Easy Ricotta Cake with Fresh Berries
This light and fluffy Ricotta Cake with Fresh Berries is the quintessential summer treat! You will only need a handful of ingredients, a bowl, and 15 minutes to get it ready for the oven.
Aside from the warm golden sunshine that summer brings, I also look forward to the abundance of fresh berries this season graces us with! Fresh, plump, and juicy blueberries, raspberries, strawberries, gooseberries, and blackberries are always a welcome sight to see on fields and farmer’s markets.
Though I love them all, I am actually partial to the blueberries. They remind me of my favorite childhood book by Robert McCloskey, Blueberries for Sal. But, hey, I don’t let the other berries know! They all have a special place in my heart- and tummy!
A Berry-licious Ricotta Cake Recipe
And what better way to celebrate the berry season than to “berrify” one of life’s most fabulous culinary creations- CAKE! And I am not just talking about any type of cake here. These sun-kissed succulent fruits deserve nothing less than my Ricotta cake! This light and pillowy Italian-style cake flecked with fresh berries is such a delight, you will want it in the morning, afternoon, and evening. They are so easy to make, you do not need to wait for a special occasion to make them!
What You’ll Need
Gather your usual baking ingredients, grab the ricotta and fresh berries, and you are set. Just mix, bake and eat! Here is the list of ingredients you’ll need:
- Dry Baking goods- I used all-purpose flour, granulated sugar, baking powder, and Kosher salt.
- Wet Baking Goods- I used eggs, vanilla extract, and melted and cooled unsalted butter.
- Whole milk ricotta- while Ricotta is usually associated with savory filling for stuffed pasta shells or lasagna, this creamy cheese will make your cake extra moist and adds a rich flavor too.
- Berries- I used fresh raspberries, blueberries, and blackberries for this recipe. However, feel free to use other berries or fruits you like.
- Confectioners sugar- you will use this for garnishing only.
How to Make it
Making this summery dessert is as easy as can be! Just mix the all ingredients in a bowl (no electric mixer needed), and let your oven do the rest! You’ll be pleasantly surprised by how amazing this cake is without having to do much!
- Preheat an oven to 350 degrees.
- Spray a 9-inch cake pan with non-stick cooking spray.
- Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large bowl and mix thoroughly.
- In a separate mixing bowl, combine the wet ingredients (eggs, vanilla extract, butter, and whole milk ricotta).
- Add the dry ingredient mixture with the wet ingredients mixture slowly until you have a thick batter.
- Add the berries and fold them into the batter carefully.
- Pour batter into cake pan and bake for about 45 to 50 minutes or until golden brown.
- Remove from oven to cool before slicing and dusting with confectioners sugar.
Tips when Making Ricotta Cake with Berries
- Use room temperature ingredients. This will allow you to mix your ingredients easier and have a smoother batter.
- Do not over mix your batter! Mix only until no dry spots are visible; the batter does not have to be very smooth. A few small lumps are okay. An over-mixed batter will result in a dense cake. Not exactly what we are going for, right?
- Wash your berries thoroughly, and make sure to dry them up completely. You can quickly toss them in flour before adding them to the batter so they remain intact and do not bleed as they bake.
- Use a spatula to fold (not mix) the batter once the berries are added. Use a gentle sweeping motion to ensure that the berries do not burst and make the cake soggy.
- The baking time may vary depending on the size of the cake tin you use and the type of oven you have. Make sure to make the necessary adjustment as you see fit.
- Let the cake rest in the baking tin for a few minutes before setting it in a cooling rack. This will give the cake time to firm up, so it does not fall apart when you unmold it.
Frequently Asked Questions
- How do I know if the cake is done baking? You can insert a toothpick into the center of the cake. If it comes out clean, then the cake is baked through. If there are bits of wet batter clinging to the toothpick, bake it for a few more minutes.
- Can I use other fruits to make a Ricotta cake? Sure, you can try my Blood Orange Ricotta Cake, Roasted Strawberry Ricotta Cake, or Lemon Ricotta Cake with Meyer Lemon Frosting if you are looking for variations. They are all so lovely and can be prepared for different occasions.
- Can I use frozen mixed berries? I don’t see why you can’t, especially when it means you can enjoy this cake all year long! Just make sure to thaw them first and wash off the freezer burns before using them.
- What other garnishes can I use? If you want to spruce up your cake to make it fancier, you can top it with vanilla frosting and more fresh berries. You can also add nuts, sprinkles, and other cake toppers you like.
If you are making this cake ahead of time or saving some slices in case of midnight cravings, you can store it in a cool, dry area at room temperature for 2 days. Make sure to keep it in a cake keeper or a large lidded container. If you want your cake to last longer, place it in the fridge for 5 days.
Easy Ricotta Cake with Fresh Berries
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tsp Baking powder
- 3/4 tsp Kosher salt
- 3 large Eggs
- 1 1/2 cups Whole milk ricotta
- 1/2 tsp Vanilla extract
- 1 stick Unsalted butter, melted, slightly cooled
- 2 tbsp Fresh raspberries
- 2 tbsp Fresh blackberries
- 2 tbsp Fresh blueberries
- Confectioners sugar, for garnish
- Preheat an oven to 350 degrees. Spray a 9-inch cake pan with non-stick cooking spray.
- In a large bowl, combine the first four ingredients. In another large bowl combine eggs, ricotta, vanilla extract, and butter. Slowly combine the dry ingredients with the wet ingredients.
- Once combined, gently fold in the fresh berries, careful not break them. Pour batter into the prepared cake pan and bake for about 45 to 50 minutes or until a toothpick inserted into the middle comes out clean.
- Remove the cake from oven to cool before slicing and dusting with powdered sugar.
I am loving these photos! Such a pretty cake. I’m partial to the raspberry myself, but I love ALL THE BERRIES. Bring on the fruity recipes!
Thank you so much, Courtney! xoxo
Lauren this cake looks wonderful! I love all the fresh berries. This will be on my summer list of desserts!
Thank you, Mary Ann! It’s definitely a new fav. Super quick and so lovely!
Simple and a total cake babe!! I’d love to eat this for breakfast AND dessert! Yum!
You totally should! Thanks, Katrina!
Easy is my thing, sooper dooper cake!!
Thanks, Gerry! xoxo
Such gorgeous pictures of an incredibly gorgeous cake!! And DEFINITELY blueberries, I used to eat the right off the bush when I was little 🙂
Thank you so much, Nora!!
Looks so gorgeous, Lauren!
Berries are my favorite, too! This looks like such a fun treat to make for the summer! Thanks for the recipe.
Noodling down the river with the Flanderseseses sounds like a hoot and a half!! And berry picking with Sal does too! Either way, is there cake at the end?! Because this one is gorgeous.
I love baking with ricotta! This cake is so pretty and perfect or summer!
I’m lovin’ up on blueberries and strawberries at the moment. Although, I did add all the berries to a recent sangria recipe. I guess I’m partial to just about every berry available. You’re right, ricotta makes everything better. Love this cake. Pinned.
That looks delightful! I’ve never made a cake with ricotta. Definitely gotta try that sometime!
I need to bake more with ricotta! This cake looks amazing!
This cake is just gorgeous! Your pictures make me want to dive right in!!!
I’m so boring. Strawberries are my favorite berry, but obviously I don’t discriminate and love them all. These photos make me want to get in the kitchen and whip up a cake, they are just beautiful!
I don’t think to ricotta desserts often enough, but I really should. It’s SO GOOD. Also, berries make the world go round. I’m convinced.
This recipe gets me even more excited for berries!
I think I’ll try this cake next weekend, recipe looks simple and cake looks delicoius 😀
Awesome recipe! I made this last night since I had tons of Ricotta and wanted to use it all up. I don’t consider myself a baker in the least, and this recipe was easy and came out delicious. I only used blueberries this time around but am looking forward to using more berries next time. Thanks for a great recipe!
I made this cake using pureed cottage (it’s what I had) & all blueberries and ate it for breakfast all week. It’s fabulous!
Oooohhh great idea on subbing pureed cottage cheese! Glad you liked the cake!
I made this cake using pureed cottage cheese (it’s what I had) & all blueberries and ate it for breakfast all week. It’s fabulous!
What do you think about using frozen berries? It usually doesn’t need any additional baking time, there’s less bleeding into the batter, and I can make this wonderful cake year round, regardless of the condition of fresh berries at my local market.
Kelly – I think you could totally use frozen berries! Let me know how it turns out:)
Cake is delicious I used frozen berries perfect highly recommended
Fantastic! I’m so glad you enjoyed the recipe, Paula!
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Hi, can I substitute the berries to other seasonal fruits such as peaches?
Genevia – Hi! Absolutely. Peaches would make a great addition!
Is it possible to make with whole wheat flour? I can’t find anything else!
I don’t see why not! It might just be a little thicker of batter!
Hi, great recipe! I’ve made it a few times and everybody always loves it, myself included. Only problem is that it always ends up a little wet in the middle no matter how long I cook it for. The toothpick comes out clean when I test it, but after I take it out and it sits, the center becomes wet & mushy. Is there a solution to this or it is bound to happen because of the ricotta? I bake quite a bit, but have never used ricotta before so maybe thats it?
Its not that big a deal- I usually just don’t serve that portion, but still it would be nice if the center part didn’t have to go to waste.
Thanks, Pam! And I am sorry that the cake is not cooking all the way through. I’m not exactly sure what to do other than divide up the batter between two smaller pans and reduce the baking time. I wish I had a better answer! Once again, I am sorry. Lauren
Hi, I had the same problem as another person. The cake isn’t cooked all the way, much too wet in the middle. I’m eating it anyway and it tastes good. I baked it on the middle rack for the full 50 min. and took it out because it was golden brown and tester came out clean. Is this cake supposed to be dense? I realize it is a cheesecake after all!
I’ve made this several times and it is quick and easy to make with great flavor and presentation. My slight changes in making this include baking it in a spring form pan and the then inverting it. Then I pour a simple lemon glaze over the top. Also, try putting a tablespoon of lemon juice and the zest of one lemon in the batter.
Can I use part skim ricotta, that’s all I have on hand.
Did you get an answer on this?
Kim – Hi! I think part skim ricotta would work just fine!
Hello I have been wanting to make this for some time and finally did today. I realize now, I used way too many berries compared to the recipe. The inside is runny, but still tastes delicious.
Hey Catherine! I’m not sure what the deal is with the cake not cooking all the way through. You might try dividing the cake batter into two small cake pans to bake. Or letting the cake cook longer and simply placing foil on top to keep it from burning. Let me know if you have any other questions!
I just made an orange ricotta loaf based on Giada De Laurentis recipe and right after found this recipe. Almost the same proportion of ingredients + berries! can’t wait to try it
I’m msking tonight for Father day brunch. Do I refrigerate overnight ? Or leave out after baking ? Thx looks great! Hope it’s great tomorrow 😉
Heather Hi! You don’t need to refrigerate the cake overnight! You can leave out on the counter covered for up to 24 hours. Hope that helps!
This recipe looks so good! I can’t wait to try it! I love finding new recipes! Thank you!
I have a lot of recipes on my blog at wanderinginsunshine.com check it out if you get a chance!
How many grams of butter are needed? The recipe says one stick. Thank you!
Blueberries for Sal was one of my favorites, too. Every time I buy blueberries, my mind drifts back to that book.
Sooooooo, after realizing that ricotta cheese didn’t have to go with lasagna only, I just made this recipe to get rid of berries I have in the fridge. I added 1/2 teaspoon of lemon extract as well,( just to see????). I’m now awaiting for my daughter’s to get home so we can all enjoy!! Thanks for the recipe!
Has anyone tried making this in a Bundt pan?
Inverted perfectly from Bundt pan. Great cake!
How many calories per slice? Can I use whole meal flour to make it healthier?
Can this recipe be doubled up without adjustments?
I made this recipe the other night. Absolutely delicious! I only had cherries, so I artfully decorated the top of the cake. Soooo good! Thank you for sharing your recipe ????
Made this today and it is absolutely delicious! I used black raspberries and I want to sit and eat the entire thing. Will be making over and over!
The amount of berries, 2 tablespoons per type of berries is unusually small. That’s about 2 blackberries and a couple of the other types. The cake also appears to have more then 6 tbsp of fruit. What amounts were actually used?
YES!!!!!!’ Same issue!!!
This cake is delish!! I made it with my home made ricotta and blueberries. So good.
Wonderful! So glad you loved the recipe, Susan!
Hello could you make this recipe with almond flour and would any adjustments need to be made to ingredients quantities
Hi! I’m not 100% on the almond flour, but you could try! I don’t see what it wouldn’t be okay to sub out. I don’t think you need to make any other adjustments!
This recipe states 2 tablespoons of each raspberries, blueberries and blackberries. What the hell? That recipe makes no sense.
Super quick and easy recipe. I used spelt flour which worked well. Next time I would reduce the butter as I found it a bit rich for my liking but my husband disagreed and said it was excellent as is.
Very easy and delicious recipe. The only change I made was with the fruit. I added 1C fresh blueberries.
Thank you for sharing.
I just saw your recipe. I’m intolerant to dairy, sugar and gluten. I’m going to try this recipe by using almond flour at a 2:1 ratio of flour, sugar sub will be Monkfruit and ricotta will be substitutesd with lactose free cottage cheese blended slightly. I’m hoping it will turn out nicely. I may have to increase cooking time but that’s only a toothpick test.
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Yummy! I only had 1 cup of ricotta left over so that’s how much I used. I added 3/4 cup sugar because we don’t like things super sweet, and added about half cup of blueberries and blackberries. Not soggy at all.
I just made baked zitti and had leftover ricotta to use up. Stumbled on this recipe a while back. Just made this. Totally yummy and very pretty when you slice it and can see the berries! Please know that it is a lot denser than a “cake”, which was fine with me. I’ll be keeping this recipe.
Can this cake be made as muffins? If yes, any changes to the recipe to accomplish this?
Hi! I think so! I wouldn’t make changes other than the baking time might be shorter!
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Muchas gracias por compartir este maravilloso artículo.
So good! I made this but used 1 1/4 c ricotta, 1 T lemon juice, 3/4 c sugar, and frozen blueberries. Topped it with a lemon glaze per someone else’s suggestion. Delicious! It was cooked all the way through. This will definitely be on our dessert rotation.