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Ricotta Cake with Fresh Berries

Easy Ricotta Cake with Fresh Berries

This light and fluffy Ricotta Cake teeming with your favorite fresh berries is the quintessential treat!
(1 rating)


  • 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.
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