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!
Servings: 8
Author: Pamela
- 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
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.
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.