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–+ servings
Closeup view of Strawberry Ricotta Cake with a Slice Missing
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Strawberry Ricotta Cake Recipe

This Strawberry Ricotta Cake is moist, fluffy, and melt-in-your-mouth delicious. It's an easy cake recipe with rustic Italian charm. Seriously, it will become your favorite weeknight dessert.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 12 servings
Calories: 281kcal
Author: Stephanie Wilson

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup 1 stick butter, melted
  • 1 cup strawberries chopped, divided

Instructions

  • Preheat the oven to 350°. Lightly coat a 9”-diameter cake pan with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup chopped strawberries. Scrape batter into the prepared pan and scatter the remaining strawberries over the top.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 47g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 84mg | Sodium: 394mg | Fiber: 1g | Sugar: 26g