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Raspberry Ricotta Cake
This is a simple, yet elegant dessert to serve on a beautiful summer or fall evening—or for breakfast the next day. The sweet raspberries play beautifully against the moist, fluffy texture of the cake, melting in your mouth. This cake, which can be baked up to two days ahead, is sure to become a family favorite.
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Raspberry Ricotta Cake
This is a simple, yet elegant dessert to serve on a beautiful summer or fall evening—or for breakfast the next day. The sweet raspberries play beautifully against the moist, fluffy texture of the cake, melting in your mouth. This cake, which can be baked up to two days ahead, is sure to become a family favorite.
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 8
- Category: Bakery
Ingredients
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup fresh or frozen raspberries, divided
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Let cool at least 20 minutes before unmolding.
- Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Have you tried this recipe? It’s a light and delicious way to end a meal or have a snack with coffee or tea. Please tell us how it turned out for you.
