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A cake on a plate with a slice on the side.

Delicious Raspberry Ricotta Cake

This Raspberry-Ricotta Cake is absolutely delicious!  The ricotta cheese adds moisture with a slightly dense texture and delivers an amazing flavor.  
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 344kcal
Author: Ana Frias

Ingredients 

  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs - at room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ cup low fat ricotta
  • ½ cup (1 stick) unsalted butter, melted
  • 1 ½ cup frozen raspberries - divided

Instructions

  • Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Set aside.
  • In a large bowl, add the flour, sugar, baking powder, and salt. Mix.
  • In a medium bowl, add the eggs and vanilla. Mix well with a fork.
  • Add the ricotta and mix until smooth and there are no lumps of ricotta cheese.
  • Using a spatula, fold into dry ingredients. Mix well.
  • Fold in the melted butter and mix well until all ingredients are incorporated.
  • Fold in 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ½ cup raspberries over top.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before removing from the cake pan.

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Nutrition

Serving: 1slice | Calories: 344kcal | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 306mg | Potassium: 27mg | Fiber: 2g | Sugar: 28g