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Raspberry Ricotta Cake

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A piece of cake on a plate, with Raspberry Ricotta Cake

I’m in love with this new Raspberry Ricotta Cake recipe! Moist and delicious, this cake is perfect as a light dinner dessert or as a fresh, fruity coffee cake on your next brunch menu. As long as you call it coffee cake, it’s okay to eat dessert for breakfast, right?A close up of fRaspberry Ricotta Cake on a cake stand

A simple lemon glaze compliments the raspberries in this cake, but I think it would be really tasty with blueberries or blackberries, as well.A piece of cake on a plate, with Raspberry Ricotta Cake

And the best part is that this pretty made-from-sratch cake can be whipped together and ready to bake in just 15 minutes or less. Enjoy!A close up of Raspberry Ricotta Cake on a plate

Yield: 8 servings

Raspberry Ricotta Cake with Lemon Glaze

A piece of cake on a plate, with Raspberry Ricotta Cake

Raspberry Ricotta Cake - moist and delicious, this cake is perfect as a light dinner dessert or as a fresh, fruity coffee cake for your brunch menu.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

Cake

  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups ricotta
  • 1/2 teaspoon vanilla
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup frozen raspberries, divided

Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

Cake

  1. Preheat oven to 350 degrees. Lightly coat a 9-inch cake pan with cooking spray. Cut a 9-inch circle of parchment paper and place in the cake pan; lightly coat the parchment with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the eggs, ricotta, and vanilla until smooth. Gently fold this mixture into the dry ingredients just until blended.
  4. Melt butter and gently stir into batter until combined. Fold in 3/4 cup frozen raspberries, try not to crush berries.
  5. Pour batter into prepared pan then sprinkle with the remaining 1/4 cup raspberries. Bake for 50-60 minutes, or until golden brown and a pick inserted into the center comes out clean.
  6. Cool on a wire rack in pan for 20 minutes. Gently run a knife along edge and unmold cake. Flip right side up and cool complete on a wire rack before glazing.

Lemon Glaze

  1. Place powdered sugar in a small bowl and stir in lemon juice, 1 tablespoon at a time, until desired consistently. Stir until smooth and drizzle over cooled cake.

Notes

Original recipe by BON APPÉTIT magazine, MARCH 2015

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Nutrition Information:

Yield:

8

Serving Size:

8 Servings

Amount Per Serving: Calories: 443Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 397mgCarbohydrates: 63gFiber: 2gSugar: 40gProtein: 10g

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