Almond Ricotta Cloud Cake

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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

Active Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: 13 x 9, boxed cake, comfort food

Yield:

Calories: 212kcal

Author: Sweet Ordeal

Materials

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!

Notes

Yellow and Vanilla cake mix flavors work deliciously, too.

Nutrition