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Raspberry Ricotta Breakfast Cake – Recipe

This raspberry ricotta breakfast cake WILL become one of your favorites!

It is made with frozen raspberries as they do not become mushy when baked! The ricotta adds the perfect touch and makes the texture similar to a cheesecake! The sweetness of the cake blends perfectly with the tartness of the raspberries! 


  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup frozen raspberries (heaping)
  • 15 oz ricotta cheese
  • 1 teaspoon coarse sugar for sprinkling


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