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    Home » Recipes

    Cranberry Ricotta Cake for the Holidays

    by Patti Estep · Nov 18, 2022

    Jump to Recipe

    Moist, delicious, perfect morning, noon, and night this ricotta cake recipe made with fresh cranberries tastes as good as it looks. Perfect to serve during the holidays as a dessert or as a yummy breakfast treat for overnight guests.

    Cranberry ricotta cake on a cooling rack.

    It's cranberry season. I love the flavor and look of cranberries. Today I'm sharing an easy ricotta cake recipe with cranberries. Great for dessert but also has that coffee cake texture that's perfect for breakfast.

    Flour, salt, and baking powder whisked together in a mixing bowl.

    Making Cranberry Ricotta Cake

    This recipe is a typical dry mix with flour, baking powder, and salt that is added to a wet mixture.

    Butter, ricotta cheese and sugar beaten together until creamy.

    The big difference is the ricotta cheese. It gets beaten with softened room temperature butter and sugar in a large mixing bowl until it's creamy and smooth. Then you add in eggs, vanilla, fresh lemon juice, and zest.

    Cranberries folded into cake batter.

    Fold in the berries by lifting up the batter and folding it over until the berries are distributed through the batter. Less mixing makes a lighter, better cake.

    Batter in a springform pan with additional cranberries on top.

    Pour your cake mix into a springform pan that has been greased and dusted with powdered sugar. Also, add a piece of wax paper to the bottom before greasing and dusting with sugar. You can also use flour to dust but powdered sugar works great.

    Don't forget to hold some of the cranberries to sprinkle on top for a beautiful look.

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    Cranberries in a pot on the stove in sugar syrup. A second image with the same cranberries rolled in superfine sugar and set on parchment to dry.

    Making Sugared Cranberries

    If you'd like you can add some sugared cranberries to the final cake after it's cooled.

    1. Heat equal parts of water and sugar in a pan stirring the entire time.
    2. Once the sugar has melted add your cranberries and let them cook for 30 seconds.
    3. Remove them with a slotted spoon onto a pan lined with parchment and some superfine sugar.
    4. Roll the cranberries around in the sugar to coat them and allow them to dry completely.
    A slice of cranberry cake on a white plate with sugared cranberries scattered around. The remaining cake in the background.

    Once it has cooled you can remove the side of the springform pan and use a knife to run around the bottom to remove the paper and pan. However, I like to leave the bottom pan on the cake. Just remember to peel off any wax paper when you cut a piece to serve your guests.

    The cranberries add a special tart and sweetness that can't be beat and their bright holiday red color makes this cake super festive. Serve it just as is or add some whipped cream on top. 

    Patti signature

    More Cranberry Recipes

    • Cranberry Shortbread Cookies
    • Cranberry Pear Galette
    • Homemade Cranberry Sauce
    • Cranberry Pistachio Cake Cookies
    Slice of cranberry cake with sugared cranberries scattered around.
    Cranberry ricotta cake on a cooling rack.

    Ricotta Cake Recipe with Fresh Cranberries

    This fresh cranberry cake recipe is made with ricotta cheese for a moist cake that lasts for a few days but is so tasty it will probably it won't last long.
    3.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Additional Time 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 281 kcal

    Ingredients
      

    • 1.5 cups all purpose flour
    • 1.5 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup 1 stick butter softened
    • 1 3/4 cup whole milk ricotta cheese 15 oz
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • lemon zest and juice of half a lemon
    • 1.5 cups fresh cranberries
    • extra butter for greasing the pan
    • powdered sugar for dusting the pan ~ 2 tablespoons

    Instructions
     

    • Line the bottom of a 10-inch spring form pan with wax paper.
    • Butter the bottom and sides then dust with powdered sugar.
    • In a medium mixing bowl whisk together flour, baking powder, and salt.
    • In a separate large bowl combine butter, sugar, and ricotta. Beat on medium speed until smooth and creamy.
    • Add and beat eggs into the butter and sugar mixture one at a time.
    • Add vanilla, lemon juice, and zest, and mix well.
    • Next, add the flour mixture about 1/3 at a time mixing just to combine.
    • Finally, fold in 1 cup of the cranberries.
    • Scrape the batter into the prepared pan.
    • Top with the remaining cranberries.
    • Bake in a 350 degree oven for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
    • Remove and cool on a wire rack for 5 minutes.
    • Remove the springform sides and let the cake completely cool.
    • Once cooled remove the pan bottom by running a knife underneath all around and lifting the cake onto a platter with a couple of spatulas. Or leave the pan bottom on and remove the paper as you serve it.

    Notes

    Keep the cake refrigerated until ready to serve.
    You can dust the cake with more powdered sugar but I don't think it needs it.
    You can also decorate the cake with sugared cranberries. To make sugared cranberries bring equal parts water and sugar to a boil in a pan (1/4 cup water and 1/4 cup sugar). Stir until the sugar is dissolved then toss in the cranberries. Let cook for 30 seconds then use a slotted spoon to lift the cranberries out of the pan and onto some parchment paper. Dust with superfine sugar. Once dry, place in a well-sealed container in the refrigerator until ready to use.
    If cranberries are out of season you could easily make this cake with other berries such as blueberries or raspberries. I also think chocolate chips would be great for this recipe.

    Nutrition

    Serving: 1gCalories: 281kcalCarbohydrates: 43gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 81mgSodium: 367mgFiber: 1gSugar: 25g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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    3.50 from 2 votes (2 ratings without comment)

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