Moist, filling, flavorful and minimal ingredients this Berry Ricotta Cake is fun and easy! Packed with berries this cake is one that you will want to make over and over again.

Cakes are one of my favorites things ever, especially when it comes to Ricotta Cake. This Berry Ricotta Cake is one of my favorites yet, with a white cake mix and berries it provides the perfect combination of flavors.

We decided to go with blueberries and raspberries for this recipe as we loves the color combination that makes it a fun holiday themed cake for Memorial Day or 4th of July.

Or just a cake that you will want to make all spring an summer long because it is so flavorful and delicious that once you take that first bite you just can’t store.

This cake is one cake that I will not and can not get sick of. It is so moist and flavorful, the texture is is almost like as a mixture between a cake and cheesecake, how can you resist that!

The texture of this is one of my favorite things besides the flavor alone, honestly it is one of the best textures of a cake that I have ever had, one you try it, you’ll see why.

One bite and you will be sold, I may be biased but trust me, this Berry Ricotta Cake is absolutely where it’s at and is going to be the one cake that everyone falls in love with.

This has a nice flavor from the cake coming through with the burst of the berries and then the sweet powdered sugar glaze, just a really perfectly balanced combination.

Some of our other favorite Ricotta Cakes we have on our site include Strawberry Ricotta Cake, Lemon Ricotta Cake and Italian Ricotta Cake. We just can’t get enough of this cake.

WHY THIS RECIPE WORKS:

This starts with a box cake mix which really makes it simple.
You can switch up the flavor with other cake mixes like shown above.
With a mix between a cake and cheesecake texture it is perfectly moist and delicious.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Blueberries
Raspberries
Flour
Ricotta cheese
Eggs
Vegetable oil
Vanilla extract
White cake mix
Heavy cream
Powdered sugar
Whole milk

HOW TO MAKE BERRY RICOTTA CAKE, STEP BY STEP:

Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray, set aside.
In a medium-sized bowl, toss the blueberries and raspberries with the flour, set aside.
In a large bowl with an electric hand mixer, mix the ricotta, eggs, oil, and vanilla until smooth.
Add in the cake mix and mix until just combined.
Slowly add the heavy cream a little at a time until fully incorporated.
Add the berries and gently fold them in.
Pour the batter into the prepared pan.
Bake for 1 hour, until the center is set. Let cool for 5 minutes in the pan. Run a butter knife along the edge and take off the outer ring. Let cool completely.
Once the cake is cooled, make the glaze but whisking the powdered sugar, vanilla, and milk together until smooth and pourable in a small bowl.
Pour the glaze over the cooled cake, cut, and serve.

See how easy that is? Everything is made in one bowl which is the best part, well besides the glaze! When I can get recipes that are made in one bowl, and less clean up then I’m sold.

This is another reason why this Berry Ricotta Cake is one of my absolute favorites. Not to mention all the other aspects of this cake in general!

This Ricotta Cake is sooooo easy. It’s one of those that you can taste and it tastes super decadent, but in reality, you really aren’t putting much effort into making something so flavorful.

That is what we are aiming for, easy recipes that are super tasty. No one will ever know how little time you spent actually preparing this cake.

I call these types recipes my secret weapons, when people think that the recipe is super time intensive but in reality it isn’t, and then when you tell them they are shocked!

I’ve had that many times with this Ricotta Cake, and then everyone begs for the recipe! We make so many versions of this cake that it’s crazy, so don’t shy away from switching up the cake mix.

CAN I USE DIFFERENT BERRIES?

Absolutely, this can be swapped out for any of your favorite berries. Blackberries work well in this, strawberries diced are also a nice addition too.

We like the blueberry and raspberries because it really gives this Ricotta Cake a nice flavor combination from the two different berries, I feel they work well together.

You can use just one type of berry if you like or you can use a mixture of berries, that is up to you! We like the mixture but have just used one at a time before and it turns out great!

HOW TO STORE RICOTTA CAKE?

This Ricotta Cake can be stored covered at room temperature for about 1-2 days, any longer than that I would suggest putting it in the refrigerator where it will last another 2-3 days.

This can also be frozen! Make sure the cake is completely cooled (do not ice) before wrapping in tin foil then putting in an airtight container such as a zip-top bag or a Tupperware container.

This will keep frozen for about one month. To defrost this cake, just remove and let thaw in the refrigerator overnight.

When ready to serve make your icing and decorate your cake.

TIPS AND TRICKS:

We like to use a rimmed springform pan. It prevents any leaking, which the cake usually doesn’t do, but you can always wrap your pan in foil before baking or use just a regular springform pan, which we did with this recipe.
If the cake sinks slightly after this is the normal process, it will puff up when in the oven and will deflate slightly once cooled.
Switch up your cake mixes to try different flavors, we have some of our other favorite Ricotta Cakes linked above.
If you want you can add vanilla and almond extract, we absolutely love the two flavors of those in the cake, but used strictly vanilla for this recipe.
Make sure to cool cake completely before icing, if the cake is too warm the icing will melt off.
Decorate with berries, sprinkles, mint or whatever you like!

If you want a cake that you absolutely will not be able to resist then I absolutely recommend that you make my Berry Ricotta Cake ASAP!

If you like this recipe you might also like:

If you’ve tried this BERRY RICOTTA CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!