Skip to main content
Epicurious
Bon Appétit

Raspberry-Ricotta Cake

By Alison Roman

4.7

(140)

Photo of a raspberryricotta cake on a piece of parchment with a slice cut out.
Photo by Nicole Franzen

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Recipe information

  • Total Time

    1 hour 35 minutes

  • Yield

    8 servings

Ingredients

Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Preparation

  1. Step 1

    Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

    Step 2

    Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

    Step 3

    Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

    Step 4

    Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Nutrition Per Serving

Calories 405 - Fat 19 g - Fiber 1 g
#### Nutritional analysis provided by Bon Appétit
TagsCakeDessertFruit DessertRicottaCheeseDairyRaspberryBerryFruitBlackberryNut FreeEasyBakingBon Appétit

See Related Recipes and Cooking Tips

Read More
Earl Grey–Chocolate Cupcakes With Blackberry Frosting
Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.
Berries and Cream Mille-Feuille
Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.
Cookie Butter Banana Cupcakes
With ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.
White Chocolate–Cranberry Cake
With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.
Pumpkin Flan de Queso
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Lamington Cupcakes
An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Pumpkin Tiramisu
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.