Yield: makes one 9-inch loaf cake | Servings: 10
This Ricotta Cake has been my all-time favourite cake! It is perfectly sweet with hints of vanilla flavour, and it is incredibly moist. My go-to cake for all season!
Ingredients
¾ c. (1½ sticks) unsalted butter, softened
1 ½ c. all-purpose flour
2 ½ tsp baking powder
1 ½ c. fresh whole-milk ricotta (if ricotta is too wet, take the time to drain it)
3 large eggs (at room temperature)
1 ½ c. granulated sugar
1 ½ tsp pure vanilla extract
½ vanilla bean (I use a tsp vanilla paste. Or increase the vanilla extract to ½ tsp )
Confectioner’s sugar, for dusting
1 tsp salt
HOW TO MAKE RICOTTA CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Position the oven rack in the middle.
Step 2: Using nonstick cooking spray or butter, grease a 9-inch loaf pan, then dust it with flour. Tap the pan to release the excess.
Step 3: Add the flour, baking powder, and salt to a medium bowl and set aside. Cream the butter, ricotta, and sugar in an electric mixer fitted with the paddle attachment for about 2 minutes on medium speed until smooth and light. Add the eggs a piece at a time, beating every after each addition. Spit the vanilla bean lengthwise and scrape the seeds out using the blunt side of a small knife. Add them into the batter followed by the vanilla extract. Beat in the dry ingredients on low speed until incorporated, scraping down the sides of the bowl. Continue to beat the batter for additional 30 seconds on medium speed. Using a spatula, fold in the dry ingredients.
Step 4: Into the prepared pan, pour the batter and smooth the top using a spatula. To remove any air pockets, gently pat the pan on the counter.
Step 5: Place the pan in the preheated oven and bake the cake for about 15 minutes. To ensure even browning, turn the pan 180 degrees and adjust the oven temperature to 325 degrees F. Bake the cake for additional 45 minutes until the toothpick inserted in the middle of the cake comes out clean.
Step 6: Remove the pan from the oven and onto a wire rack. Let the cake cool for at least 15 minutes before inverting on the rack to fully cool.
Step 7: Before serving, lightly dust the cake with confectioners’ sugar. Wrap any leftover in plastic and store at room temperature for up to 3 days. Or freeze the cake wrapped in plastic, and place it in a large, sealable plastic bag.
Ingredients
- ¾ c. (1½ sticks) unsalted butter, softened
- 1 ½ c. all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ c. fresh whole-milk ricotta (if ricotta is too wet, take the time to drain it)
- 3 large eggs (at room temperature)
- 1 ½ c. granulated sugar
- 1 ½ tsp pure vanilla extract
- ½ vanilla bean (I use a tsp vanilla paste. Or increase the vanilla extract to ½ tsp )
- Confectioner’s sugar, for dusting
- 1 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Position the oven rack in the middle.
Step 2: Using nonstick cooking spray or butter, grease a 9-inch loaf pan, then dust it with flour. Tap the pan to release the excess.
Step 3: Add the flour, baking powder, and salt to a medium bowl and set aside. Cream the butter, ricotta, and sugar in an electric mixer fitted with the paddle attachment for about 2 minutes on medium speed until smooth and light. Add the eggs a piece at a time, beating every after each addition. Spit the vanilla bean lengthwise and scrape the seeds out using the blunt side of a small knife. Add them into the batter followed by the vanilla extract. Beat in the dry ingredients on low speed until incorporated, scraping down the sides of the bowl. Continue to beat the batter for additional 30 seconds on medium speed. Using a spatula, fold in the dry ingredients.
Step 4: Into the prepared pan, pour the batter and smooth the top using a spatula. To remove any air pockets, gently pat the pan on the counter.
Step 5: Place the pan in the preheated oven and bake the cake for about 15 minutes. To ensure even browning, turn the pan 180 degrees and adjust the oven temperature to 325 degrees F. Bake the cake for additional 45 minutes until the toothpick inserted in the middle of the cake comes out clean.
Step 6: Remove the pan from the oven and onto a wire rack. Let the cake cool for at least 15 minutes before inverting on the rack to fully cool.
Step 7: Before serving, lightly dust the cake with confectioners’ sugar. Wrap any leftover in plastic and store at room temperature for up to 3 days. Or freeze the cake wrapped in plastic, and place it in a large, sealable plastic bag.
