Raspberry Ricotta 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.
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)
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 Notes + Tips
- 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
