Raspberry Ricotta Cake is full of delicious, moist ricotta cheese, eggs, butter, raspberries and the zest of one orange.

Raspberry Ricotta Cake is a delicious, dense cake full of flavor. The ricotta gives a beautiful silky, smooth texture to this cake. The raspberries are paired with orange zest to make a fruity citrus influence on this cake. This is another great way to use all the Homemade Ricotta Cheese I have been making for the last little while.

This cake mixes up quickly and cooks for nearly an hour. The perfect item to bake while you are cleaning the bathrooms, or running errands. I loved pushing in a few raspberries on top. Really any fruit would work with this like peaches, blueberries or maybe a cinnamon sugar swirl, if that is your favorite flavor.

How to make Raspberry Ricotta Cake

Name: Raspberry Ricotta Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 1/2 Cups Ricotta Cheese; 3 Eggs; 1 Cup Sugar; 2 tsp. Vanilla; 1 Orange, Zest; 1 1/2 Cups Flour; 2 tsp. Baking Powder; 1 tsp. Salt; 1/2 Cup Butter; 2 Cups Fresh Raspberries

1. Start with the ricotta cheese. Any ricotta will work, but you cannot believe how good Homemade Ricotta Cheese is. It takes about an hour to make, but it is so fresh and delicious. All you need is four cups of whole milk, a teaspoon of salt and 2 Tbsp. of vinegar. Here is the link Homemade Ricotta Cheese.

2. Add the eggs, sugar, vanilla and orange zest. Mix until smooth.

3. Melt 1/2 cup butter. Add the melted butter to the wet ingredients and mix well. I like melting butter in the microwave. I keep the stick of butter in its paper and then place it in a microwave safe dish. Usually one minute on high is all you need. I like keeping the paper on so it will not splatter all over the microwave. When I take it out, sometimes there is some solid butter at the top of the paper wrapper. I pick it up and turn it over into the hot melted butter to finish melting.

This Raspberry Ricotta Cake is so fresh and delicious!

4. Place all the dry ingredients into a bowl and mix well. Add the dry ingredients to the wet ingredients. Mix until the flour is incorporated into the wet ingredients. You do not want to over mix this cake.

5. Add 1/2 cup to 1 cup of whole raspberries. I love a lot of berries. So I put in just over a cup of raspberries into the batter and saved the 1/2 cup for the top. Gently mix until the raspberries are incorporated. You can also place 15 – 25 fresh raspberries on top of the cake and push into the batter. The more raspberries, the better, is what I say.

6. Spray a springform pan with cooking oil. Pour the cake batter into the prepared springform pan. You can also make this in a 9 inch cake pan. It will be hard to get out of the pan unless you grease and flour it and then line it with parchment paper that has been cut to fit the bottom of the pan.

7. Bake in a 350° oven for 55-60 minutes. I live in the mountains and cook my cake for nearly an hour. If you feel the top is getting too dark, place a piece of tin foil, loosely, on top until the timer goes off.

8. When done, place the cake on a cooling rack. Using a cooling rack helps the air to circulate under the cake to help it cool evenly. Let the cake cool for 10 minutes. Use an offset spatula to loosen the sides of the cake from the springform pan. Unhinge the pan and gently pull the sides away from the bottom and continue to cool. Cut and serve with whipping cream, powdered sugar or ice cream.