Raspberry-Ricotta Cake

By you desk
Tue, 04, 21

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



Non-stick vegetable oil spray as needed

All-purpose flour 1 ½ cups

Sugar 1 cup

Baking powder 2 tsp

Kosher salt ¾ tsp

Eggs large 3

Ricotta 1 ½ cups

Vanilla extract ½ tsp

Unsalted butter (melted) ½ cup (1 stick)

Frozen raspberries or blackberries (divided) 1 cup


  • Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with non-stick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
  • 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.

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

Prep: 15 minutes Cook time: 1 hour 35 minutes Serves: 8

Courtesy: Allison Roman of Bon Appétit