Easy Cranberry Ricotta Cake
Easy Cranberry Ricotta Cake is a festive and delicious cake to make any time of year!
If you’ve been a long time reader of CGM then you know I’m on team cake.
Okay, okay, and brownies, too.
I don’t know what it is, but I have a weakness for cake. A simple slice of moist, dark chocolate cake covered in marshmallow frosting is my all-time favorite. However, sometimes a girl just needs a cake that is festive, but easy to make.
Enter, this Easy Cranberry Ricotta Cake. I’ve been making different versions of this cake over the years like Roasted Strawberry Ricotta Cake, Blood Orange Ricotta Cake, Easy Grilled Pineapple Ricotta Cake, and Easy Ricotta Cake with Fresh Berries. Each one of these is dreamy and poised to make your day, week, or year!
So, shall we eat some cake?
What’s in this Easy Cranberry Ricotta Cake?
Wonderful thing about this cake is that it only has a few ingredients that you will likely find in your pantry. You’ll mix together:
- All-purpose flour
- Granulated sugar
- Baking powder
- Eggs
- Ricotta
- Vanilla Extract
- Butter
- Dried Cranberries
Did I mention you’ll mix the batter in one bowl?
I swear it’s the best part. Forget using a hand or stand mixer. Just dump all the ingredients into a large bowl, mix, and then pour into a prepared cake pan. That’s it!
How do you make the sugared cranberries?
This is something I recommend if you are making this cake during the holidays. The sugared cranberries make this cake festive AF. BUT! During the rest of the year you can omit the sugared cranberries on top and simple just mix in the dried cranberries. Chopped chocolate would be a good idea too!
To make these sugared cranberries…….
1) Combine 1/2 cup granulated sugar and 1/2 cup water in a medium saucepan over medium heat. You are basically making a simple syrup. Stir until the sugar is dissolved.
2) Stir in the cranberries until well coated. This step is quick so don’t let the cranberries hang out in the simple syrup pool for too long.
3) Use a slotted spoon and transfer the cranberries to a wire rack to cool and dry up to an hour.
4) Once the cranberries are cool, work in batches and roll the cranberries around in more granulated sugar. Once that’s done, you can top the cake!
How Long Do Sugared Cranberries Last?
The cranberries will last up to a few days in your fridge! Make sure to store in an airtight container.
Can I make this cake ahead of time?
Definitely! I’ve made this cake up to two days ahead, keeping it wrapped and stored on the kitchen counter at room temperature. It also freezes well too!
Alright, pass me a slice!
Easy Cranberry Ricotta Cake
Ingredients:
- for the cake:
- 1 1/12 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups whole milk ricotta
- 1/2 tsp vanilla extract
- 1 stick unsalted butter, melted and slightly cooled
- 1/3 cup dried cranberries
- for the sugar cranberries:
- 2 cups granulated sugar, divided
- 1/2 cup water
- 1 12oz bag fresh cranberries
Directions:
- for the cake:
- Preheat an oven to 350 degrees.
- Spray a 9-inch cake pan with non-stick cooking spray. In a large bowl, combine the first four ingredients. In another large bowl combine eggs, ricotta, vanilla extract, and melted butter.
- Slowly combine the dry ingredients with the wet ingredients. Once combined fold in the dried cranberries. Next, pour the batter into the cake prepared cake pan.
- Bake the cake for about 45 to 60 minutes depending on your oven or until a toothpick inserted into the middle runs clean.
- Remove the cake from the oven to cool before slicing and garnishing with sugared cranberries.
- for the sugared cranberries:
- In a medium saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Stir until the sugar has dissolved. Do not let it boil.
- Add the cranberries and toss it with the simple syrup. Using a slotted spoon, transfer the cranberries to a wire rack to dry for one hour.
- After an hour roll the cranberries in the remaining sugar. These can be stored in an airtight container in the fridge for 2 to 3 days.
What is the proper amount of flour in this recipe? It looks like it could be 11/12 cup or 1 1/12 cup? I used 1 1/2 cups, and my cake is quite more fluffy than the picture!
Hi Melissa! Yes, it’s 1.5 cups! Thanks for the catch and we will update the recipe!