Moist & Rich

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.

-Extra flavorful: – You’ll love the moist, rich cake and luscious ricotta whipped cream. – Perfect for any occasion: I This cake has an elevated flavor but is easy enough to make any day of the week!

Why you will LOVE this recipe:

– Granulated Sugar – 3 Eggs – Vanilla Extract - Almond extract  -Baking powder -Ricotta cheese -Flour -Raspberries – Powdered sugar –Lemon zest – Salt

Ingredients

Ingredients

what you'll need: 

In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt.

Instructions

Beat the butter, sugars, and ricotta for 4-5 minutes on medium speed, until light and fluffy. Add the vanilla and almond extract.

Instructions

Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. Top with the remaining raspberries.

Instructions

Bake at 350 F for 35-45 minutes.

Instructions

In a food processor, whip the ricotta until smooth. Add the powdered sugar and vanilla and pulse to combine.

Instructions

Top entire cake with the whipped ricotta or add dollops on individual slices.

Instructions

This delicious 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!

Swipe UP for the full recipe!