Name: Raspberry-Ricotta Cake
Cook time: 15 minutes
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

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

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

TagsCake Dessert Fruit Dessert Ricotta Cheese Dairy Raspberry Berry Fruit Blackberry Nut Free Easy Baking Bon Appétit

Recipe notes

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