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    Home » Recipes » Cakes & Cupcakes » Raspberry Ricotta Cake

    Raspberry Ricotta Cake

    Published: Jun 14, 2021 by Lucy · This post may contain affiliate links · 88 Comments

    Jump to Recipe
    Front view of slice of raspberry cake on pink plate with two raspberries

    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.

    Close view of a serve of raspberry ricotta cake on pink plate with fresh raspberries

    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.

    A raspberry ricotta cake dusted with icing sugar and served on a plate with a fresh raspberry in front.

    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.
    Overhead view of a raspberry ricotta cake dusted with icing sugar

    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.
    Top view of ingredients for raspberry ricotta cake in individual bowls.

    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.

    Flour and baking powder in a glass bowl on a marble bench.

    Step 2 - Sift Dry Ingredients

    Next, sift the flour and baking powder into a bowl.

    Sugar and salt added to flour in a clear bowl with wooden spoon

    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.

    Ricotta, eggs, vanilla and melted butter in a white bowl.

    Step 5 - Add The Ricotta Mixture

    Add ½ of the ricotta mixture to the dry ingredients and mix until combined.

    Wet ingredients being poured into dry ingredients for cake

    Step 6 - Gently Stir

    Add the remaining ricotta mixture to the bowl and gently mix to combine.

    Top view of ricotta cake batter in clear bowl with wooden spoon

    Step 8 - Fold In The Raspberries

    Then add 1 cup of the raspberries to the cake batter and gently fold through.

    Top view of cake batter with raspberries about to be folded 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.

    Cake batter with raspberries folded through in a spring-form tin.

    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

    Storing

    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.

    Freezing

    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.

    What other berries can I use?

    All types of berries can be used for this cake recipe such as blueberries, strawberries, and even blackberries!

    What is caster sugar?

    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.

    Can I use frozen raspberries in this cake?

    Of course! If you do not have fresh berries, then frozen raspberries will work just as well.

    What can I serve this cake with?

    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!

    Help! My cake is taking longer to cook!

    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.

    A slice of cake being removed with a cake server from a baked raspberry and ricotta cake.

    Related Recipes

    • Gluten-Free Lemon, Ricotta & Almond Cake - gluten-free and totally delicious, this lemon cake made with almonds is moist and full of citrus flavours!
    • Double Chocolate Banana Fudge Cake - banana and fudgy chocolate goodness? Yes, please! This ultimate double chocolate cake is one of the best.
    • Carrot Cake - a classic carrot cake with a tangy cream cheese frosting that is definitely a keeper for any occasion, moist and full of goodness.
    • Raspberry and Apple Crumble Cake - this layered raspberry and apple cake is made with a crunchy oat crumble topping - the perfect combination!

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Front view of slice of cake on pink plate with two raspberries

    Raspberry & Ricotta Cake

    This raspberry and ricotta cake is one of our most popular cakes ever! Delicately sweet in flavour and made with fresh raspberries, this moist and subtly sweet dessert cake takes only ten minutes to prepare!
    5 from 27 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Cake
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 serves
    Calories: 339kcal
    Author: Lucy - Bake Play Smile

    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).

    Notes

    Cooking Time
    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.
    Storing
    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 it to come to room temperature before serving. It is delicious either at room temperature, or warmed up slightly.
    Freezing
    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 aluminium foil or plastic wrap well and place it in an airtight container. Freeze the cake for up to three months.
    Substitution
    You can use any type of fresh or frozen berries for this raspberry ricotta cake recipe. 
    Caster Sugar
    Also known as granulated sugar. You can substitute for regular white sugar if you prefer.
     

    Nutrition

    Calories: 339kcal | Carbohydrates: 48g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 208mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 430IU | Vitamin C: 3.3mg | Calcium: 113mg | Iron: 1.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Cupcake Mama Sia

      February 05, 2022 at 10:13 pm

      5 stars
      I used frozen mixed berries. I also didn't have enough ricotta so substituted some with greek yoghurt. Absolutely delicious. The perfect afternoon tea treat!

      Reply
      • Lucy

        February 06, 2022 at 9:15 am

        Fantastic!!

        Reply
    2. Celeste

      October 11, 2021 at 3:17 am

      5 stars
      I've dont this cake several times and it is always a hit. We all love it. Thanks!!

      Reply
      • Lucy

        October 11, 2021 at 7:44 am

        Thank you so much!

        Reply
      • Bronwen

        January 09, 2022 at 9:44 am

        5 stars
        This cake is an absolute winner with my family...so easy and delicious. Our new favourite cake.

        Reply
        • Lucy

          January 09, 2022 at 7:27 pm

          I'm so thrilled you like it!

          Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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