Raspberry Ricotta Cake

Rule #193: Cake for breakfast is totally acceptable (just don’t tell your mom). 

This is one of those cakes that everyone can get into. It’s not too sweet, but just sweet enough. It’s rich, but not so rich you feel like you’re in a post-Thanksgiving coma. The tangy fruit combined with the creamy, moist cake makes for the perfect marriage of dessert bliss.

raspberry ricotta cake

If you put the extra cake in the fridge (if there is any extra), it makes for an excellent coffee cake the next morning, too! Just don’t tell your mom you’re eating cake for breakfast. Unless she’s cool with that. Then save a piece for her.

raspberry ricotta cake

You can definitely sprinkle powdered sugar over top if want like that added bit of sweet, but it’s not necessary by any means. She’s a good cake, naked or sprinkled.

raspberry ricotta cake

Here’s how we make our little double-duty cake:

sift together flour, sugar, and baking powder

raspberry ricotta cake

in a separate bowl, whisk together eggs, ricotta, and vanilla

raspberry ricotta cake

gently fold the ricotta mixture into the dry

raspberry ricotta cake

add in some melted butter that has cooled slightly

raspberry ricotta cake

gently fold in some berries (I love raspberries, but blackberries, strawberries, or a mixture work well too)

raspberry ricotta cake

pour into a bundt pan sprayed with baking spray and bake for 50-60 minutes

raspberry ricotta cake

And that’s that! One delicious, simple cake that you can enjoy morning, noon, and night. I mean, it’s got fruit in it, so it’s totally healthy, right?


Raspberry Ricotta Cake

Baking spray
1 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
3/4 tsp. Morton table salt
3 large eggs
1 1/2 cups (15 oz. container) whole milk ricotta
1/2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
9 oz. frozen raspberries, blackberries, or a mixture, divided
Powdered sugar, for dusting (optional)

Preheat oven to 350. Spray a bundt pan with baking spray.

Sift together flour, sugar, baking powder, and salt in a large bowl.

Using a fork, whisk together eggs, ricotta, and vanilla in a medium bowl until smooth. Gently fold the ricotta mixture into the dry ingredients. Add the butter, stirring just until combined. Add 3/4 of the berries, being careful not to crush the berries. Place remaining 1/4 of the berries in the bottom of the prepared bundt pan. Pour batter on top of the berries.

Bake at 350 for 50-60 minutes, until a toothpick inserted into the center comes out clean. Let cool 20 minutes, then invert onto a serving plate.

Sprinkle with powdered sugar, if desired.

Make ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

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