Creamy Ricotta Cake
This Creamy Ricotta Cake is a timeless dessert known for its tender crumb, delicate sweetness, and rich yet light texture. Made with simple ingredients and creamy ricotta cheese, this cake strikes the perfect balance between cheesecake and traditional sponge cake. It’s not overly sweet, making it ideal for breakfast, afternoon coffee, or a refined dessert after dinner.
Ricotta has long been used in European baking to create moist, soft cakes that stay fresh for days. In this recipe, it adds a subtle creaminess without heaviness, resulting in a cake that feels both comforting and elegant.
Why You’ll Love This Cake
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Soft, creamy texture without being dense
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Mild sweetness that isn’t overpowering
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Easy to make with everyday ingredients
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Perfect plain or dressed up with fruit or glaze
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Keeps well for several days
This cake is beautiful on its own, but also versatile enough to serve with berries, powdered sugar, or a light citrus glaze.
Ingredients
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1½ cups (375 g) whole-milk ricotta cheese
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¾ cup granulated sugar
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3 large eggs, room temperature
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½ cup unsalted butter, melted and cooled
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional but recommended)
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1½ cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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Powdered sugar, for dusting
Equipment
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Mixing bowls
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Whisk or hand mixer
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Rubber spatula
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9-inch (23 cm) round cake pan
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Parchment paper
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Cooling rack
Prep Time
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Active prep: 20 minutes
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Baking: 45–50 minutes
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Cooling: 20 minutes
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Total time: ~1 hour 30 minutes
Instructions
Step 1: Prepare the Pan and Oven
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly flour the sides.
Step 2: Mix the Ricotta Base
In a large bowl, whisk together the ricotta cheese and sugar until smooth and creamy. If your ricotta is very thick or grainy, whisk a little longer to break it down.
Add the eggs one at a time, mixing well after each addition. Stir in the melted butter, vanilla extract, and lemon zest until fully combined.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the ricotta mixture, folding gently with a spatula until just combined. Do not overmix—this keeps the cake tender and light.
Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Step 5: Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Before serving, dust generously with powdered sugar.
Serving Suggestions
This cake is delicious served:
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Plain with powdered sugar
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With fresh berries or sliced fruit
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With a dollop of whipped cream
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Drizzled with honey
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Lightly glazed with lemon icing
It pairs beautifully with coffee, espresso, or tea.
Tips for the Best Ricotta Cake
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Use whole-milk ricotta for the creamiest texture
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Drain ricotta if very wet to avoid excess moisture
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Room-temperature eggs help create a smoother batter
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Do not overmix once flour is added
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Let the cake cool fully before slicing for clean cuts
Variations
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Lemon Ricotta Cake: Add 2 tablespoons lemon juice
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Orange Ricotta Cake: Use orange zest instead of lemon
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Chocolate Chip Ricotta Cake: Fold in ½ cup mini chocolate chips
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Almond Ricotta Cake: Replace vanilla with almond extract
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Berry Ricotta Cake: Add blueberries or raspberries to the batter
Storage
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Store covered at room temperature for 1 day
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Refrigerate for up to 4 days
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Bring to room temperature before serving for best flavor
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Not recommended for freezing (texture may change)
A Classic Cake That Never Goes Out of Style
This Creamy Ricotta Cake is proof that simple ingredients can create something truly special. With its soft crumb, subtle richness, and gentle sweetness, it’s a cake that feels homemade, comforting, and elegant all at once. Whether you serve it for breakfast, dessert, or a special gathering, it’s the kind of recipe that quickly becomes a favorite.
Once you try baking with ricotta, this cake will earn a permanent place in your recipe collection.
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour 30 minutes
Servings: 8–10