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–+ servings
Close up square image of Ricotta Cake on white cake with berries
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Berry Ricotta Cake

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 560kcal
Author: Tornadough Alli

Ingredients

  • 6 oz blueberries
  • 6 oz raspberries
  • 1 Tbs all-purpose flour
  • 15 oz ricotta cheese
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 box white cake mix
  • 3/4 cup heavy cream

Glaze:

  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 Tbs whole milk

Instructions

  • 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 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.

Notes

  1. 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.
  2. 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.
  3. Switch up your cake mixes to try different flavors, we have some of our other favorite Ricotta Cakes linked above.
  4. 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.
  5. Make sure to cool cake completely before icing, if the cake is too warm the icing will melt off.
  6. Decorate with berries, sprinkles, mint or whatever you like!

Nutrition

Calories: 560kcal | Carbohydrates: 63g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 427mg | Potassium: 273mg | Fiber: 3g | Sugar: 43g | Vitamin A: 570IU | Vitamin C: 6mg | Calcium: 185mg | Iron: 3mg