Raspberry Ricotta Cake Recipe

A close-up of a cheesecake with a golden-brown crust and topped with what appears to be cherries or berries. A hand is lifting a slice from the cake, revealing a creamy texture with berry pieces inside. The cake rests on a white plate, and the background is blurred.
4 from 34 votes

This raspberry ricotta cake is super moist, fluffy, a bit sour, a bit sweet and very delicious! this raspberry cake is really easy to make, all you need is one bowl and few minutes of work. A perfect light cake for weekends, for parties and holidays.

A close-up of a cheesecake with a golden-brown crust and topped with what appears to be cherries or berries. A hand is lifting a slice from the cake, revealing a creamy texture with berry pieces inside. The cake rests on a white plate, and the background is blurred.

Raspberry Ricotta Cake Recipe

4 from 34 votes
Prep Time 1 hour 15 minutes
WORK TIME 15 minutes
DIFFICULTY Easy
Cuisine World
Servings 10 yields

Ingredients
 

  • 2 cups 250g All-purpose flour
  • ¾ cup 150g Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 3 large eggs
  • 1½ 370g cups Ricotta
  • ½ cup 120g Sour cream
  • 1 teaspoon Vanilla extract
  • ½ cup 115g unsalted butter, softened
  • 1 cup 125g fresh or frozen raspberries, divided
  • 1 tablespoon Lemon juice
  • Lemon zest from one lemon

Instructions
 

  • DIRECTIONS
    1. Preheat oven to 350F (180C). Line a 9-inch (23cm) round baking pan with parchment paper and grease the bottom and the sides of the pan. Set aside.
    2. In a large bowl, cream the butter and sugar. Add ricotta cheese, sour cream and beat until combined.
    3. Add egg, one at the time, beating until combined after each addition. Add vanilla extract, lemon juice, lemon zest and beat until combined.
    4. Sift in flour, baking powder and salt. Mix until incorporated.
    5. Fold in 3/4 cup of the raspberries. Pour the batter into prepared pan.
    6. Bake the cake for about 1 hour, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further.
    7. Allow to cool in the pan for 15-20 minutes, then release from the pan and allow to cool completely or serve warm.
    Frequently asked questions:
    FRESH RASPBERRIES OR FROZEN RASBERRIES?
    In this recipe I used frozen raspberries, because fresh ones not in season right now. But you can also can make this cake with fresh raspberries.
    WHAT CAN WE USE INSTEAD OF SOUR CREAM?
    Sour cream gives a nice touch of velvety sourness to the cake, if you can't reach sour cream in your country, you can use cream cheese instead or even replace the sour cream with the same amount of sour cream.
    CAN WE USE OTHER BERRIES TO MAKE THIS CAKE?
    Yes, you can use blueberries, blackberries, cherries, strawberries or a berry mix to make this cake. Use the same amount.
    HOW TO STORE RASPBERRY RICOTTA CAKE?
    Store the cake, covered, in the fridge, for up to 4 days.
    OTHER CAKE RECIPES:

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

5 Comments

  1. When do the other 1/4 of the raspberries go in?

    June 6, 2021
    1. kelli weiss says:

      there seem to be berries on the top so maybe they went in b4 placing cake into oven?? may i use a 9inch s’form instead?? thx:) kelli

      April 15, 2023
      1. The Cooking Foodie says:

        Yes, you can use 9-inch pan

        April 19, 2023
  2. I am going to try this recipe. I am a little concerned as it is written disjointedly. I would prefer ingredients listed in order of use and those that are going to be combined grouped together. Also, I would grease the pan BEFORE lining it with parchment. It makes me concerned to try it, but the flavor profile is delightful, and I have all the ingredients in my pantry–generally unusual for me. I will bake in a rectangular pan, as I no longer have round ones. I bake in a table top oven, and bec

    July 13, 2021
    1. kelli weiss says:

      hi, i have enjoyed perusing many of your recipes the past 3yrs and just took this one of of the oven and it looks just like the foto above! followed your directions and even tho i wanted to use a 9in s’form pan ended up using the pan u recommend for the 1st time!
      i bake to gift all of my cakes and even tho i have a huge b’day approaching, this is to gift at the home of my dear 97 friends home for my b’day meal!
      not great at getting my pics online but will try!
      usually bake with S’berries, b’ber

      April 16, 2023
4 from 34 votes (34 ratings without comment)

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