This Cherry Ricotta Cake is made with cherries, chocolate, and ricotta. Not sure if I need to say much else, but it gets even better! This is a single layer cake that you don’t have to frost. Just mix up an easy glaze, coat the top and you are done! A pretty simple cake that is delicious!
You could make this cake for any occasion, but it would be a great option in the summertime to use up any fresh fruit that you have. I chose to use cherries in this recipe, and I made it easy by using frozen cherries. That way you don’t have to pit any cherries! You could also use fresh cherries or switch it out for a type of berry if you prefer.
For this recipe you can either use a 9 in. cake pan or a springform pan. I prefer using a springform pan for this cake, but either one will work. Whichever you choose, be sure to line the bottom of the pan with parchment paper! It is an important step that will prevent the cake from sticking in the middle. And believe me when I say that you will not want to waste any bit of this cake!
Pair this cake with some tea, coffee or wine and have yourself a dessert moment! If you happen to have any leftovers, store them in the refrigerator for up to 5 days. Or you could cut individual slices and freeze them for about 1 month. Be sure to separate the slices with plastic wrap or parchment paper before you freeze them, that way they won’t stick together!
The recipes for the Cherry Ricotta Cake are below. The first one is the high-altitude recipe, and the sea level recipe is at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!
High Altitude Cherry Ricotta Cake
Equipment
- 9 in. cake pan or springform pan
- parchment paper
- Blender (optional)
Ingredients
Cherry Ricotta Cake
- 4 large eggs
- 1 cup ricotta
- 1 1/2 cup fresh or frozen cherries (roughly chopped)
- 1/4 cup chocolate (chopped) about 1.5 oz
- 2 cups flour plus 2 tbsp
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup butter (softened)
- 1 1/2 cup granulated sugar minus 1 tbsp
- 1 tbsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
Cherry Ricotta Cake
- Preheat oven to 340F.
- In a small bowl crack the eggs and set aside.
- Take out the ricotta cheese from the refrigerator and set aside.
- Prepare your cake pan or springform pan. Grease and flour the pan and line the bottom with parchment paper.
- If you are using fresh cherries, be sure to wash them and take the pits out. I prefer to chop the cherries up a bit in a blender, but that is optional. Measure out your cherries and set aside.
- Chop up the chocolate quickly in a blender or with a knife. I like to have pieces about the size of a pea, but chop it how you like it. I used half of a chocolate bar (1.5 oz.) and ended up with about 1/4 cup of chopped chocolate. Set the chocolate aside.
- In a small bowl add your flour, salt and baking powder. Mix with a fork or spoon until incorporated.
- In your mixing bowl, add your butter and sugar. Mix for a few minutes until it becomes light and fluffy.
- Add the eggs. Mix until incorporated well.
- Scrape the bowl and add the vanilla extract. Mix until incorporated.
- Add half of the flour mixture and mix. Add the second half and mix until incorporated.
- Fold in the cherries and the chocolate by hand until they are just incorporated.
- Transfer the batter into your pan and smooth out the batter so it is even.
- Bake for 1 hour to 1 hour and ten minutes, or until a knife or a skewer in the center comes out clean.
- Let the cake cool on a cooling rack for about 15-20 before taking it out of the pan. Then let it cool completely on the cooling rack.
Glaze
- In a small bowl mix the powdered sugar and milk together until smooth.
- Pour the glaze over the cake to coat the top. Or you could pour on each individual slice as you serve it.
- Store any leftovers in an airtight container in the refrigerator. It will last up to 5 days. You can freeze slices of the cake in an airtight container for about 1 month. Be sure to separate them with parchment paper or plastic wrap before freezing.
Cherry Ricotta Cake
Equipment
- 9 in. cake pan or springform pan
- parchment paper
- Blender (optional)
Ingredients
Cherry Ricotta Cake
- 3 large eggs
- 1 cup ricotta
- 1 1/2 cup fresh or frozen cherries (roughly chopped)
- 1/4 cup chocolate (chopped) about 1.5 oz
- 2 cups flour plus
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 cup butter (softened)
- 1 1/2 cup granulated sugar
- 1 tbsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
Cherry Ricotta Cake
- Preheat oven to 325F.
- In a small bowl crack the eggs and set aside.
- Take out the ricotta cheese from the refrigerator and set aside.
- Prepare your cake pan or springform pan. Grease and flour the pan and line the bottom with parchment paper.
- If you are using fresh cherries, be sure to wash them and take the pits out. I prefer to chop the cherries up a bit in a blender, but that is optional. Measure out your cherries and set aside.
- Chop up the chocolate quickly in a blender or with a knife. I like to have pieces about the size of a pea, but chop it how you like it. I used half of a chocolate bar (1.5 oz.) and ended up with about 1/4 cup of chopped chocolate. Set the chocolate aside.
- In a small bowl add your flour, salt and baking powder. Mix with a fork or spoon until incorporated.
- In your mixing bowl, add your butter and sugar. Mix for a few minutes until it becomes light and fluffy.
- Add the eggs. Mix until incorporated well.
- Scrape the bowl and add the vanilla extract. Mix until incorporated.
- Add half of the flour mixture and mix. Add the second half and mix until incorporated.
- Fold in the cherries and the chocolate by hand until they are just incorporated.
- Transfer the batter into your pan and smooth out the batter so it is even.
- Bake for 1 hour to 1 hour and ten minutes, or until a knife or a skewer in the center comes out clean.
- Let the cake cool on a cooling rack for about 15-20 before taking it out of the pan. Then let it cool completely on the cooling rack.
Glaze
- In a small bowl mix the powdered sugar and milk together until smooth.
- Pour the glaze over the cake to coat the top. Or you could pour on each individual slice as you serve it.
- Store any leftovers in an airtight container in the refrigerator. It will last up to 5 days. You can freeze slices of the cake in an airtight container for about 1 month. Be sure to separate them with parchment paper or plastic wrap before freezing.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
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