Raspberry Ricotta Cake

Raspberry ricotta cake topped with ricotta cream. Enjoy it for breakfast, dessert and snacking in between! Ricotta adds richness and makes this simple cake extra moist.

This Raspberry and Ricotta Cake is both simple and special. It’s special enough to serve for a holiday and at the same time is something that takes little time and effort.

BAKING WITH RICOTTA

Ricotta is pretty mildly flavored when it comes to baking but it does add a moist, creamy texture! I absolutely love it in these Lemon Ricotta Muffins. It makes these Ricotta Donuts super moist and delicious!

INGREDIENTS FOR THIS RASPBERRY RICOTTA CAKE

This cake is pantry friendly. Here’s the simple list of the ingredients:

• Flour
• Baking powder
• Salt
• Butter, unsalted, room temperature
• Granulated sugar
• Brown sugar, light or dark, packed
• Ricotta cheese, room temperature
• Eggs, room temperature
• Almond extract
• Vanilla extract
• Lemon zest
• Raspberries, fresh or frozen

INSTRUCTIONS- RICOTTA CAKE

1. Prepare the springform pan and preheat the oven.
2. Whisk to combine the flour, baking powder, and salt.
3. Cream the butter, sugars, and ricotta until light and fluffy. Add the vanilla and almond extract. Beat in the eggs one at a time. Fold the dry ingredients then carefully fold in the raspberries. 
4. Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. . 
5. Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean.
6. Cool at least 30 minutes before serving.

WHIPPED RICOTTA CREAM

For the cream part of these berries and cream donuts, we’re making whipped ricotta cream! You can absolutely use traditional whipped cream here, but I love the extra special element the whipped ricotta cream adds!

Whipped ricotta cream is super simple to make and is absolutely delicious. It’s creamy, smooth and just makes you feel like you’re eating a real treat!

INGREDIENTS-WHIPPED RICOTTA CREAM

• Ricotta Cheese: Whole milk ricotta works best for this.
• Powdered Sugar: For sweetening. The recipe calls for 3/4 cup. Add a bit more or less, according to your taste.
• Vanilla Extract: I almost always add vanilla extract to my whipped cream and I like to add it to whipped ricotta cream as well. It adds the most delicious flavor!

INSTRUCTIONS- WHIPPED RICOTTA CREAM

1. Place the ricotta cheese in a food processor and blend until the cheese is smooth.
2. Add the powdered sugar and vanilla and pulse until combined.
3. Adjust sweetness if desired.

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Raspberry Ricotta Cake

Natalie

This simple Raspberry Almond Ricotta Cake gets its moist texture from ricotta cheese and is flavored with lemon zest and almond and vanilla extracts. Raspberries add lots of fresh flavor and whipped ricotta cream makes the perfect topping!

5 from 5 votes

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Course Cakes

Cuisine American

Servings 8 -10 slices

Ingredients

  

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FOR THE RASPBERRY RICOTTA CAKE

• ▢ 1 1/2 cups flour
• ▢ 1 3/4 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup unsalted butter room temperature
• ▢ 3/4 cup granulated sugar
• ▢ 1/2 cup brown sugar light or dark, packed
• ▢ 1 1/2 cups whole milk ricotta cheese
• ▢ 3 eggs
• ▢ 1/2 teaspoon almond extract
• ▢ 1/2 teaspoon vanilla
• ▢ 1 1/2 cups fresh raspberries

WHIPPED RICOTTA CREAM

• ▢ 8 ounces whole milk ricotta
• ▢ 3/4 cup powdered sugar
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 1 teaspoon lemon zest

Instructions

 

FOR THE RASPBERRY RICOTTA CAKE

• Butter then line with parchment paper the bottom of a 9″ springform pan or the bottom of a round 9″ cake pan. Sprinkle with powdered sugar then tap out any excess. Preheat oven to 350 F. 
• In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside. 
• In the bowl of an electric mixer, cream the butter, sugars, and ricotta for 4-5 minutes on medium speed, until light and fluffy. Add the vanilla and almond extract. With the mixer on low, add the eggs one at a time. Fold the dry ingredients in with a spatula followed by 1 cup of the cranberries. 
• Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. Top with the remaining 1/2 cup of raspberries followed by the almonds. 
• Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean when inserted in the cake. Cool at least 30 minutes before serving. Top entire cake with the whipped ricotta or add dollops on individual slices. 

FOR THE WHIPPED RICOTTA CREAM

• In a food processor, whip the ricotta until smooth. Add the powdered sugar and vanilla and pulse to combine. Whipped ricotta cream can be made ahead of time and kept in an airtight container in the fridge for up 3 days). 

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