ricotta cake recipe
The Best ricotta cake recipe
I also love that it’s a healthier option than most cakes because it cuts down on refined sugar and uses whole grains or almond flour if you prefer. It’s not just a dessert for special occasions; it’s a go-to for everyday baking when you want something special but not too complicated. Plus, it’s easy to customize—swap the fruit filling for berries or a citrusy glaze, or even make it gluten-free if needed. My husband says it’s the only cake he’ll eat for dessert, and honestly, I don’t blame him. It’s that good.
Classic Ricotta Cake with Tomato Sauce
A moist, slightly sweet ricotta cake layered with a tangy tomato sauce, perfect for breakfast or dessert. Light and tender, this recipe delivers a comforting bite.
🥘Ingredients
- 1 ½ cups ricotta cheese
- 1 cup whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup canned crushed tomatoes
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together ricotta, milk, sugar, eggs, and vanilla until smooth. -
3
Sift in flour, baking powder, and salt. Gently fold until just combined. Pour batter into the prepared pan. -
4
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. -
5
While the cake bakes, heat tomato sauce with garlic and olive oil in a saucepan over medium heat. Simmer for 5–7 minutes until slightly thickened. -
6
Let the cake cool for 10 minutes, then spread the warm tomato sauce evenly over the top. Return to the oven for 2–3 minutes to lightly toast.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ricotta Cake with Tomato Sauce Works
❓ Frequently Asked Questions About Ricotta Cake with Tomato Sauce
How do I know when the ricotta is fully incorporated into the batter?
Use a spoon to stir the ricotta into the egg mixture. It’s ready when it blends smoothly and no visible streaks remain. If you’re unsure, give it another minute or two—overmixing can make the cake dense.
Can I use store-bought ricotta instead of homemade?
Absolutely. Use full-fat ricotta with a smooth texture, like the kind in a tub. Avoid ricotta with added flavors or thickeners, as they can alter the cake’s texture. Stick to plain ricotta for the best results.
What if I don’t have a baking sheet or parchment paper?
Skip the parchment entirely if you’re lining the pan with aluminum foil instead. For a baking sheet, lightly grease it with butter or oil to prevent sticking. If you’re baking in a loaf pan, use a silicone liner or grease it generously.
How long should I bake the cake, and how do I check for doneness?
Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted near the center comes out clean. Overbaking can dry out the cake, so check it 5 minutes before the suggested time.
Can I make this cake ahead of time?
Yes, but store it in an airtight container at room temperature for up to 2 days. If you want to refrigerate it, wrap it tightly in plastic wrap and let it sit at room temperature for 10–15 minutes before serving to soften.
