There is nothing quite like the smell of butter and cherries mingling in a warm kitchen, the way the cake gives a tender crumb and a little tang from the ricotta as you slice into it; this Cherry Almond Ricotta Cake greets you with almond-scented vanilla on the first taste and a soft, moist texture that feels like a homemade hug. The cherries poach just enough in the oven to burst softly under your fork, leaving bright pockets of fruit in a cake that’s delicate but sturdy enough to hold up for a family gathering. The sliced almonds on top add a faint crunch and toasted flavor, and when you breathe in, the aroma carries memories of summer fruit stands and simple afternoons spent baking with a friend. It’s a dessert that welcomes tea or coffee, yet isn’t overly sweet, so it can finish a meal without weighing anyone down.

It’s the kind of classic comfort food that finds its place at holiday tables and casual Sunday lunches alike. This cake slices into generous, homey pieces that are perfect for passing around the table, and its mild sweetness means it pairs well with both hearty plates and lighter sides a bowl of soup, a crisp salad, or a platter of fresh fruit all feel right beside it. Guests often tell me how this cake reminds them of the cakes their mothers used to make: simple ingredients, nothing fussy, and full of warmth. If you like the idea of a brighter, lemon-accented ricotta cake, you might enjoy my take on an almond lemon version at almond lemon ricotta cake with lemon glaze, which shares that same tender texture and family-friendly feel.

This version is deliberately simple and foolproof, so you can focus on the comforting rhythm of baking instead of complicated steps. The batter comes together quickly beat the ricotta, sugar, and butter until smooth, add eggs and extracts, fold in dry ingredients, and then the cherries and almonds. There’s a satisfying moment when you fold in the fruit and see the batter speckled with cherry-red and nut flecks; it’s the part that always makes me smile because it feels like the cake is almost ready before it even goes in the oven. This recipe is forgiving, so even if your cherries are a little larger or your ricotta a touch more creamy, the cake will still come out with a lovely crumb and balanced flavor. If you’d like a richer, bundt-style presentation, you could also consider a more sculpted version linked here for a different shape and texture: cherry almond mascarpone bundt cake.

Why this recipe works

The success of this cake comes down to texture and simplicity. Ricotta is the unsung hero here: it contributes moisture without making the batter heavy, and its mild tang lifts the sweetness of the sugar and cherries. Because ricotta has a higher moisture content than butter alone, the cake stays tender for days and avoids the crumb dryness that can make other butter cakes feel stale quickly. The butter adds richness and helps with browning, giving the edges a pleasant caramel tone while the center remains soft and slightly springy.

The flour and baking powder work together to give structure without making the cake dense. A small amount of baking powder just one teaspoon is enough to give a gentle rise so the cake is airy but not sponge-like. Eggs bring both lift and stability; they coagulate during baking and help set the crumb. The almond extract must be used sparingly: it’s a powerful flavor, and a teaspoon alongside vanilla gives a warm nuttiness that complements the fruit without overwhelming it. If you overdo almond extract the flavor can dominate, so the balance here is important.

Cherries contribute both flavor and moisture in another way: as they warm in the batter they release a little juice, which sinks into the cake and creates those jewel-like pockets of fruit. The cherries’ natural tartness offsets the sugar, making each bite lively rather than cloying. Meanwhile, the sliced almonds on top toast slightly in the oven, adding texture contrast a welcome chew against the soft crumb. The cake is also forgiving in technique: you don’t need to beat the batter until stiff; mix until smooth and combined, fold gently, and you’ll avoid overworking the flour, which keeps the texture tender. That ease makes it an ideal recipe for busy afternoons or for bringing to a neighbor who needs something wholesome and homemade.

How to prepare Cherry Almond Ricotta Cake

Preparing this cake is straightforward and comforting. Start by gathering ingredients so everything is within reach; this keeps the flow steady. The most satisfying part is when you beat the ricotta with butter and sugar it quickly becomes luxuriously smooth and glossy under the whisk. Adding the eggs and extracts folds into that creaminess and perfumes the batter with vanilla and almond notes. Whisking the dry ingredients separately prevents pockets of baking powder or flour, and folding them in gradually gives a batter that is even and soft.

The happiest moment is folding the cherries and almonds in: you’ll see spots of red and flecks of nut that promise texture and flavor. Pour it into a prepared pan and smooth the top that quick flipping of the spatula feels like a small ritual. While it bakes, your kitchen fills with a warm, fruity scent that’s both inviting and nostalgic. Once it’s out, resist the urge to slice it while it’s too warm; a brief rest in the pan helps it set so slices are neat and the crumb holds together. Serve at room temperature or lightly dust with powdered sugar for a simple, pretty finish.

Ingredients

1 1/2 cups ricotta cheese
3/4 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pitted cherries, halved
1/4 cup sliced almonds

Instructions

Preheat the oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan.
In a large bowl, beat the ricotta cheese, sugar, and butter until smooth.
Add the eggs.
Add the vanilla extract and almond extract.
Mix until combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the cherries and sliced almonds.
Pour the batter into the prepared cake pan.
Smooth the top.
Bake for 35-40 minutes.
A toothpick inserted into the center should come out clean.
Allow to cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
Serve as is.
Or dust with powdered sugar.

Serving ideas

This cake is wonderfully versatile at the table. Here are a few simple pairings that feel familiar and comforting:

A crisp green salad with a light vinaigrette, to balance the cake’s richness.
A bowl of mixed fresh berries or stone fruit, echoing the cherry flavor.
A small cheese plate with mild cheeses and crackers for a relaxed, tea-time style spread.

For drinks, a lightly brewed black tea or a cup of espresso complements the almond and vanilla notes without overpowering them. For a non-caffeinated option, a warm mug of chamomile or a sparkling water with a lemon slice keeps things bright and refreshing.

Storing this recipe

Proper storage keeps the cake tasting fresh. Store leftovers in an airtight container in the refrigerator for up to 4 days; the cool keeps the ricotta from breaking down and the cherries from fermenting. If you prefer to keep the cake at room temperature for a short while, cover it loosely with foil or a cake dome and eat within a day.

To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer bag for up to 2 months. Thaw wrapped slices overnight in the refrigerator, then bring to room temperature before serving. For reheating, a gentle approach is best: warm slices in a 300°F oven for 8-10 minutes, or microwave a single slice for 10-15 seconds to take the chill off. Avoid high heat which can dry the cake; you want to coax the softness back, not cook it further.

Helpful tips

Mind the ricotta texture. Ricotta varies from brand to brand: some are grainier, some creamier. If yours seems very loose, give it a gentle drain in a fine mesh sieve for 15-20 minutes to remove excess whey. You want it moist but not watery, which helps the batter bind properly and prevents the cake from becoming too dense. If your ricotta is super creamy and thick, no draining is needed it will add to the cake’s tenderness.
Gently fold in the cherries. When you add the halved cherries, fold them in with a spatula rather than stirring vigorously. Overworking the batter can develop gluten in the flour and make the crumb tougher. Folding also keeps the cherries from sinking to the bottom during baking. If your cherries are especially juicy, toss them lightly in a teaspoon of flour before folding in; that thin coating helps keep them suspended in the batter.
Watch the oven and test early. Oven temperatures can vary, so start checking the cake at 30 minutes. A toothpick should come out clean or with a few moist crumbs, but not wet batter. If the top browns too quickly, tent a piece of foil loosely over the pan and continue baking until the center sets. Let the cake sit in the pan for 10 minutes after removing from the oven to allow it to set; this helps reduce crumbling when you transfer it to a rack.
Toast the almonds for extra flavor. If you have a moment, toast the sliced almonds briefly in a dry skillet until fragrant and lightly browned before folding a portion into the batter and sprinkling a few on top. The toasting step deepens the nuttiness and gives a more pronounced contrast to the soft cake.
Adjust sweetness to taste. The sugar amount here is moderate; if your cherries are very sweet, consider reducing the sugar by a tablespoon or two. Conversely, if you like a sweeter dessert, a light dusting of powdered sugar on top brightens each slice without changing the cake’s texture.

These steps will help you avoid the most common pitfalls and ensure a tender, well-balanced cake every time. Baking is as much about feel as it is about measurements, and once you’ve made this a few times you’ll know exactly how your kitchen behaves and how to tweak the small details to suit your family’s tastes.

Recipe variations

Swap the cherries for blueberries and add a teaspoon of lemon zest to the batter for a brighter, citrusy version that still keeps the creamy ricotta base.
Make it nut-free by omitting the sliced almonds and folding in a half cup of finely chopped dried apricots or raisins for a different texture and chew.
Turn it into a layered cake: bake the batter in two smaller round pans, spread a thin layer of almond-scented whipped cream between the layers, and top with halved cherries for an elegant presentation.

Common questions

Q: Can I use frozen cherries instead of fresh?
A: Yes. If using frozen cherries, thaw and drain them well. Pat them dry with paper towels and toss with a teaspoon of flour so they don’t release too much moisture into the batter.

Q: Can I make this cake gluten-free?
A: You can substitute a 1-to-1 gluten-free flour blend that contains xanthan gum. Baking times may vary slightly, so watch the cake closely. Also consider a recipe designed specifically for gluten-free textures if you’re baking for guests with celiac disease.

Q: How do I prevent the cherries from sinking?
A: Tossing the halved cherries in a tablespoon of flour before folding them into the batter helps keep them suspended while baking. Fold gently and avoid over-mixing the batter.

Q: Can I double the recipe for a larger gathering?
A: Yes, double the ingredients and bake in a 9×13-inch pan or two 9-inch pans. Adjust baking time: a larger pan may take longer, so begin testing with a toothpick at 35 minutes and add time as needed.

Conclusion

This simple, comforting Cherry Almond Ricotta Cake brings a soft, tender crumb and bright pockets of cherry to the table, perfect for sharing with family and friends. For those who want to try a gluten-free take on a similar flavor profile, you can find a thoughtful adaptation at a gluten-free version of this cake. Enjoy a slice with tea, and keep a loaf ready for easy, homemade comfort any day.

Cherry Almond Ricotta Cake