Ricotta Cornmeal Cake with Fresh Berries

This rustic ricotta cornmeal cake with fresh berries is a sunshine-soaked dessert layered with citrus zest and bursting with juicy summer fruit. Its rich, tender crumb and subtle cornmeal crunch make it the perfect centerpiece for any warm-weather gathering. Add a dallop of ricotta frosting or whipped cream and you have a dessert that tastes like summer. 

WHY YOU WILL LOVE THIS CAKE RECIPE

This summer berry cake with ricotta and cornmeal brings together the elegance of pound cake and the homey texture of cornbread in one easy bake. With creamy ricotta, bright citrus, and colorful berries in every bite, it’s a celebration of flavor and simplicity. Use this recipe as the perfect excuse to visit all the farm fresh produce stands this summer. 

This ricotta cornmeal cake is wonderfully versatile and cozy enough for any occasion. Today, we’re serving it with fresh raspberries and a soft ricotta cream frosting—but that’s just the beginning. Imagine a blueberry version with warm blueberry sauce and a scoop of vanilla ice cream, or a strawberry twist topped with macerated berries and a billow of whipped cream. The possibilities are endless, and each one feels like a little celebration.

INGREDIENTS FOR RICOTTA CORNMEAL CAKE

• All-purpose flour – Provides the structure and soft crumb needed to support the richness of the ricotta and berries.
• Yellow cornmeal (medium grind) – Adds subtle crunch and a rustic texture that plays beautifully against the creamy ricotta.
• Baking powder – Gives the cake its gentle lift and helps create a tender crumb.
• Baking soda – Reacts with the acidity in the citrus zest and ricotta to help the cake rise evenly.
• Salt – Enhances flavor and balances the sweetness and citrus notes.
• Granulated sugar – Adds sweetness and also helps aerate the butter during the creaming stage for a light, fluffy texture.
• Lemon zest – Adds brightness and a touch of tartness that balances the richness of the cake.
• Orange zest – Contributes floral, sweet citrus notes that deepen the flavor profile.
• Unsalted butter – Gives the cake its richness and tender, moist crumb.
• Eggs – Bind the ingredients together and provide lift, creating structure and moisture.
• Ricotta cheese – Lends moisture, richness, and a creamy texture, while also adding mild, tangy flavor.
• Fresh summer berries – Offer pops of color, sweetness, and seasonal freshness in every bite.
• Confectioners’ sugar – Used for dusting, adding a light finish and a touch of visual charm.

INGREDIENTS FOR ZESTED RICOTTA FROSTING:

• Cream cheese – Acts as a smooth, tangy base for the frosting.
• Unsalted butter – Adds richness and a velvety mouthfeel.
• Whole milk ricotta – Keeps the frosting light, creamy, and spoonable.
• Vanilla extract – Enhances the overall flavor and balances the citrus notes.
• Orange zest – Brightens the frosting with sweet citrus aroma.
• Powdered sugar – Sweetens and thickens the frosting to a soft, spreadable consistency.

HOW TO MAKE RICOTTA CORNMEAL CAKE WITH FRESH BERRIES

1. Prep your pan and oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper, or lightly dust with flour after greasing.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. Cream the butter, sugar, and citrus zest: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and orange zest on medium speed until light, pale, and fluffy — about 5 minutes.
   Tip: For extra citrus flavor, rub the zest into the sugar with your fingers before adding the butter.
4. Add the eggs one at a time: Crack in one egg, beat for about 30 seconds until fully incorporated, then repeat with the second.
5. Add the ricotta: Mix in the ricotta and beat for 1 more minute until the batter is smooth and creamy.
6. Combine the wet and dry: Add the dry flour mixture and stir on low speed until just combined — do not overmix.
7. Fold in the berries: Gently fold in the berries using a spatula.
   Optional Tip: Freeze fresh berries and toss them in a teaspoon of flour to prevent sinking.
8. Bake the cake: Pour the batter into your prepared pan and smooth the top with an offset spatula. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and serve: Let the cake cool in the pan for 30 minutes. Release the springform and transfer to a wire rack. Dust with confectioners’ sugar before serving.

HOW TO MAKE ZESTED RICOTTA FROSTING

1. In a stand mixer with the whisk attachment, beat cream cheese and butter on medium until smooth and fluffy (3–5 minutes).
2. Add ricotta, vanilla, and orange zest. Beat until light and airy (about 2 minutes).
3. Slowly add powdered sugar on low speed, then increase to medium for 30 seconds until spoonable.

EQUIPMENT NEEDED

• 9-inch (23 cm) springform pan
• Stand mixer with paddle and whisk attachments
• Mixing bowls (medium and large) stainless or glass 
• Microplane or citrus zester
• Rubber spatula
• Offset spatula
• Wire cooling rack
• Parchment paper – 9” Round and 3” roll for lining sides
• Kitchen Scale and/or Measuring cups and spoons

Eggs and Baking Science:

Let’s talk about eggs and why room temperature and adding one at a time are essential for the science of baking a tender and beautifully textured cake like our Cornmeal Ricotta Cake with Fresh Berries. Here’s a clear breakdown:

1. Why use room temperature eggs in cake batter?

• Blend more easily into the batter, helping create a smooth, uniform texture.
• Emulsify better with fats like butter and ricotta, allowing for even distribution of fat and moisture.
• Trap air more effectively when beaten, which helps contribute to a lighter, more tender crumb.

Cold eggs can cause the batter to curdle or seize, especially when mixed with softened butter or other room-temp ingredients. That can lead to a denser cake.

2. Why add eggs one at a time?

Adding eggs one at a time:

• Ensures proper emulsification—each egg can be fully incorporated into the fat-sugar mixture before the next is added.
• Prevents the batter from splitting or curdling, which can affect the final texture.
• Helps maintain a smooth, aerated batter, which supports better structure and rise during baking.

Dumping all the eggs in at once can overwhelm the emulsion, leading to a lumpy or uneven batter.

For cornmeal ricotta cake, this method is especially important because ricotta has a higher moisture content and the cornmeal can make the texture coarse—so every step that preserves tenderness and emulsification matters.

BERRY FARMS IN UTAH

Remember that local is everywhere that you are! Take a minute to locate your nearest stand or U-Pick farm in your area and support small farmers who bring us delicious bounty.

• Paradise Valley Farms (Cache Valley) - A family-run operation in Paradise, Utah, producing raspberries, blackberries, and blueberries. They emphasize peak-ripeness picking for the best flavor. Nestled in Cache Valley, the family's soil and climate are ideal for berries.
• Weeks Berries of Paradise (Cache Valley) - Also in Paradise, this farm offers raspberries, currants, blueberries, blackberries, and strawberries, making it a diverse producer in the region.
• McBride Briar Patch (Mapleton) - A beloved U-pick farm near Mapleton, growing raspberries, blackberries, strawberries, and currants. Visits are by appointment.
• Rocky Top Fruit Farm (Payson) - Located in Payson, this 32-acre U-pick farm offers raspberries, blackberries, and other fruits, alongside jams and honey. Ideal for family outings.

MORE RECIPES WITH DELICIOUS BERRIES!

• Classic French Lemon Tart topped with berries
• Blackberry Avocado Feta Salad
• Strawberry Mango Sunrise Popsicles
• Blueberry Cheesecake Popsicles
• Strawberries and Cream Baked Oatmeal
• Strawberry Bistro Salad
• Strawberry Rhubarb Cornmeal Skillet Cake

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Cornmeal Ricotta Cake with Fresh Berries

A rustic summer stunner, this golden cornmeal cake is rich with creamy ricotta, kissed with lemon and orange zest, celebrating fresh berries in every bite. The texture is tender with a subtle crunch from medium-ground cornmeal—like cornbread and pound cake had a very elegant baby. Dress it up with ricotta frosting and extra berries for a simple, sun-kissed dessert.

Course Brunch, Dessert

Cuisine American, Rustic European-Inspired

Prep Time 15 minutes

Cook Time 50 minutes

Cooling Time 30 minutes

Total Time 1 hour 35 minutes

Servings 8 Slice

Calories 806kcal

Ingredients

Dry Goods

• 1 ¼ cups unbleached all-purpose flour (150 g)
• ⅔ cup yellow cornmeal (92 g) medium grind
• 2 teaspoons baking powder (8 g)
• ½ teaspoon baking soda (2 g)
• ¾ teaspoon salt (4.5 g)

Wet Goods

• 1 cup granulated sugar (198 g)
• 1 medium Zest of 1 lemon (2 g), about 1 teaspoon, microplaned
• 1 medium Zest of 1 orange (2 g), about 1 teaspoon, microplaned
• 10 tablespoon Unsalted butter (142 g), 1 stick + 2 tablespoon butter, at room temperature
• 2 large eggs (100 g), room temperature
• 1 cup ricotta cheese (227 g)
• 1 ¼ cups fresh summer berries (170 g) (e.g., blueberries, raspberries, diced strawberries)
• Confectioners’ sugar for dusting

Zested Ricotta Frosting

• 8 oz cream cheese (227 g), at room temperature
• 2 tablespoons unsalted butter (30 g), at room temperature
• 12 oz whole milk ricotta cheese (340 g)
• ½ teaspoon vanilla extract
• 1 medium Zest of 1 orange (2 g), about 1 teaspoon -
• 3 cups powdered sugar (360 g)

Instructions

• Prep your pan and oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper, or lightly dust with flour after greasing.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
• Cream the butter, sugar, and citrus zest: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and orange zest on medium speed until light, pale, and fluffy — about 5 minutes.
• Add the eggs one at a time: Crack in one egg, beat for about 30 seconds until fully incorporated, then repeat with the second. This keeps the batter smooth and helps prevent curdling.
• Add the ricotta: Mix in the ricotta and beat for 1 more minute until the batter is smooth and creamy.
• Combine the wet and dry:
• Add the dry flour mixture and stir on low speed until just combined — do not overmix.
• Fold in the berries: Gently fold in the berries using a spatula.
• Optional tip: If using fresh berries, you can freeze them beforehand and toss them in 1 teaspoon of flour. This keeps them from sinking to the bottom and helps prevent them from breaking apart in the batter.
• Bake the cake:
• Pour the batter into your prepared pan and smooth the top with an offset spatula. Bake for 50–55 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
• Cool and serve:
• Let the cake cool in the pan for 30 minutes. Then, carefully release the springform and transfer the cake to a wire rack to cool completely, or serve warm immediately. Dust with confectioners’ sugar before serving.
• Note: This cake is delicious served slightly warm with a dollop of zested ricotta frosting or whipped cream. I love it warm, right out of the oven!
• Ricotta Frosting Instructions
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter together on medium speed until the mixture is completely smooth and fluffy, with no visible lumps. This usually takes 3-5 minutes.
• Add the ricotta, vanilla extract, and orange zest. Beat again until fully combined and silky, about 2 minutes more. The texture should be light and airy.
• Reduce the mixer speed to low and slowly add the powdered sugar, ½ cup at a time. Beat until just incorporated, then increase the speed to medium and mix for another 30 seconds to make the frosting soft and spoonable.

Notes

Baking Tip: For extra citrus flavor, rub the zest into the sugar with your fingers before adding the butter. This helps release the oils and deepen the aroma.

 

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 102g | Protein: 15g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 566mg | Potassium: 223mg | Fiber: 3g | Sugar: 73g | Vitamin A: 1325IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 2mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

• NF (Nut Free): Yes – No nuts included.
• VE (Vegetarian): Yes – Contains no meat or gelatin.