This Almond Ricotta Cloud Cake is what happens when a boxed cake mix puts on its fancy pants. It’s soft, lightly sweet, subtly almond-y, and has a magical ricotta layer that sinks to the bottom while baking—so yes, it basically bakes itself into layers. We love a low-effort overachiever.

This is the kind of cake you make for brunch, then “accidentally” keep slicing into all afternoon. No judgment. Only crumbs.

Almond Ricotta Cloud Cake is light, fluffy, and moist, but not too sweet.

Why You’ll Love This Recipe

Uses a boxed cake mix but tastes bakery-level fancy
Ricotta makes it ultra moist and cloud-soft
Almond flavor = subtle, classy, and not overpowering
Perfect for brunch, coffee breaks, or dessert
Zero stress if it looks messy going into the oven (it’s supposed to)

Powdered sugar and toasted almonds top this moist and delicious cake made in a 13x9" baking dish.

Making an Almond Ricotta Cloud Cake

1. Prep the Cake Base: Preheat your oven according to the cake mix directions. Grease a 13×9-inch baking dish.

Prepare the cake batter following the package directions (usually eggs, water, and vegetable oil). Do not overmix—stir just until combined. Pour the batter into the prepared baking dish and spread evenly.

2. Make the Ricotta Mixture: In a bowl, beat together:

16 oz ricotta cheese
2 eggs
2/3 cup sugar
1/4 tsp almond extract

Mix until smooth and creamy.

3. Assemble (Messy Is Encouraged): Spoon, pour, drizzle, or artistically dribble the ricotta mixture over the cake batter in a somewhat even pattern. It doesn’t need to be perfect—this mixture will sink as it bakes and become the dreamy bottom layer.

Almond Ricotta Cloud Cake is a layered cake where the ricotta layer magically drops below the cake layer.

4. Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few tiny crumbs.

Let the cake cool on a wire rack.

5. Toast the Almonds: While the cake bakes, toast the almonds in a dry skillet over medium heat, stirring often, until lightly golden and fragrant (5-7 minutes). Remove from heat immediately (they go from perfect to burnt real fast).

6. Finish & Serve: Before serving, sprinkle the cake with toasted almonds and dust generously (or not) with powdered sugar.

Toasted almonds top this light and tasty dessert made with a boxed cake mix and cheese.

How to Customize It

Change the cake mix flavor: Yellow and vanilla work great, too
Extra fancy: Drizzle with a light almond glaze instead of powdered sugar
Brunch vibes: Serve with fresh berries and coffee
Dessert mode: Add a dollop of whipped cream or mascarpone

Healthier-ish Options (Because Someone Will Ask)

Use reduced-sugar cake mix (if available)
Swap half the sugar in the ricotta layer with a sugar substitute
Serve smaller slices (emotionally difficult, but possible)

Almond Ricotta Cloud Cake is easy to make, yet somehow looks like you bought it from a bakery.

If you love this recipe, be sure to search the site for more almond desserts or another flavor cake—there are plenty of dangerously good options waiting for you.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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Almond Ricotta Cloud Cake

Almond Ricotta Cloud Cake is a soft, layered cake made with boxed almond cake mix and a creamy ricotta topping that sinks and bakes into a dreamy bottom layer. Finished with toasted almonds and powdered sugar, it’s perfect for brunch, coffee breaks, or an “I just want one more slice” dessert moment.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: 13 x 9, boxed cake, comfort food

Servings:

Calories: 212kcal

Author: Sweet Ordeal

Ingredients

15.25 oz. box Pillsbury Moist Supreme Creamy Almond* cake mix (plus ingredients for preparation)
16 oz. tub ricotta cheese, full fat
2 large eggs
2/3 cup granulated sugar
1/4 tsp. almond extract
3/4 cup sliced almonds, toasted
3/4 cup powdered sugar, for dusting

Instructions

Preheat oven to 350°. Grease a 13 x 9-inch baking dish.
In large bowl, prepare the cake batter following the package directions (usually eggs, water, and vegetable oil). Do not overmix—stir just until combined. Pour the batter into the prepared baking dish and spread evenly.
In medium bowl, beat ricotta cheese, eggs, sugar, and almond extract until smooth and creamy. Spoon, pour, or artistically dribble the ricotta mixture over the cake batter in a somewhat even pattern. It doesn’t need to be perfect—this mixture will sink as it bakes and become the bottom layer.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few tiny crumbs. Let cake cool on a wire rack.
While the cake bakes, toast the almonds in a dry skillet over medium heat, stirring often, until lightly golden and fragrant. Remove from heat immediately (they can go from perfect to burnt real fast).
Before serving, sprinkle the cake with toasted almonds and dust with powdered sugar. Enjoy!