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Raspberry Ricotta Breakfast Cake – A deliciously moist and fluffy, berry-streaked breakfast cake perfect for dessert, breakfast, brunch, or afternoon tea.
It’s time for another installment of … “if I owned a Bed &Breakfast, I’d serve this lovely cake to my guests!” Thank goodness I don’t own a B&B because I would hate to have to clean house every single day and changing the sheets more than once a week is not my style. However we do have our fair share of out-of-town company and, from time to time, enjoy sharing a little something sweet with our guests. One of our favorite recipes for company is this Blueberry Breakfast Cake stuffed with a full 2 cups of fresh blueberries and plenty of tangy buttermilk. Another popular favorite is our Lemon Crumble Breakfast Cake with loads of lemon flavor and a sweet crumble top. For the holidays, we love to share this Cranberry Almond Breakfast Cake made with almond paste and almond extract, so delightful!
I’ve been experimenting with ricotta cheese lately and in the next few weeks will share some really great new recipes.
This is the first of many recipes I hope will become staples in your home too. I’m absolutely smitten with the texture ricotta gives baked goods. Our golden brown Raspberry Ricotta Breakfast Cake is super moist, but not at all wet. The texture is almost a cross between cake and cheesecake and our taste testers went on and on about how much they loved it. Our son, who is often my toughest taste tester, said this cake was good, then he went on to add he thought it was “really good.” That’s high praise indeed!
I’ve tested this cake with fresh and frozen raspberries.
There isn’t a huge difference but think I prefer frozen raspberries for this recipe. Raspberries break down quickly when cooked and can turn to mush in baked goods. Starting out with frozen raspberries helps them stay in one piece throughout the baking process. The tart raspberry flavor really stands out and this cake is incredibly delicious served slightly warm.
Sometimes it’s hard to reduce the amount of sugar in baked goods, especially cakes.
As you know, sugar turns into liquid when heated so the less you add, the drier the cake may be. However, this lightly sweetened cake has the perfect balance of sweet and tart flavors and is not at all dry. Adding a little coarse sugar on top really gives this cake that something extra. You won’t need to top this cake with powdered sugar, drizzled icing or even whipped cream. It’s really great straight out of the oven, served slightly warm. I love the little crunch on top and hope you do too!
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Raspberry Ricotta Breakfast Cake
Ingredients
- ½ cup unsalted butter room temperature (4oz or 113g)
- ¾ cup granulated sugar (170g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (252g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup frozen raspberries (heaping) about 125g
- 15 oz ricotta cheese
- 1 teaspoon coarse sugar for sprinkling
Instructions
- Preheat oven to 325°F.
- Invert the bottom of an 8-inch springform pan and line with parchment paper. Attach the sides of the pan and lightly grease and flour the sides and bottom.
- In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
- In the bowl of a stand mixer, combine the butter and ¾ cup of sugar. Beat for several minutes or until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend until incorporated.
- Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ½ of the ricotta and blend until smooth. Repeat adding ½ of the remaining flour, then all of the remaining ricotta. Finally, blend in the remaining flour. Scrape down the sides of the bowl and fold gently with a spatula to ensure the batter is well mixed.
- Pour ⅔ of the cake batter into the prepared pan and top with ⅔ of the raspberries. Layer the remaining batter on top of the raspberries and smooth the top with an offset spatula or the back of a spoon. Finally, scatter the remaining raspberries on top of the batter. Gently press the raspberries about halfway into the batter to secure. Sprinkle the coarse sugar on top and bake in a preheated 325°F oven for 60-75 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with no wet batter, moist crumbs are fine.
- Cool at least 20 minutes before removing the sides of the pan. Serve slightly warm or at room temperature garnished with fresh raspberries if desired.
Recipe Notes
- The batter will be very thick, but don’t worry - the cake is light and moist.
- If using a dark colored pan, bake at 325 degrees. If you have a light colored pan or prefer to bake in a 9-inch cake pan with 2-inch sides, you can bake at 350 degrees and check the cake after 45 minutes.
- If using salted butter omit adding the 1/2 teaspoon of salt.
Nutrition
We love baking our breakfast cakes in a springform pan – click on the photo for more information:
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I love baking with raspberries and if you do too, check out this easy recipe for Raspberry Scone Cookies from Barefeet in the Kitchen. For a beautiful spring brunch, lunch or Mother’s Day, I would love to make these Raspberry Lemon Cupcakes from A Spicy Perspective. You won’t want to miss these gorgeous Raspberry Gooey Butter Bars from Chelsea’s Messy Apron – they are a must make recipe! Finally, these No Bake Raspberry Cheesecake Bars from The View from Great Island would be perfect for any occasion.
Thanks so much for stopping by! Tricia
Sally Cameron says
Looks marvelous, love the idea. Haven’t baked with ricotta yet. A few years ago when facing dietary sensitivities I discovered ricotta was something i could eat without reacting because it was fresh vs aged. So ricotta came back into my repertoire after being forgotten for awhile. I would adapt this to GF and try with blues and lemon ( although raspberries are my fave). Beautiful images too! Terrific post!
Tricia Buice says
Thanks Sally! Hope you enjoy this simple cake.
Stacey Cannon says
I made this recipe for a brunch this weekend; I used frozen cherries rather than raspberries. It was divine. And Easy. And moist.
Tricia Buice says
Thanks Stacey! So glad it worked well for you. I also have a cherry breakfast cake recipe with almond paste. So good! Thanks for taking the time to comment.
Trish says
Making for the second time today. Incredible recipe, easy to make, and most of the ingredients are typically on hand so easy-peezy! I will say, don’t worry about the batter being thick…I felt like I was doing something wrong while assembling, but it comes out perfect.
Ps, substituting almond oil for half the vanilla is soooo good!
Tricia Buice says
Thanks for the feedback Trish! I’m thrilled you’re enjoying this simple cake. Thanks again.
Sal says
Is the Ricotta whole milk and do drain it?
Tricia Buice says
Hi Sal. Yes whole milk ricotta and no need to drain. Thanks for the great question!
Doha says
This cake is incredible! Tastes soo good and the crunchy sugar topping takes it to another level of yum! Thank you for the recipe will definitely be trying some of your other recipes.
Tricia Buice says
Thank you Doha! I’m so glad you enjoyed this cake. Bravo!
Christine says
This is an excellent and refreshing cake! Thank you! The only problem is that I can’t stop eating it! I used Bob’s Red Mill 1:1 gluten free flour and with great results. It is still light and moist.
Tricia Buice says
Haha thank you Christine! I’m thrilled the GFF worked for you. Bravo!
Jo anna ellison says
Is it necessary to use frozen raspberries?
Tricia Buice says
Hi JoAnna. No it’s not a deal breaker for this cake. However, frozen raspberries hold together a little better and don’t melt as much when baked. If you have fresh raspberries simply pop them in the freezer for a bit before adding to the batter. Enjoy!
Lois Greer says
I have not made this yet, as I first need to know if I can successfully use gluten-free or 1-to-1 flour.
Tricia Buice says
Hi Lois! I haven’t tested this recipe with 1-to-1 flour but would think it’d be fine. Let us know how it turns out for you!
Hilary says
Lovely cake. Could I bake it the day before to serve in the morning?
Tricia Buice says
Sure Hilary! Enjoy
Liz says
Cake was excellent. Used frozen berries. Buying the berries frozen had a lot of crumbled berries and I saved the best for the top. Would buy fresh and freeze them myself. 1) what was the purpose of the parchment? I used it and it was easy to transport the cake. 2) what is coarse sugar?
Tricia Buice says
Hi Liz. The parchment just helps in removing the cake from the pan but is not necessary until your cake pan doesn’t release well. Coarse sugar comes in many varieties like sparkling, sugar in the raw, Turbinado or Demerara. A coarse sugar adds a nice crunch on top. Thanks for trying our recipe and for taking the time to comment.
Marcella says
Has anyone tried this with gluten free flour?
Jennifer says
This is very good and simple. More reminiscent of danish (due to ricotta cheese) to me than coffee cake. Definitely a keeper! I baked in 9” round metal pan @350 for 1hr & 5min.
Tricia Buice says
Thanks for the feedback Jennifer. Bravo!
Catherine says
Can’t wait to make this recipe! Quick question: what would you recommend doing to create smaller servings? I have a ladies gathering where bite-sized servings go farther.
Tricia Buice says
Hi Catherine. You might try baking this in a larger pan. I haven’t tested it in a 13×9-inch so I don’t have the baking time but I’m sure it will be just as good and pretty! Let us know how it turns out for you and thanks for the great question.
Susan says
The recipe looks yummy. Have you ever tried using it for cupcakes? My mother is in nursing care and I often bake for her nurses and aides and cupcakes are much easier to distribute in a time when everyone is still masking. I wondered about backing times? Thanks!!
Tricia Buice says
Hi Susan. I haven’t made this into cupcakes / muffins but love the idea. I would try baking at 400 degrees F for about 20 minutes. Let the unbaked muffins rest for a few minutes before baking. This helps them get a good rise and a nice domed top. Enjoy!
Sue says
Can we use fresh raspberries instead of frozen?
Tricia Buice says
Hi Sue. Fresh raspberries break down much more than frozen however the flavor is still great. You can freeze your fresh berries so they’ll hold together better once baked. Enjoy!
Alissa says
Absolutely delightful. Served warm with heavy cream drizzled on top. My children loved it! Thank you for the recipe!
Tricia Buice says
So happy to read this Alissa! Thanks for taking the time to comment and for making the recipe! Enjoy 🙂
Shaherose Lalji says
Can we use fresh raspberries instead of frozen?
Becca says
Tastes amazing!! I cooked it for 80min at 325 in a dark 8” springform , but it was still raw in the middle. Upped the temp to 350 for 15more minutes and it cooked through. Very yummy!
Tricia Buice says
Thanks for the feedback Becca. As stated in other comments, I’ve never had this problem and have made dozens of cakes like this. Please check your oven temperature to ensure it’s baking properly. You can pick up an inexpensive thermometer from Amazon. Also, make sure your ingredients are at room temperature (except the raspberries) and preheat the oven until hot. Don’t open the oven until the end of baking. This cake is baked at a lower temperature to ensure the middle is baked before the edges get over-done. Sorry you had trouble but so glad you enjoyed the cake.
Lynne says
Just made this wonderful cake for my daughters mothers day present. Wow just yummy. I made it in a round tin just as you said. We all enjoyed it. Thank you.
Tricia Buice says
Thank you Lynne! We appreciate the feedback and thank you for making our recipe for such a special gift. Thanks again.
Veronica says
Wow, what a wonderful cake! I just baked what will be the first of many. My frozen raspberries were frozen solid, so I used fresh blueberries and that worked very well. I look forward to the next one having raspberries. Thank you for a really great and easy cake recipe!
Tricia Buice says
Thanks so much Veronica! I’m thrilled you enjoyed this simple cake. We also appreciate you taking the time to comment. Enjoy!
Megan says
Cake was DELICIOUS and so easy! Baked perfectly in a Bundt pan in just about 70 minutes. Will definitely be making this again when more people are around so I don’t eat the whole thing again, ha!
Tricia Buice says
I hear you Megan! It’s so easy to take a bite here, and another bite there. Before you know it, the cake is gone and I’ve gained 5 pounds. So glad you enjoyed it and love that you made it in a bundt pan. Brilliant!
Patty says
What temperature did you use for the Bundt pan
Tricia Buice says
Hi Patty. I’m not sure what Megan did but I would use 350F for a Bundt pan. Thanks for the great question!
Majella says
Hi. The cake is lovely but very dense and heavy, not fluffy at all. The bottom half of it looks unbaked, the top is fine. I had it in the oven for 95 minutes.
Tricia Buice says
Hi Majella. I’ve been making this cake and many others like it for years and never had this problem. Since there is no mixer used, this is a little more thick and not as light as a layer cake. Even though it is more dense, it should not be heavy. Sorry you had trouble but appreciate the feedback.
Veronica says
I wonder if your baking soda or powder was out of date. That has happened to me and my pancakes were flat as a… well, you know.
Tricia Buice says
Old baking soda and powder are killers of great bakes! Haha
Shelley says
I’ve made this twice, and both time the bottom half of the cake was dense and sort of undercooked. Changed it up the second time, lower rack on the oven, checked oven temp, put it in a little longer but can’t figure out what I am doing wrong. The batter is beautiful but I can get the bottom half of the cake to cook correctly. Suggestions?
Tricia Buice says
Hey Shelley. Sorry you’re having trouble with this recipe. I would check your oven to make sure it’s heating correctly. Oven thermometers are very inexpensive and available on Amazon. I would check the top and bottom of your oven to see if they are heating the same. Are you using a springform pan? If you have a 9-inch deep dish cake pan or springform pan I would try using that, or a 9-inch square. I would also try a different brand of ricotta just to see. Good luck and thanks for the feedback.
Gail Aftergood says
My husband’s favorite. Thank you.
Tricia Buice says
Thank you Gail!
Linda says
This cake was delicious. I served it warm. It was light, very tasty and easy to make. My family devoured this cake in 2 days. Thanks for the recipe. Will definitely make this again and maybe try some blueberries with the rasberries.
Tricia Buice says
Thanks for trying it Linda, and for taking the time to comment. We love these simple cakes, too!
Alina says
Thank you so much for this incredible recipe. The cake turned out simply phantastic: moist, not too sweet, and very light and airy. I tried another recipe for the raspberry ricotta cake but failed each time because their proportions were a little off. Your recipe creates a perfect balance of flour and ricotta that is fail proof. Thank you again!
Tricia Buice says
Thank you Alina! I love this cake, too 🙂 We appreciate you trying the recipe and for taking the time to let us know how it turned out for you. Thanks!
Joanie says
Very moist and delicious cake. I used an 8×3 cake pan. I added a pkg of fresh raspberries along with the frozen. I’ll be making this again! Thank you for sharing this recipe! ?
Tricia Buice says
Thank you Joanie!
Ace says
SO DELISH! Next time I’d like to make it with peaches. Will frozen work? Thanks.?
Tricia Buice says
Hi Ace. I have not tried this cake with frozen peaches but I do have a peach version of this cake you can find here: https://www.savingdessert.com/fresh-peach-breakfast-cake/. If you use frozen peaches, do not thaw first.
Patti Herbst says
YUM! thx. Do you refrigerate the leftovers?
Tricia Buice says
Hi Patti – you can leave the cake (covered) at room temperature for 2 to 3 days or refrigerate for longer storage. Enjoy and thanks for trying it!
Angela says
Made this this morning to enjoy with a neighbor over coffee. Perfect!
Easy to do. Will make again, perhaps with blueberries next time.
Tricia Buice says
Thanks for giving it a try Angela. Here’s a link to our favorite blueberry version of a breakfast cake. So good! Thanks again and hope you enjoyed! https://www.savingdessert.com/blueberry-breakfast-cake/
Deb says
I made this and it is delicious! My only problem was it didn’t look as beautiful as yours. My berries ran on the top and there are purple marks all over the top. I used frozen berries. Any thoughts?
Tricia Buice says
Hi Deb. Glad you liked the cake. Make sure the berries are not icy or frosted. Maybe the extra moisture made a difference. Also, you can flash freeze fresh raspberries instead of buying pre-frozen. That might help too. Hope you’ll try again. Thanks for the feedback and for trying the recipe.
Ria says
Hi, Can you use frozen Cherries in place of the Raspberries? Not a big fan of Raspberries. Thanks,
Tricia Buice says
Hi Ria! I think cherries would be great in this cake in place of the raspberries. Good luck and thanks!
Elza says
Can I use honey instead of sugar?
Tricia Buice says
Hi Elza. I have not tested this recipe using honey so I can’t say for certain. However, in theory it should work well! Let us know if you give it a try. Thanks so much!
Elza says
I tried the honey and this works perfectly . The cake tastes delicious.
Tricia Buice says
Thanks Elza! Glad you enjoyed the recipe.
Brenda says
I’ve baked this cake for two hours and the center still isn’t done. It’s back in the oven but at this point I don’t expect success. I wonder if the raspberries were too moist to allow the batter too completely bake.
Tricia Buice says
I’m sorry you’re having trouble Brenda. I can’t imagine why it’s not baked through. I’ve made variations on this cake numerous times, with blueberries, cranberries, lemon, strawberry, peach etc. but have never had it not bake well. I’ve made this recipe several times, but prefer using frozen berries (not thawed) as fresh will break down too quickly. I use full fat, thick ricotta cheese. Did you use a low fat version or anything?
Becca says
I am currently having the same issue. Used Frozen and followed everything to a T. Been in there over an hour and its still completely raw in the middle.
Kathie says
Could you develop this with cranberries? Perhaps with lemon flavoring?
Tricia Buice says
Hi Kathie. I have a Cranberry Almond Breakfast cake that we just love. However, feel free to substitute cranberries for the raspberries in this recipe. You can also add some orange zest and a little juice if you like. We adore ricotta cakes and this one is a keeper. Click HERE for the link to the Cranberry Almond Breakfast Cake. Thanks!
Alice says
Hello!
Do you think this recipe would work in a 9×13 glass dish? If so, what temp and time would you recommend?
Looks so good, but I need to transport it more conveniently. Thanks!
Tricia Buice says
Hi Alice. Yes I think you could bake it in a 13×9-inch pan. I would use 325 Degrees F for glass. Start checking the cake at about 20 minutes, to be safe. Enjoy!
Tammy says
This cake is so beautiful Tricia! I am making one right now to take over to a friends house for breakfast who is home from surgery. What better way to start the day than to share such a lovely breakfast cake with a friend! Ricotta is so wonderful in baked goods and pancakes!! YUM! Thank you for this recipe! ????
Tricia Buice says
Thanks Tammy – so happy you’re making it. We really love the moist, tender crumb in this cake – and that pop of raspberry is perfect with the creamy ricotta. Thank you so much for giving it a try! Let me know how it turned out for you 🙂
Rose says
Hello Ms. Tricia, Looks perfect! I want to give it a try but nobody in our house likes raspberries.
Could we substitute with blueberries?
Thank you for such amazing recipes, we really enjoy them.
Tricia Buice says
Hello Rose! Yes – blueberries would be wonderful in this recipe. I would use fresh as frozen tends to streak blue all over the batter. Good luck – hope you love this as much as we do!
Susan says
The texture is amazing, Tricia! Very much like a sour cream cake that I love. This would be perfect for Easter!
Tricia Buice says
Thanks Susan – I have to check out your sour cream cake – yum!
Mimi says
Absolutely gorgeous. Have you ever used dried raspberries that keep their shape? They look almost freeze-dried, but I can’t remember. I bought mine at Nuts.com. I couldn’t have a B and B either. Ugh.
Tricia Buice says
Hi Mimi – I have not used dried raspberries but looked for dried strawberries on many occasions. I will have to look on Nuts.com. I wonder how they would do in this recipe – sounds interesting!
Diana says
What other flour can be use instead of all purpose flour ? Can almond flour work?
Tricia Buice says
Hi Diana. I haven’t tried this with almond flour so I can’t say for sure. Are you looking for something that is gluten-free? This is a moist cake so I fear almond flour will make it even more moist. Let me know if you try it. I’m sure our readers would like to know how it turned out for you.
Abbe@This is How I Cook says
I am adoring this cake! I love starting the morning with something sweet and this is perfect. Maybe not for my waistline, but I’ve let that slide for a long time! Pinning this!
Tricia Buice says
I hear you Abbe – this is great for company so you don’t have to enjoy the whole thing yourself! I need to put the stretchy pants away 🙂
2 sisters recipes says
Love ricotta cakes and pinning this one!!
Tricia Buice says
Thanks Anna – pin away!
handmade by amalia says
I can’t think of a nicer way to start the day. Yum.
Amalia
xo
Tricia Buice says
Thanks Amalia!
Liz says
I can never resist any baked goods containing raspberries and this gorgeous breakfast cake would be perfect morning, noon and night!!!
Greg Henry (@sippitysup) says
Even though it’s pouring rain in LA, I’d call that a sunny way to start the day. GREG
Tricia Buice says
Yes indeed! Thank you Greg – enjoy the rain.
Monica says
This cake is so versatile, Tricia, but definitely a great company breakfast sweet for sure. I have become such a raspberry fan and I’m happy to hear you actually prefer using frozen here because that’s just so convenient. I’m also intrigued about using ricotta in cakes! It has been a stormy day here…would be so nice to cozy up any time of day with a big slice of this and some coffee.
Tricia Buice says
Thanks Monica – you’re going to love using ricotta in baked goods, hope you’ll give it a try. Hope you didn’t suffer too much with the big storm Riley – we lost power for 24 hours and boy was it cold. Thanks!
Kathleen says
Can this be made ahead and frozen?
Tricia Buice says
Hi Kathleen! Great question. I think this would be fine to make ahead and freeze, however the top will be a little more soft than fresh baked. Make sure it cools completely before wrapping and freezing.
Gerlinde says
I baked a similar cake today Tricia, great minds think alike. Your cake looks delicious and so yummy. I like the addition of ricotta cheese. That must make this cake real moist. Pinned!
Tricia Buice says
Absolutely! I can’t wait to see your recipe. You’ll have to try the ricotta trick sometime – such a lovely addition to baked goods. Happy weekend Gerlinde!
Janet says
Can this be made in a loaf pan?
Tricia Buice says
Hi Janet! You’ll need two loaf pans or may need to cut the recipe in half. Enjoy!
Pam says
Great breakfast cake, Tricia! I love ricotta and am looking forward to more recipes for it. I like that there’s not a ton of sugar in the recipe, and that it’s moist and delicious! Sons know best sometimes and I believe yours! 🙂
Tricia Buice says
Thank you Pam! Have a lovely weekend 🙂
Monique says
I am muh more this kinda cake than an icing kind of girl:) Lovely!I Pinned another one..today or yesterday..yesterday ..along these lines too..:)Thank you!
Tricia Buice says
Thanks so much for pinning Monique – and I love these kind of cakes too. Hope you get the chance to make it sometime!
cheri says
Having company this weekend and now I know what I’m going to make for the morning, this lovely breakfast cake. You always come up with the best goodies Tricia!
Tricia Buice says
Thanks Cheri! I hope you enjoy this cake as much as we do. Enjoy your visit 🙂
Emily Heisler says
This looks delicious
Tricia Buice says
Thanks Emily – we love it!
sue | theviewfromgreatisland says
There’s nothing better than the flavor of fresh raspberries, this looks so good Tricia, I would kill for a slice right now. I bet the ricotta gives it great texture!
Tricia Buice says
Thanks Sue – I am in love with the ricotta, it’s takes this cake over the top!
Larry says
I could go fo a slice of that as I’m sipping this mornings coffee.
Tricia Buice says
It’s an easy recipe Larry – bet you could make it!
Angie@Angie's Recipes says
I would probably snack on this cake all day long until it’s all gone! It looks gorgeous, Tricia.
Tricia Buice says
Thanks Angie – this recipe is a winner at our house. Served warm, it’s just crazy good and seems to get better the next day!
Jennifer @ Seasons and Suppers says
I love ricotta cakes! Such a fabulous texture and a nice change from the usual. And raspberries are a perfect complement. Beautiful!
Tricia Buice says
Thanks Jennifer
Chris Scheuer says
I think this fabulous cake would also make a wonderful dessert after a nice dinner and a delkicious midday snack. Maybe it needs to be called Raspberry Ricotta Anytime Cake!
Tricia Buice says
Great idea Chris! I love a lightly sweet cake that is perfect for anytime 🙂