This cake is incredibly easy to make, requiring only simple ingredients and minimal preparation. The ricotta cheese adds a creamy texture that keeps the cake moist for days, while the cherries provide a fruity brightness in every bite. It’s not overly sweet, which makes it a versatile treat for brunches or evening desserts. Plus, it’s a great way to use fresh or frozen cherries throughout the year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Ricotta cheese (whole milk)
Vanilla extract
Fresh or frozen pitted cherries
Powdered sugar (optional, for dusting)
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the ricotta cheese and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Fold in half of the cherries gently.
Pour the batter into the prepared pan and smooth the top. Scatter the remaining cherries on top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Servings and timing
This recipe yields 8 to 10 servings. Prep time: 15 minutes Cook time: 55 minutes Total time: 1 hour 10 minutes
Variations
Use a mix of berries like blueberries and raspberries for a twist on the classic cherry flavor.
Swap vanilla extract for almond extract to bring out the nutty notes.
Add a lemon zest to the batter for a refreshing citrus kick.
For a more decadent touch, drizzle the cake with a simple vanilla glaze.
Storage/Reheating
Store the Cherry Ricotta Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. This cake also freezes well. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready.
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries. Just make sure to thaw and drain them well before folding into the batter.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Why is my ricotta cake dense?
Overmixing the batter or using low-fat ricotta can lead to a dense cake. Be sure to use whole milk ricotta and mix until just combined.
Can I make this ahead of time?
Yes, the cake can be made a day ahead. It actually tastes even better the next day as the flavors have time to develop.
Should I pit the cherries before baking?
Absolutely. Always use pitted cherries for safety and ease of eating.
Can I use canned cherries?
Yes, but make sure to drain them well and choose unsweetened or lightly sweetened varieties to avoid an overly sweet cake.
What can I substitute for ricotta cheese?
You can substitute full-fat Greek yogurt or cottage cheese, though the texture and flavor may vary slightly.
Is this cake supposed to rise much?
It rises moderately. The ricotta keeps it dense and moist, so don’t expect a high, fluffy rise like a sponge cake.
Can I add nuts to the batter?
Yes, chopped almonds or walnuts can be added for texture and extra flavor.
Conclusion
Cherry Ricotta Cake is a delightful combination of creamy richness and fruity sweetness that’s easy to prepare and even easier to enjoy. Whether served warm with a cup of tea or chilled for a refreshing dessert, this cake is sure to become a go-to favorite in your baking collection.
This Cherry Ricotta Cake is a light and moist dessert that combines the richness of ricotta cheese with sweet-tart cherries. Perfect for gatherings or coffee breaks, it’s easy to make and stays moist for days.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 cup whole milk ricotta cheese
1 tsp vanilla extract
1 1/2 cups fresh or frozen pitted cherries
Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the ricotta cheese and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Fold in half of the cherries gently.
Pour the batter into the prepared pan and smooth the top. Scatter the remaining cherries on top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
Use whole milk ricotta for best texture and flavor.Frozen cherries should be thawed and drained before using.Do not overmix the batter to keep the cake light.Can be made a day ahead—flavor improves with time.Store in an airtight container at room temperature or refrigerate for longer shelf life.
