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!
Delicious easy cake! Took no time at all to assemble. This will be a regular in my baking repertoire!
Thanks so much and happy you enjoyed! Appreciate your trying the recipe and taking the time to come back to comment.
Can a 1:1 gluten free flour be used in this recipe with good success?
Hi, Jane, Thanks for your question. I haven’t tested this recipe with a gluten-free 1:1 flour. Generally, 1:1 means that you can easily swap out that gluten-free flour for regular all-purpose so it should work without having to add xanthan gum. Thanks again and if you do try it, please let me know how it goes.
I made this cake and it was so beautiful and really easy to make. I do think the next time I would put a teaspoon of almond extract to give it just a bit more flavor.
Hi, Christine, Thanks so much and happy it worked out so beautifully for you. Other people have mentioned that; I’ll have to test it again that way. Thanks again and appreciate your taking the time to come back and comment and rate.
Can I use a springform pan for this cake recipe?
Hi, Heather, Thanks so much for your question. Yes, you can, just make sure the latch is secure, you grease or line the pan and the bottom is securely in the grooves so the batter doesn’t run out. Thanks again and hope you enjoy!
What could be substituted for ricotta cheese? Unfortunately, my daughter can’t eat it. Thank you.
Hi, Katherine, Thanks so much for your question. Can she have plant-based ricotta? Kite Hill makes a great plant-based ricotta found at Whole Foods and most Kroger stores. That would be the best substitute. Let me know how it goes. Thanks again!
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 ❤️
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.
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
Hi, Jennifer, Thanks so very much and happy you enjoyed! Appreciate your taking the time to come back and comment.
Wow, just made this cake, hubby and I love it! It’s perfect! Now I will make for friends. Thanks for sharing!
Hi, Olga, Thanks so very much and so happy you both enjoyed!! I appreciate your taking the time to come back and comment. Thanks again!