Print

Moist Blueberry Ricotta Layer Cake with Honey Cream Cheese Frosting

moist blueberry ricotta layer cake - featured image
Print Recipe

A moist and tender blueberry ricotta layer cake paired with a smooth, naturally sweet honey cream cheese frosting. Perfect for brunch or casual get-togethers.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ tsp (10g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (250g) whole milk ricotta cheese, drained
  • 3 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry (frozen works too, do not thaw)
  • ½ cup (120ml) milk, whole or 2% (can substitute almond milk)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (85g) honey, raw or mild-flavored
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in ricotta cheese until well combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  5. Gradually mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in blueberries with a rubber spatula, being careful not to break them.
  7. Divide batter evenly into prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. For frosting, beat cream cheese and butter until smooth. Add honey and vanilla extract, mixing well.
  10. Gradually add powdered sugar, beating until fluffy and spreadable.
  11. Place one cake layer on a serving plate. Spread frosting generously on top. Add second layer and frost top and sides evenly.
  12. Chill briefly if frosting feels too soft before serving.

Notes

Do not thaw frozen blueberries before folding into batter to prevent excess moisture and color bleeding. For extra blueberry flavor, add fresh berries between layers. Chill frosting if too soft for easier spreading. Use room temperature ingredients for best results. Toss blueberries in flour to prevent sinking. Can substitute part-skim ricotta for lighter crumb or use gluten-free flour blend for gluten-free version.

Nutrition

Keywords: blueberry cake, ricotta cake, honey cream cheese frosting, layer cake, easy dessert, brunch cake, moist cake

Find it online: https://chrisfeasts.com/moist-blueberry-ricotta-layer-cake-recipe-easy-homemade-honey-cream-cheese-frosting-tutorial/