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.
Ingredients
Scale
Cake:
- 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
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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Raspberry Ricotta Cake, Ricotta Cake, Raspberry Cake, Dessert Recipe
