Name: Delightful Almond Ricotta Cake: Moist, Easy One-Bowl Wonder
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 4 oz Unsalted Butter (Adds richness and moisture; use clarified butter for a nuttier flavor.); 16 oz Whole Milk Ricotta (Provides creaminess and moisture; can substitute with cottage cheese, blended until smooth.); 3 pieces Eggs (At room temperature; use flaxseed meal as a vegan substitute (1 tbsp flax + 3 tbsp water per egg).); 1.5 cups Granulated Sugar (Sweetener that enhances flavor; reduce to 1 cup for a less sweet version.); 2 tbsp Amaretto (Optional; adds almond flavor and moisture; use almond milk or additional almond extract if omitted.); 2 tsp Vanilla Extract (Enhances overall flavor; use pure vanilla for best results.); 1.5 tsp Almond Extract (Contributes strong almond flavor; reduce if sensitive to almond flavor.); 2.25 cups All-Purpose Flour (Provides structure; for gluten-free, substitute with a 1:1 gluten-free flour blend.); 2 tsp Baking Powder (Leavening agent for a light texture.); 0.5 tsp Fine Sea Salt (Balances sweetness and enhances flavors.); 0.67 cups Sliced Almonds (Adds crunch and visual appeal; can substitute with chopped nuts.); 3 tbsp Turbinado or Granulated Sugar (For sprinkling to provide a crunchy topping.); Powdered Sugar (For dusting, optional; omit for less sweetness.)

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There’s something immensely satisfying about creating a delightful dessert that requires minimal fuss. My Easy One-Bowl Almond Ricotta Cake is just that—a heavenly treat that comes together in no time at all! With its moist texture and the subtle, nutty flavor of almond, this cake not only pleases the palate but also makes an impressive addition to any gathering. Best of all, you can whip it up in under 15 minutes, and there’s no mixer required, making it perfect for those busy moments when you crave a homemade indulgence. Whether you’re serving it for breakfast, dessert, or just a sweet snack, I promise this cake will become a new favorite in your kitchen. Curious about what makes this recipe so unique? Let’s dive in!

What makes this cake a must-try?

Simplicity at Its Best: This Easy One-Bowl Almond Ricotta Cake is designed for the home cook who wants quality without the hassle. Moist and Flavorful: With ricotta as a key ingredient, each bite is packed with a delightful almond essence and rich moisture. Versatile Treat: Whether it’s a brunch centerpiece or a sweet ending to dinner, it shines in every setting. Quick Preparation: Whip it up in just 15 minutes—no mixer needed, making it perfect for busy days. Plus, if you love quick and tasty desserts, you might also enjoy my Fried Strawberry Cheesecake for another fabulous, no-fuss option!

Almond Ricotta Cake Ingredients

For the Cake

Unsalted Butter (1 stick / 4 oz) – Adds richness and moisture; use clarified butter for a nuttier flavor.
Whole Milk Ricotta (16 oz) – Provides creaminess and moisture; can substitute with cottage cheese, blended until smooth.
Eggs (3, at room temperature) – Binds ingredients and contributes to texture; use flaxseed meal as a vegan substitute (1 tbsp flax + 3 tbsp water per egg).
Granulated Sugar (1½ cups) – Sweetener that enhances flavor; reduce to 1 cup for a less sweet version.
Amaretto (2 tbsp, optional) – Adds almond flavor and moisture; use almond milk or additional almond extract if omitted.
Vanilla Extract (2 tsp) – Enhances overall flavor; use pure vanilla for best results.
Almond Extract (1½ tsp) – Contributes strong almond flavor; reduce if sensitive to almond flavor.
All-Purpose Flour (2¼ cups) – Provides structure; for gluten-free, substitute with a 1:1 gluten-free flour blend.
Baking Powder (2 tsp) – Leavening agent for a light texture.
Fine Sea Salt (½ tsp) – Balances sweetness and enhances flavors.
Sliced Almonds (⅔ cup) – Adds crunch and visual appeal; can substitute with chopped nuts.
Turbinado or Granulated Sugar (3 tbsp, for sprinkling) – Provides a crunchy topping.
Powdered Sugar (for dusting, optional) – Decorative touch; omit for less sweetness.

Step‑by‑Step Instructions for Almond Ricotta Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms, prepare a 10×3 inch cake pan by greasing it thoroughly and lining the bottom with parchment paper to ensure easy removal later. This preparation is essential for a flawless Almond Ricotta Cake that will rise beautifully.

Step 2: Melt the Butter
In a small saucepan over medium-low heat, melt the stick of unsalted butter until it becomes golden brown and emits a nutty aroma, taking about 5-7 minutes. Keep a close eye on it to prevent burning; once it reaches the desired color, remove from heat and let cool slightly. This step adds a deep flavor to your cake.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together 16 oz of whole milk ricotta, 3 room-temperature eggs, 1½ cups of granulated sugar, 2 teaspoons of vanilla extract, 1½ teaspoons of almond extract, and 2 tablespoons of amaretto if using. Blend until the mixture is smooth and creamy, ensuring everything is well combined before moving to the next step.

Step 4: Combine the Dry Ingredients
In a separate bowl, sift together 2¼ cups of all-purpose flour, ½ teaspoon of fine sea salt, and 2 teaspoons of baking powder. Gently fold this dry mixture into the wet ingredients, stirring just until no flour streaks remain. This technique is vital for a light and airy texture in your Almond Ricotta Cake.

Step 5: Add the Brown Butter
Once your batter is smooth, incorporate the cooled brown butter into the mixture. Stir gently until fully combined; this adds richness and depth to your cake. Make sure the butter is not too hot to avoid cooking the eggs.

Step 6: Transfer to the Pan
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Scatter ⅔ cup of sliced almonds evenly over the surface, followed by 3 tablespoons of turbinado sugar for a delightful crunch. This step not only adds texture but enhances the cake’s appealing look as it bakes.

Step 7: Bake the Cake
Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the top; if it browns too quickly, cover it loosely with foil to prevent burning. The aroma of the Almond Ricotta Cake will fill your kitchen!

Step 8: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. For serving, lightly dust with powdered sugar if desired, adding an elegant touch to your beautiful Almond Ricotta Cake.

Almond Ricotta Cake Variations & Substitutions

Feel free to unleash your creativity and tailor this recipe to suit your taste preferences and dietary needs!

Citrus Twist: Substitute almond extract with lemon or orange extract for a refreshing citrus flavor that brightens up the cake.
Imagine the zesty aroma filling your kitchen, adding a burst of sunshine to each slice. Perfect for a spring gathering!
Fruitful Addition: Fold in 1 cup of fresh berries or stone fruit into the batter for a fruity surprise that pairs beautifully with almond flavor.
The juicy bursts of fruit complement the cake’s moist texture, turning it into a fruit-forward delight.
Chocolate Lover’s Dream: Mix in 1 cup of chocolate chips to satisfy your sweet tooth and create an indulgent chocolate-almond treat.
The melted chocolate creates a luscious cake that’s perfect for birthdays or special occasions.
Nut-Free Option: For a nut-free version, replace almond extract with vanilla extract and omit the sliced almonds.
You’ll still enjoy a moist and flavorful cake without any nut concerns, making it suitable for everyone!
Veggie-Friendly: Replace eggs with flaxseed meal (1 tbsp flax + 3 tbsp water per egg) to make it vegan-friendly.
This swap will keep the cake’s delightful texture, ensuring that everyone can enjoy this treat.
Gluten-Free Delight: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
You won’t miss out on any flavor or texture, making it accessible for gluten-sensitive friends and family.
Flavored Cream Cheese Frosting: Top the cooled cake with a layer of flavored cream cheese frosting, like vanilla or almond, for an extra creamy finish.
This addition amplifies the cake’s richness, transforming it into a celebratory dessert for any gathering.
Layer Cake: Bake two or three cakes and stack them with cream or fresh fruit in between for a stunning layered dessert.
This creates a beautiful centerpiece and makes your Almond Ricotta Cake even more impressive for gatherings.

Feel inspired to make your own twists and delicious surprises! If you’re eager to explore other delightful desserts, check out my Fried Strawberry Cheesecake or dive into the flavor-packed Butterfinger Cheesecake Sweet for your next baking adventure!

Make Ahead Options

These Almond Ricotta Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all your wet and dry ingredients, then cover and refrigerate it until you’re ready to bake. This not only saves you time but also allows the flavors to meld beautifully. If you’d like to bake the cake ahead, you can also fully bake it up to 3 days prior; just wrap it tightly in plastic wrap and store at room temperature. When ready to serve, lightly dust with powdered sugar and slice. It’s just as delicious and ready to impress your guests with minimal effort!

Storage Tips for Almond Ricotta Cake

Room Temperature: Wrap your Almond Ricotta Cake in parchment and plastic wrap, storing it at room temperature for up to 3 days to maintain its moist texture.

Fridge: If you prefer a chilled slice, store the wrapped cake in the fridge for up to 5 days; just ensure it’s airtight to prevent it from drying out.

Freezer: For longer storage, freeze uncut, well-wrapped in a ziplock bag for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: To enjoy it warm, microwave individual slices for 20 seconds after defrosting; it is divine when slightly heated!

What to Serve with Easy One-Bowl Almond Ricotta Cake

Nothing elevates a delightful slice of cake like a few well-chosen accompaniments that enhance the overall experience.

Creamy Vanilla Ice Cream: The smooth, rich flavor of vanilla ice cream complements the moist almond cake, providing a luscious contrast in texture.
Fresh Berries Medley: A mix of strawberries, blueberries, and raspberries adds a bright, tart note, perfectly balancing the sweetness of the cake.
Homemade Whipped Cream: Light and airy whipped cream enhances the cake’s lusciousness, creating a cloud-like topping that makes every bite feel indulgent.
Lemon Zest Glaze: A drizzle of lemon glaze brings a refreshing zing, cutting through the richness and highlighting the almond flavor beautifully.
Espresso or Coffee: The bold flavors of a freshly brewed cup of espresso or coffee create a warm and inviting contrast, perfect for a cozy gathering.
Toasted Almonds: Toasting extra sliced almonds enhances their nuttiness, adding a delightful crunch that amplifies the cake’s almond flavor.

Indulging in these pairings will create a lovely moment to savor, making your Almond Ricotta Cake an unforgettable treat for any occasion!

Expert Tips for Almond Ricotta Cake

Room Temperature Ingredients: Having all your ingredients at room temperature ensures better mixing and a smoother batter, resulting in a beautifully moist Almond Ricotta Cake.
Watch the Butter: When browning the butter, remove it from heat as soon as it turns golden to prevent burning. A perfect brown butter will enhance the flavor beautifully!
Don’t Rush the Mixing: Gently fold the dry ingredients into the wet mixture—overmixing can lead to a dense cake. Aim for just combined for the best texture.
Baking Time Check: Start checking your cake after 45 minutes; if it’s browning too fast, tent a piece of foil over the top to prevent it from burning.
Cooling is Crucial: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and texture.

Almond Ricotta Cake Recipe FAQs

What type of ricotta should I use?
I recommend using whole milk ricotta for this recipe, as it adds the best creaminess and moisture to the cake. If you’re in a pinch, cottage cheese blended until smooth can work as a substitute, but the texture may be slightly different.

How should I store the Almond Ricotta Cake?
To keep your cake fresh, wrap it in parchment and plastic wrap, storing it at room temperature for up to 3 days. If you choose to refrigerate it, make sure it’s in an airtight container for up to 5 days without losing its moist texture.

Can I freeze the cake? How?
Absolutely! For longer storage, I suggest freezing the uncut cake, well-wrapped in a ziplock bag, where it will last for up to 3 months. To defrost, place it in the fridge overnight. If you want to enjoy a warm slice, microwave it for about 20 seconds after it’s thawed.

What to do if my cake sinks in the middle?
If your cake sinks, it could be due to overmixing or an imbalance in the wet and dry ingredients. Make sure to fold in the flour gently and avoid mixing too long. It’s also important to bake the cake thoroughly; a toothpick inserted should come out clean!

Are there any dietary considerations for this recipe?
Yes! If you have nut allergies, you can simply reduce or omit the almond extract and sliced almonds. For those who require a dairy-free option, replace the ricotta with blended silken tofu or a vegan cream cheese alternative to achieve a similar texture.

Why is my cake dry?
The main culprits for a dry Almond Ricotta Cake could be overbaking or not measuring the flour correctly. Always check your cake a bit before the suggested baking time and use the spoon-and-level method when measuring flour for accuracy!