Almond Ricotta Cake – The Almond Eater

Treat yourself to a slice of this Almond Ricotta Cake—an indulgent Italian-style dessert with warm almond flavors and a decadent melt-in-your-mouth crumb. Easy to make in about 1 hour!

If cheesecake and my almond cupcakes had a baby, it would be this Almond Ricotta Cake. It’s like a light and fluffy yet still decadent mix between these two heavenly desserts!

 

Ricotta and almond cake gets its magical texture, unsurprisingly, from the ricotta cheese in the batter. This mildly flavored, light, and creamy Italian cheese lends the most irresistible cheesecake-like crumb to the cake without weighing it down. Perfumed with almond and vanilla flavors and decorated with almond slices and powdered sugar on top, no one can resist a slice.

Recipe features

• One taste of this ultra-moist dessert and you’ll never look at ricotta cheese the same again.
• It’s a magic trick of a cake; rich, moist, and decadent, yet still light! No one will be able to resist a slice.
• It’s an easy-to-bake, one-layer cake that’s perfect for snacking, everyday desserts, or special events. Enjoy it after a slice of lasagna or eggplant parmesan!

Ingredients

Ricotta cheese – Opt for whole milk ricotta cheese for the richest, creamiest crumb. Part skim ricotta also works but your cake won’t be as decadent.

Almond and vanilla extract – Using both almond extract and vanilla extract in the cake gives it an elegant balance of warm and sweet flavors. 

Flour – I used all-purpose flour but whole wheat flour should work just as well. I haven’t tested this with gluten-free flour but a 1:1 gluten-free flour might work, too. Do not use almond flour, as it doesn’t absorb moisture as well.

Sliced almonds – For decorating the cake. You can also fold an extra ¼ cup into the cake batter if you want some texture.

Instructions

Step 1: Mix the wet ingredients. Cream the butter and sugar together in a large bowl. Beat in the ricotta cheese, then add the eggs one at a time. Finish by mixing in the vanilla and almond extract.

Step 2: Mix the dry ingredients. Whisk the dry ingredients together in a separate medium bowl. Add the dry mix to the bowl with the wet ingredients and gently mix until just combined.

Step 3: Bake. Pour the batter into a springform pan and bake until a toothpick inserted in the middle comes out clean. Set the cake aside to cool.

Step 4: Decorate, slice, and serve. Decorate the cooled almond cake with the sliced almonds and a dusting of powdered sugar on top. Slice, serve with a cup of tea or coffee, and enjoy!

Tips and FAQs

• Take the eggs and ricotta out of the fridge 30 minutes before making the cake so they have time to come down to room temperature.
• Do not overmix the cake batter or else your cake may turn out to be dense. Only mix the wet and dry ingredients together until all of the flour is absorbed. 
• Take the time to lightly toast the sliced almonds in a dry skillet to bring out their wonderful hidden flavors and natural oils.
• Feel free to decorate the cake with the frosting from my almond sugar cookie recipe instead of the powdered sugar.

Variations

• Lemon ricotta cake – Replace the almond extract with lemon extract and fold 1 to 1 ½ tablespoons of lemon zest into the batter.
• Vanilla ricotta cake – Omit the almond extract and sliced almonds from this recipe, and increase the vanilla extract to 1 ½ teaspoons.
• Mix-in ideas – Fold up to ¼ cup of chopped almonds, other crushed nuts, citrus zest, fresh blueberries, or white chocolate chips into the cake batter if you’d like.
• Gluten-free – I haven’t tested it, but a 1:1 gluten-free baking flour should work well in place of the all-purpose flour here.

What does ricotta do in baked goods?

Ricotta is perfect to bake with because of its mildly sweet flavor and smooth, creamy texture. The key to baking with ricotta is to whip it before incorporating the other ingredients. This makes the base of the batter light, fluffy, and airy without losing any fat or moisture from the cheese. 

After baking, the dessert will have a light and fluffy yet pudding-like texture. That’s the magic of ricotta!

I don’t have ricotta. What can I use instead?

While I haven’t tested it, regular cottage cheese should work just as well as ricotta because of its mild tangy flavor and similar texture. Keep in mind that cottage cheese is lumpier and more liquidy than ricotta and should be drained before using.

Do I have to use a springform pan?

I highly recommend it, yes. This cake is delicate and the removable sides on a springform pan make it easy to transfer the cake without it crumbling.

Why did my ricotta cake sink in the middle?

This is a moisture-heavy cake, so it’s important to bake it in a wide pan, like a 9-inch springform pan. Baking the cake in a smaller pan will make it too heavy and likely cause it to sink.

Storage

Room temperature: Keep the leftover cake covered and store it on the kitchen counter for up to 2 days.

Refrigerator: Wrap the leftover cake or individual slices in plastic wrap or transfer them to an airtight container. Store in the fridge for up to 4 days.

Freezer: The cake (without the almonds and powdered sugar) should also freeze well for about 3 months. Allow it to thaw in the refrigerator overnight before serving.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!