Raspberry Ricotta Cake Recipe

Raspberry Ricotta Cake


This raspberry ricotta cake is super moist, fluffy, a bit sour, a bit sweet and very delicious! this raspberry cake is really easy to make, all you need is one bowl and few minutes of work. A perfect light cake for weekends, for parties and holidays.


  • 2 cups (250g) All-purpose flour
  • 3/4 cup (150g) Sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 3 large eggs
  • 1½ (370g) cups Ricotta
  • 1/2 cup (120g) Sour cream
  • 1 teaspoon Vanilla extract
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (125g) fresh or frozen raspberries, divided
  • 1 tablespoon Lemon juice
  • Lemon zest from one lemon


  1. Preheat oven to 350F (180C). Line a 9-inch (23cm) round baking pan with parchment paper and grease the bottom and the sides of the pan. Set aside.
  2. In a large bowl, cream the butter and sugar. Add ricotta cheese, sour cream and beat until combined.
  3. Add egg, one at the time, beating until combined after each addition. Add vanilla extract, lemon juice, lemon zest and beat until combined.
  4. Sift in flour, baking powder and salt. Mix until incorporated.
  5. Fold in 3/4 cup of the raspberries. Pour the batter into prepared pan.
  6. Bake the cake for about 1 hour, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further.
  7. Allow to cool in the pan for 15-20 minutes, then release from the pan and allow to cool completely or serve warm.