Raspberry-Ricotta Cake

Raspberry-Ricotta Cake

There’s nothing like a moist, fluffy, berry-streaked cake


Servings: 8

  • Nonstick vegetable oil spray

  • 1-1/2 cups all-purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • 3/4 teaspoon kosher salt

  • 3 large eggs

  • 1-1/2 cups ricotta

  • 1/2 teaspoon vanilla extract

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 cup frozen raspberries or blackberries, divided


  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.

  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.

  3. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

  4. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.

  5. Let cool at least 20 minutes before unmolding.

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