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Ricotta "Everyday" Cake

Adapted from Bon Appetit's Raspberry Ricotta Cake, March 2015
5 from 2 votes
Prep Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Italian
Servings 10 slices
Calories 479 kcal



  • Preheat oven to 350F. Prepare pan by spraying lightly with nonstick cooking spray, then line bottom with parchment round and spray again.
  • In medium bowl, whisk together flour, sugar, baking powder and salt.
  • In a large bowl, whisk together eggs, 1 ½ C ricotta, vanilla extract and almond extract
  • Gently fold dries into wets until thoroughly combined
  • Fold in melted butter until combined, then fold in ¾ C mix-in of choice being careful not to crush anything delicate
  • Scrape batter into prepared pan, then sprinkle with remaining ¼ C mix-in of choice
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
  • While cake bakes, stir remaining ½ C Ricotta with agave nectar
  • Serve cake warm with dollop of sweetened ricotta. Enjoy!


Our cake lasted 3 days under a cloche, with great restraint by us both. I’m not sure how long it would last without molding, but it’s so good I can’t imagine it’ll last that long anyway.


Calories: 479kcalCarbohydrates: 55gProtein: 10gFat: 25gSaturated Fat: 14gCholesterol: 52mgSodium: 876mgPotassium: 208mgFiber: 2gSugar: 33gVitamin A: 512IUCalcium: 177mgIron: 3mg
Keyword Easy, Fast
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