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Raspberry-Ricotta Cake

4.7

(140)

Photo of a raspberryricotta cake on a piece of parchment with a slice cut out.
Photo by Nicole Franzen

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Recipe information

  • Total Time

    1 hour 35 minutes

  • Yield

    8 servings

Ingredients

Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Preparation

  1. Step 1

    Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

    Step 2

    Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

    Step 3

    Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

    Step 4

    Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Nutrition Per Serving

Calories 405 - Fat 19 g - Fiber 1 g
#### Nutritional analysis provided by Bon Appétit
TagsCakeDessertFruit DessertRicottaCheeseDairyRaspberryBerryFruitBlackberryNut FreeEasyBakingBon Appétit

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