Almond Ricotta Cake
Almond ricotta cake is the one-bowl easy cake recipe that’s perfect for any occasion! It couldn’t be easier to make and comes together in one bowl with zero fancy equipment. It’s an amazingly perfect dessert, but it’s also a great breakfast pastry!
I love enjoying a slice with my coffee in the morning, but It’s also an impressive dessert that I love to make for company. Almond ricotta cake is super moist with the perfect hint of almond flavor. The almond topping gives it some texture making it the perfect cake recipe!
An Easy Dessert for Entertaining
Everyone needs an easy dessert to bust out when company comes calling and almond ricotta cake is that dessert. It comes together in one bowl in less than 15 minutes and doesn’t require any fancy equipment! You don’t even need to cream butter and sugar together with a hand mixer.
All you need to make almond ricotta cake is a whisk and a mixing bowl. I also love a cake that doesn’t require layering or decorating. The smattering of almonds and sugar on top, plus a dusting of powdered sugar, make this cake visually appealing enough! You can serve at least 10 people so it’s great to bring out for parties and dinner parties.
Serve warm with some vanilla ice cream or homemade whipped cream and you’re ready to entertain!
What is Ricotta?
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Now, don’t think of a super savory cheese because that’s not what ricotta is at all. It’s most often seen in lasagna or ravioli, but it’s an extremely mild and creamy cheese making it perfect for enhancing baked goods.
You can also find ricotta in the filling for cannoli! It adds tons of moisture and gives cakes the best texture. I love how versatile it is and you’ll be totally on board once you see how great this almond ricotta cake is!
How to Make Almond Ricotta Cake
You don’t need any fancy equipment to make this incredibly moist and delicious almond ricotta cake. Prepare for your new favorite cake recipe!
Ingredients and Substitutions for Almond Ricotta Cake
- Ricotta. Opt for full-fat ricotta here–the fat keeps the cake moist and flavorful.
- Almonds. I like sliced almonds for topping the cake.
- Brown butter. Using brown butter vs regular melted butter adds so much flavor. Follow the directions below on how to brown butter.
- Eggs. You’ll need 3 room temperature eggs for this recipe.
- Almond Extract. Opt for a high-quality almond extract here.
- Dry ingredients. You’ll need granulated sugar, flour, salt, and baking powder.
- Vanilla. You’ll need vanilla extract for the cake and the cranberry topping.
- Amaretto. This is optional, but adding a bit to the cake really enhances the almond flavor.
- Brown the butter. Melt butter in a small saucepan and cook over medium-low heat until golden brown and nutty smelling. Follow the instructions below on how to brown butter.
- Whisk the wet ingredients. Combine the ricotta, eggs, sugar, vanilla, almond, and amaretto in a bowl and whisk until smooth.
- Fold in dry ingredients. In a small bowl, whisk together the flour, salt, and baking powder and fold into the wet ingredients until no streaks of flour remain.
- Add brown butter. Fold in the cooled brown butter until everything is well-mixed. Pour the batter into a 10×3 round cake pan and top with sliced almonds and turbinado sugar.
- Bake. Bake the cake at 350 F for about 45 minutes, or until a cake tester comes out clean. Cool for 10 minutes in the cake pan and then transfer to a wire rack or plate. Dust with powdered sugar and serve warm.
How to Brown Butter for Almond Ricotta Cake
Making brown butter is so easy and it’s the perfect way to level up your baking.
- Melt the butter. Start with a shallow saucepan and melt your butter over low heat.
- Bubbling. After the butter is melted, it’ll start to bubble a bit. You’ll notice the color will change and the butter will get much clearer.
- Foaming. Next, your butter will start to get foamy. I like to swirl the pan every minute or so while this is happening. The butter will start to brown and you’ll smell the change.
- Browning. Keep a close eye at this stage because it’s easy to burn! You want the butter to just be golden brown at this point.
Once the butter is golden brown, remove it from the heat immediately. Transfer it to a heat-proof bowl and let it cool to room temperature. From here, it’s ready to use in a variety of baked goods! Don’t leave the little browned bits behind, that’s where all the flavor is.
Adjusting Pan Size for Almond Ricotta Cake
This almond ricotta cake is baked in a 10×3″ cake pan. If you have a 10″ springform pan, that can be used also. If you don’t have those pans, I’ve included the instructions to scale the recipe down or up.
- For an 8×8 square pan: Multiply the ingredients by .8 to achieve the correct volume and bake for 35-45 minutes.
- For a 9×13 baking pan: Multiply the ingredients by 1.2 and bake for 45-55 minutes.
Storing and Freezing Almond Ricotta Cake
Whenever I make this almond ricotta cake, I always make a bunch because I love it so much!
To store, you can wrap the cake in parchment and plastic wrap and keep it at room temperature for 3 days.
To freeze, wrap before slicing in plastic wrap really well and transfer to a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge and then microwave for 20 seconds before serving.
More Easy Dessert Recipes to Try Now
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Almond Ricotta Cake
- 1 stick (4 oz) unsalted butter
- 16 oz whole milk ricotta, at room temperature
- 3 eggs, at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons amaretto (optional)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2/3 cup sliced almonds
- 3 tablespoons turbinado or granulated sugar, for sprinkling
- powdered sugar, for dusting (optional)
- Preheat an oven to 350 F. Grease and line a 10×3 inch round cake pan with parchment paper.
- In a small saucepan or skillet, melt the butter and cook over medium-low heat, swirling occasionally, until golden brown and nutty smelling. Transfer to a heat-proof bowl or measuring cup and cool slightly.
- In a mixing bowl, whisk together the ricotta, eggs, sugar, vanilla, almond extract, and amaretto until smooth.
- In a separate bowl, whisk together the flour, salt, and baking powder. Fold the flour mixture into the wet ingredients with a rubber spatula until no streaks of flour remain.
- Fold in the cooled brown butter until well mixed. Spread the batter in the prepared cake pan in an even layer and top with the almonds and turbinado sugar. Bake for 45-50 minutes, or until a cake tester comes out clean.
- Cool for 10 minutes in the cake pan and then transfer to a plate or wire rack. Dust lightly with powdered sugar and serve!