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
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
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
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!
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
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 RecipeOriginally published March 2018, updated August 2024
Catherine
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
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
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
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
Can we use fresh raspberries instead of frozen?
Tricia Buice
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
Absolutely delightful. Served warm with heavy cream drizzled on top. My children loved it! Thank you for the recipe!
Tricia Buice
So happy to read this Alissa! Thanks for taking the time to comment and for making the recipe! Enjoy 🙂
Shaherose Lalji
Can we use fresh raspberries instead of frozen?
Becca
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
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
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
Thank you Lynne! We appreciate the feedback and thank you for making our recipe for such a special gift. Thanks again.
Veronica
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
Thanks so much Veronica! I’m thrilled you enjoyed this simple cake. We also appreciate you taking the time to comment. Enjoy!
Megan
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
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
What temperature did you use for the Bundt pan
Tricia Buice
Hi Patty. I’m not sure what Megan did but I would use 350F for a Bundt pan. Thanks for the great question!
Majella
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
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
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
Old baking soda and powder are killers of great bakes! Haha
Shelley
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
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
My husband’s favorite. Thank you.
Tricia Buice
Thank you Gail!
Linda
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
Thanks for trying it Linda, and for taking the time to comment. We love these simple cakes, too!
Alina
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
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
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
Thank you Joanie!
Ace
SO DELISH! Next time I’d like to make it with peaches. Will frozen work? Thanks.?
Tricia Buice
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
YUM! thx. Do you refrigerate the leftovers?
Tricia Buice
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
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
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
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
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
Hi, Can you use frozen Cherries in place of the Raspberries? Not a big fan of Raspberries. Thanks,
Tricia Buice
Hi Ria! I think cherries would be great in this cake in place of the raspberries. Good luck and thanks!
Elza
Can I use honey instead of sugar?
Tricia Buice
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
I tried the honey and this works perfectly . The cake tastes delicious.
Tricia Buice
Thanks Elza! Glad you enjoyed the recipe.
Brenda
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
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
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
Could you develop this with cranberries? Perhaps with lemon flavoring?
Tricia Buice
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
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
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!