Amaretto Ricotta Layer Cake: Boozy Almond Bliss in Two Tender Layers

Bake a soft amaretto-ricotta layer cake that tastes like almond heaven. Easy batter, creamy frosting, and a sweet splash of liqueur.

Why You’ll Love It

• Moist crumb: Ricotta keeps each bite soft for days.
• Almond glow: Amaretto plus a hint of extract give deep, nutty notes.
• Party-ready look: Two layers, snowy frosting, and toasted almonds—no fancy skills.

“I served this at my parents’ anniversary. One bite sent everyone back to Nonna’s kitchen.” — Sofia, home baker

Ingredients

Cake Batter

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole-milk ricotta cheese
• ½ cup milk
• ½ cup Amaretto liqueur
• 3 large eggs (room temp)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt

Ricotta Frosting

• 1 ½ cups ricotta cheese (drained if watery)
• 1 ½ cups powdered sugar, sifted
• 2 Tbsp Amaretto (or milk for alcohol-free)
• ½ tsp almond extract

Finish

• Handful of sliced almonds, lightly toasted
• Extra Amaretto for brushing (optional)
• Light dusting of powdered sugar

Straightforward Method

1. Heat & prep
   Warm oven to 350 °F / 175 °C. Grease and line two 9-inch round pans.
2. Cream base
   Beat butter and sugar until pale and fluffy, about 2 minutes.
3. Add wet items
   Mix in ricotta, milk, Amaretto, eggs, vanilla, and almond extract until smooth.
4. Combine dry goods
   In a second bowl whisk flour, baking powder, and salt. Fold into wet batter just until no flour streaks remain.
5. Bake
   Divide batter between pans; level tops. Bake 25–30 minutes. A toothpick should come out clean. Cool 10 minutes in pans, then turn onto racks.
6. Make frosting
   Beat ricotta, powdered sugar, Amaretto, and almond extract until thick and spreadable. Chill 15 minutes if it feels loose.
7. Layer up
   Set first cake on a plate. Brush with a spoonful of Amaretto (optional). Spread a third of the frosting over it. Add second layer and coat top and sides with the rest.
8. Finish
   Press toasted almonds along the rim, dust lightly with powdered sugar, and chill 30 minutes to set.

Handy Tips

• Drain ricotta: Ten minutes in a sieve keeps frosting firm.
• Even rise: Tap pans once on the counter to pop large bubbles.
• Make ahead: Cake layers freeze well—wrap and store up to one month.

Simple Flavor Twists

• Chocolate swirl: Fold ½ cup mini chips into the batter.
• Citrus hint: Add zest of one orange to the frosting.
• Non-boozy: Swap Amaretto with almond-flavored syrup plus milk.

Keep & Share

• Counter: Covered, 24 hours.
• Fridge: 4 days; bring to room temp before serving.
• Freezer: Individual slices, wrapped, up to 2 months.

Estimated Nutrition (per slice, 1⁄12 cake)

• 370 calories
• 7 g protein
• 45 g carbs
• 17 g fat

FAQ

Can I bake in one deep pan?
Yes, but extend bake time to about 45 minutes and use a cake strip for even rise.

Low-fat ricotta okay?
It works, yet whole-milk gives richer taste.

No stand mixer?
A hand whisk and a little elbow grease will do—just cream butter and sugar well.

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