This Raspberry Almond Ricotta Cake features tender almond ricotta cake layered with a bright raspberry filling, topped with fresh raspberries, and finished with light, airy Chantilly cream.
This is one of those late summer cakes that will go down in history as a favorite, for me.
There’s something about the combination of raspberry and almond that is so simple and just works so well. This cake does take a little bit of labor, but it’s really not overly complicated. I like to make the cake layers and raspberry filling a day or two in advance as it makes the assembly a breeze.
This cake is also really lovely eaten cold. The ricotta cake layers are super moist and dense and have an almost velvet quality when chilled.
Fun fact: I baked this exact cake for 150 people on the last evening of my children’s summer camp, where I helped in the kitchen this August. It was made as a celebration cake, and I absolutely did make the cake layers and the filling in advance. Let me tell you, it is no small feat, baking two full-size sheet pans of this cake.(that’s double layer!).
I loved the cake so much that I had to re-create it here, in a standard sized version. I hope you love it as much as I do!
Tips & Tricks
- Make the raspberry filling ahead of time. Preparing it a day or two in advance makes assembling the cake much easier, since the filling will be completely cold and nicely thickened. It will keep well, covered, in the refrigerator for several days.
- Don’t worry if the raspberry filling separates slightly.
After chilling, you may notice a little liquid separating from the filling. Simply stir it vigorously for a few seconds and it will become thick and smooth again. - Bake the cake layers ahead, too.
The almond ricotta cakes can be baked up to 24 hours before assembly. Once completely cooled, wrap them well and store them in the refrigerator until you’re ready to assemble the cake. - Serve it at room temperature or chilled. The cake can be assembled at room temperature and served right away, or refrigerated before serving. I personally prefer this cake cold—chilling gives the ricotta cake a wonderfully dense texture, and I love it paired with the cold vanilla bean cream and tart raspberry filling.
- Keep the decoration simple. I like to finish the cake with fresh raspberries and a generous dusting of powdered sugar. A sprinkling of sliced almonds would also be beautiful and plays perfectly off the almond flavor in the cake.
- Keep the finished cake refrigerated. Because the frosting is made with fresh whipped cream, store the assembled cake covered in the refrigerator until you’re ready to serve it.
Here are a few more raspberry desserts you might like!
Pistachio Cake with Raspberry Buttercream
Flourless Mini Chocolate Rapberry Cakes
Coconut-laced Raspberry Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F. Grease and flour the sides of two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the ricotta, oil, sugar, vanilla extract, and almond extract. Mix until smooth and well combined.
- Add the eggs and whisk in until fully incorporated.
- Add the flour, baking soda, and salt. Mix just until combined and no streaks of flour remain. Do not over-mix.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for approximately 35-40 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Allow the cakes to cool in the pans for 15 minutes. Run a thin knife around the edges, turn the cakes out onto cooling racks, remove the parchment, and allow to cool completely.
- Cover and chill in the refrigerator, if desired.
- Place the raspberries, sugar, lemon juice, and 3 tablespoons water in a saucepan over medium-high heat.
- Cook, stirring occasionally, until the mixture begins to boil. Reduce the heat to medium-low and simmer for 8-10 minutes.
- Remove from the heat and pour the raspberry mixture through a fine-mesh sieve set over a bowl. Press the berries through the sieve with a rubber spatula to extract as much liquid and fruit as possible. Discard the seeds and remaining pulp.
- Return the strained raspberry mixture to the saucepan.
- Whisk the cornstarch with the remaining 2 tablespoons water until smooth. Add the slurry to the raspberry mixture and whisk to combine.
- Cook over medium heat, stirring constantly, until the filling comes to a simmer and thickens.
- Transfer the filling to a bowl and cool completely. Cover and refrigerate. The filling can be made a day or two in advance.
- Add the heavy whipping cream, sugar, and vanilla bean paste to a mixing bowl.
- Beat with an electric mixer on medium-high speed until firm peaks form. Take care not to overwhip.
- Refrigerate until ready to assemble the cake.
- Place one cooled cake layer on a cake plate or serving platter.
- Pipe a ring of vanilla bean whipped cream around the outside edge of the cake to create a dam for the raspberry filling.
- Spoon the chilled raspberry filling inside the ring of whipped cream and spread into an even layer. You may not need all of the filling.
- Place the second cake layer on top.
- Spread the remaining vanilla bean whipped cream over the top and sides of the cake.
- Garnish with fresh raspberries and a dusting of powdered sugar, if desired.
- Refrigerate the cake until ready to serve. Store any leftovers covered in the refrigerator.
Notes
- Raspberry filling can be made in advance. Once chilled, if the mixture separates at all, just stir together vigorously for a few seconds, and it will become smooth again.
- sliced almonds would be a lovely addition to the top of this cake as a garnish, if so desired.
- it’s best to use a recognizable brand of ricotta as those tend to be the best texture. Watch out for any type of ricotta that is watery, As it will not work out as well and leave the Cake on the soggy side.
- This cake keeps reasonably well for several days in the refrigerator.
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