Introduction

This cranberry ricotta cake is a delightful treat combining the creamy richness of ricotta with the tart burst of fresh cranberries. Light, fluffy, and tender, it makes a perfect dessert or afternoon snack, especially during the holiday season.

The image shows a round cake with a golden brown top sprinkled with powdered sugar and red berries scattered both on top and inside. One slice is cut out, revealing a light, soft yellow inside with mixed red berries embedded throughout. The cake sits on a white plate placed on a white marbled surface. A red and white striped cloth is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 eggs
2 teaspoons vanilla
1 cup fresh cranberries

Topping:

1 tablespoon powdered or superfine sugar
½ cup sugared cranberries (optional) see note below

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the baking rack in the middle. Grease a 9-inch springform pan with butter or cooking spray and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes.
Step 4: Add the eggs and vanilla to the ricotta mixture and mix until combined.
Step 5: Gradually add the flour mixture to the wet ingredients and mix until just combined.
Step 6: Gently fold in the fresh cranberries.
Step 7: Pour the batter into the prepared springform pan and smooth the top.
Step 8: Bake on the center rack for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for at least 10 minutes before releasing the springform and transferring the cake to a wire rack to cool completely.
Step 10: For the topping, sift powdered or superfine sugar over the cooled cake. If using, arrange sugared cranberries in the center as garnish.

Tips & Variations

To make sugared cranberries, simmer equal parts sugar and water until sugar dissolves, then stir in cranberries. Remove and dry on a cooling rack before rolling in granulated sugar.
Beat the ricotta, butter, and sugar well—at least 4-5 minutes—to ensure the cake is light rather than dense.
If you don’t have a springform pan, a 9×9 inch square pan or a 10-inch round pan will work fine.
Try swapping the vanilla extract for orange juice and zest for a bright orange-cranberry flavor.

Storage

Store the cake covered 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 or until just warmed through.

How to Serve

A round cake with a golden-brown top sprinkled lightly with sugar sits on a white plate. The cake has a soft, fluffy texture with visible red berries baked inside and some on top, including a cluster of frosty red berries in the center and scattered around the side. A wedge is cut out to show the inside, revealing a moist, pale yellow crumb filled with bright red berries. The plate rests on a white marbled surface with a red and white striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries but be sure to thaw and drain them well to avoid adding extra moisture, which could affect the cake’s texture.

What if I don’t have ricotta cheese?

Ricotta is key for the moist, creamy texture, but you could try substituting with cottage cheese blended until smooth or mascarpone, though the flavor and texture may vary slightly.