This ricotta sheet pan cake is so delicious! It’s moist, flavorful and completely scrumptious! I also love that it bakes up quickly and is so easy to make!
I have lemon zest and lemon juice in this recipe, which gives it a subtle lemon flavor. However, it isn’t overpowering with lemon flavor.
I love this ricotta sheet pan cake with whipped cream and fresh berries on top but it would also be great with any other kind of frosting or even just a dusting of powdered sugar.
The ricotta cheese gets mixed into this cake’s batter and melts into the cake during the baking process. This gives this cake extra moisture and pretty much guarantees you can’t over bake this cake when it’s baked within a reasonable time frame.
That is something other cakes can’t say and another reason this cake is so great.
I love to double stack this cake, meaning I bake the sheet cake, let it cool, then cut it down the middle. I then frost one half of the cake, then place the other half on top and frost again and add berries. That is completely optional but it makes the cake look a little fancier to have 2 layers.
For my cake I cut it into 4 sections and did 2 double stacked mini cakes as I was giving away half of the cake to a friend.
What you need to make this ricotta sheet pan cake:
makes 1 standard 18 x 13 inch sheet pan
- 1 cup ricotta cheese
- 3 eggs
- 1 1/2 cups sugar
- zest of 1 lemon – optional but encouraged
- 1 lemon juiced
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
Optional whipped cream and berries topping:
- 4 cups sweetened whipped cream
- 1 pound berries of choice
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, add ricotta and eggs and blend together until smooth.
- Add sugar, lemon zest, lemon juice and milk then mix.
- Add flour, baking powder and salt to liquid mixture and blend until a smooth batter forms, the batter will be a little thicker than traditional cake batter.
- Place parchment paper over a 18 x 13 inch cookie sheet and spray with non-stick spray.
- Use a spoon or rubber spatula to smooth out the batter over the cookie sheet.
- Bake for 22-25 minutes or until the center of the cake feels baked, it will be puffed up and soft but not giggly.
- Let the cake cool and top with whipped cream and berries or frosting of choice.
- If you want a stacked cake, cut the cake in half then frost one piece of the half, then stack the other half of the cake on top, followed by more frosting and berries if desired.
Here are a few other recipes you may enjoy:
Pumpkin Spice Sheet Cake
Fig and Olive Oil Cake
Cinnamon Caramel Coffee Cake
Ricotta Sheet Pan Cake
Ingredients
- 1 cup ricotta cheese
- 3 eggs
- 1 1/2 cups sugar
- zest of 1 lemon – optional but encouraged
- 1 lemon juiced
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
Optional whipped cream and berries topping
- 4 cups sweetened whipped cream
- 1 pound berries of choice
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, add ricotta and eggs and blend together until smooth.
- Add sugar, lemon zest, lemon juice and milk then mix.
- Add flour, baking powder and salt to liquid mixture and blend until a smooth batter forms, the batter will be a little thicker than traditional cake batter.
- Place parchment paper over a 18 x 13 inch cookie sheet and spray with non-stick spray.
- Use a spoon or rubber spatula to smooth out the batter over the cookie sheet.
- Bake for 22-25 minutes or until the center of the cake feels baked, it will be puffed up and soft but not giggly.
- Let the cake cool and top with whipped cream and berries or frosting of choice.
- If you want a stacked cake, cut the cake in half then frost one piece of the half, then stack the other half of the cake on top, followed by more frosting and berries if desired.