Raspberry Ricotta Mug Cake

Total Time

Prep/Total Time: 15 min.


1 serving

Updated: Sep. 29, 2023
Who wouldn't want to dig in to a personal cake? Mug cakes are such a fun, casual treat, and you can make as few or as many as you need. The raspberry and ricotta combination makes for a tender crumb that bursts with fresh flavor. —Shauna Havey, Roy, Utah
Raspberry Ricotta Mug Cake Recipe photo by Taste of Home


  • 4 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 cup whole-milk ricotta cheese
  • 3 tablespoons half-and-half cream, divided
  • 1 tablespoon canola oil
  • 1 tablespoon fresh lemon juice
  • 6 fresh raspberries, chopped
  • 2 tablespoons confectioners' sugar
  • Optional: Fresh basil or mint leaves and raspberries


  1. In a small bowl, stir together flour, sugar and baking powder. Stir in ricotta, 2 tablespoons half-and-half, oil and lemon juice until just combined. Top with chopped raspberries; stir to combine. Spoon into a 16-oz. ramekin or microwave-safe mug.
  2. Microwave on high until set, 2 to 3 minutes. Stir together confectioners' sugar and remaining 1 tablespoon half-and-half; drizzle over warm cake. Garnish if desired. Serve immediately.

Nutrition Facts

1 cake: 601 calories, 25g fat (8g saturated fat), 48mg cholesterol, 459mg sodium, 84g carbohydrate (58g sugars, 2g fiber), 12g protein.