Almond Ricotta Cake
This almond ricotta cake is a classic Italian cake made with simple pantry ingredients and no special equipment. It’s rich, moist, and tender with a light texture and delicate almond flavor. I love to serve it anytime of the year for brunch, as an afternoon treat, or dessert at the end of a meal.
Over the years, I’ve tested and refined this almond ricotta cake many times to get the texture just right. The best Italian cakes are often the simplest ones, and this recipe proves it. With easy-to-find ingredients and a straightforward method, it’s the kind of cake anyone can make at home.
In Italy, cakes like this are often served in the morning with coffee, and that’s one of my favorite ways to enjoy them. This is the cake I make whenever I know we have company coming. I bake it ahead of time and leave it on the counter so guests can slice a piece with coffee in the morning or enjoy it as a simple dessert after dinner.
I do the same thing with my lemon ricotta cake and lemon ricotta cookies, two other Italian-inspired desserts that are always favorites when we have friends or family visiting. Like those recipes, this cake is moist, light, not overly sweet, and it stays tender for days. If you’re looking for a simple almond ricotta cake recipe that stays moist, tender, and light, this Italian classic is one you’ll make again and again.
Table of Contents
Why You’ll Love This Recipe
- Perfect for beginner bakers. This is a simple, foolproof ricotta cake recipe with straightforward steps and no special equipment required.
- Uses pantry staples. Everything in this almond ricotta cake can be found at most grocery stores, and many of the ingredients are likely already in your kitchen.
- Classic Italian flavor. It’s rich, moist, and full of almond flavor with that bakery-quality texture you expect from a traditional Italian cake.
- Stays moist for days. Thanks to the ricotta and almond flour, this cake holds its texture beautifully and doesn’t dry out quickly.
- Great for entertaining. It’s elegant enough for holidays but simple enough to serve on a regular weekday with coffee.
Jenn’s Tip: Drain the ricotta well before using. Place the ricotta in a fine mesh strainer set over a bowl and refrigerate for at least 1 to 2 hours to remove excess moisture. This simple step helps prevent the cake from becoming dense or damp and ensures a light, tender crumb.
Ingredients
- Unsalted butter — Adds richness and structure to the cake while creating a tender crumb
- Granulated sugar — Sweetens the cake and helps create a soft, moist texture
- Vanilla extract — Adds warmth and depth to balance the almond flavor
- Almond extract — Enhances the natural almond flavor in the cake without overpowering it
- Eggs — Provide structure and help the cake rise properly
- Whole milk ricotta — Keeps the cake incredibly moist and tender without making it heavy
- Finely ground blanched almond flour — Gives the cake its soft texture and subtle almond flavor
- Baking powder — Helps the cake rise and keeps the crumb light
- Kosher salt — Balances sweetness and enhances flavor
- Powdered sugar — A simple dusting adds an elegant finishing touch
How to Make Almond Ricotta Cake
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly butter the parchment.
- In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes, until smooth, pale, and slightly lightened.
- Add the vanilla extract and almond extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Add the drained ricotta and mix on low speed just until fully incorporated.
- Add the dry ingredients and mix on low speed just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes. Run a knife around the edges, invert onto a plate, remove the parchment, then flip right side up.
- Cool completely before dusting with powdered sugar and slicing.
Expert Tips
- Use whole milk ricotta. Whole milk ricotta gives the cake the best flavor and texture. Part-skim ricotta can make the cake slightly drier and less rich.
- Drain the ricotta well. Place the ricotta in a fine mesh strainer over a bowl and refrigerate for at least 1 to 2 hours before using. Excess moisture can make the cake crumb feel damp.
- Cream the butter and sugar properly. Beat the butter and sugar for about 2 minutes until smooth and slightly lightened. This step adds air to the batter and helps create a lighter texture.
- Do not overmix the batter. Once the dry ingredients are added, mix just until combined. Overmixing can make the cake dense.
- Do not overbake. The cake is done when the center is set and a toothpick inserted in the center comes out clean. The cake will continue to firm up slightly as it cools.
- Let the cake cool before removing from the pan. Allow the cake to cool in the pan for at least 30 minutes before inverting. This helps the cake hold its shape and prevents breaking.
Storage & Freezing
This almond ricotta cake keeps beautifully because of the ricotta and almond flour. Store the cake loosely covered at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 4 days. Bring to room temperature before serving for the best texture. This cake also freezes very well.
Slice the cooled cake, wrap each piece individually in plastic wrap, and place the slices in a freezer-safe container or bag. Freeze for up to 2 months and thaw at room temperature before serving.
FAQ’s
This usually happens if the cake is underbaked or if there is too much moisture in the batter. Be sure to drain the ricotta well before using, and bake the cake until the center is fully set and a toothpick inserted in the middle comes out clean. Opening the oven door too early during baking can also cause the cake to sink.
No. Almond flour gives this cake its signature texture and moisture. Regular flour absorbs liquid differently and would change the structure of the cake. If you prefer a ricotta cake made with traditional flour, try my lemon ricotta cake recipe instead.
Use whole milk ricotta for the best flavor and texture. Full-fat ricotta creates a richer, more tender crumb, while low-fat or skim ricotta can make the cake slightly drier. For the best results, drain the ricotta for at least 1 to 2 hours before using.
Yes. If you prefer a milder flavor, you can omit the almond extract and increase the vanilla slightly. Lemon zest and orange zest are also excellent alternatives and pair beautifully with the almond flour. For a subtle almond flavor, you can also add a teaspoon of amaretto liqueur.
More Italian Dessert Recipes
If you enjoyed this almond ricotta cake, here are a few more Italian dessert recipes to try:
Almond Ricotta Cake
Equipment
- 9-inch round cake pan
- parchment paper
Ingredients
- 5 ounces unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large eggs room temperature
- 15 ounces whole milk ricotta well drained
- 2¼ cups finely ground blanched almond flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment.
- In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 2 minutes, until pale and creamy.
- Add vanilla extract and almond extract and mix until combined.
- Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Add drained ricotta and mix on low speed just until fully incorporated.
- Add the dry ingredients and mix on low speed just until combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes. Run a knife around the edges, invert onto a plate, remove the parchment, then flip right side up.
Notes
- Drain the ricotta well before using. Place the ricotta in a fine-mesh strainer or cheesecloth-lined sieve over a bowl and refrigerate for at least 1–2 hours. Excess moisture can make the cake crumb feel damp.
- Cream the butter and sugar for the full 2 minutes. This step adds air to the batter and helps create a lighter texture.
- Let the cake cool completely before slicing. The cake firms up as it cools and will slice much more cleanly.
- Storage: Store loosely covered at room temperature for up to 2–3 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
- Freezing tip: This cake freezes beautifully. Slice and wrap individual pieces tightly, then freeze for up to 2 months. Thaw at room temperature before serving.
