Ricotta Cake : 5-Star Creamy and Irresistible Italian Dessert

A classic Ricotta Cake brings the kind of comfort that feels both rustic and refined. Made with creamy ricotta cheese, this Italian favorite bakes up with a soft, custard-like crumb and just the right touch of sweetness. Whether you serve it plain with powdered sugar or dress it up with fruit or glaze, Ricotta Cake is the definition of effortless elegance. In this recipe, we’ll explore why ricotta transforms simple ingredients into something bakery-worthy, and how you can recreate that same tender texture at home—no special skills

Autumn Harvest Ricotta Cake

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• Author: shisara2022gmail-com
• Total Time: 60 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Description

A moist and flavorful cake made with ricotta cheese and fresh apples, spiced with cinnamon and nutmeg, perfect for fall gatherings.

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Ingredients

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup diced apples (peeled)
• ½ cup chopped walnuts (optional)
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix the ricotta cheese and granulated sugar until smooth.
3. Add the eggs, vanilla extract, and almond extract, and beat until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the diced apples and walnuts if using.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
10. Once cooled, dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

A Sunday Afternoon Tradition

I can still picture the first Ricotta Cake I baked cooling on my kitchen counter in Louisville, the scent of vanilla and lemon floating through the house. My mom used to make something similar from an old church cookbook, always insisting that “ricotta makes a cake sing.” She was right. The first slice was pure magic—light, creamy, and not too sweet. It reminded me of the desserts you find in small Italian bakeries, the kind that invite you to slow down and enjoy every bite.

Now, Ricotta Cake has become my go-to for family dinners and neighbor visits. It’s the kind of cake you can bake in the afternoon and serve after supper with coffee. Everyone loves it because it’s both familiar and special. The creamy texture, created by the ricotta, keeps it moist for days—no frosting needed, just a dusting of sugar and maybe a drizzle of honey.

For another beautiful variation, try my Lemon Zest Ricotta Cake or the Spiced Ricotta Apple Cake—each one showcases how versatile ricotta can be in baking.

Why Ricotta is the Star

Ricotta isn’t just an ingredient—it’s the reason this cake works. It adds moisture without making the crumb heavy and gives each bite that soft, melt-in-your-mouth feel. It’s what turns a simple butter cake into something you can proudly serve for a celebration. If you’ve tried my Coconut Ricotta Cloud Cake or Ricotta Cake with Almond Glaze, you already know how magical it can be.

How to Make Autumn Harvest Ricotta Cake

Ingredients:

• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup diced apples (peeled)
• ½ cup chopped walnuts (optional)
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix the ricotta cheese and granulated sugar until smooth.
3. Add the eggs, vanilla extract, and almond extract, and beat until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the diced apples and walnuts if using.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
10. Once cooled, dust with powdered sugar before serving. Serve warm or at room temperature, optionally with vanilla ice cream or caramel sauce.

You can store this cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. It can also be frozen for up to three months.

How to Serve Autumn Harvest Ricotta Cake

This cake can be enjoyed on its own or topped with a sprinkle of powdered sugar. For a special treat, serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s great for dessert, but you can also enjoy a slice with your morning coffee or tea!

How to Store Autumn Harvest Ricotta Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For long-term storage, wrap the cooled cake tightly in plastic wrap and place it in the freezer for up to three months. Just let it thaw in the fridge before serving.

Tips to Make Autumn Harvest Ricotta Cake

• Make sure the ricotta cheese is nice and smooth for the best texture.
• Use freshly diced apples for a burst of flavor.
• If you want extra crunch, toast the walnuts before adding them to the batter.
• You can also add spices like ginger or clove for a different flavor twist.

Variation

If you want to try a different version, consider adding dried fruits like cranberries or raisins to the batter for extra sweetness and texture. You could also substitute pears for the apples to create a pear ricotta cake!

FAQs

Conclusion

Ricotta Cake is proof that simplicity and comfort can live side by side. Every bite delivers that perfect balance of creamy and airy—a texture that feels like a cross between cheesecake and sponge cake. It’s the kind of dessert that never shouts for attention but always wins hearts at the table.

When I bake it, I’m reminded of the Sunday afternoons spent in my mom’s kitchen, where recipes came with stories and every slice meant sharing something more than food—it meant warmth. That’s the same feeling I try to pass on through Gemmir Kitchen.

If you enjoyed this recipe, don’t miss my Chocolate Pistachio Ricotta Cake or the dreamy Mascarpone Ricotta Cannoli Cheesecake for your next baking day.

And if you bake this Ricotta Cake, I’d love to see your version! Share your photos and stories with our community on Facebook—it’s where Gemmir Kitchen readers gather to celebrate simple, heartwarming food.

Because in the end, a slice of cake tastes best when it’s shared.