Simple Ricotta Cake: No Soggy Bottom!

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Craving a slice of moist, delicate cake that isn’t weighed down by a soggy base? Look no further! This Simple Ricotta Cake recipe delivers a light, flavorful, and utterly satisfying experience with every bite. The secret? A simple baking technique that guarantees a perfectly golden and delightfully firm bottom. Get ready to impress yourself and your loved ones with this easy-to-make, unforgettable dessert.

Why You’ll Love This Simple Ricotta Cake

This isn’t just another cake recipe; it’s a game-changer. Here’s why you’ll fall head-over-heels for this Simple Ricotta Cake:

Moist and Tender: The ricotta cheese creates an incredibly moist and tender crumb that melts in your mouth.
Perfectly Baked Bottom: Say goodbye to soggy cake bottoms forever! Our simple trick ensures even baking and a delightful texture from top to bottom.
Simple Ingredients: You probably already have most of these ingredients in your pantry.
Easy to Make: This recipe is incredibly straightforward and perfect for bakers of all skill levels.
Versatile Flavor: The subtle sweetness and delicate flavor of this cake make it the perfect blank canvas for your favorite toppings and additions.

Gathering Your Ingredients for Simple Ricotta Cake

Before we dive into the baking process, let’s gather our ingredients. The beauty of this Simple Ricotta Cake lies in its simplicity, both in terms of the steps involved and the ingredients needed. This cake boasts a gentle sweetness, a creamy texture thanks to the ricotta, and a hint of vanilla that ties it all together. The combination of simple elements creates a truly exceptional cake.

Here’s what you’ll need:

1 1/2 cups all-purpose flour: This provides the structure for the cake. Make sure to use all-purpose flour, unless you’re experimenting with gluten-free options.
1 1/2 teaspoons baking powder: Our leavening agent, which gives the cake its light and airy texture. Ensure yours is fresh for optimal results.
1/4 teaspoon salt: Just a pinch to enhance the other flavors and balance the sweetness. Don’t skip it!
1 cup granulated sugar: For sweetness, of course! Feel free to experiment with slightly less sugar if you prefer a less sweet cake.
1/2 cup unsalted butter, softened: The butter adds richness and moisture. Make sure it’s softened but not melted for proper creaming.
2 large eggs: These bind the ingredients together and contribute to the cake’s structure. Use large eggs for the best results.
1 teaspoon vanilla extract: A touch of vanilla enhances the overall flavor profile. Use pure vanilla extract for the most authentic taste.
15 ounces ricotta cheese, drained well: The star of the show! The ricotta cheese provides moisture and a unique creamy texture. It’s crucial to drain it well to prevent a soggy cake.
Powdered sugar, for dusting: A simple and elegant finishing touch.

Crafting Your Simple Ricotta Cake: Step-by-Step

Ready to bake? This Simple Ricotta Cake is surprisingly easy to make, but following these steps carefully will ensure a perfect result. Don’t be intimidated; even beginner bakers can achieve cake perfection with this recipe! We’ll walk you through each step, explaining the why behind the technique to empower you to bake with confidence.

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Preparing the pan is crucial for easy release. Grease every nook and cranny, then dust with flour, tapping out the excess. This prevents the cake from sticking and ensures a clean, beautiful presentation.
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking dry ingredients ensures they are evenly distributed, preventing pockets of baking powder or salt in your final cake. This contributes to a consistent texture and flavor.
In a large bowl, cream together the sugar and softened butter until light and fluffy. This is a critical step! Creaming the butter and sugar incorporates air, which creates a light and airy texture. Beat for several minutes until the mixture is noticeably lighter in color and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs one at a time allows them to fully incorporate into the batter, creating a smooth and stable emulsion. Stir in the vanilla extract after the eggs, ensuring it’s evenly distributed throughout the batter.
Add the drained ricotta cheese and mix until well combined. Gently fold in the ricotta cheese until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Add the dry ingredients in two or three additions, mixing gently after each addition until just combined. Overmixing develops the gluten and leads to a dense cake.
Pour the batter into the prepared cake pan and spread evenly. Distribute the batter evenly in the pan so your cake will bake evenly.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Place the cake pan on a baking sheet in the oven. This is the secret to a “no soggy bottom” cake! Placing the cake pan on a baking sheet provides insulation, preventing the bottom of the cake from over-baking and becoming soggy. The baking sheet helps distribute heat evenly.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake slightly in the pan allows it to firm up, making it easier to invert without breaking. Cool completely on a wire rack to prevent condensation from forming and making the cake soggy.
Dust with powdered sugar before serving. This adds a touch of sweetness and elegance.

Tips for Perfect Simple Ricotta Cake Every Time

Want to ensure your Simple Ricotta Cake is a masterpiece every single time? Here are a few extra tips and tricks:

Don’t overmix the batter: This is the cardinal rule of cake baking. Overmixing develops the gluten in the flour, resulting in a tough and dense cake. Mix until just combined.
Use room temperature ingredients: Room temperature ingredients emulsify more easily, creating a smoother and more consistent batter.
Drain the ricotta cheese well: Excess moisture in the ricotta cheese can lead to a soggy cake. Drain it thoroughly using a cheesecloth or fine-mesh sieve.
Check for doneness with a wooden skewer: Insert a wooden skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Let the cake cool completely before slicing: Slicing a warm cake can cause it to crumble. Let it cool completely before slicing and serving.
Add a Zest of Flavor: A little lemon or orange zest adds a vibrant twist to the flavor profile. Incorporate about a teaspoon of zest into the batter along with the vanilla extract. You might also consider adding a few drops of lemon extract for more intensity, similar to what we do in our Lemon Bliss Loaf recipe.

What to Serve With Simple Ricotta Cake

This Simple Ricotta Cake is delicious on its own, but it also pairs well with a variety of toppings and accompaniments. Here are a few ideas:

Fresh berries: Strawberries, raspberries, blueberries, or blackberries.
Whipped cream: Lightly sweetened whipped cream adds a touch of elegance.
Fruit compote: A warm fruit compote, such as cherry or apple, is a delicious addition.
Chocolate sauce: A drizzle of chocolate sauce adds a decadent touch. Maybe drizzle this Dreamy Chocolate Drizzle.

Your Simple Ricotta Cake Questions Answered (FAQ)

Got questions? We’ve got answers! Here are some frequently asked questions about making Simple Ricotta Cake:

Can I use part-skim ricotta cheese?

While you can use part-skim ricotta cheese, the full-fat version will yield a richer and more flavorful cake. If you’re watching your calorie intake, part-skim is a reasonable substitute, but be prepared for a slightly drier texture.

Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What can I use if I don’t have a 9-inch round cake pan?

You can use an 8-inch square pan, but you may need to reduce the baking time by a few minutes. Keep an eye on it and check for doneness with a wooden skewer.

My cake sank in the middle. What went wrong?

Several factors can cause a cake to sink in the middle. The most common culprits are overmixing the batter, using old baking powder, or opening the oven door too frequently during baking. Make sure your baking powder is fresh, mix the batter until just combined, and resist the urge to peek until the cake is nearly done.

Enjoy Your Homemade Simple Ricotta Cake!

Congratulations, you’ve just baked a truly delightful Simple Ricotta Cake! Its moist texture, subtle sweetness, and guaranteed “no soggy bottom” make it a winner every time. Now, gather your loved ones, brew a pot of coffee, and savor every delicious bite. Don’t forget to leave a comment below and let us know how your cake turned out. We’d love to hear from you! And if you enjoyed this recipe, please share it with your friends and family on social media. Happy baking!