Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amaretto Ricotta Layer Cake

Amaretto Ricotta Layer Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

A soft amaretto-ricotta layer cake that tastes like almond heaven, with moist crumb, creamy ricotta frosting, and a sweet splash of liqueur, finished with toasted almonds and a dusting of powdered sugar.

Ingredients

Scale
  • 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 temperature)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 1 ½ cups ricotta cheese (drained if watery)
  • 1 ½ cups powdered sugar, sifted
  • 2 tablespoons Amaretto (or milk for alcohol-free)
  • ½ teaspoon almond extract
  • Handful sliced almonds, toasted
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
  2. In a large bowl, beat butter and granulated sugar until pale and fluffy, about 2 minutes.
  3. Add ricotta, milk, Amaretto, eggs, vanilla extract, and almond extract; mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Fold dry ingredients into wet batter until just combined, with no flour streaks remaining.
  6. Divide batter evenly between prepared pans and smooth the tops.
  7. Bake 25–30 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
  8. For frosting, beat drained ricotta, powdered sugar, Amaretto, and almond extract until thick and spreadable; chill 15 minutes if too loose.
  9. Place one cake layer on serving plate; brush with extra Amaretto if desired.
  10. Spread one-third of the frosting over the first layer, top with second layer, then coat top and sides with remaining frosting.
  11. Press toasted almonds around the edges and dust with powdered sugar.
  12. Chill the cake for 30 minutes to set before slicing and serving.

Equipment

Notes

Drain ricotta well to ensure a firm frosting. Tap cake pans on the counter to release air bubbles for an even rise. Cake layers can be frozen—wrap tightly and store up to one month.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 50mg

Did you make this recipe?

Share a photo and tag us — Follow us at @Mmmrecipes for more

Find it online: https://mmmrecipes.com/amaretto-ricotta-layer-cake/