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    Home » Recipes » Desserts » Cakes & Cupcakes » Super Moist Raspberry Ricotta Cake

    Super Moist Raspberry Ricotta Cake

    Published: Mar 7, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    A slice being taken out of a raspberry cake.

    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.

    A raspberry ricotta cake sprinkled with powdered sugar.

    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.

    A baked raspberry ricotta cake next to a serving spoon.

    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

    Extend the Life of your Berries by 2 weeks!

    Plus 4 mind-blowing food hacks to save Time & Money.

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      What’s in a ricotta cake?

      Ingredients for a raspberry 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.

      The dry ingredients for a raspberry cake in a bowl with a whisk.
      Whisk the dry ingredients.
      A bowl of eggs and ricotta cheese.
      Combine the wet ingredients.
      the wet and dry ingredients mixed together in a bowl.
      Mix the wet with the dry.

      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.

      Cake batter with butter added.
      Add the melted butter.
      Raspberries added to cake batter.
      Add the raspberries.
      Raspberries folded into cake batter.
      Gently fold the berries into the batter

      Step 3: Assemble

      Pour the cake batter into the bottom of the cake pan. Place more raspberries on top of the cake.

      Raspberry ricotta cake batter in a baking pan.
      Pour the batter into the cake pan and top with berries.

      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.

      A baked raspberry cake in the pan.
      Let the cake cool.

      Cake pointers

      • 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

      • Three slices of strawberry bundt cake.
        Fresh Strawberry Bundt Cake Recipe
      • A black platter of praline buttermilk cake.
        Buttermilk Cake with Pecan Praline Topping!
      • A slice of strawberry jam cake on a plate with a strawberry on top.
        Strawberry Jam Cake with Cream Cheese Frosting
      • A fork on a plate with a slice of blueberry and peach cake
        Peach Cake Recipe with Blueberries

      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.

      A raspberry ricotta cake cut into slices.

      Raspberry Ricotta Cake

      Author: Barbara Curry
      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.
      5 from 2 votes
      Print Pin
      PREP: 20 minutes
      COOK: 50 minutes
      Servings: 12

      Ingredients
       

      • 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
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      Instructions
       

      • 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.

      Nutrition

      Calories: 264kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 248mg | Potassium: 150mg | Fiber: 1g | Sugar: 17g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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