Imagine a dessert so irresistibly moist, so decadently creamy, that it transforms an ordinary afternoon into a gourmet experience. Our Raspberry Ricotta Bundt Cake is not just a recipe—it's a culinary masterpiece that will make your taste buds dance with pure delight! Packed with luscious raspberries and rich, velvety ricotta, this Italian-inspired cake promises to be the star of any gathering, turning even the most ordinary moments into extraordinary memories.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated. Dust the pan lightly with flour, tapping out any excess.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add ricotta cheese to the butter-sugar mixture and continue mixing until well incorporated. The mixture should be smooth and creamy.
- Beat in eggs one at a time, ensuring each egg is fully integrated before adding the next. Stir in vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt to create a uniform dry mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Gently fold in fresh raspberries, distributing them evenly throughout the batter. Use a light hand to prevent crushing the berries.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving. Slice and enjoy at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to maintain the cake's light, tender crumb. Overmixing can lead to a dense, tough cake.
- Raspberry Placement: Fold raspberries gently to prevent crushing and ensure even distribution throughout the batter.
- Greasing the Pan: Use a pastry brush to get into all the bundt pan's intricate curves, preventing the cake from sticking.
- Cooling is Key: Allow the cake to cool in the pan for 15 minutes before inverting to help it release cleanly and maintain its beautiful shape.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 10g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
