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Alison Roman’s Raspberry and Ricotta Cake

Desserts

Jennifer Scott
August 29, 2025

Why Make This Recipe

This Raspberry and Ricotta Cake by Alison Roman is a delightful treat perfect for any occasion. It’s light, moist, and packed with fresh raspberry flavor. The combination of ricotta cheese makes the cake rich and creamy, while the raspberries add a burst of tartness. It’s simple to make and will impress your family and friends. Plus, it’s a great way to use fresh berries during the season!

How to Make Alison Roman’s Raspberry and Ricotta Cake

Ingredients:

1 cup ricotta cheese
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
Powdered sugar for serving (optional)

Directions:

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, beat the ricotta, sugar, and butter together until smooth.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In another bowl, mix the flour, baking powder, and salt. Gradually add to the ricotta mixture until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

How to Serve Alison Roman’s Raspberry and Ricotta Cake

Serve this cake fresh and warm or at room temperature. It’s delicious on its own, but you can also pair it with whipped cream or a scoop of vanilla ice cream for an extra treat. Dust powdered sugar on top for a nice touch.

How to Store Alison Roman’s Raspberry and Ricotta Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.

Tips to Make Alison Roman’s Raspberry and Ricotta Cake

Make sure the butter is softened to room temperature for easy mixing.
Use fresh, plump raspberries for the best flavor.
Don’t overmix the batter after adding the flour; this keeps the cake tender.
If you like a sweeter cake, add more sugar to taste.

Variation

You can try adding other fruits like blueberries or cherries instead of raspberries. For a twist, add a bit of lemon zest to the batter for a refreshing flavor.

FAQs

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but they may make the batter a little wetter. Make sure to thaw and drain them well before adding them to the cake.

Can I substitute ricotta cheese with another cheese?

Ricotta cheese is best for this recipe, but you can use mascarpone cheese for a creamier texture.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean. If it comes out with batter on it, bake for a little longer and check again.

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Jennifer Scott

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