Raspberry Ricotta Cake Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Raspberry Ricotta Cake is a delightful dessert that combines the creamy texture of ricotta cheese with the tartness of fresh raspberries. It’s a simple yet elegant cake recipe that is perfect for any occasion, from casual gatherings to special celebrations.

The recipe is straightforward, making it accessible for bakers of all levels. With its moist crumb and vibrant flavor, this cake is sure to impress your guests.

Delicious Raspberry Ricotta Cake

This cake features a tender ricotta batter studded with juicy raspberries, creating a beautiful contrast in flavor and texture. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Wet Ingredients: In a large bowl, beat together the ricotta cheese, granulated sugar, and softened butter until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the fresh raspberries.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.