Cranberry Ricotta Cake Recipe

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Introduction :

Are you craving a delightful treat that combines the tartness of cranberries with the creamy goodness of ricotta cheese? Look no further! In this article, we’ll guide you through a mouthwatering recipe for Cranberry Ricotta Cake that will satisfy your sweet tooth and impress your friends and family. Get ready to indulge in a delectable dessert that’s perfect for any occasion.


Ingredients You’ll Need:

Cranberries: Fresh or frozen, about 1 ½ cups.

All-Purpose Flour: 1 ½ cups.


Baking Powder: 1 ½ teaspoons.

Salt: ¼ teaspoon.


Unsalted Butter: ½ cup, softened.

Granulated Sugar: 1 cup.


Eggs: 2 large.

Ricotta Cheese: 1 cup.


Vanilla Extract: 1 teaspoon.

Powdered Sugar: For dusting (optional).


Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.


Cream Butter and Sugar

Using a stand mixer or handheld mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes on medium speed.

Add Eggs and Ricotta

Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then, mix in the ricotta cheese and vanilla extract until smooth and creamy.


Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.

Fold in Cranberries

Gently fold the cranberries into the batter until evenly distributed. Pour the batter into the prepared cake pan and smooth the top with a spatula.


Bake and Cool

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Dust with Powdered Sugar (Optional)

Once the cake has cooled, you can dust the top with powdered sugar for a decorative finish. Slice and serve your Cranberry Ricotta Cake, and enjoy!



Making a Cranberry Ricotta Cake is a delightful way to indulge in a unique dessert that combines the flavors of tart cranberries and creamy ricotta cheese. With simple ingredients and easy-to-follow steps, this recipe is perfect for both novice and experienced bakers alike. Whether you’re serving it for brunch, dessert, or a special occasion, this cake is sure to be a hit with everyone who tries it. So why wait? Get baking and treat yourself to a slice of heaven today!


Q1: Can I use frozen cranberries instead of fresh ones?

Yes, frozen cranberries can be used in this recipe. Just be sure to thaw them before folding them into the batter.


Q2: Can I substitute ricotta cheese with another type of cheese?

While ricotta cheese provides a unique texture and flavor to this cake, you can experiment with substitutes like cottage cheese or mascarpone cheese if desired.

Q3: How should I store leftovers?

Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Be sure to let it come to room temperature before serving.


Q4: Can I add nuts or other fruits to the cake batter?

Absolutely! Feel free to customize this recipe by adding chopped nuts, such as almonds or walnuts, or other fruits like blueberries or raspberries for added flavor and texture.

Q5: Can I make this cake gluten-free?

Yes, you can substitute gluten-free flour for the all-purpose flour to make this cake gluten-free. Just be sure to check that all other ingredients are also gluten-free if you have dietary restrictions.



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