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

Easy Raspberry Ricotta Cake (video)

25 minutes prep + 1 hour 20 minutes 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 
US Customary - Metric

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