Fold in the cooled melted butter, followed by 3/4 cup fresh raspberries, taking care not to crush the berries.
- Scrape the thick batter into the prepared pan and scatter the remaining 1/4 cup of fresh raspberries over the top.
- Place into the oven and bake for 45-55 minutes, or when a wooden skewer inserted into the center comes out clean.
- Remove from the oven and allow to cool on a wire rack for 20 minutes before unmolding from pan.
- Slice and serve with whipped cream, if desired. Enjoy.
The cake looks so gorgeous, Pam. Raspberries are very expensive at this time of the year, but I guess frozen one will work too?
Angie,
They are expensive right now but thankfully my fresh raspberries were on sale. Frozen berries would work just fine.
Pam
We love cakes made with ricotta and raspberries make it even better. Can’t wait until I try this.
Baking with ricotta is amazing! It imparts great flavor and natural sweetness. I’d imagine this would work with most berries, but I really like the looks of your raspberries! And in the dead of winter, as we are getting to be, baking is almost a must-do activity!
That looks delicious, my husband would love it but raspberries and I tend to disagree!! Take care Diane
I love a good ricotta cake. This sounds like a winner!
i’ve made this recipe, and it’s definitely a keeper! raspberries are the perfect fruit for it.
Can this be baked in a loaf pan?
Rosaitalia,
I have never tried baking it in a loaf pan so I am not certain how it would turn out. If you try it, please let me know how it goes.
Pam
Would that work if i bake this cake in a rose bundt pan and adding a little red or pink coloring? Can’t wait to try it, looks so great. Thx
Jo,
I’ve never tried it so I am not sure how it would turn out. Please let me know how it goes if you try!
-Pam
Made this tonight, and I loved it, but I strongly suggest a shorter baking time. I set the timer for 45 minutes, and took it out at 40, and it was ALMOST too long. Ended up not being as moist as I would have liked. So I will make it again, to be sure, but I will keep it in for 30 minutes, and then start sticking the toothpick in. I also strained some delicious raspberries for the dark red juice and put that in with the whipped cream. You could even whip the cream with some Frambois. It was yummy, though, and thank you.
Made this with blueberries because that’s what I had. Baked w/ a little shorter time. Topped with powdered sugar. Came out great!
Bev,
I’m so glad you enjoyed the cake and the blueberries worked well. Thanks for taking the time to let me know.
-Pam