This Cherry Ricotta Cake blends fresh Bing cherries with creamy whole-milk ricotta to create an exceptionally light, moist cake. It’s a lovely way to use cherries sitting in the fridge and works equally well for breakfast, afternoon coffee, or a simple dessert.
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“This cake is SO GOOD. The ricotta texture + fresh cherries = next level!” –Sarah
The ricotta keeps the crumb tender while the cherries add bright, juicy pops of flavor. Serve slices plain, dusted with powdered sugar, or alongside a dollop of whipped cream or yogurt. If you enjoy baking with ricotta, this cake is an easy, impressive treat to add to your repertoire.
Want more ricotta ideas? Try a lemon ricotta cake or a strawberry ricotta layer cake for other ways to use fresh cheese in baked treats.
What is in a cherry ricotta cake?
This version combines fresh cherries with whole-milk ricotta, all-purpose flour, granulated sugar, unsalted butter, eggs, baking powder, vanilla, and a touch of lemon zest if you like. The ricotta adds moisture and richness, while the cherries provide a pleasant tart-sweet contrast that keeps each bite interesting.
Ingredient Tips
Ricotta cheese: Use whole-milk ricotta for the best texture and flavor. It provides creaminess and moisture that make the cake tender. If you only have low-fat ricotta, drain any excess liquid before using.
Fresh cherries: Pit and halve or quarter cherries depending on size. Fresh cherries are preferred for texture and bright flavor, but fully thawed and drained frozen cherries can work in a pinch.
Baking powder: This recipe relies on baking powder rather than baking soda because the batter is relatively moist. Baking powder helps the cake rise evenly while maintaining a soft crumb.
FAQ
Yes. Thaw them completely and drain well before adding to the batter to avoid excess moisture.
Yes. Bake the cake the day before and store it covered in the refrigerator. It actually holds up well and can be served chilled or at room temperature.
Whole-milk ricotta typically does not need straining. If your ricotta seems watery (often the case with lower-fat varieties), let it come to room temperature and strain any excess liquid before using.
Variations + Substitutions
Fruit: Swap cherries for blueberries, raspberries, or blackberries for a different seasonal variation. Canned cherries can substitute when fresh are unavailable—drain them well.
Cheese: If you don’t have ricotta, cream cheese or well-drained cottage cheese can be used, though the flavor and texture will change slightly.
Flavorings: Replace lemon zest with orange zest for a sweeter citrus note, or add a pinch of cinnamon or nutmeg for warm spice tones.
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How to Store Ricotta Cake
Store the cake covered in the refrigerator for up to five days. For longer storage, wrap tightly in plastic and foil and freeze for up to two months. Thaw overnight in the refrigerator before serving.
Leftover Ricotta Dessert Ideas
If you have extra ricotta, use it in other desserts like lemon ricotta cake, iced ricotta cookies, or chocolate chip ricotta muffins. Ricotta also works well stirred into pancakes, folded into frostings, or spread on toasted bread with honey.
Cherry Ricotta Cake
A tender, moist cake that pairs creamy whole-milk ricotta with juicy cherries for a light, flavorful dessert or breakfast cake.
Prep: 15 mins Cook: 40 mins Total: 55 mins Servings: 9
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup unsalted butter (1 stick), room temperature
- 1 cup white sugar
- 15 oz. whole-milk ricotta, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh cherries, pitted and halved
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick spray or lightly butter and flour it.
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large mixing bowl, cream the butter and sugar together on low to medium speed until smooth, about 2–3 minutes.
- Scrape the bowl and add the ricotta. Mix on low speed for 3–4 minutes until combined; a few small lumps are fine.
- Fold in the vanilla and about half of the cherries, mixing gently to distribute.
- Add the eggs one at a time, mixing each until just incorporated. Avoid overmixing to keep the cake tender.
- Scrape the bowl again and slowly add the flour mixture, mixing until just combined and no streaks of flour remain.
- Pour the batter into the prepared pan and spread evenly. Arrange the remaining cherry halves over the top.
- Bake 45–60 minutes, or until the cake is springy and a toothpick inserted in the center comes out clean or with moist crumbs (avoid wet batter).
- Cool the cake in the pan for 10 minutes, then carefully remove the springform ring and let cool completely on a rack.
- Before serving, dust the top with powdered sugar if desired. Serve at room temperature or chilled.
Nutrition
Approximate per serving: Calories 359; Carbohydrates 40g; Protein 9g; Fat 18g; Fiber 1g; Sugar 23g. Nutrition information is an estimate and should be used as a guideline only.
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