This Raspberry Ricotta Cake is so easy, moist, light and fluffy all at the same time. The ricotta cheese gives this cake a great texture without a cheese taste. The raspberries level up the flavour and it would be great at Easter or Mother’s Day this year.

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Just a few weeks ago, I posted a recipe for these delicious Coconut Lime Cookies. And what was so great about those cookies, was the texture given by the ricotta cheese. So, I though that I should try a Cake. And let me tell you, it did not disappoint at all.

With spring and summer around the corner, this is a fantastic dessert to keep in mind for potlucks, parties, graduations and more.

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What Is This Cake Like

• Difficulty – This cake is pretty easy to make with no special ingredients or mixing methods. Be sure to follow the instructions in the recipe card to ensure you achieve the same results.
• Taste – This cake has the flavour of a rich vanilla cake with a fresh raspberry taste.
• Serving – You will get a one layer round 9 inch cake. I cut mine into about 10 generous servings. You can choose to make smaller or bigger slices.

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Ingredients

• Flour – This cake uses all purpose flour.
• Baking powder – This is the rising agent for the cake.
• Salt – A small amount of salt is used to enhance flavours for the cake.
• Sugar – White granulated sugar is used to sweeten the cake and it also adds to the moistness for the cake.
• Lemon zest – I added a little lemon zest to boost the flavour.
• Eggs – This cake uses three large eggs. They are used as a binder as well and adding moistness.
• Ricotta cheese – Ricotta cheese is a soft Italian cheese. It’s is used for texture in this cake and the cake does not taste like cheese.
• Vanilla extract – This adds a flavour boost to the cake
• Butter – I used melted butter as the fat component for this cake. Melted butter helps make the cake moister and denser.
• Raspberries – I used fresh raspberries for a fantastic flavour in this cake.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat the oven to 350 F/180 C degrees. Grease an 9 inch spring form pan and set aside.
2. Combine dry ingredients – In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
3. Add zest to sugar – Combine the granulated white sugar with the lemon zest. Use your fingers to combine until it becomes fragrant and completely incorporated. Set aside.
4. Make cake batter – In a large mixing bowl, combine the eggs, ricotta cheese and vanilla extract. Mix on high speed until well combined, about one minute. Add the flour (reserving about 1 tablespoon of the flour) and infused sugar to the mixing bowl. Mix until just combined, about one more minute. Pour in the melted butter and mix for about 30 seconds until combined.
5. Add raspberries – Toss one cup of the raspberries in the reserved one tablespoon of flour. Gently toss to coat. Add the raspberries to the batter and fold in until incorporated.
6. Pour batter into cake pan – Pour the cake batter into the prepared baking pan and evenly smooth out. Add the remaining raspberries to the top of the cake.
7. Bake – Bake between 50 – 60 minutes or until baked through and a toothpick inserted into the centre comes out with a few crumbs.
8. Cool and serve – Allow the cake to cool on a cooling rack for about 5 minutes before removing the sides. Remove the sides and allow the cake to cool completely before serving.

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Recipe Tips

• To prevent berries from sinking – Because berries are heavy, they often sink in baked goods. Just lightly toss them in one tablespoon of flour to prevent them from sinking.
• Baking time – I baked this cake at 50 minutes. Keep in mind, all ovens bake differently and yours could bake a little quicker or take a little longer.

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Substitutions

• Fresh raspberries – I used fresh raspberries for this recipe. Alternatively, you could use frozen berries. Just make sure to add them to the batter frozen to prevent the juice dying the batter. NOTE, frozen berries increase the liquid in your recipe and it may take longer to bake. You can also use other berries like strawberries, blueberries or blackberries.
• Ricotta cheese – If you don’t have Ricotta cheese, you could use Greek yogurt, sour cream or even full fat milk. Keep in mind the results will vary slightly.

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Serving and Storage

• Serve fresh or within a few days – This cake is fantastic the day it’s baked but will keep fresh for several days. Serve it up with fresh whipped cream or Homemade Lemon Curd.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the cake out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, this cake can be stored in the freezer. Store it in airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

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Frequently Asked Questions

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