Name: Almond Ricotta Cake: Your New Favorite One-Bowl Dessert
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients: 4 oz Unsalted Butter (Adds richness and moisture; can substitute with coconut oil for a dairy-free version.); 16 oz Whole Milk Ricotta (Provides creaminess and moisture; use cottage cheese if ricotta is unavailable.); 3 whole Eggs (Provides structure and stability; ensure they're at room temperature.); 1.5 cups Granulated Sugar (Sweetens the cake; brown sugar can add a deeper flavor.); 2 tbsp Amaretto (Optional, adds subtle almond essence.); 2 tsp Vanilla Extract (Adds aromatic sweetness.); 1.5 tsp Almond Extract (Intensifies the almond flavor.); 2.25 cups All-Purpose Flour (Provides structure; can use gluten-free flour blend as a substitute.); 2 tsp Baking Powder (Helps the cake rise.); 0.5 tsp Fine Sea Salt (Enhances flavor.); ⅔ cup Sliced Almonds (Adds crunch; can swap with toasted walnuts or pecans.); 3 tbsp Turbinado or Granulated Sugar (Sprinkled on top before baking.); Powdered Sugar (Optional for dusting before serving.)

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Caught in the whirlwind of life’s demands, I found solace one afternoon in my cozy kitchen, dreaming up something special yet simple. That’s when the idea for my Easy One-Bowl Almond Ricotta Cake came to life. This delightful dessert combines the rich creaminess of ricotta with a hint of almond flavor, resulting in a moist and fluffy treat that’s perfect for any occasion. The best part? It comes together in just 15 minutes and requires only one bowl, making cleanup a breeze. Whether you’re whipping it up for a weekend brunch, a cozy dessert after dinner, or a casual coffee date, this cake is sure to impress. Curious how such a delicious cake can be so easy? Let’s dive into the recipe!

Why is Almond Ricotta Cake So Special?

One-Bowl Wonder: This recipe champions simplicity, combining all ingredients in one bowl—no messy cleanups required!

Quick and Easy: With just 15 minutes of prep time, you can whip up a delicious treat for any occasion.

Rich, Creamy Texture: The ricotta makes each bite wonderfully moist and fluffy, ensuring this cake is a crowd-pleaser.

Versatile Flavor Profile: Whether served as a breakfast pastry or a dessert, its delightful almond flavor pairs perfectly with coffee or tea.

Elevated Yet Simple: Topped with sliced almonds and a dusting of powdered sugar, it’s beautiful without any fuss—ideal for impressing guests!

For more delightful desserts, check out my Strawberry Cheesecake Cinnabon or Peanut Butter Cheesecake.

Almond Ricotta Cake Ingredients

For the Cake

Unsalted Butter (4 oz) – Adds richness and moisture; can substitute with coconut oil for a dairy-free version.
Whole Milk Ricotta (16 oz) – Provides creaminess and moisture, enhancing texture; use cottage cheese if ricotta is unavailable.
Eggs (3) – Provides structure and stability to the cake; ensure they’re at room temperature for smoother blending.
Granulated Sugar (1 ½ cups) – Sweetens the cake and contributes to its moist texture; brown sugar can add a deeper flavor.
Amaretto (2 tbsp, optional) – Adds a subtle almond essence, enhancing the overall flavor; omit for an alcohol-free option.
Vanilla Extract (2 tsp) – Adds aromatic sweetness to the cake.
Almond Extract (1 ½ tsp) – Intensifies the almond flavor; ensures the cake has a lovely nutty aroma.
All-Purpose Flour (2 ¼ cups) – Provides structure to the cake; can use a gluten-free flour blend as a substitute.
Baking Powder (2 tsp) – Helps the cake rise and provides a fluffy texture.
Fine Sea Salt (½ tsp) – Enhances the flavor contrasts throughout the cake.

For the Topping

Sliced Almonds (⅔ cup) – Adds crunch and texture on top; can swap with toasted walnuts or pecans for variation.
Turbinado or Granulated Sugar (3 tbsp) – Sprinkled on top before baking, adds sweetness and a delightful crunch.
Powdered Sugar – Optional for dusting before serving, lending an elegant finish to your cake.

With these ingredients, you’re just moments away from creating a stunning Almond Ricotta Cake that not only looks beautiful but tastes divine!

Step‑by‑Step Instructions for Almond Ricotta Cake

Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). As the oven warms up, take a 10×3-inch round cake pan and grease it generously with butter or cooking spray. To ensure easy release, line the bottom with parchment paper, pressing it down firmly. This preparation will help your Almond Ricotta Cake come out perfectly when it’s time to serve.

Step 2: Melt the Butter
In a small saucepan, melt 4 ounces of unsalted butter over medium-low heat. Stir occasionally until the butter turns a lovely golden brown and emits a nutty aroma—this should take about 5-7 minutes. Once browned, remove it from heat and allow it to cool slightly while you combine the other ingredients, which will give your cake a rich flavor.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, add 16 ounces of whole milk ricotta, 3 room-temperature eggs, and 1 ½ cups of granulated sugar. Whisk these ingredients together until the mixture is smooth and creamy. Then, stir in 2 teaspoons of vanilla extract, 1 ½ teaspoons of almond extract, and the optional 2 tablespoons of amaretto. This combination creates a delightful base for your Almond Ricotta Cake.

Step 4: Combine Dry Ingredients
In a separate bowl, sift together 2 ¼ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of fine sea salt. Whisk these dry ingredients until evenly mixed. This step is crucial as it will ensure that your cake has the right structure and rises beautifully, making every slice perfectly fluffy and tender.

Step 5: Fold the Dry Ingredients into the Wet Mixture
Gently fold the dry flour mixture into the wet ricotta blend using a rubber spatula. Be careful not to overmix; you want to combine them until no visible streaks of flour remain. This folding technique ensures your Almond Ricotta Cake will maintain its airy texture while blending flavors perfectly together without losing volume.

Step 6: Incorporate the Browned Butter
Add the cooled brown butter to the batter and gently fold it in with your spatula until fully combined. The nutty flavor from the brown butter adds an irresistible depth to your cake. As you mix, check for even consistency throughout the batter—this will help with an even bake later on.

Step 7: Pour and Top the Batter
Spread the luscious batter evenly in the prepared cake pan, ensuring it reaches the edges for consistent baking. Once the batter is in place, sprinkle ⅔ cup of sliced almonds and 3 tablespoons of turbinado sugar generously over the top, creating a delightful crunchy crust as the cake bakes.

Step 8: Bake the Cake
Place the cake in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a cake tester or toothpick into the center; it should come out clean or with a few crumbs attached. The top should be a beautiful golden brown, signaling that your Almond Ricotta Cake is ready to come out of the oven.

Step 9: Cool and Serve
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack or serving plate for it to cool completely. Before serving, dust lightly with powdered sugar for an elegant finishing touch, making it the perfect centerpiece for any gathering!

Expert Tips for Almond Ricotta Cake

Use Room Temperature Ingredients: Ensure all ingredients, especially eggs and ricotta, are at room temperature; this helps them blend seamlessly, giving you a light and fluffy almond ricotta cake.
Brown the Butter Carefully: Monitor the butter as it browns to avoid burning; you’re aiming for a nutty aroma and a beautiful golden color to deepen the flavor.
Don’t Overmix: When folding the dry ingredients into the wet mixture, be gentle; overmixing can lead to a dense cake instead of the desired airy texture.
Check for Doneness: Always do the toothpick test a bit earlier than the recommended baking time; ovens can vary, and you want a perfectly moist almond ricotta cake without under- or overbaking.
Proper Cooling: Allow the cake to cool in the pan briefly before transferring it to a rack; this prevents it from breaking apart and helps maintain its lovely structure.

How to Store and Freeze Almond Ricotta Cake

Room Temperature: Store the Almond Ricotta Cake wrapped in parchment and plastic wrap at room temperature, where it will remain fresh for up to 3 days. This keeps it moist and ready to enjoy.

Fridge: If you prefer, you can refrigerate the cake wrapped tightly or in an airtight container, allowing it to stay fresh for about 5-7 days. However, it may lose some of its soft texture.

Freezer: For longer storage, freeze the wrapped cake for up to 3 months. Ensure it’s tightly wrapped or placed in an airtight container to prevent freezer burn.

Reheating: To enjoy a slice, simply defrost in the refrigerator overnight, then microwave for a few seconds or enjoy it at room temperature for the best flavor and texture.

Almond Ricotta Cake Variations & Substitutions

Feel free to let your creativity shine by customizing your Almond Ricotta Cake with these delightful variations!

Citrus Twist: Substitute almond extract with orange or lemon zest for a bright, fresh flavor.
Nutty Alternatives: Replace sliced almonds with chopped hazelnuts or pecans, adding a delightful crunch.
Berry Burst: Fold in fresh berries, like blueberries or raspberries, to the batter for a burst of tartness and color.
Sweetened Whipped Cream: Top your cake with a dollop of whipped cream sweetened with a touch of vanilla for an indulgent finish.
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour to cater to those with dietary restrictions.
Decadent Chocolate: Incorporate mini chocolate chips into the batter for a rich, sweet surprise with every bite.
Mocha Delight: Add a tablespoon of instant espresso powder to the mixture for a subtle coffee flavor that complements the almond notes.

For an equally delightful dessert, don’t miss out on my Fried Strawberry Cheesecake or the irresistible Butterfinger Cheesecake Sweet. Enjoy the journey of flavors!

Make Ahead Options

These Almond Ricotta Cake components are ideal for meal prep, saving you precious time when you’re ready to bake! You can prepare the batter up to 24 hours in advance—just mix all the wet ingredients and dry ingredients separately, then combine them before baking. Store the batter in an airtight container in the refrigerator to maintain freshness. Additionally, you can brown the butter and keep it in the fridge for easy incorporation. When you’re ready to bake, simply pour the batter into the prepared pan, add the almond topping, and bake as directed. This way, you’ll enjoy a delicious, fresh cake with minimal effort, perfect for your busy weeknights!

What to Serve with Almond Ricotta Cake

Indulging in a slice of this cake is a delightful experience, and pairing it with complementary sides elevates your meal to a whole new level.

Velvet Ice Cream:
A scoop of vanilla or almond ice cream adds a creamy, cool contrast that beautifully balances the cake’s richness.
Fresh Berries:
Sweet, plump strawberries or raspberries provide a refreshing tartness, cutting through the cake’s sweetness and adding vibrant color to your plate.
Whipped Cream:
A dollop of lightly sweetened whipped cream adds airiness and enhances the cake’s nutty almond flavor, making each bite even more luscious.
Tea or Coffee:
A warm cup of chai or robust coffee pairs excellently with the almond notes, creating a perfect cozy moment for your afternoon treat.
Candied Citrus Peel:
The zesty acidity of candied orange or lemon peel introduces a delightful contrast, enhancing the overall flavor while adding a touch of elegance.
Chocolate Drizzle:
A light drizzle of bittersweet chocolate provides a rich counterpoint to the almond cake. The contrast creates a luxurious experience that feels indulgent.
Almond Milk Latte:
An almond milk latte not only embraces the cake’s flavor but creates a warm, nutty experience that is perfect for a brunch setting.

Choosing any of these pairings will create a memorable dining experience, making your Almond Ricotta Cake an unforgettable centerpiece for gatherings or quiet afternoons alike.

Almond Ricotta Cake Recipe FAQs

How do I select ripe Ricotta cheese?
Absolutely! When choosing ricotta cheese, look for products that are creamy, without excess liquid. It should have a smooth consistency and a pleasant, mild flavor. Avoid containers with dark spots or an off-putting smell. Fresh ricotta can elevate your Almond Ricotta Cake’s texture significantly!

How should I store the Almond Ricotta Cake?
I recommend wrapping the cooled cake in parchment and plastic wrap, then storing it at room temperature for up to 3 days. If you live in a very humid environment, refrigerate it in an airtight container for about 5-7 days, but this might slightly alter its texture.

Can I freeze Almond Ricotta Cake?
Yes, you can! To freeze, ensure the cake is completely cooled, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a well-sealed ziplock bag. It will stay fresh for up to 3 months. To defrost, place it in the refrigerator overnight and microwave for 20 seconds before serving for that fresh-out-of-the-oven taste!

What should I do if my cake is too dense?
Very! A dense Almond Ricotta Cake can often be the result of overmixing. Make sure to gently fold the dry ingredients into the wet mixture until just combined, which helps maintain the cake’s lightness. Also, check the freshness of your baking powder; expired leavening agents can hinder the cake from rising well.

Can I make this cake gluten-free?
Absolutely! To make a gluten-free Almond Ricotta Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will ensure that your cake maintains the same delicious flavor and consistency without compromising taste or texture.

Is this recipe safe for those with nut allergies?
When it comes to almond flavor, you’ll need to skip the almond extract and sliced almonds. Instead, consider adding vanilla extract or citrus zest for a delightful twist without the risk. Just be cautious, as the cake still contains dairy and eggs, which some may also have allergies to.