Cranberry Ricotta Cake


This light, buttery cake is studded with jewel-like fresh cranberries. The fruit gets tossed in granulated sugar before they’re sprinkled over the cake batter, and the sugar crystalizes into a thin, delicious crust as the cake bakes. Ricotta is the not so secret ingredient that gives the cake’s crumb delectable moistness. Serve up a big wedge of the sweet-tart delicacy for dessert—or for breakfast. It pairs equally well with coffee and tea as it does with a glass of fresh orange juice. Refrigerate the cake in an airtight container for up to three days.

Cranberry Ricotta Cake
Photo: Greg DuPree
Hands On Time:
5 mins
Total Time:
1 hrs 5 mins


  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon table salt

  • 1 ¼ cups granulated sugar, divided

  • 3 large eggs

  • 1 ½ cups whole-milk ricotta cheese

  • ½ cup (4 oz.) unsalted butter, melted

  • ½ teaspoon vanilla extract

  • 1 ½ cups fresh cranberries, divided


  1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper; grease. Combine flour, baking powder, salt, and 1 cup of the sugar in a large bowl.

  2. Whisk together eggs, ricotta, butter, and vanilla in a separate bowl; fold into flour mixture. Fold in 1 cup of the cranberries, and spoon into prepared pan. Toss together remaining ½ cup cranberries and ¼ cup sugar; sprinkle over top of batter.

  3. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, about 50 minutes. Cool in pan on a wire rack 20 minutes. Remove from pan.

Nutrition Facts (per serving)

564 Calories
26g Fat
70g Carbs
14g Protein
Nutrition Facts
Calories 564
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 78%
Cholesterol 165mg 55%
Sodium 806mg 35%
Total Carbohydrate 70g 25%
Total Sugars 43g
Protein 14g
Calcium 154mg 12%
Iron 2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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