When I first read about this Decadent Raspberry Ricotta Cake I knew for sure this will be an instant classic. I’ve recipe tested this recipe oh so many times just because I wanted to achieve both a delicate and a airy texture. However, this cake always disappeared in one or two days tops. It has a creamy, soft interior, a crumbly and fluffy exterior and it’s filled with fresh raspberries for something extra delicious. I love to use ricotta cheese in desserts, it adds moisture and it makes the whole cake simply melt in your mouth. In addition to that, the flavour is incredible! If you’re making this raspberry ricotta cake, you’ll for sure find yourself and your loved ones having seconds.
7 Ingredient Raspberry Ricotta Cake
Yes, you’ve read that right. You only need 7 ingredients to make this beautiful, soft and delicate raspberry ricotta cake. So what’s keeping you from giving it a try?
- Unsalted Butter: Adds moisture and builds flavour
- Granulated Sugar: Sugar adds sweetness (of course), but also it helps with browning the top of the cake.
- Eggs: You’ll need 4 eggs for this recipe – they create structure and stability in this batter.
- Vanilla Extract: Lots of flavour!
- Ricotta Cheese: This is the star of this cake. It adds moisture, flavour and it makes the cake so fluffy and creamy. If after bringing the ricotta cheese to room temperature you see some liquid formed at the top, discard it.
- Flour: It gives the cake a crumbly and fluffy texture and it builds the structure.
- Raspberries: Fresh raspberries are the best! You could make this raspberry ricotta cake with frozen raspberries, but thaw them beforehand and discard some of the juice. Other amazing options for fruits – strawberries, blueberries or even blackberries.
How to make this soft Ricotta Cake
I’ve recipe tested this raspberry ricotta cake until I achieved a creamy and soft interior, and a fluffy and crumbly exterior. The added raspberries cut through the sweetness and give this cake a bright and fresh taste. The best thing about this recipe is that you only need one bowl and the springform pan.
- Preheat the oven and prepare your springform pan. I used a 9 inch, but I think you could get away with an 8 inch one, but it will require a little bit more time to bake – start checking after the 55 minute mark.
- Cream butter and sugar until light and creamy, about 2 minutes. Add one egg at a time, mixing well after each addition.
- Add vanilla extract and ricotta cheese, 2 tbsp at a time, beating it well between additions.
- Stir in flour. Don’t over-mix! When you no longer see pockets of flour, stop mixing.
- Pour half the batter into prepared pan, cover with half of the raspberries, gently pressing them into the batter. Then add the rest of the batter and raspberries.
- Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. The center will look a little bit wobbly.
- Let it cool for 20 minutes in the pan, then run a knife along the edges and unmold the ricotta cake.
- Serve it slightly warm with a dusting of powdered sugar or let it cool completely before wrapping it in cling foil and keeping it in the refrigerator, then eat it cold.
Tips for a perfect cake
- The butter, eggs and ricotta should be at room temperature. This ensures everything will be mixed thoroughly and that no lumps appear.
- Do not over-mix the flour into the batter. Stir until you no longer see pockets of flour. Otherwise, the ricotta cake will end up chewy.
- You can add more fruit to this cake, but don’t go overboard with it (maximum 1 and ½ cups fruit), because it needs to have room to puff up. Plus, more fruit, more chances the cake will become soggy.
Next time I’ll make this recipe (very, very soon), I’ll definitely add a mix of berries.
Can this creamy Raspberry Ricotta Cake be frozen?
Yes, this cake can absolutely be frozen – it will lose a little bit of its texture, but it will still be delicious. Make sure the ricotta cake is completely cooled, tightly wrap it in cling film and then in aluminium foil. This will keep the cake frozen for about one month. When you’re ready to eat it, thaw it overnight in the refrigerator.
This raspberry ricotta cake keeps well at room temperature for about 5-6 hours, but if you’re planning to store it for longer, wrap it in cling film and store it in the refrigerator. It will keep very well for about 3-4 days. I prefer eating it cold, straight from the fridge.
Decadent Raspberry Ricotta Cake
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups ricotta cheese room temperature
- 1 ½ cups flour all-purpose
- 1 cup fresh raspberries
- Preheat oven to 350°F. Coat a 9 inch springform pan with butter and line with parchment paper.
- In a large mixing bowl, beat butter and granulated sugar until light and creamy, about 2 minutes. Add one egg at a time, mixing very well after each addition.
- Add vanilla extract and ricotta cheese, 2 tbsp at a time, mixing well between additions.
- Add flour in 2 or 3 additions, stirring just until combined. Do not over-mix.
- Pour half of the batter into the prepared pan, place half of the fresh raspberries, gently pressing them into the batter. Cover with the rest of the batter and place the rest of the raspberries.
- Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool at least 20 minutes in the pan. Run a knife along the edges to help it loosen and then unmold. Let it cool completely, sprinkle with powdered sugar if desired and serve at room temperature or chilled straight from the refrigerator.