Have you ever bitten into a dessert that’s both pillowy soft and refreshingly tangy? That’s exactly what you’ll experience with this Raspberry Ricotta Cake. I discovered this recipe during a summer getaway to the countryside, and it’s become my go-to dessert for both casual gatherings and special occasions. The combination of creamy ricotta and tart raspberries creates a beautiful harmony that keeps everyone coming back for seconds.
What Makes This Cake Special
This isn’t your typical dense, overly sweet cake. The ricotta cheese gives it an incredibly moist, tender crumb while the raspberries add bursts of tartness that balance the sweetness perfectly. What I love most about this cake is how versatile it is – elegant enough for a dinner party but simple enough for a weekend breakfast treat.
The recipe requires minimal effort but delivers maximum flavor, making it perfect for both novice bakers and seasoned pros. Trust me, this will become your new favorite way to use up those fresh raspberries during berry season!
Key Ingredients: The Stars of the Show
Before diving into the recipe, let’s talk about the key ingredients that make this cake shine:
Ricotta Cheese : The secret to this cake’s incredibly moist texture. Ricotta adds richness without heaviness and gives the cake a delicate, tender crumb. I recommend using whole milk ricotta for the best flavor and texture.
Fresh Raspberries : These jewel-toned berries provide tart pops of flavor throughout the cake. While fresh is best, frozen raspberries work too (just don’t thaw them first).
Lemon Zest : Don’t skip this! The bright, citrusy notes enhance the raspberry flavor and add a wonderful aromatic quality to the cake.
Almond Extract : This optional ingredient adds a subtle nutty undertone that pairs beautifully with the berries and ricotta. Even a small amount makes a noticeable difference.
Vanilla Extract : The warm, sweet notes of vanilla help round out the flavor profile and enhance the overall taste experience.
Equipment You’ll Need
Before getting started, gather these kitchen tools:
- 9-inch springform pan (preferred) or cake pan
- Mixing bowls (large and medium)
- Electric mixer (stand or handheld)
- Rubber spatula
- Measuring cups and spoons
- Microplane or zester for lemon zest
- Cooling rack
The Complete Recipe
Now, let’s dive into the full recipe with detailed instructions:
Raspberry Ricotta Cake
Prep Time: 20 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10 slices
Ingredients
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1½ cups (375g) whole milk ricotta cheese
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- Zest of 1 lemon
- 2 cups (250g) fresh raspberries, divided
- 2 tablespoons all-purpose flour (for coating berries)
For the Topping:
- 2 tablespoons turbinado sugar (or granulated sugar)
- ¼ cup (30g) sliced almonds (optional)
- Additional fresh raspberries for serving
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. If using a regular cake pan, line the bottom and sides with parchment paper, leaving an overhang to help with removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs with an electric mixer until frothy, about 1 minute. Add the sugar and continue beating until the mixture becomes pale and fluffy, approximately 2-3 minutes.
- Add the ricotta cheese, melted butter, vanilla extract, almond extract (if using), and lemon zest to the egg mixture. Beat on medium speed until well combined and smooth.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined – do not overmix.
- Toss 1½ cups of the raspberries with 2 tablespoons of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake during baking.
- Fold the flour-coated raspberries into the batter very gently, trying not to break them. A few streaks of raspberry juice in the batter are fine.
- Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining ½ cup of fresh raspberries on top, gently pressing them slightly into the batter.
- Sprinkle the turbinado sugar and sliced almonds (if using) evenly over the top of the cake.
- Bake in the preheated oven for 50-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Before serving, dust with powdered sugar and garnish with additional fresh raspberries if desired.
Pro Tips for Raspberry Ricotta Cake Success
After making this cake countless times, I’ve gathered some valuable insights that will help you achieve the perfect result:
- Room Temperature Ingredients: Make sure your eggs and ricotta cheese are at room temperature for the smoothest batter.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Flour Coating: Don’t skip coating the raspberries with flour – this simple step helps distribute them evenly throughout the cake rather than sinking to the bottom.
- Checking Doneness: The high moisture content from the ricotta and raspberries can make it tricky to determine when the cake is done. A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.
- Storage: The cake will stay moist for days thanks to the ricotta cheese. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Seasonal Variations: While raspberries are my favorite, you can substitute other berries like blueberries, blackberries, or a mix of berries depending on what’s in season.
Nutritional Information
For those who like to keep track of their nutritional intake, here’s a breakdown of this delightful dessert:
| Nutrient | Amount per Serving (1/10 of cake) |
|---|---|
| Calories | 325 |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Trans Fat | 0g |
| Cholesterol | 95mg |
| Sodium | 210mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 2g |
| Sugars | 23g |
| Protein | 8g |
| Calcium | 120mg |
| Iron | 1mg |
| Potassium | 160mg |
| Vitamin C | 8mg |
| Vitamin D | 0.6μg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Perfect Pairings: Serving Suggestions
This cake is wonderful on its own, but here are some delicious ways to elevate it:
- Serve with a dollop of lightly sweetened whipped cream or crème fraîche
- Add a scoop of vanilla bean ice cream for a more decadent dessert
- Drizzle with a simple lemon glaze (mix powdered sugar with fresh lemon juice)
- Pair with a fruit compote made from mixed berries
- Serve alongside a cup of Earl Grey tea or a cappuccino
- For brunch, pair with a sparkling elderflower drink or a fruity mocktail
Make-Ahead and Storage Tips
One of the things I love about this cake is how well it keeps. Here’s how to store it properly:
Short-term Storage : Keep at room temperature in an airtight container for up to 2 days. The moisture from the ricotta helps the cake stay fresh.
Refrigeration : Store in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Freezing : This cake freezes beautifully! Wrap individual slices or the entire cake (undecorated) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating : For a just-baked taste, warm individual slices in the microwave for 15-20 seconds before serving.
Common Substitutions and Variations
Need to make adjustments? Here are some tested substitutions that work well:
Dietary Accommodations
Gluten-Free Version : Replace all-purpose flour with a 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
Reduced Sugar Option : Reduce the sugar to ¾ cup without significantly affecting the texture. You can also replace up to half the sugar with a natural sweetener like honey (use ¼ cup less as honey is sweeter).
Dairy Alternatives : While the ricotta is essential for the characteristic texture, you can use a dairy-free butter substitute in equal amounts.
Flavor Variations
Lemon Lover’s Version : Double the lemon zest and add 2 tablespoons of fresh lemon juice to the batter for a more pronounced citrus flavor.
Berry Medley : Replace half the raspberries with blueberries or blackberries for a mixed berry experience.
Orange-Cranberry Winter Version : Substitute orange zest for the lemon and use dried cranberries (soaked in warm water and drained) instead of raspberries for a winter variation.
Chocolate Chip Addition : Add ½ cup mini chocolate chips to the batter for a chocolate-raspberry combination.
Troubleshooting: Common Issues and Solutions
Even experienced bakers sometimes encounter challenges. Here are solutions to common problems:
| Issue | Possible Cause | Solution |
|---|---|---|
| Cake sinks in the middle | Opening the oven door too early | Wait until at least 35 minutes into baking before checking |
| Underbaking | Bake until a toothpick comes out clean with a few moist crumbs | |
| Berries sink to the bottom | Not coating with flour | Always toss berries in flour before adding to the batter |
| Batter too thin | Make sure to measure flour correctly; add 1 extra Tbsp if needed | |
| Cake too dense | Overmixing the batter | Fold dry ingredients gently until just combined |
| Incorrect measuring | Use the spoon and level method for flour measurement | |
| Cake too dry | Overbaking | Check 5 minutes before minimum bake time |
| Too much flour | Measure carefully or use a kitchen scale | |
| Cake not browning properly | Oven temperature too low | Use an oven thermometer to verify temperature |
| Rack position too low | Bake on the middle rack |
The History Behind Ricotta Cakes
Ricotta-based cakes have a rich history, particularly in Italian cuisine. Traditionally, ricotta cheese was used in baking not only for its flavor but also as a practical way to use up leftover cheese. In Italy, you’ll find regional variations like the Sicilian cassata or the Roman crostata di ricotta.
What makes these cakes special is the unique properties of ricotta cheese. Unlike cream cheese or mascarpone, ricotta has a lighter texture and lower fat content, resulting in a cake that’s moist without being too rich or dense. The slight graininess of ricotta also creates a distinctive texture that’s been beloved for generations.
This particular raspberry variation brings together tradition and modern flavor preferences, creating something that honors its Italian roots while incorporating the bright, tart flavors that make it so appealing to contemporary palates.
Frequently Asked Questions
Q: Can I use part-skim ricotta instead of whole milk ricotta?
A: Yes, though the cake won’t be quite as rich. Part-skim ricotta will still provide good moisture and texture, but whole milk ricotta yields the best results.
Q: My raspberries keep sinking to the bottom of the cake. What am I doing wrong?
A: Make sure you’re coating the raspberries thoroughly with flour before folding them into the batter. Also, your batter might be too thin. Try adding an extra tablespoon of flour to the batter if this is a recurring issue.
Q: Can I make this cake in advance for a party?
A: Absolutely! This cake actually tastes even better the day after baking as the flavors have time to meld. You can make it up to two days ahead and store it at room temperature in an airtight container.
Q: Is there a dairy-free version of this cake?
A: While you can substitute the butter with a plant-based alternative, the ricotta cheese is essential to the cake’s character. There are some cashew-based ricotta alternatives available commercially that might work, but I haven’t personally tested them in this recipe.
Q: Why did my cake crack on top?
A: Some cracking is normal and adds to the rustic charm of this cake. However, excessive cracking might indicate that your oven is too hot. Try reducing the temperature by 25°F and baking a little longer.
Q: Can I use frozen raspberries?
A: Yes! Do not thaw them first – add them to the batter while still frozen after coating them with flour. This helps prevent the color from bleeding too much into the batter.
Q: What’s the best way to zest a lemon without getting the bitter white pith?
A: Use a microplane or fine grater and apply gentle pressure, rotating the lemon as you go. Only grate the yellow outer layer, stopping before you reach the white pith beneath.
Q: How can I tell when the cake is done baking?
A: Insert a toothpick into the center – it should come out clean or with a few moist crumbs, but not wet batter. Due to the moisture from the ricotta and raspberries, this cake takes a bit longer to bake than standard cakes.
Final Thoughts
There’s something magical about the combination of tangy raspberries and creamy ricotta in this cake. What I love most is its versatility – it’s equally at home at a casual brunch or as the finale to an elegant dinner party. The balance of sweet and tart flavors, combined with that incomparably moist texture, makes this a cake I return to season after season.
I encourage you to make this recipe your own. Experiment with different berries, add a splash of your favorite liqueur, or try a different citrus zest. The foundation of this cake is solid, but there’s plenty of room to play with the flavors.
Whether you’re an experienced baker or just starting out, this Raspberry Ricotta Cake is sure to become a favorite in your recipe collection. Happy baking!
