Discover the rich, tangy flavor of Cranberry Ricotta Cake, a delightful dessert perfect for any occasion and easy to make at home. This moist, tender cake combines creamy ricotta cheese with the bright burst of fresh cranberries, creating a unique balance of sweetness and zest that will enchant your taste buds. Whether you are hosting a holiday gathering or simply want a comforting treat, this cake offers a fresh twist on traditional desserts with its luscious texture and vibrant colors.

Why You’ll Love This Recipe

Simple yet elegant: The combination of ingredients creates a sophisticated flavor with minimal effort.
Moist and fluffy texture: Ricotta cheese keeps the cake tender and incredibly soft.
Perfect balance of flavors: Tart cranberries contrast beautifully with the creamy cheese and sweet batter.
Versatile for any occasion: Works wonderfully for casual afternoons or festive dinners.
Easy to customize: You can swap fruits or add spices to suit your preferences.

Ingredients You’ll Need

All you need are a few common ingredients that combine to create this luscious cake. Each plays a key role in delivering the moist texture, fresh flavor, and beautiful appearance Cranberry Ricotta Cake is known for.

Fresh cranberries: Provide natural tartness that brightens the cake’s flavor.
Ricotta cheese: Adds moisture and a creamy texture that sets this cake apart.
All-purpose flour: Forms the cake’s structure without being too heavy.
Sugar: Sweetens the cake perfectly without overpowering the fruit.
Eggs: Bind the ingredients and contribute to the cake’s light rise.
Baking powder: Ensures the cake is fluffy and tender.
Lemon zest: Introduces a subtle citrus aroma that enhances the cranberries.
Vanilla extract: Complements flavors with its rich, creamy notes.
Butter or oil: Adds richness and helps keep the crumb soft.

Variations for Cranberry Ricotta Cake

This recipe is wonderfully adaptable, allowing you to personalize it based on the season, dietary needs, or simply what you have on hand. Experiment with these delicious twists to keep the cake exciting every time.

Orange zest substitution: Swap lemon zest for orange zest for a sweeter, fragrant citrus note.
Gluten-free option: Use almond flour or a gluten-free blend to make it suitable for gluten-sensitive eaters.
Mixed berries: Replace some or all cranberries with blueberries, raspberries, or blackberries for variety.
Nutty crunch: Add chopped pistachios or almonds to the batter for texture contrast.
Spiced version: Mix in cinnamon or nutmeg to give the cake a warm, cozy flavor.

Why Cranberry Ricotta Cake Is A Must-Try Dessert

How to Make Cranberry Ricotta Cake

Step 1: Prepare Your Ingredients

Gather all ingredients, measure carefully, and preheat your oven to 350°F (175°C). Lightly grease and flour your cake pan to ensure easy release after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, and lemon zest until smooth and creamy. This mixture is the flavorful base that will keep your cake moist.

Step 3: Combine Dry Ingredients

In a separate bowl, sift or whisk together the flour and baking powder. This evenly distributes the leavening agent and prevents clumping, encouraging a light and fluffy cake texture.

Step 4: Incorporate Dry Ingredients Into Wet

Gradually fold the dry mixture into the ricotta batter, being careful not to overmix. Gently fold in the fresh cranberries, making sure they’re evenly distributed without breaking.

Step 5: Bake Your Cake

Pour the batter into your prepared pan and smooth the top. Bake for around 45–50 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool before removing from the pan.

Step 6: Serve and Enjoy

Once cooled, you can dust the cake with powdered sugar or drizzle a light glaze for added charm. Slice and share with friends or family—they’ll love this treat as much as you do!

Pro Tips for Making Cranberry Ricotta Cake

Use fresh ricotta: Avoid draining the ricotta to retain moisture and richness.
Don’t overmix the batter: Handle gently after adding flour to prevent a dense cake.
Toss cranberries in flour: This helps prevent them from sinking to the bottom during baking.
Check doneness early: Oven temperatures can vary, so start testing at 40 minutes.
Let cake cool in pan: For 10–15 minutes, to avoid breaking when removing.

How to Serve Cranberry Ricotta Cake

Garnishes

Fresh cranberries, a dusting of powdered sugar, or a light lemon glaze perfectly complement the cake’s flavors. Adding a sprig of mint or some toasted nuts on top introduces a visually appealing finishing touch.

Side Dishes

Offer this cake alongside whipped cream or a scoop of vanilla ice cream to balance the tartness of the cranberries. Coffee, tea, or a sweet dessert wine also pair wonderfully for a full dessert experience.

Creative Ways to Present

Slice the cake into small squares for a dessert platter or serve individual mini versions in ramekins for a charming presentation. Adding fresh fruit on the side can brighten the plate and add an extra burst of flavor.

Make Ahead and Storage

Storing Leftovers

Keep leftover Cranberry Ricotta Cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness and flavor.

Freezing

This cake freezes beautifully. Wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Warm slices gently in the oven at 300°F (150°C) for about 10 minutes or microwave for a few seconds to restore that just-baked taste and softness.

FAQs

Can I use frozen cranberries for this cake?

Yes, frozen cranberries work well but toss them in a bit of flour before folding into the batter to prevent excess moisture and sinking.

Is ricotta cheese the same as cottage cheese for this recipe?

Ricotta cheese is smoother and creamier than cottage cheese and yields a better texture in the cake; cottage cheese is not recommended as a substitute.

Can this cake be made dairy-free?

For a dairy-free version, use a plant-based ricotta alternative and substitute butter with coconut oil or vegan margarine.

How long does Cranberry Ricotta Cake stay fresh?

Stored properly in the refrigerator, it remains fresh and delicious for up to 5 days.

Can I make this cake in a loaf pan instead of a round pan?

Absolutely! Just adjust the baking time accordingly and check for doneness with a toothpick.

Final Thoughts

If you haven’t tried Cranberry Ricotta Cake yet, you’re in for a real treat. Its moist texture, vibrant flavors, and inviting aroma make it an irresistible dessert perfect for any time of the year. Easy to prepare and wonderfully adaptable, this cake might just become your new favorite dessert to impress loved ones and satisfy your sweet cravings.

Cranberry Ricotta Cake

Print Recipe

Cranberry Ricotta Cake is a moist and tender dessert that perfectly balances the creamy richness of ricotta cheese with the bright, tart burst of fresh cranberries. Ideal for holiday gatherings or casual treats, this elegant yet simple cake offers a unique combination of flavors and a fluffy texture that delights the palate. Easily customizable and suitable for various dietary needs, it’s a fresh twist on traditional cakes with vibrant colors and luscious taste.

Author: Lina
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with almond flour substitution)

Ingredients

Scale

Main Ingredients

1 1/2 cups fresh cranberries
1 cup ricotta cheese (fresh, not drained)
1 1/2 cups all-purpose flour (or almond flour for gluten-free)
3/4 cup sugar
3 large eggs
1 1/2 teaspoons baking powder
Zest of 1 lemon (or orange zest as a variation)
1 teaspoon vanilla extract
1/4 cup butter or oil (such as vegetable oil or melted butter)

Instructions

Prepare Your Ingredients: Gather and measure all ingredients. Preheat your oven to 350°F (175°C). Lightly grease and flour your cake pan to ensure easy release after baking.
Mix the Wet Ingredients: In a large bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, and lemon zest until smooth and creamy. This mixture forms the flavorful, moist base of your cake.
Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour and baking powder evenly to distribute the leavening agent and prevent clumps.
Incorporate Dry Ingredients Into Wet: Gradually fold the dry mixture into the ricotta batter, mixing gently to avoid overmixing which can make the cake dense. Toss the fresh cranberries in a small amount of flour to prevent sinking, then fold them gently into the batter.
Bake Your Cake: Pour the batter into your prepared pan and smooth the top evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Start checking doneness at 40 minutes due to varying oven temperatures. Let the cake cool in the pan for 10–15 minutes before removing.
Serve and Enjoy: Once cooled completely, dust with powdered sugar or drizzle with a light lemon glaze if desired. Slice and serve alone or with sides like whipped cream or vanilla ice cream for a delightful dessert experience.

Notes

Use fresh ricotta cheese without draining to keep the cake moist and rich.
Handle the batter gently after adding flour to maintain a light, fluffy texture; do not overmix.
Toss cranberries in flour before folding them in to prevent them from sinking to the bottom of the cake.
Check for doneness starting at 40 minutes to avoid overbaking, as oven temperatures can vary.
Allow the cake to cool in the pan for 10–15 minutes before removing to prevent breakage.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 220 kcal
Sugar: 18 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 80 mg

Keywords: cranberry cake, ricotta cake, moist cake, festive dessert, gluten free cake, holiday dessert, easy cake, fruit cake