Raspberry Almond Ricotta Cake

Quick Summary

Raspberry Almond Ricotta Cake- tender, moist ricotta cake dotted with fresh raspberries and topped with sliced almonds and confectioner’s sugar. This elegant cake is easy to make and can be served for breakfast, brunch, or dessert.

raspberry ricotta almond cake with confectioner's sugar

I am SO excited to share this Raspberry Almond Ricotta Cake recipe with you because it is one of the best cakes EVER. Yeah, that is a big statement because I love a good cake, but it’s true. This one is a WINNER!

So let me tell you why this cake is so amazing. It’s:

  • super simple to make (you don’t even need a mixer)
  • tender and moist (thank you ricotta cheese)
  • dotted with juicy red raspberries
  • flavor is perfection! (almond and raspberries are a match made in heaven)
  • GORGEOUS

You can serve this beautiful cake for dessert or even breakfast or brunch! It is perfect for baby showers, bridal showers, Easter, a summer picnic, a birthday celebration, or any day!

I guarantee you are going to LOVE this ricotta cake recipe. It is definitely a favorite at our house!

raspberry almond ricotta cake ingredients

Cake Ingredients

The ingredients are simple and if you are a little hesitant about using ricotta cheese in a cake, don’t be! It gives the cake the best texture and flavor.

  • Flour– use regular all-purpose flour!
  • Sugar– granulated white sugar to sweeten the cake!
  • Baking powder– check the date and make sure it is fresh. I buy new baking powder every six months.
  • Salt– to enhance all of the flavors.
  • Ricotta cheese– the secret to make the cake super moist and tender. Use whole fat ricotta cheese so the cake is nice and rich.
  • Eggs– make sure your eggs are at room temperature!
  • Vanilla extract– always!
  • Almond extract– it adds the perfect almond flavor! Don’t skip it!
  • Butter– use unsalted butter that is melted and slightly cooled.
  • Raspberries– you can use fresh or frozen raspberries.
  • Turbinado sugar– to add a sweet crunch to the top of the cake!
  • Sliced almonds– to sprinkle on top of the cake!
  • Confectioner’s sugar– optional, but it makes the cake extra pretty!
raspberry almond ricotta cake batter in a bowl with spatula

How to Make Ricotta Cake

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Gradually add in the melted butter, whisking until combined and smooth.
  • Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink. It’s ok if you get a few streaks of pink.
  • Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar and sliced almonds.
  • Bake until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
  • Dust the cake with confectioner’s sugar, if desired. Cut the cake into slices and serve!
raspberry ricotta almond cake in pan

How to Store

Let the cake cool completely. Store covered at room temperature for up to 3 days. It will get moister as it sits. If you live in a hot and humid climate, you can store it in an airtight container in the refrigerator. Let the cake come to room temperature before serving.

You can also freeze the cake for up to 2 months. Wrap the cooled cake in plastic wrap and then cover in aluminum foil. You can freeze the whole cake or individual slices. Thaw before serving.

raspberry almond ricotta cake cut into slices

More Cake Recipes

Raspberry Almond Ricotta Cake

Tender, moist ricotta cake dotted with fresh raspberries and topped with sliced almonds and confectioner's sugar. This elegant cake is easy to make and can be served for breakfast, brunch, or dessert.
5 from 9 votes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk ricotta cheese
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon almond extract
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 1/2 cups raspberries, fresh or frozen
  • 2 tablespoons turbinado sugar
  • 1/2 cup sliced almonds
  • Confectioner’s sugar, for dusting, optional

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Gradually add in the melted butter, whisking until combined and smooth.
  • Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink. It’s ok if you get a few streaks of pink.
  • Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar and sliced almonds.
  • Bake for 45 to 55 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
  • Dust the cake with confectioner’s sugar, if desired. Cut the cake into slices and serve!

Nutrition

Calories: 303kcal, Carbohydrates: 35g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 142mg, Potassium: 188mg, Fiber: 2g, Sugar: 20g, Vitamin A: 438IU, Vitamin C: 4mg, Calcium: 118mg, Iron: 1mg
Keywords cake

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Comments

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  1. DROOLING. I have everything on hand except I have only one cup of whole milk ricotta, left over from another recipe. Can I sub in a half-cup of sour cream to make up the difference, or just go with the smaller amount?

    1. It’s so good. I haven’t tried it with sour cream. I wouldn’t use less ricotta though, you need all of it to keep the cake moist.

  2. Sounds delicious. Could almond flour be used instead of the AP flour? If yes, how much almond flour?

    1. Almond flour is very different than all-purpose flour. I don’t recommend swapping it. You can use an all-purpose gluten-free flour. I like Cup4Cup.

    2. This is a great cake and I have made it several times over the years (sometimes using blueberries instead of the raspberries) but my recipe which is exactly the same, save the addition here or almond extract and extra vanilla, came from Bon Appetite. I am wondering if you adapted yours from theirs? I’ll have to try the almond extract in it. Thanks!

  3. This cake looks delicious! Question…could it be make in a different pan? Possibly a 9×9 or similar?

    1. I have only made it in a springform pan. You can try a 9×9. Let me know how it goes!

  4. Hello, This sounds delicious, but can you tell me are the measurements in this recipe US quantities? If it is , is there an easy way to convert to NZ quantities? Thanks

    1. Yes, you can freeze the cake. Let it cool completely then wrap in plastic wrap and aluminum foil.

  5. Thank you Maria, this sounds yummy! Plan on making it for Easter, can’t wait to try it! Is there any way to cut back a bit on the sugar or perhaps use of another instead of white granulated?

    1. I have only made the recipe with 1 cup granulated sugar. If you want to reduce the sugar, you can try 3/4 cup sugar, but I haven’t tested it that way. I haven’t tried it with any other sugars. Let me know if you play around.

  6. There aren’t any amounts listed for the ingredients. I’d love to make but can’t do so without the amounts.

    1. Look at the recipe card in the post:) All of the amounts and instructions are listed:)

  7. My daughter is allergic to all nuts. Do you have any suggestions for substituting the almonds? Would love to make this.

    1. You can leave the almonds off, the cake will still be good. If she can’t have almond extract, you can add a little extra vanilla extract.

  8. Your recipes are always top notch. But my question for this one is, would you thaw and drain the frozen raspberries before adding? Or just toss ’em in still frozen? Thank you!

  9. 5 stars
    Made this for our boot camp group, everyone loved it. Will definitely make again. Will be even better with raspberries from the garden.

  10. Made this twice this weekend already and it’s soooo good and super easy to make! Thanks for an easy and delicious dessert!

  11. Love the sounds of this,but I’m diabetic & can’t make.Sugar grams re too high.Wonder if came be made with Splenda

  12. Anyone made this in a 10′ springform pan? That’s all I have on hand. Or should I go for a 9″ cake pan?

  13. Can I use part skim ricotta instead of whole milk ? It’s Galbani brand which is pretty thick. Planning to make this for Easter.

  14. Hi Maria, this cake sounds amazing this Almond raspberry ricotta sounds amazing. My problem is with the almond. Two people in my family have nut allergies. While a tiny amount of almond extract doesn’t bother them, which I honestly don’t understand this actual nuts will be dangerous for them. Please me know what I can sub. So beautiful

    1. You can leave out the almond extract and add extra vanilla and just leave the nuts off the top. It will still be good!

  15. Such a yummy cake!! Looks beautiful and tastes fabulous!!! Wanted to post a picture, but having technical challenges!!‍♀️

  16. 5 stars
    Wow this was so easy to make and really tasty. I love the almond extract which gave an extra kick. Going to try it with blackberries next time.

  17. 5 stars
    Made it for easter. Cake was delicious!!! Total keeper. Will be making it again for mother’s day. Thank You.

  18. 5 stars
    Hi there, made 1st time last week with frozen raspberries, and it was a perfect velvety flan style delight. Made 2nd time now with a frozen forest fruits selection that is a super cheap purchase here in Bulgaria, where we are at the moment, but forgot to add the butter. The cake still turned out to be fabulous, just missing that flan-like creamy consistency. Made it in a well lined rectangle pan so that the height allows me to put slices in my daughter’s school lunch box. We dont have to worry about storing for up to 3 days…… it disappears so quickly, only crumbs showing what had once, momentarily, been in the cake storage box.

  19. Hi, its me again, I had to improvise today as only had 1 cup of Ricotta, so also added 3 giant heaped tablespoons of thick Greek yoghurt (from Lidl) and the result is a triumph – softer, fluffier and unbelievably delicious. OMG.

  20. 5 stars
    Great recipe! (Subbed in grand marnier liquor for the almond extract.) Big hit. Will make again!

  21. 5 stars
    Moist tasty not overly sweet nice texture and The raspberries really add to it. I used fresh berries

  22. 5 stars
    I made this for Easter. It was so light and spongy and delicious! The raspberries added the perfect richness.

  23. 5 stars
    Delish! Made this twice. Second time subbed applesauce for one half the butter. Did not make any difference. Just as good. Love this recipe. Thank you!

  24. This recipe was worth every last raspberry from this year’s harvest. SO good. I’m trying not to eat the whole pan and dreaming of other potential flavor combinations…
    Blackberry mango
    Blueberry
    Peach
    Raspberry peach
    Strawberry rhubarb