A Light, Moist Cake With Fresh Fruit And Creamy Ricotta Cheese – The Perfect Balance Of Sweet And Tangy Flavors In Every Bite!
This Fruit and Ricotta Cake is a delightful twist on a classic cake! I decided to make it because I wanted a cake that’s not only delicious but also has a rich, creamy texture. The addition of ricotta cheese makes the cake incredibly moist, while the fresh fruit adds a natural sweetness and lightness.
It’s perfect for any occasion, from a casual afternoon snack to a festive dessert at a family gathering. My family loves it because it’s not overly sweet but still packs a punch of flavor, and the combination of fruit and ricotta creates a deliciously creamy texture. It’s a simple, yet elegant cake that’s always a crowd-pleaser!
Questions I Often Get Asked About This Recipe
Q: Can I use different fruit in this cake?
A: Absolutely! This cake works well with a variety of fruits, such as berries, apples, pears, or even peaches. You can use fresh or frozen fruit, but if using frozen, be sure to thaw and drain it to avoid excess moisture in the cake.
Q: Can I make this cake ahead of time?
A: Yes! This cake actually tastes better the next day as the flavors have time to develop. Store it in an airtight container at room temperature for up to 3 days.
Q: Can I make this cake gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend, or use almond flour for a different texture. Just make sure to also check the ricotta cheese for any gluten-containing additives.
Q: Can I use a different cheese instead of ricotta?
A: If you don’t have ricotta, you can use cottage cheese for a similar texture, though the flavor will be slightly different. Greek yogurt can also be substituted for a tangy twist.
Q: How do I know when the cake is done?
A: The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
What You Need to Make Fruit and Ricotta Cake
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 cup fresh or frozen fruit (blueberries, raspberries, or diced peaches work well)
For Garnish (optional):
- Powdered sugar for dusting
- Fresh mint or additional fruit for topping
How to Make Fruit and Ricotta Cake
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the wet ingredients:
In a separate large bowl, whisk together the ricotta cheese, sugar, eggs, and vanilla extract. Add the milk and melted butter, and mix until smooth.
4. Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix – you want the batter to remain light and fluffy.
5. Add the fruit:
Gently fold in the fresh or frozen fruit. If using frozen fruit, make sure to thaw and drain it first to avoid excess moisture in the batter.
6. Bake the cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Cool and serve:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and garnish with fresh mint or extra fruit if desired before serving.
Tips
- For extra moisture: Use whole milk ricotta cheese for the creamiest, most flavorful result.
- For a twist of flavor: Add a teaspoon of lemon zest to the batter for a bright, citrusy note.
- Add a glaze: If you want a sweet finish, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.
Reader Reviews
🌟🌟🌟🌟🌟 Rachel P. – “This cake was amazing! The ricotta made it so moist, and the fruit added the perfect amount of sweetness. I loved it for dessert and breakfast the next day!”
🌟🌟🌟🌟 Megan L. – “Such a simple and elegant cake! The ricotta made it incredibly soft, and the fruit added a fresh burst of flavor. I’ll definitely be making this again!”
🌟🌟🌟🌟🌟 Sophie W. – “I made this cake for a family gathering, and it was a hit! It’s not too sweet, but the fruit and ricotta really make it special.”
🌟🌟🌟🌟 Emma T. – “This is a perfect cake for summer! I used berries, and it was light, fluffy, and full of flavor. I’ll be making this often.”
🌟🌟🌟🌟🌟 Jessica H. – “This Fruit and Ricotta Cake is absolutely delicious. It’s moist and flavorful, and the fruit on top makes it feel so fresh. A perfect dessert for any occasion!”
Printable Recipe
Fruit and Ricotta Cake
This Fruit and Ricotta Cake is a soft, moist cake made with creamy ricotta cheese and topped with fresh fruit. It’s the perfect balance of sweetness and tang, ideal for any occasion.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 cup fresh or frozen fruit (blueberries, raspberries, or diced peaches work well)
- For Garnish (optional):
- Powdered sugar for dusting
- Fresh mint or additional fruit for topping
Instructions
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal.
2. Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the wet ingredients:
- In a separate large bowl, whisk together the ricotta cheese, sugar, eggs, and vanilla extract. Add the milk and melted butter, and mix until smooth.
4. Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix – you want the batter to remain light and fluffy.
5. Add the fruit:
- Gently fold in the fresh or frozen fruit. If using frozen fruit, make sure to thaw and drain it first to avoid excess moisture in the batter.
6. Bake the cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Cool and serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and garnish with fresh mint or extra fruit if desired before serving.
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If You Enjoyed This Recipe, Please Share!
If you loved this Fruit and Ricotta Cake, please share it with your friends and family! It’s a light, flavorful cake that’s perfect for any occasion, and I’m sure they’ll love it just as much as you did. Share it on social media and tag me – I’d love to see how your cake turns out!
