Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 160mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg