The scent of warm cinnamon and butter curling through a quiet Saturday morning always takes me back the kind of mornings when the whole house felt like a hug. I remember little hands hovering near the counter, my mother smiling as she stirred and hummed, and the slow, comforting ritual of baking something to share.
I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I’ve spent decades turning simple ingredients into comforting memories. I grew up leaning on a stool beside my mother, flipping through church cookbook pages that smelled faintly of coffee and lemon, learning that good food starts with generous hands and patience. Over the years I taught myself to simplify the fancy, testing recipes on busy weeknights and at family tables until they felt easy and dependable.
My kitchen philosophy centers on comfort made simple: casseroles, skillet dinners, slow-cooker wonders, and desserts that taste like Sunday. I keep things family-friendly and pork-free so everyone at my table can dig in. When I write, I aim to explain each step in a warm voice so you feel like you’re standing beside me, not reading a cryptic list. This Ricotta Coffee Cake embodies that approach it uses pantry staples, comes together without fuss, and rewards you with tender crumb and gentle coffee flavor. If you like a straightforward crowd-pleaser, you’ll find this Ricotta Coffee Cake comforting and easy to love.
For inspiration on similar cakes and flavor twists, check my take on a classic coffee-ricotta cake here: Coffee Ricotta Cake. This recipe fits right into weeknight baking or a relaxed weekend brunch, and it plays nicely with jams, fresh fruit, or a dusting of powdered sugar.
Table of Contents
Table of Contents
Why this recipe works
This Ricotta Coffee Cake lands just right because it balances moisture, crumb, and flavor without demanding complicated techniques. Ricotta adds gentle richness and keeps the cake tender even after a day or two, while brewed coffee deepens the overall profile without making it taste like a mocha. The baking powder and baking soda combine to give the cake lift and a light texture, and simple creaming of butter and sugar creates just enough air for a lovely rise.
I like recipes that feel forgiving: you don’t have to worry about overmixing for an hour, and you can tweak the coffee strength based on what you have on hand. I often use a light-medium brew for a hint of roast, and if I want a touch of citrus brightness I’ll add a teaspoon of lemon zest to the batter. Serving-wise, this Ricotta Coffee Cake works at room temperature, so you can bake it ahead for company. It also plays well with fruit blueberries or raspberries fold in nicely or you can add a crumb topping for texture.
If you want a nutty twist, look at ideas like a pistachio-almond riff that keeps the ricotta charm while adding crunch: 5 Reasons to Love Pistachio Almond Ricotta Coffee Cake. This cake’s simplicity and adaptability make it a reliable go-to when you want something homey and satisfying.
How to prepare Ricotta Coffee Cake
Ingredients :
1 cup ricotta cheese, 1 cup sugar, 1/2 cup butter, softened, 3 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup brewed coffee, Powdered sugar for dusting (optional)
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan., 2. In a mixing bowl, cream together the butter and sugar until light and fluffy., 3. Add in the ricotta cheese, eggs, and vanilla extract, mixing until well combined., 4. In another bowl, whisk together the flour, baking powder, baking soda, and salt., 5. Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee, until just combined., 6. Pour the batter into the prepared cake pan., 7. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean., 8. Allow to cool on a wire rack before dusting with powdered sugar, if desired. Serve and enjoy!
This section walks you through the steps so the Ricotta Coffee Cake turns out tender and even. Start by creaming the butter and sugar; you want it pale and a touch fluffy, which helps the cake rise evenly. When you add ricotta, fold it in with low speed or by hand so the batter stays airy but still cohesive. Alternate the dry mix and brewed coffee: adding small amounts of coffee between flour helps the batter absorb moisture evenly and keeps you from overmixing.
Pour the batter into a well-greased pan or line the pan with parchment so the cake releases easily. Baking time depends on your oven and the pan you use; check at the 30-minute mark. The cake smells amazing as it bakes, with coffee notes and a rich, sweet hint from the ricotta.
Once cooled, a light dusting of powdered sugar makes it pretty, and you can serve a slice with jam or a smear of butter for extra comfort. For another one-bowl riff that keeps things simple and delicious, see this almond version: One Bowl Almond Ricotta Coffee Cake. This straightforward method produces a dependable Ricotta Coffee Cake that fits into busy life while giving you a treat that tastes like a gentler, homier coffee cake.
Serving ideas
A Ricotta Coffee Cake feels right at the center of a cozy table. Serve it warm for the softest texture, or let it cool and slice for a casual afternoon with tea or coffee. If you want a breakfast spread, add bowls of fresh fruit, plain yogurt, and a small jar of honey so guests can customize their plates. For a brunch with friends, place the cake on a cake stand and let people help themselves the plain, tender crumb pairs well with brighter elements like lemon curd or berry compote.
When I bring this cake to family gatherings, I often slice it into wedges and arrange them on a platter with a few sprigs of mint or rosemary for a simple garnish. A dusting of powdered sugar makes the presentation feel special without fuss. You can also serve a slice with a scoop of vanilla ice cream for an easy dessert after dinner; the ricotta keeps the cake from feeling heavy, so the combination stays light and satisfying. If you prefer a bit of texture, a spoonful of crunchy granola or toasted nuts on top adds nice contrast.
When serving, remember that this Ricotta Coffee Cake holds up well at room temperature, which means you can prepare it ahead and remove it from the fridge an hour before guests arrive. Small touches like warm mugs and cloth napkins make the experience feel handwritten and homey, just the way I like it.
How to keep leftovers
Leftovers of Ricotta Coffee Cake keep nicely because ricotta helps retain moisture. Store slices in an airtight container at room temperature for up to two days. If you need longer storage, place the cake in the refrigerator where it will stay fresh for up to five days; bring slices to room temperature before serving for the best texture. For freezing, wrap individual slices tightly in plastic wrap and then in foil, or place them in a freezer-safe container with parchment between layers. Frozen slices last up to two months.
To thaw, move the cake to the refrigerator overnight and then let it sit at room temperature for about an hour before serving. Reheating lightly in a 300°F oven for 8–10 minutes refreshes the crumb and brings back a hint of warmth without drying it out. If you want a quick microwave option, zap a slice for about 15–20 seconds on medium power check and add a few more seconds if needed but avoid overheating, which can turn the ricotta grainy.
When saving leftovers, avoid adding powdered sugar until just before serving, as the sugar can migrate and become sticky in storage. These simple practices help your Ricotta Coffee Cake remain moist and pleasant for several days, making it a reliable make-ahead sweet.
Helpful tips
A few small habits make a big difference when you bake this Ricotta Coffee Cake. Use full-fat ricotta for the best texture and flavor; low-fat ricotta dries out more quickly and yields a less tender crumb. Bring eggs and ricotta to room temperature before mixing that helps the batter come together smoothly and encourages even baking.
Measure flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag; that prevents a dense, dry cake. When you mix the batter, stop as soon as the dry ingredients disappear; overmixing develops gluten and makes the cake chewier. For the coffee, use a freshly brewed cup that has cooled slightly; instant coffee dissolved in a little hot water also works if you’re in a pinch. If you’d like a flavor lift, fold in a teaspoon of almond extract or a tablespoon of orange juice for a bright finish.
A shallow pan gives slightly more crust than a deep pan; choose based on your preference for crust versus interior softness. If you want a streusel or crumb topping, combine brown sugar, flour, cinnamon, and chilled butter until crumbly and sprinkle before baking. For more ideas on soft ricotta cake textures and cinnamon-sugar swirls, take a look at this guide: Soft Ricotta Coffee Cake Cinnamon Sugar Swirl. These little adjustments keep your Ricotta Coffee Cake reliably tender and full of flavor.
Recipe variations
A Ricotta Coffee Cake welcomes small changes that shift the mood without complicating the method. Fold in a cup of fresh blueberries or thawed frozen berries for a sweet-tart burst; the berries add moisture, so bake on the shorter side and test with a toothpick. Swap the brewed coffee for strong tea or espresso if you want a more pronounced roast, or use decaf coffee for an evening dessert.
For a citrus angle, add one tablespoon of lemon zest and a teaspoon of lemon juice to the batter; that brightens the richness of ricotta beautifully. You can make this cake nut-free for allergy-sensitive tables, or add toasted sliced almonds or chopped walnuts for crunch. If you prefer a crumb top, mix oats, brown sugar, cinnamon, flour, and cold butter until pebbly, then sprinkle before baking for a golden, crunchy finish.
For a layered treat, cut the cake horizontally once cooled and spread raspberry jam or lemon curd between layers for added tang. If you want to lean into an Italian-inspired dessert, try serving thin slices with a spoonful of mascarpone or a drizzle of warm fruit compote. Each variation keeps the heart of the recipe intact while letting you match the cake to the season or occasion.
Frequently asked questions
Q: Can I use low-fat ricotta for this recipe?
A: Yes, you can, but expect a slightly drier texture. Full-fat ricotta gives the most tender, moist crumb. If you only have low-fat ricotta, consider adding a tablespoon of sour cream or yogurt to boost moisture.
Q: Can I make this recipe gluten-free?
A: Substitute a 1:1 gluten-free flour blend that contains xanthan gum and measure as you would regular flour. The Ricotta Coffee Cake will behave similarly, but check bake time gluten-free batters sometimes need a few extra minutes.
Q: How strong should the brewed coffee be?
A: Use a medium-strong brew for balanced flavor. Too strong an espresso can overwhelm the cake; if you prefer a subtle note, use a milder brew or reduce the coffee to 1/3 cup. For a non-coffee option, try strong black tea or brewed chicory.
Q: Can I add a streusel topping?
A: Absolutely. Use a simple mix of brown sugar, flour, cinnamon, and cold butter rubbed together until crumbly. Sprinkle on before baking for a crunchy contrast to the tender Ricotta Coffee Cake interior.
Q: How do I prevent the cake center from sinking?
A: Avoid opening the oven door during the first 25 minutes. Make sure your baking powder is fresh and measure ingredients accurately. Also, do not overbeat the batter once you add the flour.
Conclusion
If you love berries with ricotta, you’ll enjoy the blueberry riff on a ricotta-based cake like this Blueberry Ricotta Coffee Cake – This Delicious House. For a jam-filled Italian take, explore the texture and flavor of an Italian Raspberry Jam Ricotta Crumb Cake (Torta Sbrisolona) – The Cafe Sucre Farine.
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Ricotta Coffee Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting Ricotta Coffee Cake that combines tender crumb with gentle coffee flavor, perfect for any occasion.
Ingredients
- 1 cup ricotta cheese
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed coffee
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the ricotta cheese, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee, until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack before dusting with powdered sugar, if desired. Serve and enjoy!
Notes
Store leftovers in an airtight container. The cake keeps well at room temperature for up to two days, or it can be refrigerated for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian