Raspberry Ricotta Cake

5 from 8 votes

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!

Prep Time25

Cook Time35

Total Time1

Course: Cakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 525kcal

Author: Natalie

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