Raspberry Almond Ricotta Cake Recipe | Incredibly Moist
This beautifully tender Raspberry Almond Ricotta Cake has the most amazing flavor. The texture is complete perfection – it’s a super moist cake thanks to the ricotta, raspberries, and olive oil combination. All the flavor comes from within the cake, so there’s no need for fancy frosting. It's easy to make and can be prepped in just 15 minutes.
Equipment
- Deep 9×9″ square pan
- Electric hand-held mixer or stand mixer (recommended for quick prep)
- Parchment paper
Ingredients
- 1 1/2 cups sugar
- 16 ounces whole milk ricotta (at room temperature)
- 3/4 cup olive oil
- 1 tsp pure vanilla extract
- 1 1/2 tsp almond extract
- 3 eggs (at room temperature)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 tablespoon flour to coat the raspberries
Toppings:
- 1/2 cup almond slices
- 1/4 cup raspberries split into two
- 2 tablespoons powdered sugar
Instructions
- Prep: Fill two containers with hot tap water. Submerge the whole milk ricotta in its original container (still sealed) in one container of hot water and the eggs in the other. Leave them in the hot water for about 10-15 minutes. Preheat your oven to 350°F. Line a deep 9×9-inch baking pan with parchment paper and lightly grease it with butter (or similar) for easy removal of the cake.
- Mix Wet Ingredients: In a large bowl, combine 16 ounces whole milk ricotta, 1 1/2 cups sugar, 3/4 cup olive oil, 1 tsp pure vanilla extract, and 1 1/2 tsp almond extract. Mix until fully combined and the batter becomes smooth. Add 3 eggs and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
- Combine: Gradually add the dry ingredients to the bowl with the wet ingredients, whisking 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.
- Fold in the Raspberries: In a separate bowl, add 1 cup fresh raspberries, sprinkle 1 tablespoon flour on top of the raspberries and stir gently to coat them. It's ok if the raspberries break apart in the process. Fold the raspberries into the cake batter and mix until evenly distributed.
- Add toppings: Sprinkle 1/2 cup almond slices and 1/4 cup raspberries in an even layer on top of the batter.
- Bake: Transfer the cake batter into the prepared baking pan and bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark too. When ready, the cake will have browned edges and a lightly golden brown color on top. Let cool in the fridge until completely cold. Sprinkle with powdered sugar before serving. Cut into 9 squares and enjoy!
Video
Notes
This Raspberry Almond Ricotta Cake is perfect for any occasion, whether it’s a simple family dessert or a more elegant gathering. The moist, flavorful cake paired with the freshness of raspberries and the nuttiness of almonds creates a delightful treat that will have everyone asking for seconds. Enjoy!
Can almond meal be used? If so, how much?
Hi Mary! Thank you for asking. Unfortunately, I have not tested this recipe with almond flour. But thank you for letting me know you’re looking for this recipe with almond flour. I will add it to my list of recipes to test in the future. Please let me know if you test it out – I’d love to hear how it turns out!
Can’t wait to try this! Can I use a round pan?
Yes, you can use a 10″ round cake pan. You’re going to love it! I’d love to hear how it turns out for you.