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    Home » Italian Recipes » Desserts

    Raspberry Ricotta Cake

    June 7, 2023 by angelakallison 9 Comments

    Jump to Recipe

    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.

    Raspberry Ricotta Cake on a white plate with a cake in the background.

    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 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 slice on a white plate.

    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

    overhead photo of ingredients needed for recipe including flour, butter, sugar, and vanilla.
    • 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.

    process shots showing how to make recipe including making the batter, pouring into the pan, and baking.

    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.

    spatula holding up a slice of raspberry ricotta cake.

    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. 
    Raspberry Ricotta Cake on a white plate with a checkered napkin in the background.

    Frequently Asked Questions

    Do I need to drain the ricotta first?

    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.

    Can I use frozen raspberries?

    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.

    Why is my ricotta cake dense?

    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.

    slice of raspberry ricotta cake on a white plate.

    More Italian Ricotta Cakes

    • Orange Ricotta Cake
      Orange Ricotta Cake
    • Blueberry Ricotta Cake
      Blueberry Ricotta Cake
    • Cranberry Ricotta Cake.
      Cranberry Ricotta Cake
    • Chocolate Chip Ricotta Cake.
      Chocolate Chip Ricotta Cake | Italian Dessert

    Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

    Raspberry Ricotta Cake
    Print Recipe
    5 from 7 votes

    Raspberry Ricotta Cake

    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!
    Prep Time15 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Dessert
    Cuisine: Italian
    Keyword: Raspberry Ricotta Cake, Ricotta Cake
    Servings: 12 servings
    Calories: 332kcal
    Author: Angela Allison

    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. 

    Nutrition

    Calories: 332kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 192mg | Potassium: 106mg | Fiber: 2g | Sugar: 23g | Vitamin A: 586IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg
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    Comments

    1. Mary

      June 10, 2023 at 9:08 am

      5 stars
      Great cake made the orange one. Can’t wait to make raspberry

      Reply
      • angelakallison

        June 11, 2023 at 5:38 am

        Thanks Mary. You're going to love this version 🙂

        Reply
    2. Maggie Daly

      June 12, 2023 at 1:01 am

      Can one use gluten free flour for this cake?

      Reply
    3. Iza

      June 13, 2023 at 5:36 am

      can this be made gluten free?

      Reply
      • angelakallison

        June 20, 2023 at 9:48 am

        I've never made it GF. You can try substituting the flour with a gluten-free cup for cup brand.

        Reply
    4. Paul

      June 30, 2023 at 12:24 pm

      5 stars
      I just had the first slice of this cake with afternoon coffee, delicious! The next time i make it (and I will make it again) I think I'm going to add some mini semi-sweet chocolate chips, hard to make any combination of raspberry and chocolate anything but good. ;o)

      Reply
    5. Judith Glanda

      July 16, 2023 at 6:31 am

      5 stars
      Looking forward to making this for company. May I use stand mixer instead of hand held ( arthritis in hands ) & will cake flour be ok thx

      Reply
      • angelakallison

        July 16, 2023 at 6:49 am

        Yes and yes! Hope you love it 🙂

        Reply
    6. Louie.

      July 19, 2023 at 1:36 pm

      This was fantastic. Added a tsp of lemon zest and the raspberries popped!
      I am going to make with strawberries later this week.

      Reply

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    Hi, I'm Angela, the recipe creator of This Italian Kitchen. Cooking alongside her Italian family, she grew up creating authentic meals and desserts.

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    Raspberry Ricotta Cake