Cranberry Ricotta Cake is a soft, moist ricotta cake bursting with tart cranberries. It’s a quick and easy recipe that is perfect for the holidays!
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This single-layer cranberry almond cake is a simple dessert but it looks and tastes amazing! Cranberries add pops of color and seasonal flavor just like in these cranberry white chocolate scones.
Ricotta cheese makes the cake soft and moist just like my raspberry ricotta cake and blueberry lemon ricotta pound cake!
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Why We Love This Recipe
- Easy- This almond and ricotta cake is super simple. You can make it in less than an hour!
- Delicious- Ricotta makes the cake soft and moist like this pistachio and ricotta cake and ricotta cheese donuts. I like to top the cake with candied almonds for a little crunch.
- Perfect for breakfast or dessert This cake is perfectly sweet but not overly sweet. We love this cake for both breakfast and dessert!
- Festive-Cranberries add a festive crimson color to the cake. Be sure to also try these lemon cranberry bars and recipe for cranberry curd tart!
Ingredients
Below are some useful notes about some of the ingredients for this almond ricotta cake recipe.
- Butter: Use unsalted, room temperature butter.
- Brown sugar: Use light or dark brown sugar. Make sure your brown sugar is fresh.
- Ricotta cheese: You’ll need room temperature whole milk ricotta. Ricotta is mildly flavored. You don’t taste it in the cake, but it adds a moist, creamy texture just like this banana ricotta bread.
- Eggs: You will need 3 large room temperature eggs.
- Cranberries: You can use fresh or frozen cranberries. No need to thaw frozen cranberries. Cranberry fans will also love this cranberry orange pound cake!
- Almonds (optional): Use sliced, slivered or chopped almonds for the topping. If you prefer, you can skip the almonds!
See recipe card below for a full list of ingredients and measurements.
Substiutions & Variations
- Dust the cooled cake with powdered sugar just before serving. It makes the cake extra pretty and adds a little extra sweetness.
- Add a dollop of whipped cream on top!
Instructions
Step 1: (See photo 1 above). Melt the butter and sugar in a saucepan. Add the almonds and cook for a couple of minutes just until the almonds are well coated.
Step 2: (See photo 2 above). Cream the butter, sugars, and ricotta until light and fluffy. Add the vanilla and almond extract. Beat in the eggs one at a time.
Step 3: (See photo 3 above). Whisk to combine the flour, baking powder, and salt. Fold them into the batter.
Step 4: (See photo 4 above).Stir in 1 cup of cranberries.
Step 5: (See photo 5 above). Pour the batter into a 9 inch springform pan. Top with the remaining 1/2 cup of cranberries and the almonds.
Step 6: (See photo 6 above). Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean. Cool and enjoy!
Recipe FAQS
Store this ricotta cranberry cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
I prefer to bake with whole milk ricotta. The extra fat found in whole milk ricotta makes this cake extra moist.
Expert Tips
Tip #1: Sweeten it up! Top this ricotta and almond cake with ice cream or homemade whipped cream!
Tip #2: Use an offset spatula to spread the batter evenly.
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Cranberry Ricotta Cake
Ingredients
Cranberry Ricotta Cake
- 1 ½ cups flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 ½ cups whole milk ricotta cheese
- 3 eggs
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ cups cranberries fresh or frozen, divided
Almond Topping (optional)
- 2 tablespoons butter
- 2 tablespoons brown sugar light or dark
- ½ cup sliced almonds
Instructions
Almond Topping (optional)
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter and sugar. Add the almonds and cook for 1-2 minutes, stirring, until the almonds are well coated. Set aside.
Cranberry Ricotta Cake
- Butter then line with parchment paper the bottom of a 9″ springform pan or the bottom of a round 9″ cake pan. Sprinkle with powdered sugar then tap out any excess. Preheat oven to 350 F.
- In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, sugars, and ricotta for 4-5 minutes on medium speed, until light and fluffy. Add the vanilla and almond extract. With the mixer on low, add the eggs one at a time. Fold the dry ingredients in with a spatula followed by 1 cup of the cranberries.
- Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. Top with the remaining 1/2 cup of cranberries followed by the almonds.
- Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean when inserted in the cake. Cool at least 30 minutes before serving.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Nicki
I made this on Christmas, and it was a huge hit! Not only was it super moist and delicious, but it was so beautiful and festive looking!
Natalie
Hi Nicki, I’m SO happy this cake was a big hit! Thank you so much for making it for Christmas and for taking the time to comment. Merry Christmas and Happy New Year!
Linda
Cake came out perfectly delicious, yet another excellent recipe! Love this website.
Cindy
I have recently retired from managing a bakery for years! Now I bake just for fun every once in a while or on occasions. I made this recipe yesterday for a family get together. It turned out perfect! I had another slice today with my morning coffee and was delicious. Thank you! … love your website.
Natalie
Hey Cindy,
I really appreciate you making this recipe and sharing your review. So happy you enjoyed this cake! Have the best week 🙂 Natalie
Barbara Briggs Ward
Sounded so delicious that I had to make it. Everyone raved about it. Will be making it again over the Holidays!
Natalie
Wonderful!! I love to hear that this cake was enjoyed! Thanks so much for trying it! XO Natalie