• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake Play Smile
MENUMENU
  • Home
  • Shop
  • About Me
    • Meet Lucy
    • Work With Me
  • Contact me
  • Recipes
  • Main Dishes
  • Savoury Breads & Muffins
  • Salads & Sides
  • Soups
  • Bars Brownies & Slices
  • Cakes & Cupcakes
  • Christmas
  • Cookies
  • Desserts
  • Easter
  • Drinks
  • Healthy Treats
  • Sweet Breads & Muffins
  • Thermomix Recipes
  • Thermomix Cookies
  • Thermomix Bars Brownies & Slices
  • Thermomix Cakes & Cupcakes
  • Thermomix Chistmas Recipes
  • Healthy Thermomix Recipes
  • Thermomix Desserts
  • Thermomix Breads & Muffins
  • Thermomix Easter Recipes
  • Thermomix Lunch Box Recipes
  • Thermomix Main Meals
  • Thermomix Sides & Salads
  • Thermomix Soups
  • Recipes for Toddlers & Kids
  • Family Dinners
  • Healthy Snacks
  • Kids Parties
  • Freebies
  • Lunch Box Ideas
  • Sweet Treats
  • Extras
  • Baking 101 - Tips & Tricks
  • Blogger Resources
  • Recipe Videos
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Thermomix Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    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 31 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!
    « Ham And Cheese Pinwheels
    Zucchini Soup | Creamy & Healthy »

    Reader Interactions

    Comments

    1. Alexandra Valmorbida

      September 15, 2020 at 8:12 pm

      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.

      Reply
      • Lucy

        September 16, 2020 at 7:48 am

        Hi Alexandra, this is simply because sugar weighs more than flour xx

        Reply
    2. Angela Grilli

      July 18, 2020 at 4:01 pm

      Made this cake as per recipe and it looked great but it was quite dense and stodgy.
      Not very appealing.

      Reply
      • Lucy

        July 19, 2020 at 9:09 am

        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).

        Reply
      • Maria

        November 24, 2020 at 12:53 pm

        5 stars
        Can I freeze this cake? I’ve already made one that turned out beautiful and quite special!

        Reply
        • Lucy

          November 24, 2020 at 5:09 pm

          Absolutely you can! Allow it to cool completely, then wrap in 2 layers of plastic wrap and 1 layer of foil and freeze. xx

          Reply
    3. Meritxell

      May 24, 2020 at 8:45 am

      Raspberries went to the bottom of the cake. However it is delicious!

      Reply
    4. Vicky

      December 15, 2018 at 2:21 am

      Hi do you think this would work with almond flour and xylotil please for keto

      Reply
      • Lucy Mathieson

        December 15, 2018 at 9:43 am

        Hi Vicky, to be honest I have absolutely no idea!!! I haven't ever cooked with xylotil sorry!

        Reply
        • Sinta

          July 18, 2020 at 12:59 pm

          Hi Lucy, can I substitute butter with coconut oil for this recipe? Thank you

          Reply
          • Lucy

            July 19, 2020 at 9:09 am

            Hi Sinta, I havent tried that with this particular recipe sorry!

            Reply
    5. Rach

      May 06, 2018 at 2:53 pm

      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.

      Reply
      • Lucy Mathieson

        May 07, 2018 at 6:04 am

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

        Reply
      • Sue

        July 31, 2021 at 11:32 pm

        I made this today, in my Thermomix baked it for an hour, but it came out soggy and claggy - completely inedible. What might I have done wrong?

        Reply
        • Lucy

          August 02, 2021 at 8:25 am

          Hi Sue, all ovens are different so you may find that you need to cook it a little longer/hotter. Test that it's cooked by inserting a skewer into the middle - it should come out clean or with a few moist crumbs on it.

          Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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!

    More about me →

    Popular Kids Recipes

    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Condensed Milk Cookies
    • Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.
      Easy Banana Muffins
    • Raspberry cheesecake jelly slice on a white cake stand.
      Easy Jelly Slice
    • A stack of chocolate chip biscuits.
      The BEST Chocolate Chip Cookies
    • A quick and easy classic dark chocolate hedgehog slice made with crushed biscuits, walnuts, coconut and condensed milk... the perfect melt and mix slice!
      Chocolate Hedgehog Slice | No-Bake

    BBQ Favourites

    • Golden chicken rissoles on a plate with salad in the background.
      Chicken Rissoles
    • A hand lifting up a piece of creamy spinach cob loaf dip with crusty bread.
      Spinach Cob Loaf
    • An overhead shot of creamy dip.
      Cream Cheese Dip
    • A beef rissole on a fork in front of rocket and sauce.
      Beef Rissoles
    Names of brands that Bake Play Smile has had recipes featured in.

    Summer Salads

    • An overhead shot of a broccoli salad with bacon, almonds, cranberries and a creamy dressing.
      Creamy Broccoli Salad With Bacon
    • A bowl of cabbage salad with noodles.
      Chang's Crispy Noodle Salad
    • A rectangular serving dish filled with a pomegranate and yoghurt salad.
      Cypriot Grain Salad | Chef Recipe
    • A white plate topped with chopped potatoes, egg, bacon and spring onions.
      Creamy Bacon, Egg & Potato Salad

    Thermomix Cookbooks

    Browse our range of Thermomix cookbooks.

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Work With Me
    • Accessibility
    • Terms Of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop the store

    Copyright © 2021 Bake Play Smile

     
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}