A moist raspberry and ricotta cake that is subtly sweet in flavour and made with fresh or frozen raspberries. Just 10 minutes prep time is needed for this classic cake that is perfect for afternoon tea or dessert. Serve at room temperature, or warm with ice-cream, custard or cream.
Raspberries and ricotta are the perfect combination in this simple, sweet and moist dessert cake.
Just like my lemon ricotta cake, this raspberry ricotta cake is perfect for those who love a dessert that isn't overly sweet. Plus, it's made from just a few basic ingredients that you probably already have!
It's no secret that I love baking desserts and cakes using fruit - and raspberries provide the perfect combination of sweetness and tartness.
So if you are looking for some more decadent raspberry dessert recipes, then be sure to try my raspberry coconut slice, no-bake white chocolate raspberry cheesecake, or healthy raspberry brownies.
Why You're Going To Love This Recipe
Ricotta cakes are known for being deliciously moist and sweet, but when fresh or frozen raspberries are added to the mix, it's a match made in cake heaven!
- Light & Subtle - This soft raspberry ricotta cake is sweet, but subtle, which is what makes this cake recipe so good! Light enough to enjoy with a cup of tea or coffee, or add a scoop of ice-cream or a drizzle of cream for a warming dessert.
- Easy - The ingredients are mixed together in about 10 minutes for a super easy and quick cake recipe.
- Moist - All thanks to the raspberries and ricotta, this cake is incredibly moist and dense - the perfect dessert cake.
What You Need
You will be surprised to discover you probably already have most of the ingredients for this raspberry ricotta cake in the pantry and refrigerator.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Plain flour - also known as all-purpose flour
- Baking powder & salt
- Caster sugar - known as superfine sugar in some parts of the world, it has a lighter texture than granulated sugar and dissolves quicker and easier, resulting in a better texture.
- Eggs - use large eggs (approx 55g) at room temperature
- Ricotta cheese - a soft Italian cheese, ricotta can be found in the specialty cheese section at most supermarkets, or you can even make your own.
- Butter - melted
- Vanilla extract - or vanilla essence
- Raspberries - either fresh or frozen raspberries are perfect, or you can substitute with other berries if you like!
- Icing sugar - for dusting, also called powdered or confectioners' sugar.
Step By Step Instructions
This effortless cake is so easy to make! With just a handful of simple steps, you will have a yummy dessert cake ready in no time.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Preheat Oven
Preheat the oven to 170 degrees Celsius (fan-forced) or 350 degrees Fahrenheit. Grease and line a 20-22cm spring-form tin.
Step 2 - Sift Dry Ingredients
Next, sift the flour and baking powder into a bowl.
Step 3 - Combine
Add the caster sugar and salt to the bowl with the other dry ingredients.
Step 4 - Whisk Wet Ingredients
Next, whisk the ricotta, eggs, vanilla and melted butter together in another bowl.
Step 5 - Add The Ricotta Mixture
Add ½ of the ricotta mixture to the dry ingredients and mix until combined.
Step 6 - Gently Stir
Add the remaining ricotta mixture to the bowl and gently mix to combine.
Step 8 - Fold In The Raspberries
Then add 1 cup of the raspberries to the cake batter and gently fold through.
Step 9 - Transfer Batter To Pan
Transfer the cake batter to the prepared pan, and place the remaining raspberries over the top of the cake, pressing in gently.
Step 10 - Bake
Bake the cake in the oven for 50-60 minutes or until a skewer inserted in the middle comes out clean. Remove and cool before serving.
Note: all ovens are different and your cake may take longer to cook. If you notice the top of the cake is over-browning, simply add a loose sheet of foil over the top and continue baking.
Expert Tips
You can store this cake in an airtight container in the refrigerator for up to three days. When you are ready to enjoy the cake, simply allow time for the cake to come to room temperature before serving. It's delicious served either at room temperature or warmed up slightly.
If you are wanting to freeze this cake, then allow the cake to completely cool after baking. Once the cake has cooled, then wrap it in aluminum foil or plastic wrap well, and place in an airtight container. This cake can be frozen for up to three months. Allow to come to room temperature before consuming.
All types of berries can be used for this cake recipe such as blueberries, strawberries, and even blackberries!
Caster sugar is a very fine granulated sugar that is commonly used for baked goods and other treats. It is not as fine as icing sugar, but it is a little finer than regular granulated sugar. Be sure to learn how to make caster sugar by reading this article.
Of course! If you do not have fresh berries, then frozen raspberries will work just as well.
This cake is delicious served at room temperature or warmed up slightly. Serve with a cup of coffee or tea, a drizzle of cream, or even a dollop of ice cream or custard. Know what makes this cake even more beautifully presented? Icing sugar sprinkled over the top!
All ovens are different and your cake may take longer to cook. If you notice the top of the cake is over-browning, simply add a loose sheet of foil over the top and continue baking.
Related Recipes
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Raspberry & Ricotta Cake
Ingredients
- 1 ½ cups (225g) plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (240g) caster sugar
- 3 eggs room temperature
- 1 ½ cups (approx 400g) ricotta cheese room temperature
- 115 g butter melted
- 2 tsp vanilla extract
- 1 ¼ cups raspberries fresh or frozen
- 1 tbsp icing sugar to serve, optional
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form pan, but I find they work best).
- Sift the plain flour and baking powder into a large bowl.
- Add the sugar and salt and stir to combine.
- In a separate bowl, whisk the ricotta, eggs, vanilla and melted butter together until well combined.
- Add ½ of the ricotta mixture to the dry ingredients and gently mix to combine.
- Add the remaining ricotta mixture and gently mix to combine.
- Add 1 cup of the raspberries and very gently fold through.
- Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
- Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
- If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
- Leave the cake to cool completely in the pan.
- Remove from pan before serving and dust with sifted icing sugar.
- Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).
Thermomix Method
- Preheat oven to 170 degrees celsius (fan forced).
- Grease and line a non-stick spring-form round cake pan (approx 20-22cm diameter) and set aside (you can use a non-spring-form pan, but I find they work best).
- Place the plain flour, baking powder, sugar and salt into the TM bowl.
- Press Turbo 5-10 times to sift. Remove and set aside in a separate bowl.
- Place the butter into the TM bowl and melt for 2 minutes, Speed 3, 80 degrees (or until completely melted).
- Add the ricotta, vanilla and eggs. Mix for 20 seconds, Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
- Reduce to Speed 1 and slowly add the dry mixture through the MC hole. Mix until just combined.
- Add 1 cup of the raspberries are very gently fold through with a spatula.
- Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
- Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
- Leave the cake to cool completely in the pan.
- Remove from pan before serving and dust with sifted icing sugar.
- Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).
Rach
Hi, hope this isn't a silly question, For the whisking and mixing of the ingredients, do you use an electric mixer or will a hand mixer do. the job ? Many thanks in advance.
Lucy Mathieson
Not silly at all!!! A hand whisk a is absolutely fine!! xx
Vicky
Hi do you think this would work with almond flour and xylotil please for keto
Lucy Mathieson
Hi Vicky, to be honest I have absolutely no idea!!! I haven't ever cooked with xylotil sorry!
Sinta
Hi Lucy, can I substitute butter with coconut oil for this recipe? Thank you
Lucy
Hi Sinta, I havent tried that with this particular recipe sorry!
Meritxell
Raspberries went to the bottom of the cake. However it is delicious!
Angela Grilli
Made this cake as per recipe and it looked great but it was quite dense and stodgy.
Not very appealing.
Lucy
Hi Angela, it is quite a moist dense cake (it's also delicious as a dessert cake warmed up and served with cream or ice-cream).
Maria
Can I freeze this cake? I’ve already made one that turned out beautiful and quite special!
Lucy
Absolutely you can! Allow it to cool completely, then wrap in 2 layers of plastic wrap and 1 layer of foil and freeze. xx
Alexandra Valmorbida
Hi Lucy,
I’m so excited to make this cake! Just wondering though how come 1 & 1/2 cups flour = 225g and 1 cup sugar = 240g? Shouldn’t the flour be more in grams if there’s an extra 1/2 cup?
Thanks so much.
Lucy
Hi Alexandra, this is simply because sugar weighs more than flour xx