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–+ servings
Almond ricotta cake batter spread evenly in a parchment-lined round cake pan before baking

Almond Ricotta Cake

This Almond Ricotta Cake is a classic Italian cake recipe that's easy to make with no special equipment and uses pantry ingredients. It's rich and moist with bakery-quality flavor right in your own kitchen.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Italian
Servings 8 people
Calories 521 kcal

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.

Nutrition

Serving: 1servingCalories: 521kcalCarbohydrates: 34gProtein: 15gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 127mgSodium: 348mgPotassium: 85mgFiber: 3gSugar: 26gVitamin A: 768IUCalcium: 264mgIron: 2mg
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