This raspberry cake with ricotta is moist, custardy, and comes together in one bowl with 10 minutes of prep. The ricotta gives the crumb a texture that sits somewhere between a butter cake and a light cheesecake - with pockets of tart raspberry in every slice.
If you love baking with ricotta, my Crostata di Ricotta is another Italian ricotta dessert worth having in your rotation - and for another simple fruit cake perfect for brunch, the Strawberry Sponge Cake is one of my favorites.
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My husband took one bite of this raspberry cake with ricotta and said it tasted like cheesecake. I understood immediately what he meant - the ricotta gives the crumb this dense, creamy quality that you do not get from a standard butter cake. It is not a custard and it is not a cheesecake, but it lives in that same comforting, rich territory. It is the kind of dessert that surprises people.
I add whole wheat flour and a tablespoon of ground flaxseed to this recipe - both make the crumb slightly more substantial without making it heavy. If you prefer a lighter crumb, use all-purpose flour only.
The olive oil variation (swapping half the butter for extra virgin olive oil) is something I love and the adults in my house love, but the kids are less enthusiastic about the olive oil flavor. For a dinner party or a gathering of grown-ups, use half olive oil and half butter - it is extraordinary.
Why You'll Love This Recipe
- 10 minutes of prep - one bowl, no mixer required
- Creamy, custardy texture - the ricotta gives it a quality closer to cheesecake than regular cake
- Works with fresh or frozen raspberries - no need to wait for berry season
- Perfect for breakfast or dessert - not too sweet, not too rich
- Easily customized - swap berries, add olive oil, go gluten-free, or use blackberries
Ingredient Notes
- All-purpose flour - One cup. The base of the batter. I like combining it with whole wheat flour for a slightly more substantial, nutty crumb, but you can use all-purpose only for a lighter result.
- Whole wheat flour - Half a cup. Optional but recommended - it adds a gentle nuttiness and a little more texture to the crumb. If you do not have it, just use 1½ cups all-purpose flour total.
- Ground flaxseed - One tablespoon. Another optional addition that I like for texture and nutrition. It blends in seamlessly and you would never notice it if I did not tell you. Omit if you prefer.
- Granulated sugar - One cup. The cake is pleasantly sweet without being cloying - enough to let the ricotta and raspberry flavors come through.
- Baking powder - Two teaspoons. The leavening that gives the cake its rise. Make sure yours is fresh - baking powder loses effectiveness after about a year.
- Kosher salt - Three quarters of a teaspoon. A slightly higher amount of salt than you might expect, which is correct. Salt balances the sweetness and makes the raspberry flavor more pronounced.
- Eggs - Three large eggs, at room temperature. They bind the batter and contribute to the creamy texture. Room temperature eggs incorporate more evenly.
- Whole milk ricotta - One and a half cups. Use whole milk ricotta for the creamiest, most flavorful result. Part-skim ricotta works but gives a slightly drier, less custardy texture. If the ricotta looks very wet, drain it in a fine mesh strainer for 15 minutes before using.
- Vanilla extract - Half a teaspoon. A small amount that rounds out the flavor without dominating. Vanilla paste also works.
- Unsalted butter - Half a cup (one stick), melted and slightly cooled. Adds richness and helps the crumb stay moist. For the adult version: use ¼ cup butter plus ¼ cup good extra virgin olive oil - the olive oil adds a round, fruity depth that is wonderful.
- Raspberries - One cup, divided: ¾ cup folded into the batter, ¼ cup scattered over the top. Frozen raspberries hold their shape better in baked goods than fresh ones, which tend to fall apart and bleed color throughout the batter. If using fresh, handle them as gently as possible. Blackberries are a beautiful swap.
- Confectioner's sugar - For dusting over the finished cake. Optional but a classic finish.
How to Make Raspberry Ricotta Cake
Step 1: Prep and Preheat
Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and coat lightly with nonstick spray. Get the pan ready before you start mixing so you are not scrambling once the batter is done.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, ground flaxseed (if using), sugar, baking powder, and salt until well combined.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk the eggs, ricotta, and vanilla extract together until smooth. The mixture should be homogenous with no streaks of white ricotta remaining.
Step 4: Combine
Fold the ricotta mixture into the dry ingredients just until the batter comes together - do not overmix. A few small lumps are fine. Fold in the melted butter next, then gently fold in ¾ cup of the raspberries, taking care not to crush them.
Step 5: Bake
Scrape the batter into the prepared cake pan and smooth the top with a spatula. Scatter the remaining ¼ cup raspberries over the surface. Bake for 50 to 60 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. The cake takes longer than a typical layer cake - do not pull it too early.
Step 6: Cool and Serve
Let the cake cool in the pan for at least 20 minutes before unmolding. Dust generously with confectioner's sugar just before serving. This cake is best served slightly warm or at room temperature - cold from the fridge it loses a little of that creamy texture.
Expert Tips
- Use frozen raspberries for the batter. Frozen berries hold their shape during mixing and baking without bleeding as much. Add them straight from frozen - no need to thaw.
- Do not overmix the batter. Fold the wet into the dry just until combined. Overworking the batter makes the crumb dense and tough. A few lumps are completely fine.
- The 50-minute bake is correct. Ricotta cakes take longer than standard cakes because of the moisture in the cheese. The top should be deep golden brown and a toothpick should come out clean. Do not pull it at 40 minutes.
- Try the olive oil variation. Swap half the butter for a good extra virgin olive oil. The flavor is fruity and wonderful - my favorite version. Best for adults who appreciate olive oil flavor.
- Drain wet ricotta before using. If your ricotta looks very watery, drain it in a fine mesh strainer for 15 minutes. Too much moisture can prevent the cake from setting in the center.
Variations
- Blackberries: A perfect one-to-one swap for the raspberries. The flavor is deeper and more jammy.
- Blueberries: Use the same quantity. Toss them in a teaspoon of flour before folding in to help prevent sinking.
- Lemon ricotta version: Add the zest of one lemon to the dry ingredients and swap the vanilla for a teaspoon of lemon juice. The lemon version is equally wonderful.
- Olive oil version: Replace ¼ cup of the butter with ¼ cup extra virgin olive oil for a richer, fruitier flavor. The full ½ cup olive oil version is more intensely flavored - excellent for adults, not always loved by children.
- Gluten-free: Replace both flours with a 1-to-1 gluten-free flour blend. The texture is slightly denser but the creamy ricotta character still comes through beautifully.
- Almond flour blend: Replace the whole wheat flour with ½ cup almond flour for a slightly more tender, nutty crumb.
How to Serve Raspberry Ricotta Cake
This cake needs very little - a dusting of powdered sugar and a fork is honestly all it takes. A few other options:
- Warm with a scoop of vanilla gelato or ice cream - the contrast of warm cake and cold cream is excellent
- With a dollop of freshly whipped cream and a few fresh raspberries alongside
- As a breakfast cake - a slice with an espresso or cappuccino, exactly as they do in Italy
- With a drizzle of honey - especially good with the olive oil version
How to Store Raspberry Ricotta Cake
- Room temperature: Cover and store for up to 2 days. The cake is best on day one.
- Refrigerator: Wrap well and refrigerate for up to 4 days. Let slices come back to room temperature before serving - cold ricotta cake loses some of its creamy texture.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1 to 2 hours.
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Easy Raspberry Cake with Ricotta
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 Tablespoon ground flaxseed omit if you don't like it
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup 1 stick unsalted butter, melted
- 1 cup frozen raspberries or blackberries divided
Instructions
- Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flours, ground flaxseed, 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 ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes.
- Let cool at least 20 minutes before unmolding. Dust with confectioner's sugar.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use frozen raspberries in the batter - they hold their shape better than fresh during mixing and baking.
- Do not overmix - fold wet into dry just until combined. A few lumps are fine.
- The 50-minute bake is correct. Ricotta cakes need longer because of the moisture in the cheese. Test the center with a toothpick.
- Olive oil variation: Replace ¼ cup of the butter with ¼ cup good extra virgin olive oil for a deeper, fruitier flavor.
- Drain wet ricotta in a fine mesh strainer for 15 minutes if it looks very watery before using.
Nutrition
Frequently Asked Questions
Yes, and the cake will still be delicious. That said, I prefer frozen raspberries for the batter because fresh raspberries are very delicate and tend to fall apart during mixing, bleeding color throughout the batter. Frozen berries hold their shape better and distribute more evenly.
You can, but whole milk ricotta gives the best result. The fat content is what creates that custardy, creamy texture in the finished cake - part-skim ricotta has less fat and more moisture, which can make the crumb slightly drier and denser. If you only have part-skim, drain it in a fine mesh strainer for 20 minutes before using to remove some of the excess liquid.
Yes. Bake the cake up to one day ahead and store covered at room temperature. Dust with confectioner's sugar just before serving. The texture is actually quite good on day two - the crumb firms up slightly and the flavors develop
