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Ricotta cheese transforms this raspberry orange ricotta cake into a rich, dense, and INCREDIBLY moist dessert you won't be able to get enough of! It's such a simple cake you need in your cake repertoire!
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4.8 from 5 votes

Raspberry Orange Ricotta Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings


  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1-1/2 cups part-skim ricotta cheese
  • 1/3 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter, cooled
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
  • Powdered sugar for topping


  • Preheat oven to 350F. Lightly grease and flour a 9-in cake pan. Set aside.
  • In a large bowl, whisk eggs, sugar, ricotta cheese, orange juice, zest, vanilla extract, and melted butter until smooth. In a separate small bowl, whisk flour, baking powder, and salt until combined. Gradually fold flour mixture into liquid until batter is just combined. Fold in raspberries.
  • Scrape batter into prepared pan and smooth top. Bake cake at 350F 40-45 minutes or until a toothpick comes out clean. Cool cake completely on a wire cooling rack. Once cooled, dust with powdered sugar and slice into wedges. Enjoy!