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
    Made this for Mother’s Day….easy and simple. Used only a 1/2 cup of sugar and it was delicious. Thank you for sharing ❤️

    1. Hi, Laura, Thanks so very much and so happy you enjoyed! Hope you had a lovely day! Appreciate your taking the time to come back and comment and rate.

  2. 5 stars
    This was a very good and simple recipe. The edges got pretty dark before the center was cooked through and I was worried the edges would be like cornbread. They are not. It is super moist and very delicious. I will make it again, but I think next time I may try 1 to 2 tablespoons less butter, and sub the vanilla extract for almond extract or even amaretto. If my changes don’t work out, I will definitely go back to the original. Thank you

  3. 5 stars
    I am a fan and use many of your recipes. I would like to make this cake as a birthday layer cake. Do you think It will work if I stack two or three and ice them. What icing would you suggest?
    Thank you, Tony

    1. Hi, Tony, Thanks so much and I’m so happy you got in touch with me. I really appreciate your following me!! That’s a great idea to make two or three and stack them for a birthday cake. I think that would work just fine. For a frosting, I’d do a simple buttercream frosting such as this one: Buttercream Frosting. Thanks again and let me know how it goes!

  4. 5 stars
    I have a house of picky eaters. I know, I know… yes, please send me help! First of all, the cake almost didn’t come to be because the batter is just that good! Seriously delicious batter. All joking aside, after sneaking a taste from someone’s slice ALL the picky eaters grabbed their own slice! This recipe is absolutely perfection. I loved the raspberries but it would truly be great with any fruit you have on hand. 100% I will add this to the family list of favorites. Thank you for sharing.

    1. Hi, Megan, Thanks so much!! Happy everyone enjoyed and someone I know has been “instructed” to bring TWO to each family gathering because it goes so fast. Thanks again!

  5. 5 stars
    Hubby’s new hobby- making fresh ricotta. What to do with the 1 1/2 cups left over? Make this cake! OMG it is so moist and delicious and quick to put together! This will not be the last time I make this – thanks for the recipe😊

    1. Hi, Valerie, Thanks for your question. I haven’t tried it, but you probably could. Perhaps do the jam as more of a filling. Pour half the batter into the pan, then a thin layer of jam. Pour the remaining batter over that then dot the top with the jam. If you try it, please let me know how it went. Thanks so much!

  6. 5 stars
    I made this cake and brought to work and everybody loves it. This cake is so delicious. Thank you for the great recipe!