This raspberry ricotta cake is a flavorful ricotta cake filled with juicy raspberries. Ricotta adds a rich flavor and makes this cake extra moist. It’s a simple recipe for an extra special cake.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Raspberry and Ricotta Cake is filled with tart, sweet raspberries. Whipped ricotta cream makes the perfect fresh tasting topping.
I love baking with ricotta cheese. It is rich and adds a moist, creamy texture!
For more recipes with ricotta, try my Cranberry Ricotta Cake, Lemon Ricotta Muffins and Ricotta Donuts.
Jump to:
Why We Love This Recipe
- Raspberries adds bursts of fresh, juicy flavor.
- You’ll love biting into this ricotta cake! Ricotta cheese makes it moist and rich like these ricotta cheesecake bars.
- This cake is perfect for all occasions. Make it for company or as a treat for yourself.
- You don’t need any special tools or skills to make this easy recipe.
- Whipped ricotta makes the perfect refreshing topping.
Ingredients
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
- Lemon zest
- Raspberries, fresh or frozen
- Ricotta Cheese: Whole milk ricotta works best for this. If you have leftover ricotta, be sure to try these ricotta cheese muffins.
- 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
- Prepare the springform pan and preheat the oven.
- Whisk to combine the flour, baking powder, and salt.
- 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.
- Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. .
- Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean.
- 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!
INSTRUCTIONS- WHIPPED RICOTTA CREAM
- Place the ricotta cheese in a food processor and blend until the cheese is smooth.
- Add the powdered sugar and vanilla and pulse until combined.
- Adjust sweetness if desired.
Recipe FAQs
I prefer to bake with whole milk ricotta. The extra fat found in whole milk ricotta makes this cake extra moist.
Keep the cake in an air tight container or wrap it well. It can be stored up to two days at room temperature. After two days, it’s a good idea to refrigerate it.
More Cake Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟star rating below and let me know how you enjoyed it in the 📝 comments below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Raspberry Ricotta Cake
Ingredients
Raspberry Ricotta Cake
- 1 ½ cups all purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 ½ cups whole milk ricotta cheese room temperature
- 3 large eggs room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ cups fresh raspberries
Whipped Ricotta Cheese
- 8 ounces whole milk ricotta
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon lemon zest
Instructions
Raspberry Ricotta Cake
- Butter or use baking spray to grease the bottom and sides of a 9″ springform pan or the bottom of a round 9″ cake pan. Line bottom with a round of parchment paper. Lightly spray or grease parchment paper. 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 raspberries.
- Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. Top with the remaining 1/2 cup of raspberries.
- 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.
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).
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
AJ
I made this but did not include the cream on the top. Instead, I just sifted some powdered sugar on the top. This cake is absolutely delicious!
Natalie
Hey AJ, Thank you so much for making this cake. I’m so happy you enjoyed it. I agree it’s yummy even without the cream on top 🙂 I hope you have an awesome week!
Pam
Instruction #1 says to butter, then line with parchment, the BOTTOM of a 9″ round pan, then sprinkle with powdered sugar and tap out any excess. Please clarify: are you only buttering the bottom and NOT the sides? Also, will powdered sugar stick to parchment paper?
Natalie
Hi, Apologies for any confusion and thank you for reaching out. I’ve just updated the recipe. I recommend buttering (or using baking spray) to grease the bottom and sides. Place the parchment paper on top then lightly butter spray the round of parchment paper as well. The powdered sugar dusting is not necessary, so I’ve omitted that step. Please let me know if you have any other questions.
Alli
This is the 2nd recipe I’ve tried from her after finding her page on Instagram. I will be adding this to the list of one of my faves. I love all things raspberry and extra points if there is subtle lemon involved. This cake is the perfect amount of moist with raspberry tart. I have yet to try the icing (bc I’m supremely the worst at whipping up icings) and I enjoy it just the same with the muffin-like cake by itself. Absolutely delicious. Can’t wait to try the cupcakes! And will finally try the icing with it one of these days too!
Natalie
Hi Alli- Thanks so much for making this cake and for adding it to your list of faves 🙂 You described this cake perfectly and I’m thrilled you enjoyed it! You’ll do great whenever you decide to make the icing too but I agree-the cake is also yummy as is. Have a fantastic week!
Chelsea
This was really delicious! A must-try for anyone who loves raspberry and almond. The ricotta keeps the cake super moist, even after storing in the fridge for a couple of days. Will make again!
Natalie
Hey Chelsea,
Love to hear this!! Thanks so much for making this raspberry ricotta cake! So happy you enjoyed it as much as I do! Have a great day 🙂 Xo Natalie
Isidora
My first ever attempt to make a cake and i could not believe how delicious it turned out. Easy to follow as well, and will definitely make again!
Natalie
Hi Isidora! Awww love that this was your first cake 🙂 I’m so happy you enjoyed this cake! Thanks so much for making it and for sharing XO Have a great week! -Natalie