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Blackberry Ricotta Cake

  • Author: Jennifer Richmond
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings


Adapted from Epicurious


Nonstick vegetable oil spray 

1 1/2 cups all-purpose flour 

1 cup sugar 

2 teaspoons baking powder 

3/4 teaspoon kosher salt 

3 large eggs 

1 1/2 cups ricotta 

1/2 teaspoon vanilla extract 

1/2 cup (1 stick) unsalted butter, melted 

1 cup frozen raspberries or blackberries, divided 


Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. 


Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. 


Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.  


Let cool at least 20 minutes before unmolding. Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature 

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