Easy Ricotta Cake Recipe with Fresh Berries
This moist and tender Ricotta Cake recipe features fresh blueberries and raspberries, complemented by vibrant citrus zest. This simple cake offers incredible depth and flavor, making it perfect for any summer gathering or occasion. Dress it up or keep it simple – the choice is yours!
What Makes This Recipe Great
Ricotta cake is a simple cake that incorporates ricotta cheese into its batter, giving it a rich, moist texture and a slightly tangy flavor. Today we’re making this simple recipe with added citrus zest and fresh berries for bright, sweet, and slightly tangy summer flavors. All you need are a handful of ingredients– and a tub of full fat ricotta cheese (or cottage cheese if you choose).
This cake does not have a light, spongy, and fluffy texture. It’s a little weightier but not dense. It has the most tender, moist crumb and the richness of the ricotta really shines through. I cut the sugar back, but I think you can take it back even further if you like. Just check on the cake a little earlier since sugar adds moisture.
Check out the notes at the bottom of the recipe for ways you can dress this up. I like the technique of folding most of the fruit into the batter and pressing some on the top for a prettier presentation. You can use that technique with other cakes and even cookies (think chocolate chips.) Enjoy!
Ingredient Notes
You’ll need basic ingredients for this simple recipe and it’s easy to make substitutions according to your dietary needs and preferences. See the recipe tips for even more ways to make this cake you own.
- granulated cane sugar or maple sugar
- orange zest, grapefruit, lime, or fresh lemon zest: Any citrus zest will work. Take your pick!
- all-purpose flour or gluten-free flour blend
- aluminum-free baking powder
- sea salt
- large eggs: At room temperature or ¾ cup aquafaba whipped or your favorite egg substitute
- whole milk ricotta cheese or blended cottage cheese: Blend cottage cheese until smooth or use plant-based yogurt with some fat, like coconut yogurt or Kite Hill almond milk ricotta.
- pure vanilla extract
- unsalted butter or plant butter
- fresh raspberries and blueberries
Step-by-Step Instructions
- Preheat the oven to 350 F. Spray a 9” springform pan with cooking spray (olive oil or another neutral oil). Or line a 9” cake pan with unbleached parchment paper and lightly coat with cooking spray.
- Add the sugar to a medium bowl and zest the citrus on top. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and salt.
- In a large mixing bowl, whisk together the eggs, ricotta, and vanilla until smooth. Add the dry ingredients (flour mixture) and mix until barely combined. Fold in the melted butter, then 1 cup of the berries, gently. Pour cake batter into the prepared pan and scatter the remaining ½ cup berries on top.
- Bake until golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes. Let the cake cool completely on a wire rack and serve as is or add a light dusting of powdered sugar. It should be kept well at room temperature for 2 days, and then it needs to be refrigerated. The cake can be frozen successfully. Defrost in the fridge and then allow it to come to room temperature.
Recipe Tips
- You can add white chocolate chips for a red, white, and blue cake.
- You can also sprinkle raw sugar on the top of the cake before baking it for a crunchy top.
- Make dairy-free with plant butter and Kite Hill ricotta.
- Substitute blended cottage cheese for the ricotta if preferred. I am shocked at how well it swaps in for ricotta, plus it’s higher in protein and half the price!
- Don’t have enough ricotta? – supplement with plain Greek yogurt.
- Another fun idea is to split the cake crosswise into two thin layers and fill the middle with whipped cream for a shortcake.
- There’s no need for an electric mixer in this recipe, though if you prefer to use a hand mixer or stand mixer, you are welcome to.
Storage Tips
Store in an airtight container or covered at room temperature for up to 2 days. Transfer it to the refrigerator for up to 5 days more.
The cake can be frozen successfully. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Defrost in the fridge and then allow it to come to room temperature.
More Cake Recipes
Ricotta Cake with Chocolate Chips and Citrus
Mini Strawberry Swirl Cheesecakes
Olive Oil Yogurt Cake with Citrus Glaze
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Get the Recipe
Easy Ricotta Cake Recipe with Fresh Berries
Ingredients
- 1 cup granulated cane sugar or maple sugar
- Zest of 1 orange grapefruit, lemon or lime
- 1 ½ cups all-purpose flour or GF Flour Blend
- 1 Tablespoon aluminum-free baking powder
- ¾ teaspoon sea salt
- 3 large eggs at room temperature or ¾ cup aquafaba whipped or your favorite egg substitute
- 1 ½ cups whole milk ricotta or blended cottage cheese blend cottage cheese until smooth or a plant-based yogurt with some fat, like coconut yogurt or Kite Hill almond milk ricotta
- ½ teaspoon pure vanilla extract
- ½ cup 1 stick unsalted butter or plant butter, melted
- 1 ½ cups fresh raspberries and blueberries divided
Instructions
- Preheat the oven to 350 F. Spray a 9” springform pan with cooking spray. Or line a 9” cake pan with unbleached parchment paper and lightly coat with cooking spray.
- Add the sugar to a medium bowl and zest the citrus on top. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and salt.
- In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth. Add the dry ingredients and mix until barely combined. Fold in the melted butter, then 1 cup of the berries, gently. Pour batter into the prepared pan and scatter the remaining ½ cup berries on top.
- Bake until golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes. Cool completely and serve as is or dust with powdered sugar. Keeps well at room temp for 2 days, then it needs to be refrigerated. The cake can be frozen successfully. Defrost in fridge and then allow to come to room temp.
Notes
You can add white chocolate chips for a red, white, and blue cake.
You can also sprinkle raw sugar on the top of the cake before baking it for a crunchy top.
Make dairy-free with plant butter and Kite Hill ricotta.
Substitute blended cottage cheese for the ricotta if preferred. I am shocked at how well it swaps in for ricotta, plus it’s higher in protein and half the price!
Don’t have enough ricotta? - supplement with plain Greek yogurt.
Another fun idea is to split the cake crosswise into two thin layers and fill the middle with whipped cream for a shortcake.
There’s no need for an electric mixer in this recipe, though if you prefer to use a hand mixer or stand mixer, you are welcome to. Storage Tips
Store in an airtight container or covered at room temperature for up to 2 days. Transfer it to the refrigerator for up to 5 days more. The cake can be frozen successfully. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Defrost in the fridge and then allow it to come to room temperature.
