If you're looking for a dessert that feels elegant but is surprisingly easy to make, this raspberry ricotta cake checks all the boxes. It's soft and tender thanks to creamy ricotta cheese, lightly sweet, and studded with juicy raspberries for the perfect balance of richness and brightness. Finished with a simple lemon glaze, this cake is just as fitting for a weekend brunch as it is for dessert.
If you're looking for even more spring cake recipes, check out my blueberry cake and my orange olive oil cake!
Lately, I've been feeling more and more adventurous in the kitchen. When dreaming up some spring and summer cake ideas, I instantly thought of playing around with ricotta.
What Is Raspberry Ricotta Cake?
It may not seem like the most obvious choice, adding cheese to a cake (unless it's, well, cheesecake). But ricotta is mild, slightly sweet, and adds a ton of moisture. The resulting cake is slightly dense but not heavy. It's super soft and actually almost... creamy? You're just going to have to taste it to know what I'm talking about!
Ricotta creates a moist, almost velvety crumb that stays light and bakery-worthy without any fuss. Whether you're baking for spring gatherings, holidays, or simply craving something special with your afternoon coffee, this raspberry ricotta cake is a recipe you'll come back to again and again.
Jump to:
Why You'll Love This Raspberry Ricotta Cake
- The flavors just work so perfectly! Between the ricotta cheese and the slightly tart raspberries, it's a match made in heaven. Not to mention the lemon + raspberry flavor combo.
- This is a super easy cake to make, yet it somehow seems like an elevated option to serve up for dessert or brunch.
- There are so many great ways to dress this cake up. If you're opting out of using the lemon glaze, you can serve alongside homemade whipped cream or simply dust some powdered sugar on top.
Ingredient Notes & Substitutions
- Flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. This is my go-to in all of the recipes I develop, unless otherwise noted. If you're using a different blend, make sure it contains xanthan gum. If you're not gluten free, you can use all-purpose flour.
- Greek yogurt: If you haven't noticed by now, Greek yogurt is one of my favorite egg substitutes, especially in cakes. Be sure to use plain Greek yogurt. I typically use 0% or 2%. Sour cream can be used as a substitute, too.
- Ricotta cheese: I recommend against using skim, but you can use it if that's what you have. Ricotta cheese adds wonderful richness and moisture to this cake.
- Raspberries: I prefer to use frozen berries because I always have some on hand! You can also use fresh raspberries. If you're using frozen berries, do not thaw before adding to the cake batter.
Step-By-Step Instructions
Mix the Batter
STEP ONE: Combine the dry ingredients in a small bowl. Whisk the flour, baking powder, and salt together and set aside.
STEP TWO: Cream the butter with the sugar. You'll know it's ready when it's nice and smooth, and slightly lighter in color.
STEP THREE: Add the remainder of the wet ingredients. To your creamed butter and sugar, add the ricotta, yogurt, and vanilla extract and beat to combine.
STEP FOUR: Add the dry ingredients. Mix on low speed until combined.
STEP FIVE: Gently stir in the raspberries until they're evenly distributed. The batter will be thick.
Bake
STEP SIX: Transfer the batter to your prepared springform pan. Bake on 350ยบ for 45-50 minutes. Allow the cake to cool for at least 10 minutes before releasing from the pan.
Make the Lemon Glaze
STEP SEVEN: To make the lemon glaze, simply stir together the powdered sugar and lemon juice. Drizzle on top of the cooled cake before serving.
Recipe Variations
This raspberry ricotta cake is delicious as written, but it's also easy to customize based on what you have on hand or how you want to serve it. Here are a few simple variations that work especially well.
Lemon Raspberry Ricotta Cake
For a brighter citrus flavor, add lemon zest to the batter. This version pairs beautifully with the lemon glaze and is perfect for spring and brunch gatherings.
Almond Raspberry Ricotta Cake
Swap the vanilla extract for almond extract (or use half vanilla, half almond) to add a subtle bakery-style flavor.
Blueberry Ricotta Cake
No raspberries? Blueberries make an excellent substitute. Use the same amount and fold them in gently just as you would the raspberries. Fresh or frozen blueberries both work, making this an easy year-round option.
Gluten-Free Option
If you're making this cake gluten free, use a 1:1 gluten free flour blend that contains xanthan gum. The ricotta helps keep the crumb tender, making this a great gluten free cake that doesn't taste dry or crumbly.
Expert Tips
- My top tip when it comes to baking is always going to be: weigh your flour! Using a scale to weigh your flour is so much more accurate than using measuring cups.
- This cake batter is thick and can also be slightly sticky. You may need to use two rubber spatulas, or even your clean hands, to transfer the batter into your pan and spread evenly.
- It's important to allow the cake to cool slightly before trying to remove it from the springform pan. I've found that 10 minutes should do the trick.
- And speaking of which, you also want to wait and drizzle your lemon glaze after the cake has cooled COMPLETELY. Otherwise it will just soak right in.
Storage Instructions
This raspberry ricotta cake stores beautifully and stays moist for several days.
- Room temperature:
If unglazed, store the cake covered at room temperature for up to 2 days. - Refrigerator:
Once glazed (or if your kitchen is warm), store the cake in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture. - Freezing:
This cake freezes well. Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.
Troubleshooting Common Problems
Why did my raspberries sink to the bottom?
Raspberries are heavy and juicy, so some sinking is normal. To help distribute them more evenly, gently toss the raspberries with a small amount of flour before folding them into the batter.
Why is my cake too moist or gummy in the center?
Ricotta cakes are naturally moist, but an underbaked cake can feel gummy. Make sure a toothpick inserted into the center comes out mostly clean with a few moist crumbs, and allow the cake to cool fully before slicing.
Frequently Asked Questions
Yes! You can substitute dairy-free ricotta alternatives and non-dairy yogurts, but texture will vary (slightly less moist).
The ricotta cake is done when a toothpick inserted into the center comes out completely clean.
Absolutely! The cake is delicious on its own. You can also dust with powdered sugar or serve with whipped cream for a lighter finish.
Yes, just use a 9x13 pan and increase baking time - check doneness with a toothpick.
Toss berries lightly in flour before folding them into the batter. This helps suspend them throughout the cake.
Yes, you may wrap the cake tightly and freeze for up to 3 months.
Related Recipes You Might Like
Did you try my raspberry ricotta cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
๐ Recipe
Raspberry Ricotta Cake With Lemon Glaze
Ingredients
- 1 ยฝ cups (222g) flour*
- 2 teaspoons baking powder
- ยผ teaspoon fine sea salt
- ยฝ cup (113g) unsalted butter room temperature
- ยพ cup (150g) granulated sugar
- 1 cup (227g) ricotta room temperature
- ยฝ cup (113g) Greek yogurt room temperature
- ยฝ teaspoon vanilla extract
- ยฝ cup (60g) raspberries fresh or frozen
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350ยฐF. Grease a 9" springform pan and line the bottom with a piece of parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.1 ยฝ cups (222g) flour*, 2 teaspoons baking powder, ยผ teaspoon fine sea salt
- Using a stand mixer with the paddle attachment, cream the butter with the sugar. Add the ricotta, yogurt, and vanilla extract, mixing to combine.ยฝ cup (113g) unsalted butter, ยพ cup (150g) granulated sugar, 1 cup (227g) ricotta, ยฝ cup (113g) Greek yogurt, ยฝ teaspoon vanilla extract
- Add the dry ingredients and mix on low speed until combined. Gently stir in berries.ยฝ cup (60g) raspberries
- Transfer the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before removing
- To make the glaze, stir the powdered sugar and lemon juice together until combined. Drizzle over cooled cake.1 cup (120g) powdered sugar, 2 tablespoons lemon juice
Notes
- For a gluten free cake, I recommend using Bob's Red Mill 1 to 1 flour. If you are using a different gluten free flour blend, make sure it contains xanthan gum.ย
- Make sure the cake has cooled completely before drizzling the lemon glaze on top.
Leave a Reply