Raspberry Ricotta Cake is a moist, light, and flavorful dessert that combines the creaminess of ricotta with the tart sweetness of fresh raspberries. This cake is perfect as a dessert, breakfast, or afternoon snack, and is incredibly easy to make. The ricotta adds a rich, creamy texture, while the raspberries provide a fresh burst of flavor.
Why You’ll Love Raspberry Ricotta Cake
- Moist and Flavorful: Ricotta makes the cake incredibly moist while the raspberries add a fresh, fruity flavor.
- Simple to Make: Just a few ingredients and easy steps for a delicious homemade cake.
- Versatile: Perfect for dessert, brunch, or even as a sweet snack.
Key Ingredients
To make a delicious Raspberry Ricotta Cake, you’ll need the following ingredients:
Basic Ingredients:
- All-Purpose Flour: 1 ½ cups.
- Ricotta Cheese: 1 cup (full-fat ricotta works best).
- Fresh Raspberries: 1 cup, washed and patted dry.
- Granulated Sugar: ¾ cup.
- Eggs: 3 large.
- Butter: ½ cup, melted and cooled.
- Baking Powder: 1 teaspoon.
- Vanilla Extract: 1 teaspoon.
- Lemon Zest: 1 tablespoon (optional for extra flavor).
- Salt: ¼ teaspoon.
Optional Topping:
- Powdered Sugar: For dusting.
- Whipped Cream: To serve alongside the cake.
How to Make Raspberry Ricotta Cake
1. Prepare the Dry Ingredients
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Combine Wet Ingredients
- Mix the Ricotta Mixture: In a large bowl, beat the ricotta cheese, sugar, and lemon zest (if using) until smooth. Add the eggs one at a time, mixing well after each addition.
- Add Butter and Vanilla: Gradually stir in the melted butter and vanilla extract until fully incorporated.
3. Mix and Fold
- Combine Wet and Dry: Slowly add the dry ingredients to the ricotta mixture, stirring until just combined.
- Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
4. Bake the Cake
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
5. Serve
- Dust with Powdered Sugar: Before serving, dust the top of the cake with powdered sugar.
- Add Whipped Cream: Serve with a dollop of whipped cream or enjoy as is!
Tips for the Best Raspberry Ricotta Cake
- Use Fresh Raspberries: Fresh raspberries work best in this cake, but frozen raspberries can be used if fresh are unavailable (just thaw and drain them first).
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid a dense cake.
- Room Temperature Ingredients: For best results, use room temperature eggs, ricotta, and butter.
Variations of Raspberry Ricotta Cake
1. Lemon Raspberry Ricotta Cake
Add extra lemon zest and a tablespoon of lemon juice for a citrusy kick.
2. Mixed Berry Ricotta Cake
Use a mix of fresh berries, such as blueberries, blackberries, or strawberries, for a variety of flavors.
3. Almond Raspberry Cake
Add almond extract and sprinkle slivered almonds on top before baking for a nutty flavor.
Health Benefits
- Protein-Rich: Ricotta is high in protein, making this cake a more substantial dessert option.
- Vitamins from Berries: Raspberries are packed with vitamins, fiber, and antioxidants.
- Less Sugar: This cake is lightly sweetened, allowing the natural flavors of the fruit and ricotta to shine.
FAQs About Raspberry Ricotta Cake
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored in an airtight container at room temperature. It stays moist and delicious for up to 3 days.
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but be sure to thaw them and pat them dry before adding them to the batter to avoid excess moisture.
Can I substitute ricotta with another cheese?
While ricotta is ideal for its creamy texture, you can substitute it with mascarpone or cottage cheese (blended until smooth) if needed.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 2 months.
Conclusion
Raspberry Ricotta Cake is a deliciously moist and light dessert that’s perfect for any occasion. Whether you’re serving it after dinner, at a brunch, or enjoying a slice with your afternoon tea, this cake will impress with its delicate texture and fresh raspberry flavor. For more delicious desserts, check out our Cake Recipes or explore Berry Desserts for more fruity treats!
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