Mixed berry and ricotta tray cake

Drizzled with a sweet raspberry icing, this mixed berry and ricotta tray cake is perfect for dessert or entertaining.



Note: + cooling time

1h 15m


  • 250g butter, softened, chopped
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla bean paste
  • 6 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • 1 cup (150g) plain flour
  • 500g smooth ricotta
  • 2 cups (300g) frozen mixed berries
  • Raspberries, to serve

Raspberry icing

  • 3 raspberries, torn
  • 1 cup (150g) icing sugar mixture
  • 10g butter, softened
  • 2 tsp milk



Preheat oven to 180°C. Spray the 23.5cm x 39cm KitchenAid large baker with olive oil spray. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.


Add the combined flour and ricotta, in 2 batches, and stir to combine. Add the berries and fold to combine. Spoon into the prepared baker and smooth the surface. Bake, covering with foil to prevent overbrowning if necessary, for 11/4 hours or until a skewer inserted in the centre comes out clean. Set aside to cool.


To make the raspberry icing, combine the raspberry, icing sugar, butter and milk in a small bowl until a smooth paste forms.


Drizzle icing over the cake and sprinkle with raspberries to serve.

Collect KitchenAid Ovenware

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KitchenAid Cookware Range

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.