Name: Cherry Ricotta Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1½ cups of flour; 1 cup of sugar plus 2 tablespoons of white sugar (divided); 2 tsp baking powder; ½ tsp salt; 3 large eggs; 1½ cups of whole milk ricotta cheese; 1½ tsp orange zest (from one large orange); 1 tsp vanilla paste or extract; ½ cup unsalted butter (melted and cooled); 1½ cups of fresh cherries (pitted and halved *** If using frozen cherries, don't thaw!)

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This flavorful cherry ricotta cake recipe is filled with fresh Bing cherries and ricotta cheese, making it the fluffiest and most delicious cake. Perfect for breakfast or dessert.

I had some Bing cherries in the fridge that nobody was eating, so I made this cherry ricotta cake recipe I found in Once Upon a Chef’s Weekend/Weekend cookbook. This cherry cake recipe was straightforward to make, smelled amazing while baking, and tasted even better.

Cherry Ricotta Cake

Ingredients:

1½ cups of flour
1 cup of sugar plus 2 tablespoons of white sugar, divided
2 tsp baking powder
½ tsp salt
3 large eggs
1½ cups of whole milk ricotta cheese
1½ tsp orange zest, from one large orange
1 tsp vanilla paste or extract
½ cup unsalted butter, melted and cooled
1½ cups of fresh cherries, pitted and halved *** If using frozen cherries, don’t thaw!

How to Make a Cherry Ricotta Cake

Preheat the oven to 350 degrees. Coat a 9-inch springform cake pan with cooking spray.

Combine the flour, 1 cup of sugar, baking powder, and salt in a large bowl; mix well.

Using a stand mixer (or hand mixer), beat the eggs, ricotta cheese, orange zest, and vanilla until creamy and smooth.

Slowly beat in the melted butter until creamy and smooth.

Gradually add the flour mixture until combined.

Pour half of the batter into the prepared springform cake pan.

Add half the cherries on top, then pour the remaining half of the batter. Spread evenly.

Top the cake evenly with the remaining half of the cherries. Sprinkle the remaining two tablespoons of white sugar evenly on top of the cake.

Bake for 45-55 minutes until a tester inserted in the center comes out clean.

Remove from the oven and cool on a wire cooling rack for about 30 minutes. Serve warm or at room temperature. Enjoy.

Cherry Ricotta Cake

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

1½ cups of flour
1 cup of sugar plus 2 tablespoons of white sugar divided
2 tsp baking powder
½ tsp salt
3 large eggs
1½ cups of whole milk ricotta cheese
1½ tsp orange zest from one large orange
1 tsp vanilla paste or extract
½ cup unsalted butter melted and cooled
1½ cups of fresh cherries pitted and halved *** If using frozen cherries, don't thaw!

Instructions

Preheat the oven to 350 degrees. Coat a 9-inch springform cake pan with cooking spray.
Combine the flour, 1 cup of sugar, baking powder, and salt in a large bowl; mix well.
Using a stand mixer (or hand mixer), beat the eggs, ricotta cheese, orange zest, and vanilla until creamy and smooth.
Slowly beat in the melted butter until creamy and smooth.
Gradually add the flour mixture until combined.
Pour half of the batter into the prepared springform cake pan.
Add half the cherries on top, then pour the remaining half of the batter. Spread evenly.
Top the cake evenly with the remaining half of the cherries. Sprinkle the remaining two tablespoons of white sugar evenly on top of the cake.
Bake for 45-55 minutes until a tester inserted in the center comes out clean.
Remove from the oven and cool on a wire cooling rack for about 30 minutes. Serve warm or at room temperature. Enjoy.