This cake recipe was published in a recent issue of Bon Appetit magazine, and I wanted to make it right away.  I subscribe to several cooking magazines but they tend to accumulate by my bedside table, untouched. Then, a trip comes up and they go with me in the plane. I read and rip the pages that interest me, tossing the magazine before coming back home. I know that for some this might be a huge no-no, but ever since we moved from OK to KS and I donated my collection of Fine Cooking magazines, I stopped saving them. The cut out recipes are glued in a notebook, a system that works great for me.  Anyway, as I was reading that issue on a flight to Hawaii (yeah, you got that right…. we’ve been to paradise last month), this recipe screamed at me: MAKE ME! MAKE ME! MAKE ME! Glad I finally did, it’s a great cake, moist, tender, and not overly sweet, thanks to the natural tartness of raspberries.


(from Bon Appetit, March 2015)

Non-stick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
3 large eggs, at room temperature
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen raspberries, divided

Heat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries all over the surface of the batter.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before removing from the pan.


to print the recipe, click here

Comments: This cake was so easy to make that I got into hyperventilation from excessive confidence. Basically, there is no way out for me, cakes make me suffer, even when nothing goes wrong. I thought that the raspberries sitting on top of the batter looked awfully cute, but after a few minutes in the oven, I pushed some of them a little into the batter, just in case.  I bet it made no difference whatsoever, the cake experts might be shaking their heads at my naiveté.  Oh, well.

As you know, food blogging is a very social activity. We leave comments, we follow food bloggers we enjoy, sometimes for their cooking alone, sometimes for the “whole package”.  I love bloggers who are witty (hard to beat Maureen on that category) make me laugh, make me think, teach me something. I normally stay clear from sites that push endless surveys or advertisements. But, anyway, some bloggers seem to always cook stuff I want to make. One such example is Steve, from Oui, Chef.  He subscribes to the same magazines I do, so quite often I bookmark a recipe and, being the slow self I am, next thing I know, the recipe is on his site!  This is exactly what happened with this cake. Take a look at Steve’s post by clicking here.  Obviously, great minds read alike, bookmark alike, and bake alike.

This cake was absolutely delicious! I added a sprinkle of powdered sugar on top because I felt the raspberries would be happy. And everyone who tried this cake in our department seemed to be happy too.  Such a great simple treat to celebrate spring…  Make it, and tell me what you think.

sliceHow about a slice?

In My Kitchen, April 2014

TWO YEARS AGO: Whole-wheat Pasta with Lemony Tomatoes and Spinach

THREE YEARS AGO: Blood Orange Duck: A work in progress

FOUR YEARS AGO: Grilled Mahi-mahi with citrus marinade

FIVE YEARS AGO: Memories of Pastéis (and my Dad)


  1. May have giggled a little too much at “I got into hyperventilation from excessive confidence”. The cake is beautiful though, so I think you’ve beaten your cake demons. Agree with you on the social aspect of food blogging. I have so much fun going through everyone else’s food adventures, it’s very inspirational too 🙂


  2. The ricotta would definitely add moisture to your cake and I like that you could use raspberries, blueberries, cherries etc. I have ricotta in my freezer but I’m not sure I have 1 1/2 cups … maybe I could replace the rest with yogurt.


  3. I do like your magazine system because I am drowning but can’t let go. I do rip pages out once in a while but never seem to organize them. I remember this recipe as I was flying as well. So glad you made it and relate the beauty!!


    • I simply CANNOT keep saving magazines any longer- my niece in Brazil has a folder system, which is also nice because you can file them according to category. I did not do that. so I just browse through the notebook searching for stuff. It’s not that bad, actually


  4. Love this cake! and it looks so familiar to me, I’m wondering if I may have come across it too and made it at some point… something about the sinking berries. So easy – who doesn’t appreciate that; perfect tea cake. YUM. I think I may have to play with it ;-). Thanks Sally.


  5. I love this cake as much as Kelly does. I can see us sitting on the floor playing with the dogs before having coffee and a piece of this cake. (I’d wash my hands, I promise)


  6. Hi Sally! Sitting at a rehearsal so thought I’d pop in. So glad I did!! An easy cake! And ingredients my kids (and I) will love. You can never go wrong with raspberries here. 🙂 I hope all is well in KS. You have one lucky department…such great treats all the time!


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  8. This post is from 6 years ago so you might never see my comment, but I wanted to say THANKS for posting this. I’ve been glaring at a package of frozen raspberries in my freezer for a year now, wondering what the heck I can make with frozen raspberries. Now I know.

    Also, I totally get the cake hyperventilating. I can’t even make a decent cake from a cake mix. They turn out dry and crumbly or tough or something. I don’t know where I’m going wrong so don’t even dare to make one from scratch. Except for this raspberry one that I’m determined to try.


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