This raspberry ricotta cake is a delightful blend of fresh raspberries and creamy ricotta. It’s simple to whip up in just one bowl, making it ideal for a cozy dessert or a casual celebration.
This recipe handles issues of dryness and blandness often found in cakes, offering a simple way to achieve a moist and flavorful dessert.
I always find making cakes a bit tricky. For instance, the first time I tried this recipe, I worried the batter looked too thick. But it turned out beautifully, fluffy, and moist! The scent of baking raspberries filled my home and instantly lifted my spirits.
What I love most about this recipe is how it bakes evenly in about an hour, allowing time to prep everything else. This cake isn’t just about taste; it’s about achieving that lovely texture that feels rich yet light in every slice.
If you want to try another fruity treat, check out my Rhubarb and Strawberry Tart.
Table of contents
Why You Will Love This Recipe
- Moist and Rich Texture , The ricotta adds a creaminess that keeps the cake soft and tender, making each slice a delightful experience that’s hard to resist.
- Bright and Tangy Flavor , Fresh raspberries infuse the cake with a burst of fruity goodness, creating a refreshing contrast to the mellow ricotta and offering a taste that’s both satisfying and invigorating.
- Convenient One-Bowl Method , This recipe simplifies baking by allowing you to mix all the ingredients in a single bowl, saving time on cleanup and making it an easy option for both novice and expert bakers.
- Long-Lasting Freshness , Staying moist for days, this cake remains flavorful even after a few days on the counter, making it a great make-ahead dessert for those who love to plan ahead.
Raspberry Ricotta Cake Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
An easy one-bowl raspberry ricotta cake that’s perfect for any occasion. Moist and flavorful, it’s a delightful dessert.
Ingredients
- 2 large eggs, at room temperature
- ½ cup (100 grams) sugar, unrefined cane sugar recommended
- ½ scant cup (about 80 grams) vegetable oil
- 1 tsp vanilla extract
- 1 lemon, zest (optional)
- 1 cup + 1 Tbsp (250 grams) ricotta, possibly at room temperature, whole milk ricotta recommended and well-drained
- 1 ½ cups (190 grams) all-purpose flour
- 1 ½ tsp baking powder
- Pinch of fine salt
- 1 ½ cups (180–200 grams) raspberries, fresh or frozen
- Powdered sugar to dust (optional)
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and place the rack in the middle position. Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or line with parchment paper to prevent sticking.
- Step 2: In a bowl, whisk together the flour, baking powder, and a pinch of fine salt until evenly combined. This ensures even leavening and prevents clumps.
- Step 3: In another bowl, whisk the 2 large eggs and ½ cup (100 grams) sugar until well combined. Stir in ½ scant cup (about 80 grams) vegetable oil, 1 cup + 1 Tbsp (250 grams) ricotta, 1 tsp vanilla extract, and the zest of 1 lemon if using. Mix until the batter is smooth and ingredients are fully combined.
- Step 4: Gently fold the flour mixture into the wet ingredients using a spatula until just combined. Do not overmix; a few lumps remaining is fine. Overmixing will make the cake tough. Mix just until the dry ingredients are moistened, about 10-15 seconds.
- Step 5: Carefully fold in 1 ½ cups (180-200 grams) raspberries using a spatula by passing it down through the mixture and up over the top. Use a gentle motion to avoid bruising the berries so they remain intact and do not mush.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F (180°C) for 30 minutes, then reduce the temperature to 340°F (170°C) and bake for an additional 15 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the cake is browning too quickly on top, loosely cover with foil after 30 minutes to prevent burning while the middle finishes baking.
- Step 7: Once baked, remove the cake from the oven and let it cool on a wire rack. Dust with powdered sugar before serving if desired for added sweetness and presentation.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and humidity to maintain texture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Allow the cake to return to room temperature before serving for best flavor and texture.
- Freezing: Wrap tightly in plastic wrap then place in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Use room temperature eggs to help emulsify the batter smoothly, resulting in a light texture.
- Make sure your baking powder is fresh to ensure proper rising of the cake. Expired baking powder can cause a dense texture.
- Do not overmix after adding the flour; fold gently until just combined to keep the crumb tender.
- If the cake sticks to the pan, ensure the pan is well-greased or lined with parchment, paying special attention to edges.
- Fold raspberries gently to maintain their shape and create bursts of fruity flavor in each slice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 100 grams
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Raspberries: Go for fresh, plump raspberries for the best flavor. If they’re a bit soft, use them promptly. Frozen berries can work, but they’ll change the cake’s texture slightly.
- Ricotta cheese: Look for whole milk ricotta for creaminess. Make sure it’s well-drained to avoid excess moisture, which could make the cake too wet.
- Granulated sugar: A good quality granulated sugar keeps the cake sweet and balances the tanginess of the raspberries. You can substitute with coconut sugar for a different flavor.
- All-purpose flour: Use a fine all-purpose flour for the right structure. If you’re avoiding gluten, a one-to-one gluten-free blend can work but check for xanthan gum inclusion.
- Baking powder: This helps the cake rise properly. Make sure it’s fresh; old baking powder can lead to a dense cake. An alternative is a mix of baking soda and cream of tartar.
- Vanilla extract: Choose a pure vanilla extract for a richer flavor. If you need a substitute, almond extract works well but will change the overall flavor slightly.
- Eggs: Use room temperature eggs to help the batter emulsify well. They add moisture and structure, ensuring a light cake. Substitute with flax eggs if needed, but the texture will vary.
- Lemon zest: Fresh lemon zest brightens the flavor profile. Avoid using pre-packaged zest, as it can lack freshness. Lime zest could be a good alternative for a twist.
Recipe Tips
- If your cake isn’t rising well, check the expiration date on your baking powder; fresh baking powder is essential for proper leavening, especially when mixing your batter.
- When the top of the cake starts browning too quickly, loosely cover it with foil after 30 minutes of baking to protect it from burning while the middle cooks through.
- If the raspberries break down during folding, use a gentle motion with a spatula; aim to fold just until combined and still see whole berries throughout.
- For a dense texture, avoid overmixing the batter; mix only until the dry ingredients are moistened, usually takes no more than 10-15 seconds.
- If your cake sticks to the pan, ensure it’s well-greased or lined with parchment paper before adding the batter, particularly around the edges.
Serving Suggestions
Serve raspberry ricotta cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh mint leaves or a side of fruit salad complement the cake nicely.
Add to breakfast offerings by transforming it into a French toast or layer it between pancakes. Use it for dessert alongside chocolate ganache or as a filling for pastries.
Top with raspberry sauce or a simple glaze made of powdered sugar and lemon juice. A sprinkle of crushed pistachios adds contrast and a touch of color.
Recipe variations
- You can use melted butter instead of vegetable oil for the raspberry ricotta cake to add a subtle buttery flavor while maintaining its moist texture.
- Add 1 teaspoon of vanilla extract and optionally 1 teaspoon of lemon zest to the batter for a fresh aroma and enhanced depth of flavor in the cake.
- Either fresh or frozen raspberries can be folded into the batter. If using frozen, let them thaw and drain excess liquid to avoid soggy spots.
- If you need more servings, double the ingredients and bake the cake in two 9x5x2.5 inch pans, adjusting the baking time accordingly and checking doneness at 45 minutes.
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How to Store?
To keep your raspberry ricotta cake fresh and delicious, follow these storage tips:
Room Temperature: Place cake in an airtight container at room temperature up to 2 days. Avoid direct sunlight and high humidity to maintain texture.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Let the cake return to room temperature before serving for best taste.
Freezing: Wrap cake tightly in plastic wrap, then in a freezer bag or container. Freeze up to 3 months. Thaw overnight in the fridge.
If you enjoyed this raspberry ricotta cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
