A raspberry and ricotta cake is a perfect example of how simple, high-quality ingredients can come together to create something truly elegant and satisfying. Light in texture, gently sweet and beautifully balanced, this baked cake combines the natural creaminess of fresh ricotta cheese with the bright, slightly tart flavor of raspberries. The result is a cake that feels indulgent without being heavy, making it suitable for everyday baking as well as special occasions.
Unlike traditional butter-heavy cakes, a raspberry and ricotta cake offers a softer crumb and a more delicate mouthfeel. Ricotta adds moisture and richness while keeping the cake airy and tender. When paired with raspberries and a hint of citrus zest, the flavor becomes fresh, aromatic and surprisingly versatile. Whether served warm straight from the oven or cooled and topped with extra fruit, this raspberry and ricotta cake is a reliable crowd-pleaser.
Prep, Cook and Servings
Prep 15 min
Cook 35 min
Serves 6
Baked Raspberry and Ricotta Cake in Individual Portions
This version of a raspberry and ricotta cake is baked gently in individual ceramic ramekins, creating soft, cake-like puddings with a creamy interior. The low oven temperature allows the mixture to bake slowly, resulting in a light, moist crumb rather than a dense or dry texture. Baking the cake in individual portions also makes serving easier and gives the dessert an elegant, bakery-style presentation.
2 tsp butter for greasing
2 eggs
½ cup (110g) caster sugar
1 tsp vanilla extract
1 tsp finely zested lemon
500g Perfect Italiano™ Ricotta
¼ cup (30g) almond meal
1 tbsp cornflour
¼ tsp baking powder
80g fresh or frozen raspberries
Method
Preheat the oven to 150°C (fan forced). Lightly grease six 150 ml ceramic ramekins with butter and arrange them on a baking tray.
In a large mixing bowl, combine the eggs, caster sugar, vanilla extract and finely grated lemon zest. Whisk until the mixture becomes pale, thick and slightly glossy. This step helps incorporate air, which contributes to the light structure of the raspberry and ricotta cake.
Add the ricotta to the egg mixture and whisk gently until smooth and fully combined. Take care not to overmix, as this can affect the softness of the cake crumb.
In a separate bowl, sift together the almond meal, cornflour and baking powder. Gradually fold the dry ingredients into the ricotta mixture, stirring just until smooth and evenly blended.
Divide the batter evenly between the prepared ramekins, filling each one to about three-quarters full to allow room for gentle rising during baking.
Press three raspberries lightly into the surface of each cake. Bake for 30 to 35 minutes, or until the cakes are just set with a soft, tender center. Serve warm or slightly cooled.
The Texture and Flavor of Raspberry and Ricotta Cake
One of the defining characteristics of a well-made raspberry and ricotta cake is its texture. When baked correctly, the cake is moist, creamy and tender, with a delicate crumb that holds together without becoming heavy or rubbery. Ricotta provides richness while keeping the cake light, and the almond meal adds subtle structure without weighing it down.
Raspberries bring brightness and contrast to the cake. Their natural acidity cuts through the creamy ricotta base, preventing the dessert from tasting overly sweet. The addition of lemon zest enhances this balance, lifting the overall flavor and adding a fresh citrus aroma that complements both the ricotta and the fruit.
Ingredient Flexibility and Seasonal Variations
One of the great strengths of a raspberry and ricotta cake is its flexibility. While raspberries are a classic pairing, this cake adapts easily to seasonal ingredients and personal preferences. Blueberries, blackberries or chopped strawberries can be used in place of raspberries, each bringing its own character to the cake.
In summer, fresh berries add vibrant color and juiciness. In cooler months, frozen berries work just as well and make this cake accessible year-round. Because the fruit is gently pressed into the batter rather than fully mixed through, the berries retain their shape and release just enough juice to flavor the surrounding cake.
Baking Tips for the Best Raspberry and Ricotta Cake
For the smoothest batter and most consistent results, it is best to bring the ricotta to room temperature before baking. Cold ricotta can be more difficult to blend smoothly and may result in a slightly uneven texture.
Gentle mixing is essential. Overworking the batter can knock out the air incorporated during whisking and lead to a denser cake. Baking at a lower temperature allows the raspberry and ricotta cake to cook evenly, preventing cracks or dryness while maintaining a soft center.
Ceramic ramekins help distribute heat evenly, ensuring that each individual cake bakes at the same rate. Placing the ramekins on a baking tray also makes them safer and easier to handle when transferring them in and out of the oven.
Serving Suggestions and Presentation Ideas
This raspberry and ricotta cake is best served warm, when the center is soft and creamy. For a simple but elegant finish, top each cake with a few extra fresh raspberries just before serving. A spoonful of ricotta, mascarpone or Greek yoghurt adds richness and visual appeal.
For more formal occasions, a light dusting of powdered sugar or a drizzle of warm berry sauce can elevate the presentation. The neutral creaminess of the cake makes it an excellent base for a variety of toppings without overpowering the original flavors.
Alternative Ways to Enjoy Raspberry and Ricotta Cake
Although this recipe focuses on baked individual cakes, raspberry and ricotta cake can also be adapted into different formats. The batter can be baked in a small round cake tin for slicing, or transformed into a layered dessert by alternating baked cake pieces with fresh ricotta cream and berries.
No-bake versions are also possible by sweetening ricotta lightly and layering it with crushed cake or biscuits and fresh raspberries. These variations highlight the versatility of the raspberry and ricotta combination while offering different textures and serving styles.
Storage and Make-Ahead Tips
Leftover raspberry and ricotta cake can be stored in an airtight container in the refrigerator for up to two days. As it cools, the texture becomes slightly firmer but remains moist and flavorful.
To reheat, place the cakes in a low oven for a few minutes until just warmed through. Alternatively, enjoy them chilled for a denser, cheesecake-like texture that many people find equally appealing.
Estimated Nutritional Information (per serving)
Calories: approx. 260 kcal
Protein: approx. 10 g
Fat: approx. 14 g
Saturated Fat: approx. 7 g
Carbohydrates: approx. 24 g
Sugars: approx. 20 g
Fiber: approx. 2 g
Salt: approx. 0.2 g
Why Raspberry and Ricotta Cake Deserves a Place in Your Recipe Collection
This raspberry and ricotta cake stands out for its balance and versatility. It is rich but not heavy, sweet but not overpowering, and refined without being complicated. The combination of creamy ricotta and fresh raspberries creates a cake that feels thoughtful and elegant while remaining approachable for home bakers.
Whether you are looking for a light dessert, a simple cake for guests or a new way to use ricotta, this raspberry and ricotta cake delivers on both flavor and presentation. Its soft texture, fresh taste and timeless appeal make it a recipe worth returning to again and again.
If you enjoy light and creamy bakes like this raspberry and ricotta cake, you may also like trying other ricotta-based desserts that highlight the same soft texture in a different form. You might enjoy this Lemon Ricotta Loaf with Berries: https://rooftopbakery.com/lemon-ricotta-loaf-with-berries/. It offers a moist, tender crumb with bright citrus notes and gentle sweetness, making it perfect for breakfast, afternoon tea, or a simple dessert. It’s an easy yet elegant way to enjoy ricotta in a baked cake that feels comforting, balanced, and refined.
