Almond Ricotta Cake Recipe

If there’s one dessert that manages to hit all the right notes—comforting yet elegant, simple yet impressive—it’s the Almond Ricotta Cake. Moist, tender, and scented with almond, this cake is an Italian-inspired treat that’s destined to be requested on repeat at gatherings, holidays, or just as a way to bring sunshine to a regular weekday. Whether you’re a seasoned baker or new to the oven, you’ll fall in love with how effortless it is to make, and how every bite brims with delicate flavors, nutty crunch, and a touch of old-world charm.

Ingredients You’ll Need

What makes the Almond Ricotta Cake so special is the way each ingredient brings out something extraordinary in the final result. Every item on this list is truly essential—from the creamy ricotta for unparalleled tenderness to the almonds that infuse every slice with flavor and texture—so don’t be tempted to skip or substitute!

• All purpose flour: Provides the body and structure for the cake, ensuring a perfectly tender crumb.
• Baking powder: Helps the cake rise just enough for lightness without becoming airy.
• Salt: Brings out all the other flavors; just a bit goes a long way.
• Unsalted butter, softened: Adds richness and moisture while allowing you to control the salt content.
• Sugar: Sweetens and keeps everything perfectly balanced—don’t reduce it, as it also lends to texture!
• Whole milk ricotta cheese: The secret star—gives Almond Ricotta Cake its plush, luxurious feel.
• Eggs: Bind everything together and provide structure and richness.
• Almond extract: Delivers aromatic almond flavor that sets this cake apart.
• Almonds, finely chopped: Nestle right into the batter, so every bite has a surprise crunch and even more almond flavor.
• Sliced almonds: Add a gorgeous (and delicious) finish on top of the baked cake.
• Powdered sugar: Lends a lightly sweet, snowy finish and helps with pan prep.
• Butter (for greasing): Ensures the cake releases easily and adds a hint of richness to the edges.

How to Make Almond Ricotta Cake

Step 1: Prep the Pan for Baking Success

Begin by preheating your oven to 350 degrees Fahrenheit and making sure your baking rack is in the middle—this ensures even heat distribution. Grease a 9-inch springform pan generously with a tablespoon of softened butter, then coat it with a dusting of powdered sugar. Tap out any excess; this step creates a delicate, nonstick crust that helps your Almond Ricotta Cake release beautifully while adding a whisper of sweetness to the edges.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick blend not only combines everything evenly but also helps aerate the flour, which means lighter, fluffier cake layers. Set this bowl aside—your dry ingredients are ready when you need them.

Step 3: Create the Creamy Base

Now, grab a large mixing bowl and use a handheld or stand mixer to cream together the softened butter, sugar, and whole milk ricotta cheese. Beat this trio until the mixture is irresistibly light and fluffy—about five minutes is perfect. This creamy base will guarantee a tender, moist crumb for your Almond Ricotta Cake. Next, add in your eggs and that dreamy almond extract. Beat for another minute, then gently incorporate the dry ingredients until the batter is just combined. Finally, fold in those finely chopped almonds to dot the batter with nutty bits in every slice.

Step 4: Fill the Pan and Bake

Pour your thick, luscious batter into the prepared springform pan and smooth it out so it’s even. Pop it onto the center rack of your oven and let it bake for 45 to 55 minutes—or until a toothpick inserted into the middle comes out clean (or with just a few moist crumbs). The cake will puff up beautifully and turn golden at the edges. Once it’s baked, let it cool in the pan for at least 10 minutes, then release the springform and finish cooling the cake completely on a wire rack.

Step 5: Finish with Almonds and Powdered Sugar

Once the Almond Ricotta Cake is fully cooled, it’s time for the finishing touches. Sprinkle a generous handful of sliced almonds over the top. To complete the picture, sift a layer of powdered sugar over everything, just enough to blanket the almonds in a snowy, sweet veil. Every bite now looks as magical as it tastes!

How to Serve Almond Ricotta Cake

Garnishes

For a polished finish, you can’t go wrong with an extra shower of sliced almonds and powdered sugar right before serving. If you’re feeling extra fancy, add delicate curls of lemon zest or even a few edible flowers—the result is pure Italian bakery beauty on your table.

Side Dishes

The subtle sweetness and soft crumb of Almond Ricotta Cake pair so well with seasonal berries—think juicy strawberries, raspberries, or blackberries on the side. A dollop of softly whipped cream adds a lovely, creamy counterpoint. For a little twist, serve alongside a shot of espresso or your favorite after-dinner liqueur for a true café vibe.

Creative Ways to Present

Individual slices of Almond Ricotta Cake look gorgeous on cake stands or platters, but you can also serve them with little bowls of berry coulis, warm caramel sauce, or even ice cream for a decadent dessert bar. Try cutting the cake into small squares for a bite-sized party treat, or layer with mascarpone and fruit for a festive trifle.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Almond Ricotta Cake (lucky you!), simply cover the cake tightly with plastic wrap or store slices in an airtight container. It will stay moist and delicious for up to three days at room temperature, or up to five days in the refrigerator.

Freezing

This cake is freezer-friendly! Slice it first for easy thawing, then wrap each piece or the entire cake in plastic wrap and foil. Stash in a freezer bag or container, and it will taste fresh for up to two months. Thaw overnight in the fridge or for a few hours at room temperature.

Reheating

If you love your Almond Ricotta Cake a bit warm, microwave a slice for about 10-15 seconds or pop it in a low oven (300 degrees) for 5 minutes. Warmth brings the almond aroma to life and makes the crumb unbelievably tender.

FAQs

Can I use part-skim ricotta instead of whole milk?

Whole milk ricotta really does make the cake exceptionally tender and rich, but if you only have part-skim, you can use it—just know the cake may turn out a bit less creamy and moist. Try not to use fat-free ricotta, as the texture won’t be the same.

What if I don’t have a springform pan?

If you don’t have a springform pan, a regular 9-inch cake pan with high sides works in a pinch—just make sure to grease and line it well for easy removal. The cake might be a hair shorter but will still taste absolutely wonderful.

Can I add citrus zest for extra flavor?

Absolutely! A little grated lemon or orange zest stirred into the batter brightens the Almond Ricotta Cake even more and pairs beautifully with the almond and ricotta. Just a teaspoon will do the trick.

Is the cake gluten free?

As written, Almond Ricotta Cake is not gluten free due to the all purpose flour, but you can substitute a good quality 1-for-1 gluten free flour blend for the regular flour and achieve delicious results.

How do I know when the cake is done?

The best way to know your cake is ready is to insert a toothpick in the center—it should come out clean or with only a few tender crumbs. The top will be lightly golden and the cake will have a gentle spring when pressed in the center.

Final Thoughts

If you’re looking to try a new favorite that feels both comforting and special, you absolutely must make this Almond Ricotta Cake. It’s a classic for a reason: each bite is incredibly tender, perfectly balanced, and impossible to forget. Gather your ingredients, invite a friend (or keep it all to yourself—I won’t tell!), and enjoy every morsel of this delightful treat.

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