Coffee Ricotta Cake is the dessert for anyone who believes coffee belongs in more than just a cup. This Italian-inspired recipe combines creamy ricotta cheese with deep espresso flavor, creating a cake that’s moist, tender, and perfectly balanced between sweet and bold. It’s finished with an espresso glaze that soaks in like syrup, giving every bite a café-style richness you’ll crave. Whether served as a brunch treat or a cozy after-dinner dessert, this coffee ricotta cake brings bakery sophistication to your kitchen without any complicated steps.
Table of Contents
Table of Contents
Coffee Ricotta Cake with Espresso Glaze
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful dessert that combines rich coffee flavors with creamy ricotta cheese, perfect for any gathering.
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup brewed espresso, cooled
- 1 tsp baking powder
- 1/2 tsp salt
- Optional: Cocoa powder for dusting
- For the Espresso Glaze:
- 1 cup powdered sugar
- 2 tbsp brewed espresso
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the ricotta cheese and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, prepare the espresso glaze by whisking together the powdered sugar, brewed espresso, and vanilla extract until smooth.
- Once the cake is completely cool, drizzle the espresso glaze over the top and dust with cocoa powder if desired.
Notes
Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving again.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
A Cake That Started with a Morning Craving
It began one quiet Sunday morning in Louisville. I was stirring my second cup of espresso when the idea hit me why not bake that flavor right into a cake? I grabbed a container of ricotta from the fridge (a staple in my kitchen) and started whisking. The result was this Coffee Ricotta Cake: soft as a cloud, fragrant with espresso, and surprisingly easy to pull together. The ricotta gives the cake its signature creaminess, while the glaze adds that coffeehouse indulgence we all love.
This is the kind of dessert that feels both elegant and familiar the sort of bake you’d proudly bring to a brunch table or savor with a late-night latte. Every slice tastes like the first sip of a good cappuccino—comforting, rich, and just sweet enough to make you smile.
If you’re a fan of coffee and chocolate together, you’ll also adore my Chocolate Espresso Ricotta Cake it’s a deeper, fudgier cousin of this recipe. Or for something lighter, try the Coconut Ricotta Cloud Cake, which shows just how versatile ricotta can be in desserts.
Why Ricotta and Coffee Work So Well Together
Ricotta’s mild sweetness softens espresso’s intensity, creating a flavor that’s both balanced and refined. It also keeps the crumb incredibly moist, meaning this cake stays tender for days no syrup or frosting needed. When paired with a silky espresso glaze, it becomes that rare kind of dessert that feels both comforting and sophisticated.
How to Make Coffee Ricotta Cake with Espresso Glaze
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup brewed espresso, cooled
- 1 tsp baking powder
- 1/2 tsp salt
- Optional: Cocoa powder for dusting
For the Espresso Glaze:
- 1 cup powdered sugar
- 2 tbsp brewed espresso
- 1/2 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the ricotta cheese and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, prepare the espresso glaze by whisking together the powdered sugar, brewed espresso, and vanilla extract in a small bowl until smooth.
- Once the cake is completely cool, drizzle the espresso glaze over the top. If desired, dust with cocoa powder for an elegant finish.
How to Serve Coffee Ricotta Cake
Serve this delightful cake as a sweet dessert after a meal or as a treat with coffee during brunch. Slice the cake into wedges and place on individual plates. You may add whipped cream or fresh berries for an extra touch if you like.
How to Store Coffee Ricotta Cake
Keep the leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you want to store it for a longer time, refrigerate it for up to a week. Make sure to bring the cake to room temperature before serving again.
Tips to Make Coffee Ricotta Cake
- Make sure the butter is softened to room temperature for easy mixing.
- Use freshly brewed espresso for the best flavor.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Let the cake cool completely before adding the glaze for the best presentation.
Variation
You can add chocolate chips or nuts to the batter for extra flavor and texture. Consider using flavored extracts like almond or hazelnut instead of vanilla to create different taste profiles.
FAQs
1. Can I use ricotta cheese that is not fresh?
It’s best to use fresh ricotta cheese for the best flavor and texture. Avoid ricotta that is overly watery.
2. Can I freeze the cake?
Yes, you can freeze the cake before adding the glaze. Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months.
3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Conclusion
There’s something magical about the way coffee and ricotta meet in this cake like two old friends who bring out the best in each other. The espresso glaze seeps into every crumb, and the ricotta keeps it impossibly moist, turning a simple coffee cake into an indulgent Italian treat.
For me, this Coffee Ricotta Cake represents everything I love about home baking: it’s simple, elegant, and filled with comfort. When the aroma fills my kitchen, it reminds me of mornings spent chatting with neighbors over warm cups of coffee and the joy of sharing something homemade.
If you’re ready to keep the coffee vibes going, try the Chocolate Espresso Ricotta Cake next it’s a darker, richer spin on today’s recipe. Or lighten things up with the Lemon Zest Ricotta Cake, perfect for spring gatherings.
And when you bake this one, share your creation with us on Facebook our Gemmir Kitchen community loves seeing how every baker makes it their own. That’s what comfort baking is about: flavor, family, and connection.
Because the best cakes, like this one, are meant to be shared.