This is one of my favorite bakes to make with ricotta. Very easy to make, it is a moist, dense cake recipe topped with mixed berries that can be fresh or frozen, so it can be made year-round. It keeps well and is perfect for afternoon tea, picnics, potlucks, or just because.
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Originally published in June 2013, this post has been updated with text and images to serve you better. The recipe remains the same.
A few loose ends came together resulting in these soft and sweet berry ricotta squares.
I had a few cups of languishing ricotta cheese in my fridge, which I had bought to make this popular ricotta pie recipe. Or maybe it was this baked ricotta appetizer. Who knows. I use ricotta a lot.
This creamy and dense cake is a must if you're the least bit into sweet ricotta. You can say it's a cousin of our orange ricotta cheesecake.
The berries are a tangy surprise, perfect to cut through all that soft and monochromatic batter. You can use any combination you want and I usually go for raspberries and blackberries. And red currants when I can get a hold of them which is not often.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Ricotta: use full-fat, whole-milk ricotta for best results. The cake will be richer and tastier.
- Berries: any mix of red berries works, fresh or frozen. I like to use blackberries and raspberries for their tanginess and acidity. They pair very well with ricotta cheese. Blueberries are another one you can add to the mix for more variety.
- Sugar: I use regular white, granulated sugar.
- Unsalted butter.
- Eggs: fresh, large.
- Flour: I have made it with both all-purpose flour and cake flour with great results.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Milk: you can use whole milk (for richer results) but 2% milk also works.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- Citrus zest: both orange and lemon zest work very well with ricotta and berries. You can also use a mix of both.
See the recipe card at the end of this post for quantities.
Making the cake batter
It's very easy to put together and you need a large bowl, an electric mixer, and a spatula.
Cream soft butter and sugar until light-colored and fluffy. Add eggs one at a time.
Add ricotta and flavorings, and mix well. At this point, I use a spatula for mixing.
Add the dry ingredients alternating with the milk.
Begin and end with the flour mixture and don't overmix or beat the batter.
Baking the ricotta cake
Follow the instructions in the recipe card and have the oven preheated before you start to prepare the ricotta batter.
Use the right-sized pan and scatter the berries on top of the batter.
Bake as directed and make sure you don't overbake it.
Vintage kitchen tip: when you remove it from the oven it should be just firm enough in the center but not overly so. While you don't want it to be very jiggly like a brownie, don't wait until it's very firm and completely dry. That way the cake will be creamier.
Substitutions
- Brown sugar: it can also be used with good results. Use light brown sugar for best results.
- Vegetable milk: buttermilk can be used interchangeably for the regular kind called for. And also alternative ones like almond milk or coconut milk.
- Gluten-free: I never tried it, but if you have a regular GF mix that you normally swap for regular flour it should work just fine as this is not a tall and fluffy cake.
Variations
There are ways to customize this cake batter.
- Spices: add some ground cinnamon or cardamom depending on the berries you use. A grating of ginger can add a spicy kick.
- Liqueurs: besides vanilla, you can add a teaspoon to a tablespoon of liquor like creme de cassis, Licor 43 (vanilla citrus), orange liquor like Cointreau and Grand Marnier, or Frangelico (hazelnut). Any type of alcohol you like paired with berries.
- Berry topping: you can also use a good berry jam or sauce, add dollops and swirl them on top if you don't have whole berries.
Frequently asked questions
The sides will be dry and the center will be *almost* completely firm. It's important not to overbake it so it doesn't dry out too much. Just as the center stops being very jiggly, that's how you know it's time to remove it from the oven.
Yes, it does and it keeps for 3-5 days. You can leave it at room temperature for a few hours, but then cover it well in plastic wrap or an airtight container and keep it in the fridge.
You can but the texture might change a little when you thaw it, it will be grainier and less creamy. I recommend freezing it for a few weeks (always well wrapped) so it doesn't start to get freezer burn. Defrost in the refrigerator the day before. If some liquid is collected around the cake, blot it with kitchen towels.
Kitchen notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Easy dessert: alternatively, you can make a plain ricotta cake omitting the scattering of fruit on top and serving it with a sauce or compote like our blueberry sauce or the mixed berry compote.
- Storing: recipes with fruit don't last long at room temperature because you run the risk of it starting to ferment and ruining the whole cake. Always store leftovers in the refrigerator, well covered to prevent dryness.
Related recipes you might like:
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Berry Ricotta Cake
Very easy to make, it is a moist, dense cake studded with berries, fresh or frozen, so it can be made year-round. It keeps well and is perfect for afternoon tea, picnics, potlucks, or just because.
- Total Time: 40 minutes
- Yield: 9 servings 1x
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 300g whole milk ricotta cheese, strained if it has too much liquid
- 1 ½ cups all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk, at room temperature
- 1 ⅓ cups berries, any mix (fresh or frozen)
Instructions
- Preheat the oven to 350°F/180°C.
- Butter or use a baking spray in a square 8-inch baking pan or cake pan. If you use a 9-inch pan the cake will be shorter and will need less baking time, so check for doneness earlier.
- Line with a piece of parchment paper if you want, covering the bottom and two long sides of the pan. The two short sides will remain unlined but greased. This will help you remove the cake from the pan.
- In a large bowl, beat butter with sugar and vanilla for 2 minutes.
- Add the eggs, one at a time, and beat very well.
- Add the ricotta and combine everything. I use the spatula from this step onward to avoid overmixing the batter.
- Sift the flour, baking powder, and salt (I do it directly over the mixture but you can use a separate bowl) and add to the previous preparation in three parts, alternating with the milk in two parts. That means that you start and end with flour. Do not beat much, just until everything is combined. The dough is very creamy but with texture.
- Pour into the prepared pan and scatter the fruit on top.
- Bake for about 30 minutes, until light golden brown, and as soon as a cake tester or toothpick comes out dry, or with very few moist crumbs attached. The center will be barely firm. Don't overbake.
- Let cool completely on a metal rack before removing it from the pan. First, loosen the unlined sides with a smooth-bladed knife or spatula, and then lift the whole block (carefully because it's a soft cake) and transfer it to a board. Cut into squares and serve.
- Refrigerate leftovers covered in plastic wrap or in an airtight container.
Notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Berry topping: you can also use a good berry jam or sauce and swirl it on top if you don't have whole berries.
- Plain: alternatively, you can make a plain ricotta cake omitting the scattering of fruit on top and serving it more like a dessert with a sauce or compote like our blueberry sauce or the mixed berry compote.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/9
- Calories: 306
- Sugar: 14.6 g
- Sodium: 185.7 mg
- Fat: 15.9 g
- Carbohydrates: 33.4 g
- Fiber: 1.1 g
- Protein: 8.3 g
- Cholesterol: 85.9 mg
Keywords: ricotta cake with berries
Laura Dembowski says
Happy birthday, Paula! I hope you had a wonderful day 🙂 These bars look like a great treat to celebrate with. I freeze tons of fruit too. I don't pit the cherries first - too much work.
e / dig in says
a belated but heartfelt birthday to you, paula. you are one of my favourite people in the blogging world! i hope you had a fabulous day with your friends - and thank you for sharing it with us.
PS i buy ricotta then forget why too!
Lori @ Foxes Love Lemons says
Haha, I totally hear you about putting stuff in the freezer for a few weeks or months, and THEN throwing it away. That's my strategy as well, even though I generally hate throwing away food. But once it's languished in the freezer for awhile, I feel a lot less guilty 🙂