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Oh my gosh, friends…this raspberry-ricotta cake is SO SO SO GOOD. I made it three times in less than 2 weeks. Partly because it was amazing but also because I was trying to force this pretty pink glaze on it, but it just didn’t feel (or look) right, so I finally submitted and accepted this cake as needing nothing other than a dusting of powdered sugar and some fluffy whipped cream.
Juicy, tart raspberries flecked throughout this light and fluffy cake…it just screams “Make me now” and then afterwards, “Eat me now”. Ricotta has a magical effect on baked goods by both tenderizing and providing moisture to the batter, which is so important to the final appearance, texture and overall shelf life of whatever you’re making.
I dare you to make your own ricotta cheese for this, too. You can do it!
Raspberry-Ricotta Cake
- Yield: 8 servings 1x
Description
Light and fluffy ricotta cake studded with juicy raspberries!
Ingredients
- 1–1/2 cups (180 g) all-purpose flour
- 1 cup (198 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1–1/2 cups ricotta cheese
- 1 teaspoon vanilla extract
- 1 stick (1/2 cup) butter, melted
- 8 ounces fresh or frozen raspberries
- Turbinado sugar, for sprinkling on top
Instructions
- Preheat the oven to 350°. Line the bottom of a 9-inch round cake pan with parchment paper and spray with nonstick vegetable oil spray.
- In a medium mixing bowl, combine the flour, sugar, baking powder and salt, stirring to combine. In a small bowl, combine 6 ounces of raspberries and 1 tablespoon of the flour mixture, tossing gently to combine.
- In a small mixing bowl, whisk together the eggs, ricotta cheese and vanilla extract. Add this mixture to the dry ingredients and fold together with a rubber spatula. Add the melted butter and fold again to combine. Add the 6 ounces of raspberries, folding together very gently to avoid breaking up the raspberries (some will be smashed-that’s okay).
- Pour the batter into the prepared cake pan and spread evenly with your spatula. Place 2 ounces of the remaining raspberries over the top. Sprinkle generously with turbinado sugar. Bake for 50 to 60 minutes, until a cake tester inserted in the center comes out clean. Cool completely before serving.
Notes
Inspiration: Raspberry-Ricotta Cake on bonappetit.com
- Category: Cakes