Raspberry & Ricotta Cake (most popular!)

The most deliciously simple Raspberry & Ricotta Cake you will ever make!! This is one of our most popular cake recipes ever!

Raspberry & Ricotta Cake

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.

Raspberry & Ricotta Cake

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!).

Raspberry & Ricotta Cake

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!

Raspberry & Ricotta Cake

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.

Raspberry & Ricotta Cake

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!
Raspberry & Ricotta Cake

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!!).

Raspberry & Ricotta Cake

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.

Raspberry & Ricotta Cake

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!).

Raspberry & Ricotta Cake

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

Raspberry & Ricotta Cake - Conventional Method

A delicious ricotta cake with bursts of delicious raspberries.
Course Cakes, Dessert
Cuisine Cake, dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Bake Play Smile

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

  1. Preheat oven to 180 degrees celsius (170 fan-forced). 

  2. 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).
  3. Sift the plain flour and baking powder into a large bowl.
  4. Add the sugar and salt and stir to combine.
  5. In a separate bowl, whisk the ricotta, eggs, vanilla and melted butter together until well combined.
  6. Add 1/2 of the ricotta mixture to the dry ingredients and gently mix to combine.
  7. Add the remaining ricotta mixture and gently mix to combine.
  8. Add 1 cup of the raspberries are very gently fold through.
  9. Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
  10. Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
  11. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
  12. Leave the cake to cool completely in the pan.
  13. Remove from pan before serving and dust with icing sugar.
  14. 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

Raspberry & Ricotta Cake

A delicious ricotta cake with bursts of delicious raspberries made in the Thermomix.
Course Cakes, Dessert
Cuisine Cake, dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Bake Play Smile

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

  1. Preheat oven to 180 degrees celsius (170 fan forced). 

  2. 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).
  3. Place the plain flour, baking powder, sugar and salt into the TM bowl.
  4. Press Turbo 5-10 times to sift.
  5. Remove and set aside in a separate bowl.
  6. Place the butter into the TM bowl and melt on Speed 3, 80 degrees, for 2 minutes (or until completely melted).
  7. Add the ricotta, vanilla and eggs.
  8. Mix on Speed 4 for 20 seconds (scraping down the sides of the bowl halfway through).
  9. Reduce to Speed 1 and slowly add the dry mixture through the MC hole.
  10. Mix until just combined.
  11. Add 1 cup of the raspberries are very gently fold through with a spatula.
  12. Pour the mixture into the prepared cake tin and place the remaining raspberries on top.
  13. Cook for 50-60 minutes or until a skewer inserted into the middle comes out clean.
  14. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven.
  15. Leave the cake to cool completely in the pan.
  16. Remove from pan before serving and dust with icing sugar.
  17. Store the cake in an airtight container in the fridge for up to 3 days (bring it to room temperature before serving).

 

70 thoughts on “Raspberry & Ricotta Cake (most popular!)”

  1. 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!

    1. Bake Play Smile says:

      Absolutely!! I like your thinking 🙂

  2. OH. MY. GOD. I am drooling over this DROOLICIOUS cake, Lucy. Absolutely divine. Raspberry + ricotta = YUM!

    1. Bake Play Smile says:

      Thanks!

  3. I love at the texture of that cake – sublime! I love baking with fruit and dairy, it’s a match made in Cakey Heaven!

  4. Yum – this cake looks delicious . I wish that I could have a slice of it right now. Do you deliver?

    1. Bake Play Smile says:

      Haha of course!

  5. What a stunning cake! I’ve never made one before with ricotta, I’m really going to have to change that!

    1. Bake Play Smile says:

      Oh definitely do! You’re going to love it!

  6. ANA says:

    Ooh yum, that looks so good. I love raspberry anything, and ricotta too. Definitely making this.

  7. Your cake looks delicious, I could just eat a slice right now! Can’t wait for my blackberries to ripen.

    1. Bake Play Smile says:

      Thank you so much!

  8. Hadia says:

    I too love fruity cakes, Lucy! Your cake looks divine! I wish I could grab the whole cake through my computer screen!

    1. Bake Play Smile says:

      Thanks Hadia!

  9. Yum, this is looks so delicious and I’m loving your cute spatulas too (thanks for linking to YWF) x

    1. Bake Play Smile says:

      Oh thank you!!! They were a present from a lovely friend!

  10. 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!

  11. Love your cake but love your cake spatula more. Where did you get it?

    1. Bake Play Smile says:

      Hi Lizzie, one of my lovely friends bought them for me. I have seen them in homewares stores like House though! 🙂

  12. Natalie says:

    I second the comment about the spatula! Where did you get them from?

    1. Bake Play Smile says:

      Hi Natalie,
      I was actually given them as a present from a beautiful friend. I have seen them in homewares stores like House though. 🙂

  13. You are the baker-extraordinaire! WOW!!!

    1. Bake Play Smile says:

      Oh you’re way too kind lol!

  14. Kimberly says:

    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!

    1. Bake Play Smile says:

      That’s so wonderful to hear! Thank you! xx

  15. Emily Balmer says:

    Would this cake freeze ok?

    1. Bake Play Smile says:

      Hi Emily, I would think so!! 🙂

  16. Kris says:

    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

    1. Bake Play Smile says:

      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

      1. Skye says:

        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.

        1. Bake Play Smile says:

          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

  17. LBG says:

    Yum! Would it be ok to beat the ricotta mixture as mine is quite firm even at room temp? Thanks x

    1. Bake Play Smile says:

      Yes that will be fine!

  18. Kristine says:

    Could I substitute the castor sugar for coconut sugar 🙂

    1. Bake Play Smile says:

      Hi Kristine, I personally haven’t done that in this recipe… but you could always try!

  19. nafisa says:

    hi could I substitute ricotta with mascarpone?

    1. Bake Play Smile says:

      Hmm I haven’t tried that yet!

  20. 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

    1. Bake Play Smile says:

      Thanks so much! Haha oh it definitely is agreeing with me! I get pretty much nothing done, but I LOVE it!!!

  21. DOT says:

    how much butter is 115 grams ???

  22. 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

    1. Bake Play Smile says:

      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!

  23. hazel says:

    Loved this cake turned out exactly as picture, not too sweet and was a hit with everyone.

    1. Bake Play Smile says:

      Yay! I’m so happy to hear that! xx

  24. Donna Bown says:

    Can i replace blueberries for raspberries in this cake

    1. Bake Play Smile says:

      Of course!

  25. Pat Stauffer says:

    How much butter is 115 grams? Thanks

  26. Savi says:

    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 🙂

    1. Bake Play Smile says:

      Hi Savi, I’m so thrilled you enjoyed it! And yes, it is lovely with a variety of different berries too! xx

  27. Sulay says:

    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:)

    1. Bake Play Smile says:

      Yay!!! So, so happy to hear that!!!

  28. Carolyn says:

    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…

    1. Lucy Mathieson says:

      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

  29. Sophie says:

    Hi
    I made this and it was wonderful.
    If I am using frozen radpberry, should I make it roomtemp?

    1. Lucy Mathieson says:

      Thank you!!! Nope frozen is fine!

  30. Cassie says:

    Has anyone made this with gluten free flour? I dont have time to do a test run, hoping its possible. Thanks

  31. Rosana says:

    How many calories per slice?

    1. Lucy Mathieson says:

      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

  32. Peter says:

    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?

    1. Lucy Mathieson says:

      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. 🙂

  33. Barbara says:

    How much is 115 g to cups since grams and cups are not comparable

  34. Tereza says:

    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

    1. Lucy Mathieson says:

      Yay!!! This makes me so happy Teresa!! xx

  35. Charlie says:

    Could you replace the ricotta for mascarpone or would you not recommend? thank you!

    1. Lucy Mathieson says:

      Hi Charlie, hmm I havent done it personally and it would slightly change the texture – but I think it would be lovely!

  36. Rach says:

    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.

    1. Lucy Mathieson says:

      Not silly at all!!! A hand whisk a is absolutely fine!! xx

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