Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Raspberry Ricotta Breakfast Cake

5 from 55 votes

Enjoy this deliciously moist and fluffy, berry-streaked coffee cake perfect for dessert, breakfast, brunch or afternoon tea.

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Raspberry Ricotta Breakfast Cake is a deliciously moist and fluffy berry-streaked coffee cake perfect for dessert, breakfast, brunch or afternoon tea.

Raspberry Ricotta Breakfast Cake - A deliciously moist and fluffy, berry-streaked breakfast (coffee) cake perfect for dessert, breakfast, brunch, or afternoon tea. www.savingdessert.com #savingroomfordessert #raspberry #ricotta #breakfast #brunch #breakfastcake #coffeecake #raspberrycake #dessert #mothersday #easterbrunch


 

Raspberry Ricotta Breakfast Cake

It’s time for another installment of … “if I owned a Bed & Breakfast, I’d serve this lovely cake to my guests for breakfast!”  Thank goodness I don’t own a B&B because I don’t want to clean house every single day. 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 share this Cranberry Almond Breakfast Cake made with almond paste and almond extract, so delightful!

Ingredients Overview

  • unsalted butter at room temperature
  • granulated (white) sugar
  • large eggs at room temperature
  • vanilla extract
  • all-purpose flour
  • baking powder
  • salt
  • baking soda
  • frozen raspberries
  • ricotta cheese
  • coarse sugar for sprinkling on top

How to make Raspberry Ricotta Cake

1. First preheat the oven and prep the pan

Preheat the oven to 325 degrees 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. Set aside.

2. Combine the dry ingredients

In a small mixing bowl whisk together the flour, baking powder, salt and baking soda. Set aside.

3. Make the cake batter

In a large bowl combine the butter and 3/4 cup of sugar. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend until incorporated.

Add one-third of the flour mixture to the wet ingredients and beat on low until incorporated. Add half the ricotta and blend until smooth. Repeat adding half the remaining flour, then all the ricotta. Finally blend in all remaining flour. Scrape down the sides and bottom of the bowl and fold gently with a spatula.

4. Assemble and bake

Dollop about two-thirds of the batter into the prepared pan. Top with a little more than half the raspberries. Layer the remaining batter on top and smooth with an offset spatula. Finally, scatter all remaining raspberries on top. Gently press the berries into the batter.

Sprinkle coarse sugar on top and bake in the preheated oven for 60 to 75 minutes or until a toothpick or skewer comes out with no wet batter. Moist crumbs are okay!

5. Cool and serve

Cool at least 20 minutes before removing the sides of the pan. Serve slightly warm or at room temperature. Garnish with fresh raspberries and serve with a cup of coffee.

Fresh or Frozen Raspberries?

I’ve tested this cake with both fresh and frozen raspberries. There isn’t a huge difference but I prefer frozen raspberries in this particular 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.

If you have fresh raspberries, no worries. Simply spread them out in a single layer on a baking tray and freeze until firm. This simple step helps hold the raspberries together when baked.

Sometimes it’s hard to succesfully 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 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 great straight out of the oven, served slightly warm. I love the little crunch on top and bet you will too!

NOW ON VIDEO!

Raspberry Ricotta Breakfast Cake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Course: Breakfast, Cake
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 55 votes
Enjoy this deliciously moist and fluffy, berry-streaked coffee cake perfect for dessert, breakfast, brunch or afternoon tea.

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℉. 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℉ 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 F. 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 F and check the cake after 45 minutes.
  • If using salted butter omit adding the 1/2 teaspoon of salt.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 408kcal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 383mg | Potassium: 132mg | Fiber: 2g | Sugar: 20g | Vitamin A: 656IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 2mg

Baking with Ricotta

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. 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 added that he thought it was “really good.” That’s high praise indeed!

Overhead view of a golden brown lemon cake on a cooling rack

Lemon Ricotta Cake

An amazing cake with a crispy, sweet top crust and tender, light and lemony crumb. Easy to make and freezes beautifully!

View this Recipe
A plate of Ricotta Cookies

Ricotta Cookies

Tender, pillowy soft cake-like Ricotta Cookies with a bright lemony glaze.

View this Recipe

Light & Fluffy Ricotta Pancakes

Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup or honey. Serve with your favorite fresh fruits for a delicious way to start the day!

View this Recipe

Easy Lemon Ricotta Pound Cake

A terrific little cake with plenty of lemon flavor and an amazing moist texture. Lightly glazed with an intense lemon syrup for plenty of bite and tang. 

View this Recipe

Originally published March 2018, updated August 2024

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

4.82 from 55 votes (29 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

144 Comments

  1. Tammy

    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! ????

    Reply

    • Tricia Buice

      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 🙂

      Reply

  2. Rose

    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.

    Reply

    • Tricia Buice

      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!

      Reply

  4. Mimi

    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.

    Reply

    • Tricia Buice

      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!

      Reply

      • Tricia Buice

        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.

  8. Liz

    I can never resist any baked goods containing raspberries and this gorgeous breakfast cake would be perfect morning, noon and night!!!

    Reply

  10. Monica

    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.

    Reply

    • Tricia Buice

      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!

      Reply

      • Tricia Buice

        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.

  11. Gerlinde

    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!

    Reply

  12. Pam

    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! 🙂

    Reply

  13. Monique

    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!

    Reply

  14. cheri

    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!

    Reply

  20. Chris Scheuer

    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!

    Reply