This raspberry ricotta cake is a super moist cake with sweet raspberries sprinkled throughout. With ricotta cheese incorporated into the batter, this cake is easy to make and doesn’t even need frosting. It’s the perfect dessert for any occasion but is light enough to serve for brunch.
This moist and light raspberry ricotta cake is not as sweet as cinnamon rolls or a streusel coffee cake, which makes it perfect for a mid morning pick me up – it’s awesome with a cup of coffee or tea.
Having a morning treat that’s not overly sweet will keep you going without giving you that sugar rush. I love taking this to a breakfast meeting, nothing makes a meeting better than a breakfast cake.
While great for breakfast or brunch, it’s also the perfect dessert to serve after dinner. It’s so quick and easy to put together that you can make it for a weeknight treat.
With under 20 minutes of prep, you can throw together this slightly sweet and fluffy ricotta cake. It easily makes 12 servings which is perfect for a summer brunch or cook out.
Since this simple raspberry cake has a more neutral flavor profile compared to other breakfast treats, it’s an awesomevrecipe to pair with a ham and potato casserole.
A great alternative to cake or pie following a dinner with steak marsala or coq au vin.
When are raspberries in season
Raspberries are typically in season in the United States from June through October, with peak season occurring in July and August. Most are grown in California, Oregon and Washington, but they will grow in North Carolina so we can frequently find them at the farmers market. You won’t see them much further south as it just gets too hot for raspberries to thrive.
What’s nice about this raspberry ricotta cake is that you can use frozen raspberries so you don’t have to wait for them to be in season for an awesome treat.
What is ricotta cheese
Ricotta cheese is a type of soft, creamy cheese that is made from the whey. It is a fresh cheese with lots of moisture. It has a mild, slightly sweet flavor and a smooth fluffy texture that is perfect in both savory and sweet dishes.
You can find it in most grocery stores next to the cottage cheese.
When added to a cake, it adds moisture for a super moist cake that will not dry out as quickly as traditional cakes.
What you’ll love about raspberry ricotta cake
- Only 20 minutes of prep time
- It’s perfect addition to any brunch or breakfast.
- Ricotta makes this cake moist and fluffy
- You can use either fresh or frozen raspberries
- It’s lighter and less sweet than other breakfast treats
What’s in a ricotta cake?
- Ricotta – I recommend full fat ricotta as it makes this cake extra moist, if you are lucky enough to have an Italian market close by, some will sell fresh ricotta which is even better than what you can find in most grocery stores.
- Raspberries – Use fresh or frozen raspberries. You could also use blackberries.
- Pantry staples – Go ahead and grab the classic cake ingredients like flour, baking powder, sugar, butter, and eggs and vanilla.
Pro tip: To keep a cake from sticking to the pan, cut a piece of parchment paper the same size as the cake pan and place it in the bottom of the pan. Once the cake has cooled slightly, you can remove the parchment paper.
How to make a raspberry cake
Step 1: Combine the wet with the dry
Mix the dry ingredients in one bowl and the wet ingredients in a second bowl and combine.
Step 2: Fold
Once the dry and wet ingredients are mixed, slowly add in the melted butter. Then, carefully fold in the raspberries trying not to smoosh them.
Step 3: Assemble
Pour the cake batter into the bottom of the cake pan. Place more raspberries on top of the cake.
Step 4: Bake
Bake until a toothpick comes out clean. Let cool before removing from the pan, it should come right out of the pan. Let it completely cool on a wire rack.
- Don’t open the oven for at least the first 20 minutes of baking. The heat needs to stay trapped inside for the cake to rise properly.
- Using room temperature ingredients is another great way to ensure the cake rises well
- Sprinkle powdered sugar on top if you want a little more sweetness.
Some common questions
Can ricotta cake be left out?
You can leave this simple cake out at room temperature for a couple of days. After that store it in the freezer.
Can I freeze this cake?
Yes you can freeze this raspberry cake recipe for up to 2 months. To freeze, let the cake cool completely on a wire rack then freeze in an airtight container or plastic wrap.
How do I keep a cake from sticking to the pan
To keep a cake from sticking to the pan, first line it with a piece of parchment paper, then spray with cooking spray.
More raspberry recipes you’ll love
- These raspberry cream cheese brownies are the best
- Don’t have raspberries, use jam instead in this baked brie with raspberry jam bread
- Bake them into some flaky raspberry hand pies
- Combine them with white chocolate in white chocolate blondies
Cake recipes to try
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Raspberry Ricotta Cake
- 1 ½ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups ricotta cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter melted, 1 stick
- 1 cup raspberries fresh or frozen, divided
- Preheat oven to 350º. Line the bottom of a 9 inch cake pan with parchment paper, lightly spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl whisk the eggs together and then add ricotta and vanilla whisking until smooth. Fold the wet ingredients into the dry ingredients, just until the flour is incorporated.
- Melt butter in the microwave for 30 seconds. Add melted butter to the cake batter and gently fold it in. Add ¾ cup of raspberries, gently mixing so that the berries don’t get crushed.
- Place in the cake pan and smooth out the top. Sprinkle raspberries over the top.
- Bake for 50 minutes, until toothpick comes out clean. Let cool for 20 minutes and then flip it out of the pan. Remove the parchment paper from the bottom and allow to cool on a wire rack.
Barbara’s Tips + Notes
- You can use either fresh or frozen raspberries.
- Use full fat ricotta for the best texture.
- Sprinkle with powdered sugar right before serving.
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