Easy Raspberry Ricotta Cake (video)

a slice of raspberry ricotta cake on a plate, with large cake on a table

A fruity, moist, fluffy, and delicate raspberry ricotta cake with fresh raspberries, almond flour, and sliced almonds. I love this quick and easy, single layer raspberry cake recipe! Serve it warm with spoonful’s of raspberry preserves and simple whipped cream. It’s perfect for breakfast with a cup of coffee, or after dinner with tea. This is one heavenly cake that you can enjoy again and again!

My Raspberry Ricotta Cake Video Tutorial

Watch my YouTube raspberry cake video tutorial for step-by-step instructions. I share lots of tips, too! Want to stay up to date on my new recipes? Make sure to SUBSCRIBE to my website emailing list and my YouTube channel and turn on notifications.

Ingredients for Raspberry Cake

This quick and easy raspberry ricotta cake is made with simple, staple ingredients. Here are the main ingredients you’ll need; you can find the full list of ingredients in the recipe card below.

  • Unsalted Butter: use softened, unsalted butter for the ricotta cake batter. I do not recommend using salted butter for baking desserts. Soften the butter at room temperature for about 45 minutes.
  • Whole-Milk Ricotta Cheese: this cheese makes the cake very moist, delicate, and fluffy. The full fat version is the best option.
  • Eggs: have the eggs at room temperature for best results. This will allow the cake to bake more evenly and result in a fluffier cake.
  • Almond Flour: I love adding this nutty flour to the cake. It adds a little bit of almond flavor and makes for a lighter cake. Add some sliced almonds on the top for a bit of crunchiness.
  • Raspberries: fresh raspberries work best for this raspberry cake. You can use frozen berries but make sure to thaw them beforehand.
  • Lemon Juice: adding a few tablespoons of lemon juice helps activate the baking soda, making the cake fluffier.
  • Heavy Cream: use well chilled cream for making a simple whipped cream.
a close up of a sliced ricotta cake on a wooden board, topped with almonds and raspberries

How to Make Raspberry Ricotta Cake

I love how quickly this raspberry cake recipe comes together! You can have it in the oven in about 15 minutes. Just remove the eggs and butter from the refrigerator ahead of time. Here’s how to put this cake together:

  1. Preheat the oven to 335F. Line a 9-inch spring form pan with parchment paper and spray the sides with a baking spray. You can use a regular pan, too, as long as it has tall sides.
  2. In a large mixing bowl, beat together the softened butter, sugar, and vanilla for a few minutes, until the butter is fluffy. Next, add in the eggs and beat again for a few minutes until the eggs are well beaten.
  3. Add in the ricotta cheese next and mix just until it’s well incorporated into the batter.
  4. In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking soda and powder, and salt. Sift the dry ingredients into batter to ensure to clumps remain.
  5. Pour the lemon juice into the mixing bowl, then gently mix the dry ingredients in, just until the flour is incorporated.
a raspberry cake on a wooden board, on a table with berries

Assembly & Baking the Ricotta Cake

Once you have the ricotta cake batter done, it’s time to assemble and bake the cake!

  1. Place about 1 ½ cups of the raspberries into a small mixing bowl and dust the berries with cornstarch. This will help keep the berries suspended in the batter and thicken the berry juices as the cake bakes.
  2. Add approximately a third of the cake batter into the prepared pan and spread it evenly to the edges. Add half of the dusted raspberries, then gently spread another third of the batter, followed by more raspberries, and the remaining batter. Level the batter with an off-set spatula.
  3. Add the remaining, undusted raspberries to the top of the cake. Sprinkle the sliced almonds over the top.
  4. Bake the cake in the preheated oven at 335F for 1 hour and 15 to 25 minutes, until a toothpick inserted into the center comes out clean. If the top of the cake starts to darken too much, place a sheet of foil over the top.
  5. Allow the cake to cool in the spring form pan for about 10 minutes, then remove and cool on a wire rack.
a bowl of whipped cream next to a cake on a table

Easy Whipped Cream Recipe

While the cake is baking, it’s the perfect time to prepare a batch of simple whipped cream to go with the cake. You can also use store-bought whipped cream!

  1. Pour the chilled heavy cream into a large measuring cup or a medium-sized mixing bowl. Add the confectioner’s sugar and vanilla extract.
  2. Whisk the cream on low speed first, gradually increasing the speed, until stiff peaks form; about 3 minutes.
  3. Keep the whipped cream chilled until ready to use. You can spoon the whipped cream onto the cake, or transfer it into a pastry bag; I used Ateco tip #847.
a close up of a slice of raspberry ricotta cake on a plate with whipped cream

Serving Suggestions for Cake

My favorite way to enjoy this cake is while it’s still warm with a spoonful of raspberry preserves and a dollop of whipped cream on the top! Enjoy it with a cup of tea or coffee for breakfast or after dinner. Once the cake is completely cooled, wrap it well with plastic wrap and keep at room temperature.

More Recipes!

Enjoyed this quick and easy raspberry cake? Check out some of my other recipes you’re sure to enjoy!

  • Blueberry Peach Ricotta Cake – another delicious ricotta cake with plump blueberries and juicy peaches! A great option for summertime.
  • Easy Maple Apple Cake – I love this easy apple cake sweetened with maple syrup and topped with a crunchy almond streusel. Perfect with a dollop of whipped cream!
  • Lemon Raspberry Cake – a fruity and zesty lemon cake dotted with raspberries, with a lemon cream cheese frosting and fresh berry topping!
  • Raspberry Tiramisu Cake – a rich and creamy tiramisu cake with crushed raspberries, raspberry liqueur, and lady finger cookies. One of my favorites!

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a close up of a sliced ricotta cake on a wooden board, topped with almonds and raspberries
5 from 1 vote

Easy Raspberry Ricotta Cake (video)

25 mins prep + 1 hr 20 mins cook
10 servings
A quick and easy, moist and fluffy raspberry ricotta cake recipe, with whipped cream and raspberry preserves! Great for breakfast or dessert!

Ingredients 

For Raspberry Ricotta Cake:

  • 1 cup unsalted butter, softened at room temp
  • 1 cup white granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs, at room temp
  • 1 cup whole-milk ricotta cheese
  • 2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 2 cups raspberries, fresh or frozen (thawed)
  • 1 tbsp cornstarch
  • 1/3 cup sliced almonds

For Whipped Cream:

  • 1 cup heavy cream, well-chilled
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract

For Serving:

  • 1/2 cup raspberry preserves, for serving

Instructions

Making Raspberry Ricotta Cake:

  • Preheat the oven to 335F/168C. Line a 9-inch (23-cm) spring form pan with parchment paper and spray the sides with a baking spray. You can use a regular pan, too, as long as it has tall sides.
  • In a large mixing bowl, beat together the softened butter, sugar, and vanilla for a few minutes, until the butter is fluffy. Next, add in the eggs and beat again for a few minutes until the eggs are well beaten.
  • Add in the ricotta cheese next and mix just until it’s well incorporated into the batter.
  • In a separate bowl, combine the dry ingredients: all-purpose flour, almond flour, baking soda and powder, and salt. Sift the dry ingredients into batter to ensure to clumps remain.
  • Pour in the lemon juice into the mixing bowl and gently mix the dry ingredients in, just until the flour is incorporated.
  • Place about 1 ½ cups of the raspberries into a small mixing bowl and dust the berries with cornstarch. This will help keep the berries suspended in the batter and thicken the berry juices as the cake bakes.
  • Add approximately a third of the cake batter into the prepared pan and spread it evenly to the edges. Add half of the dusted raspberries, then gently spread another third of the batter, followed by more raspberries, and the remaining batter. Level the batter with an off-set spatula.
  • Add the remaining, undusted raspberries to the top of the cake. Sprinkle the sliced almonds over the top.

Baking the Cake:

  • Bake the cake in the preheated oven at 335F/168C for 1 hour and 15 to 25 minutes, until a toothpick inserted into the center comes out clean. If the top of the cake starts to darken too much, place a sheet of foil over the top.
  • Allow the cake to cool in the spring form pan for about 10 minutes, then remove and cool on a wire rack.

Making Whipped Cream:

  • Pour the chilled heavy cream into a large measuring cup or a medium-sized mixing bowl. Add the confectioner’s sugar and vanilla extract.
  • Whisk the cream on low speed first, gradually increasing the speed, until stiff peaks form; about 3 minutes.
  • Keep the whipped cream chilled until ready to use. You can spoon the whipped cream onto the cake or transfer it into a pastry bag; I used Ateco tip #847.

Serving Suggestion:

  • My favorite way to enjoy this cake is while it’s still warm with a spoonful of raspberry preserves and a dollop of whipped cream on the top! Enjoy it with a cup of tea or coffee for breakfast or after dinner. Once the cake is completely cooled, wrap it well with plastic wrap and keep at room temperature.
  • Note: Nutritional facts calculated with whipped cream and raspberry preserves.

Nutrition

Calories: 644kcal | Carbohydrates: 63g | Protein: 12g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 429mg | Potassium: 214mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1143IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 2mg