Raspberry Ricotta Cake

I repeatedly say that I am not a baker, but I seem to bake an awful lot for someone who doesn’t love it. However, when I do bake, it is often different types of bread, quick bread, cookies, or rustic cakes that can be pulled together quickly.

This cake is both easy and delicious. I made it as a breakfast option when we had family visiting, and we all enjoyed sampling it as a snack with coffee. Of course, you could always serve it for dessert, with a dollop of whipped cream to dress it up.

The ricotta cheese creates a very moist cake, so you need to refrigerate it after baking. Although I did use fresh raspberries, you could also use frozen raspberries, blackberries, blueberries, or chopped strawberries.

Buon Appetito!
Deborah Mele 

Raspberry Ricoota Cheese Cake

Raspberry Ricoota Cheese Cake

Yield: Serves 10
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

A very moist rustic snack cake studded with berries.


  • 1 1/2 Cups All-purpose Flour
  • 1 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 3 Large Eggs At Room Temperature
  • 1 1/2 Cups Full Fat Ricotta Cheese
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup (1 Stick) Butter, Melted
  • 1 1/2 Cups Fresh or Frozen Raspberries (See Notes Above)
  • Powdered Sugar To Garnish


  1. Preheat oven to 350 degrees F. and line a 9-inch cake pan with parchment paper, then lightly coat with baking spray.
  2. In one bowl, whisk together the flour, sugar, baking powder, and salt together until mixed.
  3. In another bowl, whisk together the ricotta, eggs, vanilla, and butter until blended.
  4. Fold wet ingredients into the dry ingredients until mixed.
  5. Stir in the berries, then spoon batter into the prepared pan.
  6. Bake until the cake is lightly golden brown and a cake tester inserted into the center comes out cleanly, about 50 to 55 minutes.
  7. Cool completely, then sprinkle with powdered sugar.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 257mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 8g

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