Coffee ricotta cake Recipe

If you love desserts with a subtle coffee flavor, this coffee ricotta cake recipe might become your new favorite. It has a moist interior thanks to creamy ricotta cheese, plus a gentle pick-me-up from brewed coffee or espresso powder. The best part? You don’t need fancy equipment or complicated steps, so it’s easy for both new and seasoned bakers.

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs (room temperature)
• 1 cup ricotta cheese (full-fat or part-skim, depending on preference)
• ½ cup brewed coffee (cooled) or 2 teaspoons espresso powder mixed with water
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate large bowl, beat the eggs lightly. Then stir in the ricotta cheese, coffee, melted butter, and vanilla.
4. Gently fold the dry ingredients into the wet mixture. Stir just until combined, avoiding overmixing.
5. Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes. Then turn it out onto a rack to finish cooling before slicing and serving.

Tips & Variations

• Sprinkle chocolate chips on top of the batter for a mocha-inspired twist.
• Swap half the flour for whole wheat flour if you want a slightly denser texture and extra fiber.
• Add a dusting of powdered sugar or unsweetened cocoa powder on top.
• Store leftovers in an airtight container in the fridge, where the cake can stay fresh for up to four days.

Nutrition Facts

These values can vary depending on the exact ingredients and portion size, but here’s an approximate breakdown per slice (assuming 10 slices):

• Calories: ~220
• Fat: ~11g
• Carbohydrates: ~26g
• Protein: ~6g
• Sugar: ~16g

Final Thoughts

This coffee ricotta cake is perfect for brunch, afternoon tea, or a late-night treat when you’re craving something sweet but not too heavy. You’ll appreciate the mellow coffee flavor and the melt-in-your-mouth texture. Whip it up to impress guests, or to simply enjoy a little pick-me-up all on your own.

Frequently Asked Questions (FAQs)

1. Can I use decaf coffee?
   Absolutely. You’ll still get the coffee taste without the caffeine boost.

2. Do I have to use butter?
   Butter adds richness, but you can switch to a neutral oil, like canola or vegetable oil, if you prefer.

3. Can I freeze the cake?
   Yes. Wrap slices individually in plastic wrap and store them in a freezer-safe container. Thaw either at room temperature or gently in the microwave.

4. Is ricotta cheese necessary?
   Ricotta is what makes this cake extra tender. Substituting it changes the texture, but cottage cheese or even Greek yogurt might work if you blend them smooth.

5. Can I sweeten this further?
   If you want a sweeter bite, drizzle a simple glaze of powdered sugar and cooled coffee on top after baking.

Coffee ricotta cake Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

10

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

220

kcal

Ingredients

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 large eggs (room temperature)

• 1 cup ricotta cheese (full-fat or part-skim, depending on preference)

• 1/2 cup brewed coffee (cooled) or 2 teaspoons espresso powder mixed with water

• 1/2 cup unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt.
• In a separate large bowl, beat the eggs lightly. Then stir in the ricotta cheese, coffee, melted butter, and vanilla.
• Gently fold the dry ingredients into the wet mixture. Stir just until combined, avoiding overmixing.
• Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 10 minutes. Then turn it out onto a rack to finish cooling before slicing and serving.

Notes

• – Sprinkle chocolate chips on top of the batter for a mocha-inspired twist.
  – Swap half the flour for whole wheat flour if you want a slightly denser texture and extra fiber.
  – Add a dusting of powdered sugar or unsweetened cocoa powder on top.
  – Store leftovers in an airtight container in the fridge, where the cake can stay fresh for up to four days.