Ricotta Cherry Cake

This easy Ricotta Cherry Cake is made with fresh plump cherries and creamy ricotta cheese. It is topped with whipped cream and additional cherries for the perfect light summer dessert.

Because this cake is made with ricotta cheese it is super flavorful with a slightly dense and rich center. It is bursting with three cups of fresh seasonal sweet cherries and paired with a lightly sweetened vanilla whipped cream.

Need Other Summer Cake Ideas? Try this Lemon Blueberry Olive Oil Cake, Raspberry Lemon Loaf, or Salted Caramel and White Chocolate Mousse Cake.

🥄 What To Know About Using Ricotta

In testing this recipe, I had very different results depending on what brand of ricotta cheese that I used. Some brands of ricotta are quite dense, while others have a much higher water content.

If your ricotta seems extra creamy with a high water content, you may need quite a bit more baking time in the oven, up to 10 minutes. The ricotta that I used for the timing for this recipe was thick with less water content for a baking time of 35 minutes.

Adjust your baking time as needed (depending on your ricotta) to ensure that the cake is cooked through. The top should be a medium golden brown, and a toothpick inserted in the middle should come out clean.

🍒 Pitting Cherries

There are all sorts of ways to pit cherries. Here are a few options.

• Use a small paring knife and carefully cut along the center of the cherry around the pit. Twist the cherry open and use your fingers to remove the pit. This has been my approach.
• Use an object like a metal straw, skewer, pastry tip, or chopstick to push the pit from the stem side out the opposite side.
• Use a cherry pitter. This may or may not be worth it (in terms of cost or the space it takes up), depending on how frequently you need to pit cherries.

🛒 Ingredients

Below are the ingredients needed to make this Ricotta Cherry Cake.

• Butter: I used salted butter, softened to a warm room temperature.
• Sugar: The recipe calls for ¾ cup of granulated sugar. It’s not overly sweet.
• Ricotta: Use whole milk ricotta. Adjust the baking time as needed depending on the water content (how thick or thin the ricotta is). If you have extra ricotta make this Apple Ricotta Toast or Blueberry Ricotta Toast.
• Eggs: Use large eggs, pasture-raised if possible.
• Baking Powder: For leavening. Check to make sure it has not expired.
• Salt: To balance/bring out flavor.
• Vanilla Extract: Costco and other wholesale stores sell large bottles for much less per unit volume.
• Flour: Use all purpose flour, unbleached.
• Cherries: Use fresh cherries in season, not frozen. Cherry season is typically limited to late spring and early summer.
• Whipped Cream (optional): Heavy cream, vanilla extract, and powdered sugar.

Variations: A few other ideas to consider: add lemon zest or lemon juice, orange zest, almond extract, or top with toasted almonds

See the recipe card for full information on ingredients and quantities.

📝 How to Make Cherry Ricotta Cake With Vanilla Whipped Cream

Below are the step-by-step instructions for how to make Ricotta Cherry Cake, including making homemade vanilla whipped cream topping.

Prep: Preheat the oven to 350°F. Butter and flour a 9-inch springform pan. Or line the bottom with buttered parchment paper.

Step 1. Butter and Sugar: In a large bowl combine the softened butter and granulated sugar. This can be done by hand, with a hand mixer, or with a stand mixer fitted with a paddle attachment.

Step 2. Wet Ingredients: Add the ricotta cheese and eggs and combine.

Step 3. Baking Powder, Salt, and Vanilla: Add the baking powder, salt, and vanilla and combine.

Step 4. Flour: Add the flour and combine until just incorporated. Don't overmix. Scrape down the sides of the bowl as needed.

Step 5. Cherries: Add the halved and pitted cherries and gently combine with a spoon.

Step 6. Assemble: Pour the cake batter into the prepared pan. Use a spoon to gently spread the batter to the edges of the pan.

Step 7. Bake: Place the pan in the oven and bake at 350°F for 35 minutes or until the top is a medium golden brown and a toothpick inserted in the middle comes out clean. Add more time if the top is not set or golden brown, particularly if your ricotta had a high water content. Allow the cake to cool, or transfer to a wire rack to cool faster.

Optional Whipped Cream: While the cake is cooling, make the whipped cream. Add the heavy cream, vanilla extract, and powdered sugar to a large bowl. Whip, starting on low and gradually increasing to medium speed until stiff peaks form, about 5-7 minutes.

Top the cooled cake with the whipped cream and additional cherries for garnish.

🍴How to Serve, Store, and Freeze

• To Serve: Serve on its own, sprinkled with powdered sugar (confectioners' sugar), or topped with fresh whipped cream and additional cherries.
• To Store: Cover with plastic wrap and store in the fridge for 2-3 days.
• To Freeze: If you plan to freeze the cake, do not top the entire cake with whipped cream, as the cream will not freeze well. I'd recommend cutting the cake in slices and freezing a few slices together in an airtight container for freezer bag for up to 3 months.

💖 If You're Interested in More Cake Recipes, You May Love These

If you try this Ricotta Cherry Cake or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Every comment helps!