Raspberry Ricotta Cake with Almonds

4.48 from 112 votes
1 hour 35 minutes
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Raspberry Ricotta Cake with Almonds is moist, fluffy and super easy to make!  It’s perfect for dessert in the evening or with coffee in the morning!

This cake was delightful! It was so moist and was a nice cross between a cake and a cheesecake.

Photo of Raspberry Ricotta Cake with Almonds on white paper with two pieces cut into it and almonds scattered about.

The inspiration behind this recipe:

If you’re a regular reader, then you probably know I don’t post dessert recipes very often.  Baking is not something I’m very passionate about and if desserts and other sweets are around the house, then I just eat them until they’re gone.  With staying home now as much as possible, baking a cake just seemed like the thing to do!

The original recipe for this cake caught my eye as I was going through old Bon Appetit magazines.  It seemed easy enough and we always have frozen berries in our freezer from my father’s summer berry bounty.  I love that this cake is easy but it’s also super moist and not too sweet.

Photo of the whole Raspberry Ricotta Cake with Almonds on white paper with almonds scattered about.

How to make Raspberry Ricotta Cake with Almonds:

  • Start by lining a 9-inch cake pan with parchment paper and spray it with cooking spray.
Photo of round parchment lined baking pan.
  • Get the dry ingredients together:
    • All-purpose flour
    • Sugar
    • Baking powder
    • Salt (I used fine sea salt)
Photo of dry ingredients for cake in glass bowl.
  • Gather up the wet and remaining ingredients:
    • Good, whole milk ricotta cheese
    • Eggs
    • A stick of melted, cooled butter
    • Vanilla extract
    • A heaping cup of frozen raspberries
    • Sliced almonds
Photo of wet ingredients for cake in glass bowl.
  • Combine the dry ingredients…
Photo of dry ingredients in glass mixing bowl.
  • Combine the wet and dry ingredients…
Photo of wet and dry ingredients combined in glass bowl.
  • Carefully stir in the berries…
Photo of all ingredients for cake combined in glass mixing bowl.
  • Top with a few more berries and the almonds…
  • Bake…
Photo of cake in cake pan before baking.

And you have easy, delicious Raspberry Ricotta Cake with Almonds.  It’s THAT easy!

Photo of finished cake on cooling rack.

Leave the cake in the pan to cool for at least 20 minutes.  Simply run a knife around the edge of the cake pan, tip it so the pan is vertical (not all the way upside down as you don’t want to lose any almonds), unmold and let it continue cooling.  (NOTE:  I tested this recipe twice and only lost one almond in both.)

Photo of Raspberry Ricotta Cake with Almonds with two wedges cut from cake.

Serve with whipped cream or ice cream!

Photo of Raspberry Ricotta Cake with Almonds on white background with a wedge on white plate with whipped cream.

So easy and lovely!

Close-up photo of a piece of Raspberry Ricotta Cake with Almonds on white plate with some on a fork.

For more beautiful desserts, try my:

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Raspberry Ricotta Cake with Almonds - Overhead hero shot of cake on white paper with two pieces cut into it and almonds scattered about

Raspberry Ricotta Cake with Almonds

4.48 from 112 votes

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By: Carol | From A Chef’s Kitchen
Raspberry Ricotta Cake with Almonds is moist, fluffy and super easy to make!  It's perfect for dessert in the evening or with coffee in the morning!
Prep Time 15 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 35 minutes
Course Desserts
Cuisine Italian
Servings 8
Calories 435 kcal

Ingredients
  

  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 1/2 cups ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter - melted and cooled (1/2 cup)
  • 1 heaping cup frozen raspberries - divided
  • 1/4 cup sliced almonds
  • Whipped cream or vanilla ice cream

Instructions
 

  • Place a rack in the lower 1/3 of the oven (NOT right in the center). Preheat oven to 350 degrees. Line a 9-inch diameter cake pan with parchment paper and spray with cooking spray.
  • Combine flour, sugar, baking powder and salt in a large bowl.
  • Whisk together eggs, ricotta and vanilla until smooth in another bowl then stir into dry ingredients.
  • Fold in the melted butter followed by 3/4 cup of the frozen raspberries, being careful to not crush the berries.
  • Pour the batter into the prepared cake pan.
  • Scatter remaining berries over the top followed by the almonds.
  • Bake 50 minutes or until light golden brown and a toothpick or cake tester inserted in the center comes out clean.
  • Let cool at least 20 minutes before unmolding.
  • Serve with whipped cream or vanilla ice cream.

Notes

MAKE AHEAD: Cake can be made 2 days ahead. Wrap and store up to 2 days at room temperature.
Can also be made with fresh raspberries. A 6-ounce container of raspberries will yield approximately 1 1/2 cups.

Nutrition

Serving: 1 | Calories: 435kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 418mg | Potassium: 157mg | Fiber: 2g | Sugar: 26g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




45 Comments

  1. 5 stars
    This was delicious! I love raspberries! My husband hates them, but he really liked this dessert. The only change i made was to add less sugar, so i can feel less guilty about eating it with homemade whipped cream. It cooked beautifully on that lower rack in the oven. Thank you for this recipe!

  2. 5 stars
    I loved this cake but I did make a few changes based on what I had on hand and a few personal preferences! I didn’t have ricotta so I used quark instead, which is kind of like a cross between ricotta and cream cheese. I used fresh raspberries and might add even more next time because I really like a lot of fruit and the fresh berries don’t add as much moisture. I also cut the sugar in half and added 1/2 t. almond extract. Still plenty sweet for me and rich with the eggs and quark.

  3. 5 stars
    This cake was delightful! It was so moist and was a nice cross between a cake and a cheesecake. The raspberries added a nice hint of tartness. I served with homemade whipped cream. I will definitely make this cake again!

    1. Hi, Ted, Thanks so much for your question. I have not tried to make muffins from this recipe but I’ll certainly put that on my to-do list. If you try it, please check back and let me know how it went. Thanks again!

    2. 5 stars
      Yes you can! I used 3 inch muffins paper cups using melon scoop to distribute the batter. Baked at pre-heated 300 degree oven for about 15 min. Turned out FABULOUS!!

  4. 5 stars
    Brought this cake to an Italian themed dinner party and it was SO moist and delicious!! Adding this to my favorite recipes board for sure!!

  5. Thank you so much for the great recipe, I used a nine inch square pan. It came out beautiful. Will dust with confectioners sugar to serve.👍

  6. Made this today for Valentine’s Day. Followed the recipe. Used 9.5 inch cake pan and chopped whole almonds. Very nice and easy recipe. It could improve with additional flavor of almond paste next time.

  7. Can I get metric weights please. I’d love to try making this but always come unstuck working with cups and sticks lol. Many thanks

    1. Hi, Daphne, Thanks so much for your question. Because I’m in the US and only use cups, sticks, teaspoons, etc., I’m not familiar with the metric system. You would be way better at that than me. Here is a link to a terrific guide to convert all the measurements: Guide to Cooking and Baking Conversions Thanks so much and hope you enjoy!

  8. Hi Carol I was wondering about the baking time. I made this today for the first time. After 50 minutes it was really jiggly in the center, the toothpick came out oily, but no color. I continued to bake it until it was set, but the bottom got darker than what I wanted. It was delicious, but should the center be set or should it shake when I touch it? Thank you for sharing your recipe. Melody

    1. Hi, Melody, So sorry you had problems and thanks for your question. The center should be set. All ovens vary, but it’s going to matter greatly which rack you have it on. I tested this recipe twice and the first time I had it too high (right in the center) and had to bake it longer than 50 minutes. I moved it down one level for the second test and it was perfect. I added a note to the recipe not to bake right in the center. Thanks again and glad you enjoyed it anyway!

    1. Hi, Karen, Thanks so much for your question. I just used a regular 9-inch cake pan. You could definitely use a springform pan. I tested this recipe twice and only lost one almond taking it out of the pan in both attempts. Just don’t invert it all the way and do it quickly. Thanks again and hope you enjoy!

  9. This cake turned out fantastic, one of the best I had this year! Can’t wait for raspberry season so I can use fresh ones for making this deliciousness.

    1. Hi, Tatiana, Thanks so very much and so glad you enjoyed! We sure loved it, too so I’m REALLY glad you did, too!!! Thanks again!

    1. Hi, Cathy, Thanks so much for your question. Yes, you absolutely can and I’ll add a note to the recipe. I’d probably increase the amount of raspberries by a little bit. When using frozen raspberries, they’re going to give off a little more liquid which adds to the moistness of the cake. A 6-ounce container of raspberries will yield approximately 1 1/2 cups which should be perfect! Thanks again and hope you enjoy!