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Raspberry Ricotta Cake

Author: Slightly adapted from Bon Appetit


  • cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 3 large eggs
  • 1 15 oz. container of whole-milk ricotta
  • ½ tsp vanilla extract
  • ½ cup 1 stick unsalted butter, melted
  • About 9 oz. raspberries, divided


  • Preheat oven to 350℉. Line a 9” cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 6 oz. raspberries. Some will streak on you, this is fine. Scrape batter into prepared pan and scatter about 3 oz. raspberries over top. Don’t be too exacting with this step, you just want somewhat evenly spaced raspberries all over your cake.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. When you are testing your cake, you must, must, must dip the tester into a spot right next to the raspberries. Those parts of the cake bake more slowly than the rest, so it’s not enough to just get a clean tester in the middle of the raspberries. The cake is not done until it comes out clean after poking right by the raspberries.
  • Let cool at least 20 minutes before unmolding.


Recipe sourced from Bon Appetit, I adapted it the tiniest bit to include more raspberries (I didn’t think it had enough initially). If you are, as I am, one of the many experiencing The Relentless Heat Wave From Hell this summer, I can think of no better cake to satisfy your cravings. When turning on the oven sounds all but unbearable but you still really want to drown your crankiness and overheated selves in a comforting dessert, we’ve got you covered. But not literally, because wearing ANY more clothes than necessary right now is akin to medieval torture. This cake is perfect. One, you don’t have to soften or cream butter. You melt it - something it desperately wants to do anyway - then fold it into the batter. Raspberries are at the top of their game right now, even if we aren’t. There’s no heavy frosting to weigh us down. The texture on this cake is a first cousin of pound cake, but lighter. The sweetness is present, but unlike the humidity, not overbearing. As usual, you’ll use a cake tester or toothpick to assess doneness, but reader - I cannot stress this enough - you must test the cake in two areas, both the solid spaces of cake and then test again right beside a raspberry. If the tester is also not coming out clean when you poke it beside the raspberry, then the cake is not done yet. Please, just take my word for it.