Raspberry Ricotta Cake

Fresh fruit are quickly going to make a big comeback into our desserts after the cold months, but that doesn’t mean you can’t use frozen if need be. This super simple, pretty and moist cake is a great choice when you have some leftover raspberries in that bag at the back of your freezer! The recipe was in Bon Appetit, March 2015 and SWEETTABLESCAPES jumped on it!

IMG_1518You’ll need:

Servings: 8

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


active: 15 min total: 1 hour 35 min
  • Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. IMG_9691       Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; IMG_1489fold into dry ingredients just until blended. IMG_1490IMG_1491IMG_1494Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. IMG_1495Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.IMG_1496
  • 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.


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

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