Raspberry Ricotta Cake with Almonds Recipe

If you’ve been hunting for a delightful dessert that’s both light and bursting with flavor, this Raspberry Ricotta Cake with Almonds Recipe is an absolute game-changer. It’s moist, subtly sweet, and loaded with juicy raspberries and the nutty crunch of almonds — a combo I swear will have you coming back for seconds (and thirds!). Stick with me, and I’ll walk you through all the little tips and tricks so you nail this beauty every single time.

this Recipe

Ingredients You’ll Need

What makes this Raspberry Ricotta Cake with Almonds Recipe so irresistible are ingredients that play well together, creating moist crumb and vibrant bursts of fruit. Here’s a little about each component so you feel confident choosing and prepping them.

• Cooking spray: For greasing your pan to ensure the cake releases perfectly without sticking.
• All-purpose flour: The base that gives structure; sift it for a lighter batter.
• Sugar: Adds just the right sweetness to balance the tang of raspberries and ricotta.
• Baking powder: Your leavening agent to help the cake rise nicely and stay fluffy.
• Fine sea salt: A pinch enhances all flavors without being overpowering.
• Large eggs: They bind everything together and add richness.
• Ricotta cheese: The star — it brings moisture and creamy texture without heaviness.
• Vanilla extract: Adds warmth and depth to the flavor profile.
• Unsalted butter, melted and cooled: Provides richness and tenderness; cooling prevents scrambling the eggs when mixing.
• Frozen raspberries: Using frozen helps maintain their shape and color in the batter; fresh works too if in season.
• Sliced almonds: For that lovely crunch and nutty finish on top.
• Whipped cream or vanilla ice cream: Ultimate serving suggestions to elevate the experience.

Variations

I love that this Raspberry Ricotta Cake with Almonds Recipe is versatile enough for experimenting—it’s one of the reasons I keep coming back to it. Whether you want to swap berries or adjust for dietary needs, here are some ways I’ve tried it.

• Fresh raspberries instead of frozen: When raspberries are in season, fresh ones add a lighter, juicier burst, but be gentle folding them in so they don’t break up.
• Almond flour substitution: For a gluten-free twist, swapping half the all-purpose flour with almond flour works beautifully and enhances the almond flavor.
• Honey or maple syrup for sugar: I’ve swapped sugar for natural sweeteners to add a subtle earthiness, but reduce liquids slightly to keep the right texture.
• Add lemon zest: A bit of lemon zest in the batter brightens the flavor and pairs wonderfully with raspberries.

How to Make Raspberry Ricotta Cake with Almonds Recipe

Step 1: Prep Your Oven and Pan Thoughtfully

First things first: place your oven rack on the lower third — not right in the center. This spot ensures the cake cooks evenly without burning the top. Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper—it helps for clean release—and spray it lightly with cooking spray. This step feels small but makes a huge difference when it’s time to unmold your cake.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, sugar, baking powder, and salt. This even distribution helps the cake rise uniformly and taste balanced. I usually sift my flour and baking powder to avoid clumps—giving the batter a smoother feel.

Step 3: Whisk the Wet Ingredients Separately

In a separate bowl, whisk your eggs along with the creamy ricotta cheese and vanilla extract until it’s smooth and silky. This part is so important because mixing the ricotta in first creates a luxuriously tender crumb in your cake. Once smooth, gently fold this mixture into your dry ingredients with a spatula or wooden spoon until just combined.

Step 4: Fold in Butter and Raspberries Carefully

Next, stir in the melted and cooled butter. Cooling is key here—if it’s too warm, it can cook your eggs prematurely and lead to a weird texture. Then gently fold about 3/4 cup of your frozen raspberries into the batter. Take your time here; you want to distribute the berries evenly without breaking them up and turning your batter pink.

Step 5: Bake and Enjoy the Aromas

Pour your batter into your prepared pan, smooth the top, and scatter the remaining raspberries over it. Sprinkle the sliced almonds right on top for that golden crunch. Bake in your preheated oven for about 50 minutes—or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. Resist the urge to open the oven too early; this cake needs its time to be just right.

Step 6: Cool and Serve with Something Lovely

Once baked, let your cake cool in the pan for at least 20 minutes before unmolding. This cooling period helps it set properly so it won’t fall apart when sliced. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream—trust me, it’s magical.

How to Serve Raspberry Ricotta Cake with Almonds Recipe

Garnishes

I usually top this cake with freshly whipped cream, lightly sweetened with a bit of vanilla, which complements the ricotta’s creaminess perfectly. On warmer days, a scoop of good vanilla ice cream takes it over the top. For a fresh twist, sprinkle a few extra sliced almonds or a few whole raspberries before serving to amp up the beauty and texture.

Side Dishes

Though it’s perfect on its own, I sometimes serve this cake alongside a tea or coffee for an afternoon snack. I’ve also paired it with a simple fresh fruit salad or a bowl of macerated berries topped with mint to keep the theme fruity and fresh.

Creative Ways to Present

For special occasions, I’ve layered slices between thin layers of whipped cream and extra raspberries, creating a rustic cake trifle. Another fun idea is serving individual mini versions in ramekins topped with a sprinkle of toasted almonds and a drizzle of honey for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake wrapped tightly at room temperature if I plan to finish it within a day or two—this helps preserve its soft texture and fresh flavors beautifully without drying out.

Freezing

This Raspberry Ricotta Cake with Almonds Recipe freezes really well! I wrap it securely in plastic wrap and then foil, which keeps out freezer flavors. When I’m ready for a treat, I thaw it overnight in the fridge and sometimes warm it gently for a few minutes to bring back that fresh-baked feel.

Reheating

I like to reheat slices in the microwave for about 15 seconds or in a low oven at 300°F wrapped in foil for 10 minutes. This helps revive the texture and makes it taste almost like freshly baked again.

FAQs

Final Thoughts

I absolutely love how this Raspberry Ricotta Cake with Almonds Recipe turns out every single time—it’s one of those desserts that feels fancy but is really approachable. When I first made it, I was amazed by how simple ingredients can come together into something so special, and now it’s become a staple for family gatherings and quiet weekends alike. Give it a try—you’ll find it’s not just a cake; it’s a little slice of joyful baking that’s perfect for sharing.

Print