Cranberry Ricotta Cake Recipe

An Italian classic, this Cranberry Ricotta Cake is great for the holidays. Include sugared cranberries on top to make it look even more holiday-like.

– 2 cups all purpose flour (290 grams) – 1 teaspoon baking powder – ½ teaspoon salt – ½ cup unsalted butter, softened (one stick) – 1 ½ cups sugar – 1 15 ounce container whole milk ricotta cheese – 2 large egg – 2 teaspoons vanilla – 1 cup fresh cranberrie Topping – 1 tablespoon powdered or superfine sugar – ½ cup sugared cranberries (optional) *see note below



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Center the rack in a 350-degree oven. Save a 9-inch springform pan coated with butter or cooking spray.

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Mix the flour, baking powder, and salt in a medium-sized bowl with a whisk. Set this bowl away.

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In a large bowl, whisk the melted butter, sugar, and ricotta cheese for 5 minutes with a hand mixer or stand up mixer with a paddle attachment until light and fluffy. 

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 Mix eggs and vanilla with other ingredients. Mix in the flour mixture until completely combined. Mix in one cup of cranberries.

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Pour batter into springform. The center rack cake should be toothpick-clean after 55–65 minutes. Transfer it to a wire rack after 10 minutes of cooling in the pan.

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Use a fine mesh strainer and superfine sugar to cover the cake. Just shake the sieve to cover the cake. The cake can have sugared cherries in the middle.

Calories: 258kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 146mg | Potassium: 44mg | Fiber: 1g | Sugar: 25g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg 


Also See

Almond Ricotta Cookies Recipe