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When December rolls around and the chill in the air starts to beckon cozy evenings at home, I find myself drawn to the kitchen to whip up something special. That’s when I discovered the magic of Brown Butter Cranberry Ricotta Cake. The moment the rich aroma of browned butter fills the kitchen, you know something delightful is about to happen. This cake strikes the perfect balance between the sweet richness of ricotta and the tart burst of cranberries, making it an ideal companion for holiday gatherings or a sweet indulgence with your morning coffee.

What I love most about this recipe is its simplicity—I can easily whip it up without any fancy equipment, and it looks as impressive as it tastes. Plus, it’s versatile enough to shine as a festive dessert or a cozy breakfast treat, ensuring there’s something for everyone to enjoy. Let’s dive into this easy recipe that’s bound to become a holiday staple in your home!

Why will you love this Cranberry Ricotta Cake?

Simplicity at Its Finest: This Cranberry Ricotta Cake requires minimal equipment and just a handful of ingredients, making it a breeze for both novice and seasoned bakers.
Unique Flavor Combo: The rich creaminess of ricotta pairs beautifully with the tartness of cranberries, creating a delightful flavor experience that’s perfect for any holiday table.
Versatile Delight: Whether served as a festive dessert or a cozy breakfast, this cake effortlessly transitions from celebrations to everyday enjoyment.
Impressive Presentation: With its golden brown top and scattered cranberries, it looks as stunning as it tastes, impressing guests at any gathering.
Easy Substitutions: Feel free to customize using seasonal fruits like blueberries or apples, ensuring it remains a delightful treat year-round!

Cranberry Ricotta Cake Ingredients

For the Batter
• Unsalted Butter – Adds richness and enhances flavor; you can substitute with salted butter, just reduce extra salt.
• Vanilla Extract – Infuses the cake with sweetness and aroma; for the best taste, opt for pure extract.
• Whole Milk Ricotta – Brings moisture and creaminess to the cake; mascarpone makes a great substitute for a different texture.
• Eggs – Essential for binding and adding richness; use room temperature eggs for better mixing.
• Granulated Sugar – Sweetens the cake; swap with coconut sugar for a healthier alternative.
• All-Purpose Flour – Provides the cake structure; a gluten-free blend can work if you need a gluten-free option.
• Baking Powder – Acts as a leavening agent; ensure it’s fresh for the perfect rise.
• Sea Salt – Enhances overall flavor; kosher salt is a good alternative if you prefer.
For the Cranberry Topping
• Fresh/Frozen Cranberries – Offer a tart burst of flavor; dried cranberries are acceptable in a pinch.
• Water – Used to cook the cranberries; optional if you skip this topping.
• Grand Marnier – Provides a touch of orange flavor; feel free to replace with orange juice if preferred.
For the Streusel Topping
• Granulated Sugar – Adds sweetness and crunch; adjust the amount for desired sweetness.
• All-Purpose Flour – Blends with butter to create a crumbly topping; use a gluten-free flour for alternative diets.
• Melted Unsalted Butter – Binds the streusel together for a delightful texture; you can use coconut oil for a dairy-free version.

Now you have everything you need to make this unforgettable Cranberry Ricotta Cake that will surely enchant your holiday gatherings!

How to Make Cranberry Ricotta Cake

Prepare Streusel Topping: In a small bowl, mix granulated sugar, all-purpose flour, and melted unsalted butter until it becomes clumpy. Pop the mixture into the refrigerator while you prepare the cake for a crisp topping.
Make Cranberry Topping: In a saucepan, combine fresh cranberries, sugar, water, and vanilla extract. Simmer over medium heat for about 15 minutes, until the cranberries become soft and burst. Allow it to cool while you make the cake batter.
Preheat Oven: Grab your baking gear! Preheat your oven to 350°F (175°C). Grease a 10×3″ cake pan and line the bottom with parchment paper for easy release.
Brown Butter: Melt the unsalted butter in a small saucepan over low heat. Cook it slowly until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Transfer it to a heat-proof bowl to cool slightly.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt until well combined. Set aside as you prepare the wet ingredients.
Combine Wet Ingredients: In another mixing bowl, whisk the whole milk ricotta, eggs, granulated sugar, and vanilla extract until the mixture is smooth and creamy. This adds richness to your cake!
Combine Mixtures: Gently fold the dry ingredients into the ricotta mixture, followed by the cooled brown butter. Stir until everything is just combined—be careful not to overmix!
Add Toppings: Pour the batter into the prepared cake pan. Top it off with the cooled cranberry mixture and sprinkle the streusel topping generously over the batter.
Bake: Slide the cake into the preheated oven and bake for 45-55 minutes, or until a cake tester comes out clean. Once baked, let cool on a wire rack for about 15 minutes before serving.

Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.

What to Serve with Cranberry Ricotta Cake?

When the holiday season calls for cozy gatherings, this delightful cake pairs wonderfully with various dishes that enhance its rich flavors and textures.

Fresh Whipped Cream: A dollop of fluffy whipped cream adds a light and airy contrast to the dense cake, elevating each bite.
Coffee or Espresso: The rich flavors of a good brew complement the cake’s sweetness, making it a perfect companion for morning or after-dinner enjoyment.
Vanilla Ice Cream: The melty creaminess of vanilla ice cream creates a delightful juxtaposition to the tartness of cranberries, perfect for a festive dessert experience.
Candied Nuts: These crunchy, sweet bites bring a wonderful texture variation, adding both crunch and a touch of sweetness to this delicious cake.
Herb-Infused Tea: A warm cup of herb-infused tea, such as chamomile or mint, refreshes the palate, making it a soothing after-dinner treat.
Savory Cheese Platter: A selection of creamy cheeses like brie or goat cheese pairs beautifully, balancing the cake’s sweetness with savory elements that pleasantly surprise the taste buds.

As you plan your holiday feast, remember, each of these delightful pairings will enhance your Cranberry Ricotta Cake, making every gathering a cherished memory.

Cranberry Ricotta Cake Variations

Invite your creativity to shine as you customize this delightful recipe! The possibilities are endless, and each version brings its own special flair.

Dairy-Free: Substitute ricotta with silken tofu blended until smooth and use coconut oil instead of butter for a creamy texture.
Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend to keep the cake delicious and accessible to everyone.
Flavor Boost: For a zesty twist, add the zest of one orange or lemon to your batter—this will elevate the cake’s flavor profile beautifully.
Sweetness Swap: Use maple syrup or honey in place of granulated sugar for a more natural sweetness and a unique flavor twist.
Nutty Crunch: Fold in chopped walnuts or pecans into the batter for an unexpected crunch that pairs perfectly with the cake’s creaminess.
Spice it Up: Incorporate a teaspoon of cinnamon or nutmeg into your batter for a warm, cozy flavor that’s perfect for the holiday season.
Elegant Drizzle: Top with a simple icing made of powdered sugar and lemon juice for an added layer of sweetness and a visual pop.
Mini Cakes: Bake in muffin tins for individual servings that are perfect for breakfast on-the-go, topped with a dollop of whipped cream!

Expert Tips for Cranberry Ricotta Cake

Brown the Butter Right: Take your time when browning butter to avoid burning; those small brown bits add incredible flavor to your Cranberry Ricotta Cake.
Egg Temperature Matters: Ensure your eggs and ricotta are at room temperature for smoother mixing, which helps achieve a fluffy texture in your cake.
Frozen Cranberries Are Fine: If using frozen cranberries, don’t bother thawing them first; toss them straight into the batter for convenience.
Let It Cool Completely: Allow the cake to cool entirely before slicing to improve texture and enhance flavor release—trust me, it’s worth the wait!
Taste-Test the Streusel: Adjust the granulated sugar in your streusel topping based on your sweetness preference to make the cake exactly how you love it.

Make Ahead Options

These Cranberry Ricotta Cakes are perfect for busy home cooks looking to streamline their holiday baking! You can prepare the streusel topping and cranberry topping up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness. Additionally, you can mix the dry ingredients and refrigerate them for the same timeframe, helping cut down your baking time on the day of serving. When you’re ready to bake, simply combine the wet and dry mixtures, pour the batter into the prepared cake pan, and add your prepped toppings. This way, you’ll enjoy the same delightful flavors and textures with minimal effort and maximum enjoyment!

Storage Tips for Cranberry Ricotta Cake

Room Temperature: Store the cake at room temperature for up to 3 days. Keep it covered with a kitchen towel or store it in an airtight container to maintain its moisture.

Fridge: If you want to prolong its freshness, wrap the cake tightly in plastic wrap and store it in the fridge for up to a week. Be sure to let it come to room temperature before serving for the best flavor.

Freezer: Sliced pieces of the Cranberry Ricotta Cake can be frozen for up to 3 months. Place them in an airtight container or wrap individually in foil, allowing for easy thawing.

Reheating: To enjoy the cake warm, simply microwave a slice for about 15-20 seconds or let it thaw in the refrigerator overnight and enjoy at room temperature.

Cranberry Ricotta Cake Recipe FAQs

How do I choose the best cranberries for my cake?
Absolutely! Fresh cranberries should be bright and firm, with a vibrant red color. Avoid those with dark spots or mushy textures. If using frozen cranberries, there’s no need to thaw—add them directly to the batter for a burst of tart flavor!

How can I store leftover Cranberry Ricotta Cake?
For room temperature storage, cover the cake with a kitchen towel or place it in an airtight container. It will stay fresh for up to 3 days. To keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Just remember to let it come back to room temperature for the best experience!

Can I freeze Cranberry Ricotta Cake?
Yes, you can freeze sliced pieces of the cake for up to 3 months! Simply wrap each slice in foil or place them into an airtight container. When you’re ready to enjoy, let them thaw in the fridge overnight, and reheat in the microwave for about 15-20 seconds for a warm treat.

What should I do if my cake doesn’t rise?
Very! If your cake doesn’t rise, it might be due to expired baking powder. Always check that your leavening agents are fresh before use. Also, make sure your mixture isn’t overmixed, as this can affect the cake’s lightness. Fold gently when combining wet and dry ingredients!

Is this cake suitable for people with allergies?
Yes, but you’ll need to make substitutions! For dairy allergies, substitute ricotta with a dairy-free alternative like silken tofu or coconut yogurt. If gluten is a concern, use a gluten-free flour blend instead of all-purpose flour. It’s all about tailoring it to fit your needs!

Can I make this recipe ahead of time?
Absolutely! You can prepare the batter a day ahead, cover it, and refrigerate until you’re ready to bake. For the streusel and cranberry toppings, you can also store them separately in the fridge to save time. Just mix and bake when you’re ready to serve!