My cookbook is here! 
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.
Getting ready to make this cake. Â Do the berries need to be thawed first if using frozen?
yes
Made this cake yesterday, and it is delicious! I love the ricotta filling and almond flavor, and the cake is very moist. I only had blueberries, which was fine, and used about a cup of them.Â
PS – I will never understand why folks review recipes before they even make them! Please ignore the two-star reviews.Â
Hi Suzanne, thank you for your kind feedback! I’m glad you loved the cake
I enjoyed the cake. Â I was concerned about the amount of sugar.
Hi Jeanette, its baked in a 9×13 inch pan which is why there is more sugar. You can halve the recipe and bake in an 8×8 inch square pan too,
Delicious.
This is great recipe, I used less sugar and it was great.
I almost skipped this recipe because of the 2 stars until I read the review and response.
I’m glad I tried it.
Hi Sophia, thank yuo for trying the recipe and I’m glad you loved it!
Can I use gluten free flour as a substitute? Usually you put that in the *notes below but I didn’t see it, so thought I should ask first….before I make a big flop for 4th of July!😆
HI Sherry, I have not tried it personally here but usually it works out !
There is way too much sugar in this recipe. I was thinking of making it until I saw 11/2 plus 1/2 cup of sugar.
I’m sure you can lower the sugar a little…. or substitute something else. Baking is science. I’m not about amounts of other substances, or consequent substantive changes in the texture or bake time etc. Not sure why you’d give such a low rating if you’ve no interest in baking this???
HI Karen, always feel free to decrease the sugar in my recipes. Keep in mind that this is a 9×13 inch pan.
You can halve the recipe and use an 8×8 inch square pan instead. Also still decrease the sweetener too!
love the recipes!
Hi Cristina, I’m so glad you enjoyed the cake!
Hi. Can I use Farmers cheese? thank you
Hi Jolanta, yes you can use farmers cheese in place of ricotta cheese