Raspberry Ricotta Cake with Almonds
Updated Mar 06, 2022, Published May 09, 2020
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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.“
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.
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.
- Get the dry ingredients together:
- All-purpose flour
- Sugar
- Baking powder
- Salt (I used fine sea salt)
- 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
- Combine the dry ingredients…
- Combine the wet and dry ingredients…
- Carefully stir in the berries…
- Top with a few more berries and the almonds…
- Bake…
And you have easy, delicious Raspberry Ricotta Cake with Almonds. It’s THAT easy!
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.)
Serve with whipped cream or ice cream!
So easy and lovely!
For more beautiful desserts, try my:
- Easy Raspberry Coffee Cake
- Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream
- Blueberry Crumble Bars
- Blueberry Cream Cheese Pie
- Easy Mini No-Bake Pumpkin Cheesecakes
Raspberry Ricotta Cake with Almonds
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
- Can also be made with fresh raspberries. A 6-ounce container of raspberries will yield approximately 1 1/2 cups.
- The cake can be made two days ahead. Wrap and store at room temperature for up to two days.
- Wrap securely and freeze up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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
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!
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.
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!
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😊
Hi, Jonidee, Thanks so very much and so happy you love this recipe! That fresh ricotta sounds amazing!! Thanks again!
Can you make with seedless raspberry jam?
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!
I made this cake and brought to work and everybody loves it. This cake is so delicious. Thank you for the great recipe!
Hi, Josie, Thanks so much and so happy everyone enjoyed!
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!
Hi, Viktoriya, Thanks so very much and so glad you both enjoyed! That is so awesome and thanks for letting me know.
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.
Thanks so much, Shana! Quark is a great substitute and love that you were able to tweak to your liking. Thanks again!
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!
Hi, Michelle, Thanks so very much and glad you enjoyed!! The homemade whipped cream is a lovely touch. Thanks again!
Can you make muffins out of this recipe?
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!
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!!
Hi, Melinda, Thanks so very much for that tip! Glad you’re enjoying this recipe!
Hi, Lori, Thanks so very much! Glad you and everyone enjoyed!!