A deliciously moist and fluffy cake that is bursting with raspberries. Raspberry Ricotta Cake makes the most delightful last minute dessert or even delightful breakfast cake.
Raspberry Ricotta Cake
Can I use fresh or frozen raspberries for this cake?
I do prefer frozen raspberries for this cake. Raspberries are very delicate and they sort of fall apart when using fresh ones in baked goods. Frozen berries do tend to keep their shape. If you do only have fresh raspberries, that’s no problem. The cake will still turn out fantastic! The cake is even better when it’s served just slightly warm with a dusting of confectioner’s sugar on top.
- 1 cup all-purpose flour
- 1/2 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
- 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.