Almond Croissant Ricotta Cake Recipe with Homemade Frangipane and Vanilla Buttercream
If you love almond croissants and ricotta cake, this dessert is the perfect combination of both! Layers of soft, almond-infused ricotta cake, paired with a rich, nutty frangipane and finished with a smooth vanilla buttercream. The result? A beautifully balanced cake with incredible flavor and texture. A decadent dessert for any occasion!
Equipment
- Two 9-inch round cake pans
- Electric mixer
- 4 Mixing bowls
- Spatula
- Parchment paper
- Cake stand or serving plate
Ingredients
Almond Ricotta Cake Batter:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 15 ounces whole milk ricotta
- ¾ cup olive oil
- 1 ½ cups sugar
- 1 ½ teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 3 room temperature eggs
Homemade Almond Frangipane:
- ½ cup softened butter (1 stick)
- 1 cup white sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 2 room temperature eggs
- 2 cups almond flour
Vanilla Buttercream:
- 2 ¼ cups softened butter
- 7 ¾ cups powdered sugar
- 2 ½ tablespoons pure vanilla extract
Instructions
Almond Ricotta Cake
- Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the three eggs in the other. Leave them in the hot water for about 10-15 minutes.
- Prep: Preheat your oven to 350°F. Grease two 9 inch round cake pans and line the bottom with parchment paper cut to size for easy removal of the cake.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt until evenly mixed.
- Mix Wet Ingredients: In a large bowl, combine 15 ounces whole milk ricotta, ¾ cup olive oil, 1 ½ cups sugar, 1 ½ teaspoons almond extract and 1 teaspoon pure vanilla extract. Mix until fully combined. Add 3 room temperature eggs and mix well.
- Combine Wet & Dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing.
- Bake: Transfer the cake batter into the prepared 9 inch round baking pans. To ensure even layers, use a ruler to measure or a scale to weigh the batter. Place the pans in the preheated oven and bake for about 20-23 minutes, or until a toothpick inserted into the center comes out with just a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 20-minute mark, too. When ready, the cake will have browned edges and a lightly golden brown color on top.
- Chill: Once fully baked, cool the cake in the pans for a few minutes and then turn them out onto a wire rack and place them in the fridge to cool completely while you work on the other components.
Frangipane (creamy almond filling):
- Combine: To a medium bowl add ½ cup softened butter, 1 cup white sugar, 2 teaspoons pure vanilla extract, and ¼ teaspoon almond extract. Mix with an electric mixer until creamy. Add 2 room temperature eggs and mix again until well combined.
- Add Almond Flour: To the butter mixture add 2 cups almond flour and mix again until fully combined into a creamy paste.
- Bake: Transfer the mixture to a greased 9-inch cake pan (one of the same pans used for the cake layers is fine). Bake at 350°F for about 27 minutes, or until the top is golden brown and set.
- Chill: Remove from the oven and place in the fridge to cool completely.
Vanilla Buttercream:
- Cream together: To a medium mixing bowl, add 2 ¼ cups softened butter and beat until smooth. Gradually add 7 ¾ cups powdered sugar and 2 ½ tablespoons pure vanilla extract mixing until fully incorporated and fluffy. Be careful not to overmix, as overbeating can cause a grainy texture. Note: If making in advance, this frosting stores well in the fridge but be sure to allow it to come to room temperature before frosting for easy spreading.
Assembly:
- Chill: Ensure all cake layers (almond ricotta cake and frangipane) are completely chilled to prevent melting the buttercream.
- Layer: Place the first almond ricotta cake layer on a cake stand or serving plate. Spread an even layer of vanilla buttercream (about 3-4 scoops using a 2-inch cookie scoop). Add the baked almond frangipane layer on top. Spread another even layer of buttercream. Place the second almond ricotta cake layer on top. Frost the entire cake with the remaining buttercream, smoothing the sides and top. Top with sliced almonds for decoration.
- Chill & Serve: Chill the cake for at least 30 minutes before slicing for the best texture.
