The most deliciously simple Raspberry & Ricotta Cake you will ever make!! This is one of our most popular cake recipes ever!
In my family, I am very well known for my love of cake. There’s just nothing better than a good slice of cake with a cup of tea (chai tea in my case!)… and this Raspberry & Ricotta Cake pretty much kicks butt when it comes to cakes.
I’d like to think that this cake could almost be considered a ‘superfood’. I mean, it does have fruit AND dairy in it. See, it’s practically healthy. Ok, ok, I kid… but it is totally delicious (and nothing else matters!).
I’ve always been a big fan of cakes with fruit in them – they’re just so moist and completely moorish. I love that they’re perfectly yummy on their own, but are just as good (and sometimes even better) when they’re warmed up and served with a little dollop of cream, drizzle of custard, or scoop of ice-cream!
The ricotta gives this cake such a gorgeous flavour and the raspberries just make it oh-so pretty (and yummy). You could always substitute the raspberries for blueberries or blackberries if that’s what you prefer. Mmm berries + cake = perfection.
This Raspberry & Ricotta Cake takes only 10 minutes to whip up – which means you can have it in the oven in no time at all. Keep an eye on it towards the end of the cooking time as you don’t want to overcook it – as soon as a skewer comes out clean, it’s done!
Make sure you fold the raspberries through the cake mixture very gently, right before you pop it into the cake tin. This will help to stop the juice from the raspberries ‘bleeding’ into the cake (although don’t worry if it does, because it looks quite pretty!!).
This is a great cake for those who aren’t the biggest fans of super sweet cakes (what!!??). It has just the right amount of sweetness and the raspberries balance out the flavours perfectly.
Just before serving, I like to sprinkle over a tiny bit of icing sugar the top. This is totally optional, but it does look really pretty (and that’s hugely important when it comes to cakes… it’s only logical pretty cakes = delicious cakes!).
And so there you have it – an absolutely delicious cake that could quite possibly be my new favourite (and that’s really saying something!!).
Love fruity cakes as much as I do? Check out my One Bowl Peach & Yoghurt Cake, Gluten-Free Lemon, Ricotta & Almond Cake, Double Chocolate Banana Fudge Cake, Carrot Cake, Apple & Berry Tea Cake and my Lemon Glazed Strawberry Loaf.
Raspberry & Ricotta Cake - Conventional Method
Ingredients
- 1 1/2 cups (225g) plain flour
- 1 cup (240g) caster sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 eggs room temperature
- 1 1/2 cups (approx 400g) ricotta cheese room temperature
- 115 g butter melted
- 2 tsp vanilla extract
- 1 1/4 cups raspberries fresh or frozen
- 1/4 cup icing sugar to serve
Instructions
Preheat oven to 180 degrees celsius (170 fan-forced).
- Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform 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 1/2 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 are 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 icing sugar.
- Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).
Raspberry & Ricotta Cake
Ingredients
- 1 1/2 cups (225g) plain flour
- 1 cup (240g) caster sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 eggs room temperature
- 1 1/2 cups (approx 400g) ricotta cheese room temperature
- 115 g butter melted
- 2 tsp vanilla extract
- 1 1/4 cups raspberries fresh or frozen
- 1/4 cup icing sugar to serve
Instructions
Preheat oven to 180 degrees celsius (170 fan forced).
- Grease a non-stick springform round cake pan (approx 20-22cm diameter) and set aside (you can use a non-springform 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 on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
- Add the ricotta, vanilla and eggs.
- Mix on 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 icing sugar.
- Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).
Delicious Lucy! I love a not-to-sweet cake and this one looks divine! I love that it sounds like cheesecake, and has that same tartness, but none of the super fuss when it comes to baking! More time for sitting on the couch with a slice of cake and a cup of tea (green in my case). Can’t wait to try it!
Absolutely!! I like your thinking 🙂
OH. MY. GOD. I am drooling over this DROOLICIOUS cake, Lucy. Absolutely divine. Raspberry + ricotta = YUM!
Thanks!
I love at the texture of that cake – sublime! I love baking with fruit and dairy, it’s a match made in Cakey Heaven!
Yum – this cake looks delicious . I wish that I could have a slice of it right now. Do you deliver?
Haha of course!
What a stunning cake! I’ve never made one before with ricotta, I’m really going to have to change that!
Oh definitely do! You’re going to love it!
Ooh yum, that looks so good. I love raspberry anything, and ricotta too. Definitely making this.
Your cake looks delicious, I could just eat a slice right now! Can’t wait for my blackberries to ripen.
Thank you so much!
I too love fruity cakes, Lucy! Your cake looks divine! I wish I could grab the whole cake through my computer screen!
Thanks Hadia!
Yum, this is looks so delicious and I’m loving your cute spatulas too (thanks for linking to YWF) x
Oh thank you!!! They were a present from a lovely friend!
I have 2 tubs of ricotta in my fridge to create a lasagna thingy I’m meant to do up on the blog… Hmm I’m thinking one of them may have to go missing for this delicious creation!
Love your cake but love your cake spatula more. Where did you get it?
Hi Lizzie, one of my lovely friends bought them for me. I have seen them in homewares stores like House though! 🙂
I second the comment about the spatula! Where did you get them from?
Hi Natalie,
I was actually given them as a present from a beautiful friend. I have seen them in homewares stores like House though. 🙂
You are the baker-extraordinaire! WOW!!!
Oh you’re way too kind lol!
This cake is delicious. I made it last night for a birthday at work today and it turned out just like your picture! It was easy to make and kept fine in the fridge overnight. Definitly recommend this recipe and will be making it again soon! Yum!
That’s so wonderful to hear! Thank you! xx
Would this cake freeze ok?
Hi Emily, I would think so!! 🙂
Hi Lucy, I have this recipe added to my iPad and can’t wait to make it , can I use Gluten Free flour as hubby is Gluten intolerance and would I just add some more baking powder perhaps ?? Thanks am looking forward in making it as look delish as I also love fruit in cakes and deserts 🙂 Kris
Hi Kris, I haven’t made this before with gluten-free flour so I wouldn’t feel confident saying!!! If you’d like to join our baking group on Facebook, feel free to ask in there – there’s some great gluten-free bakers in the group! Just search ‘For The Love Of Baking’ – we’d love to have you join! xx
I made this today and it was delicious. Can I ask though – was the ricotta fresh ricotta or smooth ricotta out of a tub? Ano the cake formed a dark crust on it. Is that normal or how do I avoid that. Thanks. Love your page.
Hi Skye, I used smooth ricotta from a tub. The dark crust will be to do with the oven/where you placed the tray in the oven. I find that popping a piece of foil over the top of the cake if it’s browning helps. Thanks so much for making my cake!! xx
Yum! Would it be ok to beat the ricotta mixture as mine is quite firm even at room temp? Thanks x
Yes that will be fine!
Could I substitute the castor sugar for coconut sugar 🙂
Hi Kristine, I personally haven’t done that in this recipe… but you could always try!
hi could I substitute ricotta with mascarpone?
Hmm I haven’t tried that yet!
What a beautiful looking cake Lucy – when I get my bake-on, I will give this a try. I’ll be pinning this for future reference. Hope motherhood is agreeing with you xx
Thanks so much! Haha oh it definitely is agreeing with me! I get pretty much nothing done, but I LOVE it!!!
how much butter is 115 grams ???
H Lucy
I would like to try this for a birthday cake , I am tempted to make 1.5 times recipe for deeper cake, do you have any recommendations for cooking temp and time please?
Josie
Hi Josie, I would lower the cooking temp and place foil over the top to stop it from browning. Cook it lower and longer and it should be ok!
Loved this cake turned out exactly as picture, not too sweet and was a hit with everyone.
Yay! I’m so happy to hear that! xx
Can i replace blueberries for raspberries in this cake
Of course!
How much butter is 115 grams? Thanks
Made this today for a friend’s birthday and everyone loved it 🙂
Worthwhile noting that the wet mixture is not very wet and I had trouble mixing in to dry ingredients. I added a little milk to help mix in.
I also added some lemon zest and juice of half a lemon for an extra layer of flavour which I think made a big difference.
Will make again and test with another berry 🙂
Hi Savi, I’m so thrilled you enjoyed it! And yes, it is lovely with a variety of different berries too! xx
Bravo! I tried this delicious recipe tonight and it was not to be believed! I was concerned because when I mixed the ricotta with eggs etc.. it was a tad lumpy but I kept positive and whisked away!! Such a delightful bake, (and I’m no baker by no means haha) just as you described not overly sweet at all! It was a party in my mouth:)
Yay!!! So, so happy to hear that!!!
Hi…I am going to make this on the weekend ..the oven temperature of 180 is that for a fan forced oven , or should it be lowed to say 160 for fan forced…
Hi Carolyn, I would do 170 for fan-forced. You might find that you need to cover the cake in foil partway through cooking if it’s taking a bit longer. xx
Hi
I made this and it was wonderful.
If I am using frozen radpberry, should I make it roomtemp?
Thank you!!! Nope frozen is fine!
Has anyone made this with gluten free flour? I dont have time to do a test run, hoping its possible. Thanks
How many calories per slice?
Hi Rosana, sorry I don’t include calorie information on my recipes – however you can input the ingredients into an online calorie calculator if you like. x
Hello,
Love this recipe. Made it last nite and wife adored it.
It was a bit rubbery and slightly darker in the centre. Did I over cook it?
Hi Peter, I’m so glad you enjoyed the cake! Generally if cakes are a bit rubbery it’s because they’ve been over mixed. And that’s ok about it being slightly browner – you can pop some foil over the top partway through cooking to stop it from browning too much if you like. 🙂
How much is 115 g to cups since grams and cups are not comparable
Here’s a handy converter: http://dish.allrecipes.com/cup-to-gram-conversions/
Never had ricotta cake so I was not sure what to expect. This cake is so delicious, not too sweet like lot of cakes and the raspberries are perfect match with it. It is so light and delicious. Absolutely love it, my favorite recipe from now. Thank you for this recipe
Yay!!! This makes me so happy Teresa!! xx
Could you replace the ricotta for mascarpone or would you not recommend? thank you!
Hi Charlie, hmm I havent done it personally and it would slightly change the texture – but I think it would be lovely!
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.
Not silly at all!!! A hand whisk a is absolutely fine!! xx