Strawberry ricotta cake
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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.
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter, melted
1 cup strawberries, chopped, divided
Instructions
Preheat the oven to 180°C. 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 Information: Yield: 8 Serving
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter, melted
1 cup strawberries, chopped, divided
Instructions
Preheat the oven to 180°C. 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 Information: Yield: 8 Serving
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