Easy Raspberry Cake with Ricotta
Raspberry Ricotta is a deliciously moist and fluffy cake that is bursting with raspberries. This makes the most delightful last minute dessert or even a perfect no-fuss breakfast cake.
Servings: 6 servings
Calories: 354kcal
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.
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
Calories: 354kcal | Carbohydrates: 59g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 485mg | Potassium: 135mg | Fiber: 2g | Sugar: 34g | Vitamin A: 277IU | Vitamin C: 0.01mg | Calcium: 217mg | Iron: 2mg