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Bon Appétit

Raspberry-Ricotta Cake

3.8

(1408)

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Nicole Franzen

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

Recipe information

  • 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 (kcal) 810 Fat (g) 39 Saturated Fat (g) 24 Cholesterol (mg) 250 Carbohydrates (g) 96 Dietary Fiber (g) 3 Total Sugars (g) 53 Protein (g) 21 Sodium (mg) 710
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Reviews (1408)

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  • My favorite easy cake! Sometimes I add lemon zest, and even the juice. I appreciate whomever mentioned Greek yogurt to supplement the ricotta! I was low. Thank you Alison! I adore this!

    • Diane

    • Portland, Ore.

    • 10/6/2023

  • I have tried this cake and it came out uncooked. It would be very helpful if I could get the amounts in weight from someone that is about to try to see if there’s anything wrong with the measurements?

    • Anonymous

    • 4/14/2023

  • Beyond delicious!!!! And so easy to make!!!

    • Anonymous

    • Connecticut

    • 2/19/2023

  • I made this today and agree that it is a fantastic, flexible recipe. I wanted to make it lower in carbs so I crossed my fingers and started substituting based on the experience of other reviewers. I used 1/2 c AP flour, 1/2 c almond flour and 1/2 c Carbquik, as well as a 50:50 blend of white sugar and a cup for cup stevia-based sweetener (1/2 c of each). Amazingly, the cake could not have turned out better! It rose nicely and was fully cooked at around the 52 minute mark. I do think I know what’s happening for the folks who have been getting uncooked cake. Anywhere I had raspberries, the cake was REALLY moist, and in one place where I hadn’t mixed them in evenly and there were quite a few berries…it didn’t look a lot like cake! I would imagine that if you used more than 1 c of berries, they were frozen and you also used undrained ricotta, there would be too much liquid and parts of the cake wouldn’t firm up.

    • Anonymous

    • Toronto

    • 11/21/2022

  • Lovely! Always get compliments on this one. I add a zest of one lemon to the wet ingredients and I glaze it with 1/2 cup powdered sugar + 4 tsp lemon juice

    • Jen D

    • New York, NY

    • 8/27/2022

  • Excellent

    • Anonymous

    • 7/8/2022

  • First time making this cake & it turned out so light. I didn’t have enough ricotta so I used half ricotta & half Greek yoghurt (it’s all I had), only half the sugar and also added some lemon zest & lemon juice. The cake cooked in about 40 minutes in my oven (it’s old!) and was a little burnt on the bottom, but I’m pretty sure that was due to using a cheaper brand springform pan. Overall, a very nice, quick and tasty cake!

    • Nessa R

    • Melbourne, Australia

    • 6/27/2022