Raspberry Ricotta Cake (One Layer, No Frosting Needed)
This Raspberry Ricotta Cake is a soft, tender one-layer cake filled with bright raspberries and rich ricotta cheese for a perfectly moist crumb. The batter comes together easily by hand and bakes in a single cake pan with no frosting needed, just a light dusting of powdered sugar on top. Not overly sweet, this raspberry and ricotta cake works just as well for brunch or breakfast as it does for an easy dessert.
Servings 12
Calories 264kcal
Equipment
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups ricotta cheese full fat
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter melted, 1 stick
- 1 cup raspberries fresh or frozen, divided
Instructions
- Preheat oven to 350º. Line the bottom of a 9 inch cake pan with parchment paper, lightly spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl whisk the eggs together and then add ricotta and vanilla whisking until smooth. Fold the wet ingredients into the dry ingredients, just until the flour is incorporated.
- Melt butter in the microwave for 30 seconds. Add melted butter to the cake batter and gently fold it in. Add ¾ cup of raspberries, gently mixing so that the berries don’t get crushed.
- Place in the cake pan and smooth out the top. Sprinkle the remaining raspberries over the top.
- Bake for 50 minutes, until a toothpick comes out clean. Let cool for 20 minutes and then flip it out of the pan. Remove the parchment paper from the bottom and allow to cool on a wire rack.
Notes
- Ricotta choice: Use full-fat ricotta for the best texture.
- Berry options: Fresh or frozen raspberries both work well.
- Serving finish: Sprinkle with powdered sugar right before serving.
- Store: Let the cake cool completely, then cover it well. Keep it at room temperature for up to 1 day, or refrigerate it for up to 4 days. For the best texture, bring chilled slices closer to room temperature before serving.
