Raspberry Ricotta Cake Recipe

Raspberry ricotta cake is a delightful dessert that combines the rich, creamy texture of ricotta cheese with the sweet, tart flavor of fresh raspberries.

This cake is perfect for any occasion, whether you’re looking for a simple treat to enjoy with your morning coffee or an elegant dessert to impress your guests.

In this article, we’ll share a delicious raspberry ricotta cake recipe that’s sure to become a new favorite in your baking repertoire.


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup ricotta cheese
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries

For the Topping:

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon


Preparing the Cake:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

Add the ricotta cheese and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.

Gently fold in the raspberries.

Baking the Cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula.

In a small bowl, mix together the sugar and cinnamon for the topping.

Sprinkle the topping evenly over the cake batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Serve this raspberry ricotta cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

It’s perfect for any occasion and is sure to impress your friends and family with its delightful flavor and moist texture.


Raspberry ricotta cake is a simple yet elegant dessert that’s perfect for any occasion.

With its rich, creamy texture and sweet, tart flavor, it’s sure to become a new favorite in your baking repertoire.

Give this recipe a try and enjoy the delicious taste of raspberry ricotta cake!


1. Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries in this recipe. Thaw them before using and drain off any excess liquid.

2. Can I substitute another type of fruit for the raspberries?

Yes, you can substitute other fruits such as blueberries, strawberries, or blackberries for the raspberries in this recipe.

Adjust the amount of sugar depending on the sweetness of the fruit.

3. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days.

Serve it at room temperature or warm it slightly in the oven before serving.

4. Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months.

Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.

5. Can I use low-fat ricotta cheese in this recipe?

Yes, you can use low-fat ricotta cheese in this recipe, but keep in mind that it may affect the texture and flavor of the cake slightly.

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