Raspberry Ricotta Cake is a deliciously moist and flavorful Italian cake made with ricotta cheese and fresh raspberries. Raspberry lovers will love this sweet treat that’s perfect for any occasion.
If you love the flavors of fresh raspberries, then you have to give this cake a try. It’s light and moist, and full of flavor. Plus, it’s great to make ahead.
For another berry treat, don’t miss this Lemon Raspberry Loaf, Strawberry Tiramisu, Strawberry Ricotta Cake, or Strawberry Rhubarb Bread. And, for more baked ricotta treats, try my Lemon Ricotta Bundt Cake or the classic Almond Ricotta Cake or Lemon Ricotta Cake.
You’ll Love Raspberry Ricotta Cake!
Raspberry Ricotta Cake is full of flavors and textures you’ll love. The tartness of the raspberries pairs perfectly with the sweet flavors of the ricotta cheese in this super moist and slightly dense treat!
This cake stays moist and tender thanks to the ricotta. It adds a richness and creaminess that keeps the cake soft and prevents it from drying out – perfect for making ahead!
Another great thing about this cake is that it’s super versatile and can be served for dessert, brunch, or even as a coffee cake. It’s truly great for any occasion.
Raspberry Ricotta Cake is also a very pretty cake and great for entertaining. The raspberries add a pop of color and would look great on your dessert table.
So, if you love raspberries, be sure to give this cake a try. One bite and you’ll be hooked!
Ingredients
- Sugar: use regular granulated sugar here.
- Butter: you will need one and a half sticks of room temperature butter. I use unsalted butter, but you can use salted and just omit the additional salt in the recipe.
- Ricotta Cheese: be sure you are using full-fat whole milk ricotta cheese for this cake. Also, be sure to drain the ricotta in a fine mesh sieve or cheesecloth before adding it to the recipe.
- Eggs: use three large room temperature eggs.
- Vanilla: a little bit of vanilla extract adds a delicious flavor to this raspberry ricotta cake. You could also add a little lemon zest to brighten up the flavors.
- Baking Soda: just a bit of baking soda is need to help the cake rise. The cake actually stays fluffy mostly due to the beaten ricotta.
- Salt: I like to bake with kosher salt. Omit the salt if you are using salted butter.
- Flour: just use regular all-purpose flour here. It’s best to weigh the flour for an accurate measurement. Sifting the flour will help the cake stay fluffy.
- Raspberries: you will need about two cups or 10 ounces of raspberries for this recipe. After you wash the raspberries, make sure they are very dry before adding them to the batter.
How to Make Raspberry Ricotta Cake
Raspberry Ricotta Cake is traditionally made in a 9-inch springform pan but you could always use a bundt pan or 9 x 13 baking pan instead. Whichever pan you use, be sure to grease it well before using.
Step 1: prepare the batter
In a large bowl, use a handheld mixer to mix together the softened butter and sugar. Mix for about a minute until well combined.
Then, add in the drained ricotta. With the mixer on high, beat the ricotta into the butter and sugar until light and fluffy; about 4-5 minutes. Next, mix in the eggs, one at a time, and then add in the vanilla, baking soda, and salt.
Lastly, add in the flour. Mix until the the batter is just combined. Scrape the bottom and sides of the bowl with a rubber spatula to ensure that all of the ingredients are well incorporated.
Step 2: add in the raspberries
Once the batter is prepared, add in most of the raspberries, saving about half a cup. Gently fold in using the rubber spatula being careful not to break up the raspberries too much.
Step 3: bake
Pour the batter into the prepared baking pan. Spread using a rubber spatula. Top the cake with the remaining raspberries.
Bake in a preheated oven for about 70-75 minutes. You will know the cake is done when a toothpick inserted in the center of the cake comes. out clean. Note that baking times will vary depending on your location and the heat of your oven.
Step 4: cool and top with powdered sugar
Let the raspberry ricotta cake cool on a wire rack for about 15 minutes. Then, carefully remove the collar and let it cool completely.
Once the cake has cooled, dust on powdered sugar. Cut into slices and serve immediately or refrigerate and save for later.
This cake is great served at room temperature or cold. Great for dessert or a midday treat, you’re going to love this raspberry treat!
Recipe Tips
- Pan: if you don’t have a springform pan, you can bake this in a large cake pan, bundt pan, or a 9 x 13 inch baking pan. Just be sure to adjust the cooking time and test for doneness using a toothpick.
- Ricotta: Be sure you are straining your ricotta before using. You can do this by letting the ricotta sit in a fine mesh sieve or cheesecloth, set over a bowl, before adding.
- Mixing: you must use a hand mixer to whip up the ricotta cheese along with the butter and sugar for 4-5 minutes. Don’t skip this step or you’ll end up with a denser cake.
- Raspberries: fresh raspberries are naturally moist and thus require extra cooking time in this recipe. Make sure your raspberries are very dry before adding them to this recipe.
- Baking: if you notice the Raspberry Ricotta Cake starting to brown in the oven before it is done, cover it lightly with foil so it can continue to bake without browning.
- Storage: store in an airtight container in the refrigerator for up to 10 days. This can cake also be frozen in an airtight container for up to a month.
Frequently Asked Questions
When making a ricotta cake, it’s important to drain the ricotta well before using. This will help avoid excess moisture in the cake and give you a light and fluffy cake texture. Drain the ricotta by placing in a fine mesh sieve over a bowl. Let the ricotta sit for about an hour before using.
You can use frozen raspberries in this raspberry ricotta cake, with a few additional steps. First, bring the raspberries to room temperature. Then, drain the raspberries on a paper towel and make sure they are very dry before adding to the batter. Note that frozen berries will be broken up and cause the cake to turn more red in color, as opposed to using fresh whole raspberries.
A dense ricotta cake comes down to two things: not draining the ricotta well and not mixing it fully. You need to be sure that the ricotta is completely drained before using. Also, you need to really whip up the ricotta with the butter and sugar to ensure that you have a fluffy, rather than dense, cake.
More Italian Ricotta Cakes
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Raspberry Ricotta Cake
Equipment
- 9 inch springform pan
Ingredients
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, softened (one and a half sticks)
- 15 ounces whole milk ricotta cheese (drained)
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all purpose flour (210 grams)
- 2 cups raspberries (about 10 ounces)
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter; set aside.
- In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until well combined. Add in the drained ricotta and blend until light and fluffy; about 4-5 minutes.
- Mix in the eggs, one at a time, beating after each addition. Add in the vanilla, baking soda, and salt, and mix until combined. Add in the flour and mix until the mixture is just combined. Use a rubber spatula to scrape down the sides of the bowl and fully incorporate the ingredients.
- Fold in about three quarters of the raspberries into the batter. Pour the batter into the springform pan. Sprinkle on remaining raspberries.
- Bake for 70-75 minutes. You will know the cake is done when the sides pull away from the edges of the pan and the top is golden brown. Always test for doneness using a toothpick inserted in the middle of the cake; the toothpick will come out clean when the cake is ready to take out of the oven.
- Let the cake cool in the pan for 15 minutes before removing the collar of the pan. To remove the base, use a butter knife to loosen the bottom then slide the cake off using a spatula. Once the cake is cool, dust the top with powdered sugar before serving.
Notes
- Pan: if you don’t have a springform pan, you can bake this in a large cake pan, bundt pan, or a 9 x 13 inch baking pan. Just be sure to adjust the cooking time and test for doneness using a toothpick.
- Ricotta: Be sure you are straining your ricotta before using. You can do this letting it sit in a fine mesh sieve or cheesecloth, set over a bowl, before adding.
- Mixing: you must use a hand mixer to whip up the ricotta cheese along with the butter and sugar for 4-5 minutes. Don’t skip this step or you’ll end up with a denser cake.
- Raspberries: fresh raspberries are naturally moist and thus require extra cooking time in this recipe. Make sure your raspberries are very dry before adding them.
- Baking: if you notice the Raspberry Ricotta Cake starting to brown in the oven before it is done, cover it lightly with foil so it can continue to bake without browning.
- Storage: store in an airtight container in the refrigerator for up to 10 days. This can cake also be frozen in an airtight container for up to a month.
It was a crowd pleaser.
Made this beautiful moist cake substituting the flour with almond flour and xanthan gum for a gluten free version. Needed to use foil midway to stop it being overly brown. Cooked for 75 minutes. When I transferred it to the plate I thought it may be underdone due to the moisture, but it wasn’t. It turned out great and was very much enjoyed by everyone.
Could you make this in two 8” or 9” pans.?
yes
Easy and delicious! Based on your oven, you might have to bake it a little longer. I did 70, checked it, did 5 more min, checked it. Seemed good (toothpick test), but once I cut into it, I think I would add another 5 minutes next time.
Can you use blueberries instead of raspberries
Absolutely! I also have a Blueberry Ricotta Cake recipe on my site you can use 🙂