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–+ servings

Cranberry Ricotta Cake

A moist, simple cake made with ricotta cheese and flavored with vanilla and almond, studded with tart cranberries.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 8

Equipment

Ingredients
  

  • 2 cups ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh or frozen cranberries
  • Powdered sugar for dusting optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
  • Add the eggs, vanilla extract, and almond extract to the ricotta mixture. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the cranberries, being careful not to overmix.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Once cooled, dust with powdered sugar if desired before serving.

Notes

Cool on a wire rack completely before serving.
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