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This berry ricotta cheese cake is insanely moist and bursting with flavor. It is so simple to make and insanely delicious – ideal for any holiday!
This homemade berry ricotta cake is the ultimate crowd pleaser for your 4th of July celebration. Built from scratch without a box mix, the base is a classic, tender yellow cake made with simple pantry staples: rich butter, flour, milk, eggs, and sugar.
The secret to its incredible depth of flavor lies in the dual addition of warm vanilla and a splash of almond extract, which elevates the cake from simple to spectacular.
The magic happens right before it goes into the oven, when you layer on a luscious filling made of creamy ricotta cheese, eggs, sugar, and vanilla. By dolloping this sweet ricotta mixture directly onto the cake batter and scattering a vibrant mix of fresh red and blue berries on top, you create a beautiful, patriotic presentation.
What emerges from the oven is a dessert that looks like it took hours but is incredibly easy to whip up. Every bite is a perfect harmony of super moist yellow cake, velvety cheesecake like ricotta, and a burst of tart, juicy berries.
If you like this recipe, you will also love my Italian Chocolate Chip Ricotta Cake or my Lemon Blueberry Ricotta Cake.
Thank you for stopping by Hungry Happens! If you create this dish or any other, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!
Easy Berry Ricotta Cheese Cake
Ingredients
- 1/2 cup (115 g) butter, softened
- 2¼ cups (280 g) all purpose flour
- 3½ tsp baking powder
- 1 tsp salt
- 1¼ cups (295 ml) milk
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1½ cups (300 g) sugar
Ricotta Mixture:
- 16 oz (0.45 kg) ricotta cheese, drained + patted dry
- 2 eggs
- 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
- 1/4 cup (35 g) blueberries
- 1/4 cup (30 g) raspberries
Instructions
- Preheat oven to 350℉. Line a 9×13 inch cake pan with parchment paper.
- In a large bowl using an electric hand mixer, cream your butter for 1-2 minutes. Sift in the flour, baking powder and salt and beat for 30 seconds. Next, pour in the milk, eggs, vanilla, almond extract, sugar and beat for 1 more minute.
Ricotta Mixture:
- In a medium bowl, whisk together the ricotta cheese, eggs, sugar and vanilla until smooth. Transfer 1/3 of this mixture to the cake batter and mix to combine. Pour the cake batter into the pan. Dollop 6 large scoops of the ricotta mixture onto the cake batter (see photo above) Sprinkle the top with the berries. Bake for 40-45 minutes or until toothpick comes out clean. Allow to set in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in your fridge for 4 days or counter for 3 days.
- You can also make this cake with boxed Yellow Cake mix. Just use the ricotta mixture and fruit instructed above for the my version.