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Raspberry-Ricotta Cake

1/3

Raspberry-Ricotta Cake

2/3

Raspberry-Ricotta Cake

3/3

By bon appétit

Raspberry-Ricotta Cake

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Updated at: Sat, 19 Apr 2025 03:05:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

65

Moderate

Glycemic Load

32

High

Nutrition per serving

Calories392.7 kcal (20%)

Total Fat18.7 g (27%)

Carbs48.7 g (19%)

Sugars26.2 g (29%)

Protein8.7 g (17%)

Sodium374.3 mg (19%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

nonstick vegetable oil spray

1 ½ cupsall-purpose flour

2 teaspoonsbaking powder

¾ teaspoonkosher salt

1 ½ cupsricotta

½ teaspoonvanilla extract

½ cupunsalted butter

1 cupfrozen raspberries

or blackberries, divided

Instructions

View on bon appétit

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Notes

11 liked

0 disliked

Delicious

Easy

Go-to

Moist

One-dish

M W· 10 months ago

Used whole milk ricotta. Made these as 12 standard muffins instead of 9" cake pan. Baked at 350 deg as called for and considered them done when internal temp reached 210 deg, which took 30min in my oven.

GingerAndNutmeg Ahhh· last year

Makes leftovers

Under 30 minutes

delicious! I used whole milk ricotta and you could really taste the cheesiness of the ricotta. I will try with less sugar next time like another user stated.

delicious! I used whole milk ricotta and you could really taste the cheesiness of the ricotta. I will try with less sugar next time like another user stated.

Ginger· 2 years ago

Easy and tasty. Put in a little less sugar and it will be perfect for breakfast too.

Easy and tasty. Put in a little less sugar and it will be perfect for breakfast too.