Best Ricotta Yogurt Cake

There’s something special about baking with ricotta and yogurt. The two together create this incredibly soft and moist cake that’s not too sweet – just the way I like it. I’ve been making this recipe for years, and it’s become my go-to when I need something simple but good enough to serve to guests.

What I love most about this ricotta yogurt cake is how easy it is to put together. You don’t need to cream butter or worry about bringing ingredients to room temperature. Just mix, pour, and bake. It’s the kind of cake that fits perfectly with a morning coffee or as an afternoon treat with tea. And if you’re like me, you might find yourself cutting tiny slivers throughout the day, because somehow that makes it count less than having a whole slice at once!

What Kind of Ricotta Should I Use?

For this cake, you’ll want to use a firm, well-drained ricotta rather than the softer, more watery varieties you might find at the supermarket. Regular supermarket ricotta can work, but you’ll need to drain it first by placing it in a fine-mesh strainer lined with cheesecloth for a few hours or overnight in the fridge. Fresh ricotta from an Italian deli or specialty store is often drier and more flavorful, making it an excellent choice for this recipe. If you can’t find firm ricotta, you can also use the traditional Greek Anthotyro cheese, which has a similar texture and mild flavor profile.

Options for Substitutions

This cake recipe is pretty adaptable – here’s what you can swap if needed:

• Anthotyro/Ricotta cheese: If you can’t find either Anthotyro or firm ricotta, you can use well-drained cottage cheese (blend it until smooth first) or mascarpone cheese. Just make sure to drain any excess liquid well.
• Greek yogurt: Regular plain yogurt works too, but strain it in a cheesecloth for 1-2 hours first to get that thick Greek yogurt consistency. You could also use sour cream as a direct substitute.
• Corn oil: Any neutral-flavored oil works here – try vegetable oil, canola oil, or even light olive oil. Melted butter can work too, though it might make the cake slightly denser.
• Lemon: Orange works great as a substitute – use the same amount of juice and zest. If you’re out of fresh citrus, you can use 2 tablespoons of bottled lemon juice, though you’ll miss out on the zest flavor.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even the seeds from one vanilla pod will work. You could also try almond extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The success of this ricotta yogurt cake largely depends on the moisture content of your cheese – if using ricotta, make sure to drain it well in a fine-mesh strainer for at least 30 minutes before starting, or your cake might end up too wet. Another common mistake is overmixing the batter once you’ve added the flour – this develops gluten and can make your cake tough instead of tender, so fold the dry ingredients gently just until they’re incorporated. The temperature of your ingredients matters too – cold eggs, yogurt, and ricotta can create a lumpy batter that won’t bake evenly, so let them come to room temperature for about an hour before starting. For the best texture, don’t skip the step of properly creaming the cheese mixture until it’s smooth and lump-free, and remember to check for doneness with a toothpick rather than relying solely on baking time, as different ovens can vary significantly.

What to Serve With Ricotta Yogurt Cake?

This light and creamy cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it has a subtle lemon flavor and isn’t too sweet, it’s great with fresh berries on the side – strawberries, raspberries, or blueberries all work wonderfully. For an extra special touch, try serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add a drizzle of honey or a fruit compote if you want to dress it up a bit more.

Storage Instructions

Keep Fresh: This ricotta yogurt cake stays moist and tasty when kept in an airtight container at room temperature for up to 2 days. If you live in a warm climate, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to wrap it well to prevent it from drying out!

Freeze: Want to save some for later? Cut the cake into slices, wrap them individually in plastic wrap, and place in a freezer bag. They’ll keep well for up to 3 months. This is super handy when you want just a slice or two at a time!

Serve Later: When you’re ready to enjoy your frozen cake slices, just transfer them to the fridge overnight to thaw. Before serving, let the cake come to room temperature for about 30 minutes – this brings out the best flavor and texture. Give it a fresh dusting of powdered sugar right before serving for that perfect finishing touch.

Preparation Time	15-25 minutes
Cooking Time	40-50 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 70-80 g
• Fat: 150-160 g
• Carbohydrates: 300-320 g

Ingredients

• 500 grams anthotyro cheese (or firm ricotta)
• 220 grams greek yogurt
• 150 grams powdered sugar
• 1 teaspoon vanilla essence
• 145 grams corn oil
• 3 eggs
• 270 grams plain flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• Juice and zest of 1 lemon
• Powdered sugar for serving

Step 1: Preheat and Prepare the Batter

Begin by preheating your oven to 170°C (338°F).

In the bowl of your electric mixer, combine Anthotyro cheese, Greek yogurt, icing sugar, and vanilla extract.

Use the whisk attachment and beat the mixture on medium speed for 2-3 minutes until well blended.

Step 2: Add Corn Oil and Eggs

While the mixer is running, gradually incorporate the corn oil.

Reduce the speed to low and add the eggs one by one to the mixture.

Beat until everything is fully combined and the mixture appears fluffy and creamy.

Once ready, remove the bowl from the mixer.

Step 3: Mix Dry Ingredients Separately

In a separate mixing bowl, combine the flour, baking soda, and salt.

Mix these dry ingredients well to ensure even distribution of the leavening agent.

Step 4: Combine Wet and Dry Ingredients

Using a hand sifter, gradually add the dry flour mixture to the egg mixture in batches.

Gently stir with a pastry spatula after each addition.

Then, add the lemon juice and zest to the mixture and stir until everything is well incorporated.

Step 5: Prepare and Bake the Cake

Grease a round 10-inch baking pan with cooking spray or vegetable oil.

Pour the cake mixture evenly into the baking pan.

Place it in the preheated oven and bake for approximately 45 minutes.

To check if the cake is properly baked, insert a knife into the center.

The knife should come out moist but free of any wet batter, as this cake is moist and dense.

Step 6: Cool and Serve

Allow the cake to cool down to room temperature.

Once cooled, gently overlap the baking pan over a serving plate and release the cake.

Dust the top with icing sugar, or add toppings as preferred.

Slice and enjoy your delicious creation!