Moist Raspberry Ricotta Cake Recipe

This moist, fluffy Raspberry Ricotta Cake is made with fresh berries, whole milk ricotta, and butter, and ready in just over an hour. Slicing through reveals jammy pockets of baked fruit suspended in a tender, golden crumb. I make this whenever I have leftover ricotta sitting in the fridge.

Why This Classic Works

Ricotta is the secret to keeping baked goods incredibly soft without making them heavy. When I first tried baking with it, I worried the cake would be dense, but the moisture balance is spot on.

The mild dairy flavor provides a neutral base that lets the tart berries shine. I learned quickly that folding the fruit gently prevents the batter from turning grey.

Raspberry Ricotta Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup whole milk ricotta cheese
• 3 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries

How To Make Raspberry Ricotta Cake

1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar for about 3 minutes until pale and fluffy.
2. Add wet ingredients: Beat in the ricotta cheese until smooth, then add the eggs one at a time, followed by the vanilla extract.
3. Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a separate bowl, then gently fold into the wet mixture until just combined.
4. Fold in the fruit: Carefully toss the raspberries in a tablespoon of flour, then fold them into the batter so they do not break.
5. Bake the cake: Pour into a greased 9-inch springform pan and bake at 350°F (175°C) for 45 to 55 minutes until a toothpick comes out clean.

Recipe Tips

• Use whole milk ricotta: The extra fat content is crucial for a tender crumb and prevents the cake from drying out.
• Room temperature ingredients: Ensure your eggs and butter are at room temperature so the batter emulsifies smoothly without clumping.
• Flour the berries: Tossing raspberries in a little flour keeps them from sinking directly to the bottom of your pan.

What To Serve With Raspberry Ricotta Cake

This simple bake pairs nicely with a dollop of softly whipped cream or a scoop of vanilla bean ice cream. A hot cup of Earl Grey tea cuts through the sweetness beautifully.

How To Store

Keep the cake covered tightly at room temperature for up to two days, or refrigerate for up to five days. You can also wrap individual slices in plastic wrap and freeze them for up to three months.

FAQs

• Can I use frozen raspberries? Yes, you can use frozen berries straight from the freezer. Do not thaw them first, or they will bleed into the batter.
• Why did my cake sink in the middle? This usually happens if the oven door is opened too early or if your baking powder is expired. Check your leavening agents before baking.
• Can I substitute the ricotta? Full-fat sour cream or thick Greek yogurt can work in a pinch. However, the texture will be slightly tangier and less dense.

Nutrition

• Calories: 285 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 75 mg
• Sodium: 210 mg
• Total Carbohydrate: 34 g
• Protein: 6 g

Raspberry Ricotta Cake

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Moist, fluffy Raspberry Ricotta Cake made with fresh berries, whole milk ricotta, and softened butter, ready in 65 minutes. This easy, single-layer bake is great for weekend brunches or a quick afternoon treat when you need something simple.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 3/4 cup whole milk ricotta cheese

• 3 large eggs

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh raspberries

Directions

• 1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar for about 3 minutes until pale and fluffy.
• 2. Add wet ingredients: Beat in the ricotta cheese until smooth, then add the eggs one at a time, followed by the vanilla extract.
• 3. Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a separate bowl, then gently fold into the wet mixture until just combined.
• 4. Fold in the fruit: Carefully toss the raspberries in a tablespoon of flour, then fold them into the batter so they do not break.
• 5. Bake the cake: Pour into a greased 9-inch springform pan and bake at 350°F (175°C) for 45 to 55 minutes until a toothpick comes out clean.