Name: Raspberry Ricotta Cake Recipe
Prep time: 20 min
Cook time: PT-487918H44S
Total time: PT-487918H44S
Cuisine: Italian
Ingredients: 1 ¼ cups granulated sugar; ¾ cup unsalted butter, softened; 15 ounces whole milk ricotta cheese, drained; 3 large eggs; 1 teaspoon vanilla; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ½ cups all-purpose flour (210 grams); 2 cups raspberries (about 10 ounces); 1 tablespoon powdered sugar

Jump to Recipe

If you’re longing for a dessert that’s impossibly moist, lusciously tender, and shot through with the bright tang of fresh berries, this Raspberry Ricotta Cake is soon to become your new baking obsession. Each slice is a celebration of rich ricotta cheese and juicy raspberries nestled in a buttery crumb, making it just as perfect for your next brunch as it is for a sweet midnight treat. Whether you’re baking for family or impressing friends, this cake brings rustic charm and elegant simplicity to the table with irresistible flavor in every bite.

Raspberry Ricotta Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Raspberry Ricotta Cake is refreshingly straightforward, yet every item plays a crucial role in creating its dreamy texture and vibrant flavor. Here’s exactly what you’ll need—and why each one matters.

Granulated sugar: Adds sweetness and helps create a delicately golden crust.
Unsalted butter: Gives the cake a rich flavor and a melt-in-your-mouth softness; make sure it’s nicely softened for creaming.
Whole milk ricotta cheese: The star ingredient that ensures remarkable moisture and a slightly creamy tang—drain well for perfect texture.
Large eggs: Bind everything together and contribute to the lovely, fluffy rise.
Vanilla extract: Lends warmth and aroma that brings out the best in the ricotta and raspberries.
Baking soda: Gives the cake a gentle lift and keeps it tender.
Kosher salt: Balances all the sweet flavors and enhances the taste of the berries.
All-purpose flour: Provides the necessary structure while remaining light and cake-like.
Raspberries: Fresh, juicy pops of tartness that make every bite burst with flavor—use the ripest you can find.
Powdered sugar: The final dusting adds a touch of elegance and an extra hint of sweetness.

How to Make Raspberry Ricotta Cake

Step 1: Prepare the Pan and Oven

Begin by preheating your oven to 350 degrees. This ensures even baking from the moment your cake goes in. For easy release and a lovely finished look, grease your 9-inch springform pan thoroughly with butter, making sure you reach every crease. This step makes all the difference when it’s time to serve.

Step 2: Cream the Sugar, Butter, and Ricotta

In a large mixing bowl, use a handheld mixer to blend your granulated sugar and softened butter until they’re well combined and lighten in color. This creates the foundation for a tender crumb. Next, add your drained ricotta cheese and continue to blend for a good 4 to 5 minutes—don’t rush it! You want the mixture light and fluffy to lock in that signature Raspberry Ricotta Cake texture.

Step 3: Add the Eggs and Flavorings

Crack in the eggs, one at a time, beating thoroughly after each addition for a silky, cohesive batter. Mix in the vanilla extract, baking soda, and kosher salt. At this stage, your kitchen is going to start smelling incredible, with hints of vanilla swirling around the lush ricotta base.

Step 4: Incorporate the Flour

Sprinkle in the all-purpose flour and mix gently—just until the flour disappears into the batter. Be careful not to overmix, as you want to preserve that beautiful tenderness. Use a spatula to scrape down the bowl and ensure every bit is combined; no floury pockets allowed!

Step 5: Fold in the Raspberries

Take about three-quarters of your fresh raspberries and gently fold them into the batter, reserving the rest. Pour the batter into your prepared pan, then scatter the remaining raspberries across the top. This not only offers a visual feast but guarantees plenty of berry goodness in every mouthful of Raspberry Ricotta Cake.

Step 6: Bake and Test for Doneness

Slide the pan onto the center rack and bake for 70 to 75 minutes. You’ll know your cake is ready when it pulls away from the edges, the top glows golden, and a toothpick inserted in the center comes out clean. Patience is rewarded here, as your kitchen fills with the buttery scent of a cake rising to perfection.

Step 7: Cool, Release, and Dust with Sugar

Let the cake cool in the pan for 15 minutes—this little rest steadies the crumb, making it easier to unmold. Carefully remove the springform collar, loosen the bottom with a butter knife, and use a spatula to gently slide your creation onto a serving plate. Finish with a snowy dusting of powdered sugar, letting it fall like the first sprinkle of winter. Now, your Raspberry Ricotta Cake is ready to shine.

How to Serve Raspberry Ricotta Cake

Garnishes

For an extra flourish, garnish slices of Raspberry Ricotta Cake with a few fresh raspberries or delicate curls of lemon zest. If you’re feeling fancy, a sprig of mint or a drizzle of local honey can make each piece look bakery-window worthy.

Side Dishes

This cake is rich yet not overpowering, so it pairs beautifully with sides like lightly sweetened whipped cream or a scoop of vanilla gelato. For brunches, serve alongside a simple fruit salad with citrus segments to highlight the raspberries even more.

Creative Ways to Present

Get playful with presentation: cut the cake into slim wedges for an afternoon tea, or serve generous squares topped with dollops of mascarpone for a rustic, Italian-inspired dessert. Raspberry Ricotta Cake also makes adorable mini trifles layered with extra berries and a splash of cream in individual glasses.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Ricotta Cake keeps surprisingly well—simply cover the cake tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where it will stay moist and flavorful for up to 4 days without losing its heavenly texture.

Freezing

If you’d like to save some for another celebration, this cake freezes beautifully. Slice it, wrap each piece individually (or the whole cake) in plastic wrap, followed by foil for extra protection. Freeze for up to 2 months. Thaw overnight in the fridge, and it’s ready to enjoy almost as fresh as the first day.

Reheating

To serve warm, just pop individual slices into the microwave for 10-15 seconds. The cake’s crumb will become delightfully tender, almost as if it just came out of the oven—especially tasty if you plan to serve it with a scoop of vanilla ice cream or a mug of coffee.

FAQs

Can I use frozen raspberries for Raspberry Ricotta Cake?

Yes! Frozen raspberries work well; don’t thaw them before stirring into the batter as this helps prevent too much bleeding and keeps the cake from getting soggy. Just expect a touch more color swirling through the crumb.

Why does the ricotta need to be drained?

Draining the ricotta is crucial because excess liquid can make the batter too runny, resulting in a dense or even gummy cake. Take a few extra minutes to blot it with paper towels or let it sit in a sieve—it’s well worth it for perfect crumb texture.

Can I make Raspberry Ricotta Cake gluten free?

Absolutely! Try substituting your favorite cup-for-cup gluten free flour blend in place of the all-purpose flour. The ricotta and eggs provide plenty of structure, and the flavor will still shine brightly.

What other berries can I try in this cake?

While raspberries are classic, you can experiment with blackberries, blueberries, or even chopped strawberries. Just keep the total amount and moisture content similar for best results.

How do I know when my Raspberry Ricotta Cake is done baking?

The top will turn a lovely golden hue, and the edges will pull slightly away from the pan. A toothpick or cake tester inserted into the center should come out clean or with just a crumb or two—don’t worry if some raspberry juice shows up on your tester, as long as there’s no wet batter.

Final Thoughts

If you’ve never baked with ricotta before, I promise you’re in for a revelation with Raspberry Ricotta Cake. Each forkful is tender, juicy, and simply unforgettable. Don’t wait for a special occasion—treat yourself and your loved ones to this delightfully easy, elegant dessert, and let the compliments roll in!

Raspberry Ricotta Cake Recipe

★★★★★

4.9 from 30 reviews

Author: Olivia
Total Time: About 1 hour 35 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Raspberry Ricotta Cake. A moist and tender cake made with creamy ricotta cheese and juicy raspberries, this dessert is perfect for any occasion.

Instructions

Preheat Oven: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with butter and set aside.
Mix Ingredients: In a large bowl, beat sugar and butter until well combined. Add ricotta and blend until light and fluffy. Mix in eggs one at a time, then add vanilla, baking soda, salt, and flour. Fold in most of the raspberries.
Bake: Pour batter into the pan, top with remaining raspberries, and bake for 70-75 minutes until golden brown and sides pull away. Test doneness with a toothpick.
Cool and Serve: Let the cake cool in the pan for 15 minutes before removing the collar. Dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 70-75 minutes
Category: Dessert
Method: Baking
Cuisine: Italian