Baking with ricotta always brings back a flood of memories for me. I remember one summer afternoon when my grandma handed me a small bowl of ricotta and a spoon, telling me to “just taste it.” I didn’t expect it to be creamy, mildly sweet, and so comforting. That memory stuck, and years later, I found myself combining that same ricotta with ripe summer peaches and a handful of raspberries for a quick cake to serve with iced tea. That was the first version of this fruit and ricotta cake, and it’s been a kitchen favorite ever since.
What I love most about this cake is its simple charm. It doesn’t require fancy equipment or hours in the kitchen. The ricotta makes it tender, the fruit keeps it juicy, and it’s perfect whether you’re baking for brunch, dessert, or just because. Even better? It comes together with ingredients you probably already have.
This fruit and ricotta cake isn’t overly sweet, which makes it versatile—you can dress it up with powdered sugar and mint for a dinner party, or enjoy it plain with your morning coffee. And if you’re anything like me, once you taste that soft crumb packed with fresh berries or diced peaches, you’ll want to bake it all year long.
You’ll find this cake pairs beautifully with lighter bakes like the Chewy Vegan Monster Cookies or something fruity like the Strawberry Pineapple Smoothie. It’s a crowd-pleaser that never tries too hard—and that’s part of its charm.
Table of Contents
How to Make Fruit and Ricotta Cake
Easy-to-Find Ingredients for a Moist, Fluffy Cake
One of the best things about making fruit and ricotta cake is how pantry-friendly the ingredients are. You don’t need a mixer or complicated steps. Most of what you need is probably sitting in your kitchen right now. Here’s what goes into this light, tender cake:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup ricotta cheese (whole milk preferred for richness)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (any kind works)
- 2 tablespoons unsalted butter, melted
- 1 cup fruit (fresh or frozen blueberries, raspberries, or peaches work great)
Optional garnish: powdered sugar, fresh mint, or more fruit for topping
The creamy ricotta is the star of the show here—it gives the cake its signature soft texture. If you’re using frozen fruit, remember to thaw and drain it well to avoid adding too much moisture to the batter.
Step-by-Step Method: From Mixing Bowl to Dessert Plate
Here’s how to bring this fruit and ricotta cake to life:
1. Preheat the oven
Set your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easier cleanup.
2. Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set that aside while you get the wet ingredients ready.
3. Combine wet ingredients
In a large mixing bowl, whisk the ricotta cheese, sugar, eggs, and vanilla until smooth. Then stir in the milk and melted butter. The batter should look creamy and cohesive.
4. Bring it all together
Slowly add the dry mixture into the wet bowl. Stir just until no streaks of flour remain. Don’t overmix—this keeps the cake light.
5. Add fruit
Gently fold in the fruit of your choice. Peaches add a soft bite, while berries give bursts of sweetness in every bite.
6. Bake it up
Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes. When a toothpick comes out clean, it’s done.
7. Cool and finish
Let the cake rest in the pan for 10 minutes. Then remove it and let it cool fully on a wire rack. Dust with powdered sugar and garnish if you’d like.
It pairs beautifully with a cold drink or warm tea, much like the easy Microwave Mayo Omelet works with a slice of toast in the morning.
| Ingredient | Purpose in Cake |
|---|---|
| Ricotta Cheese | Adds creaminess and a moist texture |
| Fresh Fruit | Provides natural sweetness and flavor |
| All-Purpose Flour | Gives structure to the cake |
Simple Variations and Answers to Common Baking Questions
Swap the Ingredients But Keep the Heart of the Cake
One of the reasons I love making fruit and ricotta cake is that it’s endlessly adaptable. If you’re low on one ingredient, or want to try something new, you’ve got options.
Can I use a different cheese instead of ricotta?
Yes, but results will vary. Ricotta has a mild flavor and creamy texture that keeps this cake soft and moist. Cottage cheese works in a pinch if you blend it until smooth, though it will give the fruit and ricotta cake a slightly tangier flavor. Mascarpone or cream cheese can also be used, but these will create a denser, richer crumb.
Can I make this cake gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The key is choosing a blend that already includes xanthan gum or a binding agent. This helps your fruit and ricotta cake hold its shape without crumbling. Don’t skip the cooling time—gluten-free cakes need a bit longer to set up after baking.
If you’re a fan of gluten-free bakes, check out the Vegan Blueberry Muffins with Sorghum Flour. They share the same tender crumb and subtle sweetness.
Use What You Have—Different Fruit, Same Comfort
Can I use different fruit in this cake?
Yes! This fruit and ricotta cake plays well with almost any soft fruit. Blueberries and raspberries are popular choices, but diced peaches, strawberries, or even blackberries work too. Avoid watery fruits like watermelon or citrus, which can throw off the moisture balance. If you’re using frozen fruit, remember to thaw and pat it dry first.
This flexibility makes the cake perfect for any season—use peaches in summer and frozen berries in winter. The flavor of the ricotta cake stays mild enough to let the fruit shine, no matter what variety you use.
Can I make this cake ahead of time?
Yes. Fruit and ricotta cake keeps wonderfully for up to three days at room temperature, covered loosely with foil. You can also refrigerate it to stretch it a day or two longer. If you want to bake ahead for a weekend brunch, this cake is a great option. Just let it come to room temperature before serving, or warm it slightly in the oven.
Much like the Salmon Pasta Recipe that’s just as tasty reheated, this cake retains its texture and flavor beautifully when made in advance.
For a richer flavor, some home bakers also add a touch of lemon zest or almond extract to the batter. But no matter how you customize it, the base remains the same: a soft, comforting fruit and ricotta cake that tastes homemade in the best way.
How do I know when the cake is done?
You’ll know your fruit and ricotta cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you see wet batter, it needs more time. Ovens vary, so start checking around the 30-minute mark. Press lightly on the center—it should spring back without leaving an indent.
Keep in mind that baking time may change slightly if you’re using a glass pan or if your fruit adds extra moisture.
Can I use a different cheese instead of ricotta?
Yes, you can—but results will vary. Ricotta is mild and creamy, which gives this fruit and ricotta cake its tender crumb. Cream cheese, mascarpone, or well-blended cottage cheese can work as substitutes, but each will slightly change the flavor and texture. If you prefer to stay close to the original feel, use full-fat ricotta for best results.
Try pairing this cake with something creamy and indulgent like our Creamy Salmon Pasta for a well-rounded dinner and dessert combo.
Can I make this cake gluten-free?
Yes, and it turns out great with the right flour blend. Choose a cup-for-cup gluten-free flour that includes xanthan gum to keep the texture similar to traditional versions. You don’t need to adjust the other ingredients. Let the fruit and ricotta cake cool completely before slicing—gluten-free cakes can be fragile when warm.
Many readers who enjoy our Chewy Vegan Monster Cookies also appreciate this cake’s gluten-free option.
Can I make this cake ahead of time?
Absolutely. This fruit and ricotta cake stays moist for days. You can bake it the night before and keep it covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Let it come to room temperature before serving, or warm individual slices in the microwave for a soft, just-baked feel.
It’s the kind of cake that tastes even better the next day, making it a great option for gatherings, holidays, or meal prep.
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Conclusion: A Cake That’s Easy, Adaptable, and Always Delicious
If you’re looking for a dessert that’s easy, adaptable, and bursting with flavor, this fruit and ricotta cake fits the bill. Whether you use berries in the summer or frozen peaches in winter, it’s the kind of cake that feels right for any season. The ricotta keeps it moist, the fruit adds brightness, and the one-bowl method makes it stress-free.
This is the recipe I reach for when I want something that feels homemade but not fussy. It’s perfect for brunches, afternoon snacks, and even last-minute desserts. Serve it with coffee, a scoop of ice cream, or just as it is—no fancy topping needed.
And if you enjoyed this recipe, you’ll probably love our Sizzling Spaghetti or even a quick Strawberry Pineapple Smoothie to sip on while the cake bakes.
