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Cranberry Ricotta Cake Recipe

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★★★★★

4.5 from 91 reviews

This Cranberry Ricotta Cake is a moist and tender cake featuring creamy ricotta cheese and tart fresh cranberries. It’s perfect for festive occasions or any time you crave a lightly sweet, citrusy dessert. Topped with powdered sugar and optional sugared cranberries, it delivers a delightful combination of creamy texture and fresh fruit sweetness.

Ingredients

Scale

Cake 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 extract
  • 1 cup fresh cranberries

Topping

  • 1 tablespoon powdered or superfine sugar
  • ½ cup sugared cranberries (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position the baking rack in the middle of the oven. Grease a 9-inch springform pan thoroughly using butter or cooking spray to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined. Set aside for later use.
  3. Cream Butter, Sugar, and Ricotta: In a large mixing bowl, use a handheld mixer or stand mixer with paddle attachment to beat softened butter, sugar, and ricotta cheese together on medium speed for about 5 minutes until the mixture is light, fluffy, and creamy. This step is crucial for the cake’s texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until just combined and smooth.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
  6. Fold in Cranberries: Gently fold in the fresh cranberries using a spatula, distributing them evenly throughout the batter.
  7. Pour and Bake: Pour the batter into the prepared springform pan, smoothing the top. Bake on the center rack for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for at least 10 minutes. Then carefully release the springform and transfer the cake onto a wire rack to cool completely.
  9. Add Topping: Once fully cooled, dust the top of the cake with powdered or superfine sugar through a fine mesh sieve for even coverage. Optionally, garnish the center with sugared cranberries for added sweetness and texture.

Notes

  • To make sugared cranberries, simmer equal parts sugar and water until the sugar dissolves, stir in cranberries, remove with a slotted spoon, let dry for an hour, then roll in granulated sugar before using.
  • Beat ricotta, butter, and sugar until light and fluffy for at least 4-5 minutes to ensure a tender, airy cake.
  • If you don’t have a 9-inch springform pan, you can bake this cake in a 9×9-inch baking pan or a 10-inch cake pan; baking times may vary slightly.
  • Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs, not wet batter.
  • Using superfine sugar instead of powdered sugar on top mimics the texture of sugared cranberries and adds a nice crunch.

Keywords: cranberry ricotta cake, holiday cake, ricotta cake recipe, fresh cranberry dessert, easy winter cake

Find it online: https://cheframi.com/cranberry-ricotta-cake-recipe/