Soft Ricotta Cake
A delectable Italian Ricotta Cake that's light, fluffy, and perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the ricotta and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Serving
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve at room temperature, optionally with a dollop of whipped cream or fresh berries.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Allow to come to room temperature before serving again.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smoother batter. Use high-quality ricotta for the best flavor.
Ingredient Substitutions: Almond flour can be used for a gluten-free version. Almond extract can replace vanilla for a nutty flavor.
How to Serve: Best served at room temperature with a side of fresh berries or whipped cream.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week.
Make-Ahead Tips: The cake can be made a day in advance and stored. Bring to room temperature before serving.
Ingredient Substitutions: Almond flour can be used for a gluten-free version. Almond extract can replace vanilla for a nutty flavor.
How to Serve: Best served at room temperature with a side of fresh berries or whipped cream.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week.
Make-Ahead Tips: The cake can be made a day in advance and stored. Bring to room temperature before serving.