Cherry Ricotta Cake

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cherry ricotta cake baking recipe

Spring just got sweeter with this deliciously cool and creamy Cherry Ricotta Cake. Crafted using whey and milk for a clean and fresh flavor, BelGioioso® Ricotta con Latte® cheese brings this decadent cake to new, unbeatable heights. Paired with olive oil, the BelGioioso® Ricotta con Latte® cheese lends a thick, smooth texture, making each slice of cake incredibly tender, and the delicate, floral taste found in the vanilla extract balances perfectly with the beautiful red cherries and citrusy orange zest. Served with a delightfully light and airy Orange Whipped Ricotta, every bite deserves to be savored!

<h3>Cherry Ricotta Cake</h3>
Makes 1 (8-inch) cake
  • 1⅓ cups (166 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons (2 grams) orange zest
  • 1¼ cups (283 grams) BelGioioso Ricotta con Latte cheese, room temperature
  • ½ cup (112 grams) olive oil (not extra-virgin)
  • 2 large eggs (100 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • 2 cups (280 grams) fresh or thawed frozen cherries, halved and pitted (pat frozen cherries dry after thawing)
  • Orange Whipped Ricotta, optional
  • Garnish: confectioners’ sugar
  1. Preheat oven to 325°F (170°C). Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, whisk together granulated sugar and orange zest until mixture resembles wet sand. Whisk in ricotta, oil, eggs, and vanilla. Stir in flour mixture just until dry ingredients are moistened. Stir in three-fourths of cherries (about 210 grams) until combined and no flour pockets remain. Spread into prepared pan. Top with remaining cherries.
  4. Bake until edges are golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. Serve with Orange Whipped Ricotta, if desired. Garnish with confectioners’ sugar, if desired. Refrigerate in an airtight container for up to 3 days.

Orange Whipped Ricotta
Makes about 1 cup
  • ¾ cup (170 grams) BelGioioso Ricotta con Latte cheese
  • ¼ cup (30 grams) confectioners’ sugar
  • ¼ cup (60 grams) cold heavy whipping cream
  • 1 teaspoon (1 gram) orange zest
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at medium speed until smooth and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Refrigerate in an airtight container for up to 3 days.


PRO TIP: One 16-ounce container of [url:2]BelGioioso Ricotta con Latte[/url] is enough for the cake and the whipped topping.

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