Raspberry-Ricotta Cake

Name: Raspberry-Ricotta Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1 ½ cups flour; 1 cup white sugar; 2 tsp baking powder; ¾ tsp salt; 3 large eggs, at room temperature; 1 ½ cups ricotta; 1 tsp vanilla; 8 tbsp unsalted butter, melted; 1 cup fresh raspberries, divided

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4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 slices
Course
Dessert

Raspberry-Ricotta Cake

Jack Dunn

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 ½ cups flour
1 cup white sugar
2 tsp baking powder
¾ tsp salt
3 large eggs, at room temperature
1 ½ cups ricotta
1 tsp vanilla
8 tbsp unsalted butter, melted
1 cup fresh raspberries, divided

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Instructions

Preheat the oven to 350 degrees. Coat a 9-inch cake pan with cooking spray.
Whisk together the flour, white sugar, baking powder, and salt in a large bowl until well combined.
Whisk together the eggs, ricotta, and vanilla until creamy and smooth; fold into the dry ingredients until just blended.
Fold in the cooled melted butter, followed by 3/4 cup fresh raspberries, taking care not to crush the berries.
Scrape the thick batter into the prepared pan and scatter the remaining 1/4 cup of fresh raspberries over the top.
Place into the oven and bake for 45-55 minutes, or when a wooden skewer inserted into the center comes out clean.
Remove from the oven and allow to cool on a wire rack for 20 minutes before unmolding from pan.
Slice and serve with whipped cream, if desired. Enjoy.