If there’s one thing that can turn an ordinary morning into a celebration, it’s this Raspberry Ricotta Breakfast Cake Recipe. Picture a tender, moist cake bursting with juicy raspberries and velvety ricotta cheese, enlivened by a delicate sweetness and a golden crust sprinkled with coarse sugar for that perfect morning crunch. It’s not just breakfast; it’s an experience you’ll want to share with everyone you care about. Let me walk you through how to make this absolute gem of a cake that will become a beloved staple in your kitchen.
Ingredients You’ll Need
Every ingredient in this Raspberry Ricotta Breakfast Cake Recipe plays a crucial role in creating a harmonious texture, flavor, and color that makes the cake truly unforgettable. From the creamy ricotta that lends superb moisture to the bright raspberries that add bursts of tartness, each component is simple yet essential.
- 0.5 cup unsalted butter: Room temperature butter ensures easy creaming and a fluffy cake texture.
- 0.75 cup granulated sugar: Adds sweetness and helps the cake develop that irresistible golden crust.
- 2 large eggs: Bind the batter together and contribute to a tender crumb.
- 1 teaspoon vanilla extract: Boosts the cake’s aroma and enhances its natural sweetness.
- 2 cups all-purpose flour: Provides the cake’s structure; sifting it makes the final texture light and airy.
- 2 teaspoons baking powder: Ensures the cake rises perfectly and stays soft.
- 0.5 teaspoon salt: Balances the sweetness and elevates the overall flavor.
- 0.5 teaspoon baking soda: Adds extra lift due to the moisture of the ricotta.
- 15 oz ricotta cheese: The creamy superstar that makes this cake luscious and moist.
- 1 cup frozen raspberries: They retain shape and flavor while baking, giving delightful bursts throughout the cake.
- 1 teaspoon coarse sugar for sprinkling: Adds a crunchy, sweet finish on top after baking.
How to Make Raspberry Ricotta Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325℉. Prepare an 8-inch springform pan by inverting its bottom and lining it with parchment paper. Then secure the sides, grease them lightly, and dust with flour to make sure your cake won’t stick and comes out perfectly shaped.
Step 2: Combine Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend is the foundation of your cake’s structure and rise, so making sure everything is evenly mixed is key.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream the room temperature butter and sugar together until light and fluffy—this usually takes several minutes. This step is essential for a tender crumb and a lovely rise. Be sure to scrape down the bowl’s sides so all the butter is incorporated evenly.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract, which will fill your kitchen with a lovely aroma and add depth to the flavor.
Step 5: Alternate Adding Flour and Ricotta
Add about one-third of the flour mixture to the creamed butter and sugar at low speed, then add half of the ricotta cheese, and beat until smooth. Repeat with another third of the flour, followed by the remaining ricotta, then finish with the last of the flour. Finally, fold in the batter gently with a spatula—this careful folding keeps the cake tender without overmixing.
Step 6: Assemble the Cake
Spread two-thirds of the batter evenly into the prepared springform pan. Sprinkle two-thirds of the frozen raspberries over this layer. Top with the remaining batter and smooth it out carefully. Gently press the remaining raspberries onto the cake’s surface and sprinkle with coarse sugar for that beautifully textured top crust.
Step 7: Bake to Perfection
Bake your cake for 60 to 75 minutes until the top is gently browned and a toothpick inserted in the center comes out clean with only a few moist crumbs attached. This ensures the cake retains its moistness while baking through perfectly.
Step 8: Cool and Remove from Pan
Let the cake cool in the pan for at least 20 minutes before releasing the springform sides. This resting period helps the cake set so it holds its shape and slice beautifully. Serve slightly warm or at room temperature for the best experience.
How to Serve Raspberry Ricotta Breakfast Cake Recipe
Garnishes
Fresh raspberries scattered on top make for a stunning presentation and add a fresh contrast to the baked berries. A light dusting of powdered sugar or a drizzle of honey can also elevate the cake’s sweetness and visual appeal.
Side Dishes
This cake pairs perfectly with a dollop of Greek yogurt or a smidge of whipped cream. For a more substantial breakfast, serve alongside crispy bacon or your favorite breakfast sausage for a lovely balance of sweet and savory.
Creative Ways to Present
Try serving slices with a side of macerated raspberries or a fresh fruit compote. A cup of freshly brewed coffee or tea completes the experience, turning your Raspberry Ricotta Breakfast Cake Recipe into a delightful morning ritual that looks as beautiful as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover slices tightly in plastic wrap or store them in an airtight container. The cake stays fresh for up to 3 days at room temperature or about a week refrigerated, perfect for quick breakfasts or afternoon pick-me-ups.
Freezing
You can freeze this cake by wrapping individual slices or the whole cake tightly in plastic wrap and then foil. It freezes well for up to 2 months. Thaw overnight in the fridge for a ready-to-eat treat anytime you crave it.
Reheating
Warm slices gently in a toaster oven or microwave to bring back that fresh-from-the-oven feel. A quick 20-second zap in the microwave works magic, reviving the cake’s soft texture and making those juicy raspberries shine once again.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries can be used if they’re in season. Keep in mind they’re juicier and may make the batter slightly wetter, so place them gently to avoid sinking. Frozen raspberries are simply more reliable year-round.
Is ricotta cheese necessary for this cake?
Ricotta is the heart of this recipe, contributing to a moist, creamy texture that you won’t get with other cheeses. It’s what sets this breakfast cake apart from ordinary cakes, so I recommend using it if possible.
Can I substitute the butter for oil?
Butter is preferred here because it adds flavor and helps with the cake’s structure and crumb. You could try oil, but be aware the texture and taste will be different—less rich and slightly less firm.
How do I prevent the raspberries from sinking?
To help the raspberries stay evenly distributed, toss them lightly in a bit of flour before adding them to the batter. It creates a light coating that helps suspend them throughout baking.
Is this cake suitable for freezing and reheating?
Yes, this Raspberry Ricotta Breakfast Cake Recipe freezes beautifully. When reheated gently, it tastes almost as fresh as when first baked, making it an ideal make-ahead breakfast option.
Final Thoughts
This Raspberry Ricotta Breakfast Cake Recipe has become one of my absolute favorite ways to start the day, and I genuinely hope it becomes yours too. Its tender crumb, luscious ricotta creaminess, and bursts of raspberry make it comforting yet special enough for company. Don’t hesitate to give it a try—your mornings will never be the same!
Print
Raspberry Ricotta Breakfast Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Ricotta Breakfast Cake is a moist, fluffy, and subtly sweet treat that pairs the creamy richness of ricotta cheese with bright, tart raspberries. Perfect for a brunch or a special morning breakfast, this cake has a tender crumb and a beautifully golden crust with a hint of vanilla and a crunchy sugar topping. The use of frozen raspberries allows for year-round enjoyment, retaining their flavor and shape during baking. Serve warm or at room temperature for a slice of morning bliss.
Ingredients
Wet Ingredients
- 0.5 cup unsalted butter, room temperature
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz ricotta cheese
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
Fruit and Toppings
- 1 cup frozen raspberries
- 1 teaspoon coarse sugar for sprinkling
Instructions
- Preparation: Preheat your oven to 325℉ (163℃). Prepare an 8-inch springform pan by inverting its bottom and lining it with parchment paper. Secure the sides, then grease and lightly flour the pan to prevent sticking.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the sifted flour, baking powder, salt, and baking soda until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the room temperature butter and ¾ cup granulated sugar on medium speed for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed butter mixture, mixing well after each addition. Then blend in the vanilla extract until incorporated.
- Incorporate Flour and Ricotta: On low speed, add one-third of the dry flour mixture to the creamed wet ingredients, followed by half of the ricotta cheese. Mix until smooth. Repeat with the remaining flour mixture and ricotta. Finish by folding the batter gently with a spatula to combine, being careful not to overmix.
- Assemble Batter and Raspberries: Spoon two-thirds of the batter into the prepared pan and spread evenly. Sprinkle two-thirds of the frozen raspberries over the batter. Add the remaining batter on top and smooth the surface. Press the remaining raspberries gently into the top and sprinkle evenly with coarse sugar for a crunchy finish.
- Bake: Place the pan in the preheated oven and bake for 60 to 75 minutes. The cake is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with just moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes. Carefully remove the sides of the springform pan. Serve the cake slightly warm or at room temperature, optionally garnished with fresh raspberries for extra freshness.
Notes
- Room temperature butter and eggs ensure better mixing and a fluffier cake texture.
- Sifting the flour helps create a lighter, softer crumb.
- Frozen raspberries are preferred because they hold their shape and flavor during baking better than fresh.
- Do not overmix the batter after adding ricotta to keep the cake tender.
- You can substitute coarse sugar with turbinado sugar for a similar crunchy topping.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
