This beautiful strawberry ricotta layer cake is flavored with almond extract and lemon. The ricotta layers are the perfect ricotta cake consistency layered with a fluffy cream cheese frosting. Perfect for any occasion when you want to up your cake game.
Gorgeous Strawberry Ricotta Layer Cake
You don’t have to be a professional baker to make yourself a layer cake. We are true believers that everyone can be a baker. This strawberry ricotta layer cake is delicious, fun to make, and even more fun to decorate!
Why you’ll love it!
- The flavors for this cake our out of this wold. An almond and lemon flavored ricotta cake with a delicious cream cheese frosting is the perfect balance.
- You can get creative with the decorating and make it your very own.
- This is a forgiving cake recipe that is perfect for any occasion.
Featured Ingredients
One tip we always make sure to remind people of when baking is; Mise en place. That means measure all of your ingredients out before starting to bake. You don’t want to be halfway through baking and realize you don’t have enough ricotta!
Here are a few of the featured ingredients in this recipe. Check out the recipe card below for a full list of all of the ingredients.
- Whole milk ricotta cheese. This ricotta cake recipe calls for whole milk ricotta cheese. It is high in fat and makes your ricotta cake to the next level. We do not recommend fat free ricotta cheese. It tends to have more moisture and less flavor.
- All purpose flour. We do not recommend using any flour other than all purpose. It keeps the cake nice and fluffy. Be sure your all purpose flour isn’t too old, that will definitely effect how the cake bakes!
- Almond extract. Oh baby, almond extract is our favorite extract to add to ricotta cakes.
- Lemon juice. Be sure to use fresh lemon juice in this recipe!
- Strawberry preserves. We spread strawberry preserves in between each layer of ricotta cake. Be sure to buy strawberry preserves, not strawberry jam or jelly. Preserves have big chunks of strawberry that hide throughout each layer of cake. So delicious.
- Cream cheese. This layer cake is frosted with a fluffy cream cheese frosting. Not a dense cookie frosting, but a fluffy cake frosting. Be sure you let your cream cheese soften before making your frosting.
Essential Tools You Need
Starter
Cake Decorating Kit
If you are just getting into baking, get yourself a quick starter cake decorating kit! This kit comes with everything you need (including a cake stand) to make any gorgeous cake!
How to Make Ricotta Layer Cake
Lets bake a cake! You’ll have beautiful ricotta layers that are ready to assemble and decorate in no time.
Prepare the Cake Pans + Mise en place
Preheat the oven and line your cake pans with parchment paper. Do not skip lining your cake pans. The parchment paper makes it a heck of a lot easier for your cakes to slip right out of the cake pans.
Measure out all of those ingredients before mixing a thing!
Mix the cake batter
You will be making batter for both cakes in one mixer. So remember, you will be pouring half the cake batter in one pan and half in the other.
Mix the dry ingredients. In a medium bowl mix together the flour and baking powder, and set aside. You’ll add these dry ingredients to the wet ingredients in a few
Mix wet ingredients. Add the butter and sugar to a large mixing bowl and cream the two ingredients together on low speed with an electric hand mixer or standing mixer (about 2-3 minutes).
Scrape the sides of the mixing bowl with a spatula and then add the ricotta cheese to the mixing bowl and mix on low speed for 3-4 minutes or until the three ingredients are combined (it’s ok if there are a few lumps in the mixture).
Next, add almond extract and lemon zest to the bowl and mix until combined.
Add one egg at a time to the mixing bowl and mix on low until the eggs are just combined into the cake batter (don’t over mix!).
Add dry to wet.
Scrape the sides of the mixing bowl with a spatula and then slowly add the flour mixture to the mixing bowl and mix until the flour is mixed into the batter.
Bake me a cake
Pour the batter into the lined baking pans and shake the pan back and forth to even the batter out in the pan. Place the cake into the oven and bake for 35-40 minutes.
Baking Trick!
If one side of your oven bakes hotter than the other, switch your cakes half way through the bake time so that each cake bakes evenly.
Let the cake cool (very imporant)
You can’t cut a cake or decorate a cake when it’s hot. You will end up with a huge mess on your hands. SO, when your cakes are done baking, let them cool for 5-15 minutes on a cooling rack.
Next, carefully flip each cake to remove them from the pan. This should be easy, because you have lined your cake pans with parchment paper.
Wrap each cake in plastic wrap and then place them in the freezer to speed of the cooling process. We like to leave it in there for an hour, but 30 minutes should work if you’re in a pinch.
If you are decorating your cake the next day, just wrap your cakes in plastic wrap and place them in the fridge overnight to cool.
It’s Time for Frosting
If you are decorating your cake the same day that you baked it, prepare your frosting while the cake is cooling.
If you are decorating the next day, wait to make your frosting until right before decorating. You don’t want your frosting to be hard.
To make your frosting. Place powdered sugar and salt into a bowl and set aside.
In a stand mixing bowl, add the cream cheese and whip with the paddle on medium-low until smooth. Scrape down the bowl and add the room temperature butter.
Mix on medium speed for 2-3 minutes or until it’s light and fluffy.
Add the powdered sugar in 1/2 cup at a time and mix on low until all of it is added. Scrape down the mixture from the sides of the bowl and then add the salt and vanilla.
Turn the speed up to medium-high and whip for 1 minute until very light, fluffy, and almost white.
Turn the speed to medium-low and slowly drizzle the heavy cream into the bowl until the whipping cream is combined. Mix until the mixture is light and fluffy
What if my frosting isn’t fluffy?
If your frosting is too dense you may have missed an ingredient, used cold cream cheese, or not whipped your heavy cream enough. You can still save your frosting!
To make your frosting more fluffy, whip 1/2 cup of heavy whipping cream in a separate bowl until light and fluffy and then fold the whipping cream in with your frosting. Folding it in is important as you don’t want to take the air out of your freshly whipped cream.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
How to slice a layer cake
We took a page out of Zoe Bakes Cakes cookbook for this technique. Zoe is one of our most favorite bakers in the whole world and just happens to be from Minneapolis, too!
To slice your cakes into layers. Place one ricotta cake on a cardboard cake round and place the cake round on a cake turntable and carefully slice the cake in half with a serrated knife so you are left with two cake rounds. Repeat with the remaining ricotta cake so you have 4 rounds of ricotta cake
Assembling the Cake
To assemble your cake you will need to do a few things to prepare!
- Unwrap the cooled cakes from the plastic wrap.
- Prepare the strawberry filling and add the strawberry preserves and lemon juice to a bowl and mix until combined.
- Place a cake plater on your turn table. If you don’t have a turn table, that’s ok! Just use a cake platter on a flat surface.
- Add cream cheese frosting to a pastry bag for piping. You will have to refill this pastry bag throughout the frosting process.
Layer your cake!
- Place a cake platter on the cake turntable and then set one cake round on top of the platter. Using an angled cake spatula, spread about 1-2 tablespoons of the frosting within the center of the cake.
- Then, Pipe cream cheese frosting around the circumference of the cake, this will prevent the preserves from oozing out of the sides of the cake.
- Next, place 3 tablespoons of strawberry preserves in the center of the cake. Spread the preserves out with a frosting knife until you reach the outer cream cheese ring.
- Place another cake round on top of the cream cheese and preserves to create the second layer of the cake. Repeat until all of your layers are used!
Let’s Decorate!
Guess what? How you decorate the cake is up to you!
We suggest scooping 1 cup of frosting on top of the cake and slowly using a frosting knife to push the frosting to the edges of the cake. Turn your cake while keeping your knife in place to create a smooth surface both on the top of the cake and on the sides.
Explore with your piping tools to add fun details and don’t forget to finish off your cake with fresh strawberry slice!
After your cake is decorated, place it in the fridge to set for at least 1 hour.
Top Tips for Strawberry Layer Ricotta Cake
- Measure everything out ahead of time.
- Take your time.
- Don’t over mix + Scrape the bowl.
- Let the cake cool.
- Make sure you have the right tools.
FAQ
Can I use a different cheese?
We have not tested this cake with any cheese but ricotta cheese. We do not recommend substituting the cheese.
What if I don’t have the right tools?
You can make this cake without all the fancy tools. Your cake may not look as refined as you’d like but it will still taste good!
Can I freeze layer cake?
Yes, you can freeze layer cake! We recommend that you layer the cake with frosting and preserves, frost the cake, and then place the cake in the fridge to harden for 1 hour. Then wrap the cake in plastic wrap and place it in the freezer.
Storage
Store the cake covered with plastic wrap or in an air tight container in a cool place for up to 5 days.
Strawberry Ricotta Layer Cake
Ingredients
Cake
- 3 cups all-purpose flour scooped and leveled (360 grams)
- 4 teaspoons baking powder
- ½ teaspoon of salt
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups white sugar 200 grams
- 4 teaspoons almond extract
- 30 oz. whole milk ricotta room temperature
- 6 large eggs room temperature
- Zest from 2 large lemons
- 12 oz. jar strawberry preserves
- 2 tablespoons lemon juice
- 1 pint fresh strawberries thinly sliced
Frosting
- 8 oz. cream cheese room temperature
- 1 cup unsalted butter room temperature
- 1/4 teaspoon salt
- 6 cups powdered sugar
- 1/2 teaspoon vanilla extract
- ⅔ cup heavy cream
Instructions
- Preheat the oven to 350ºF and spray 2, 9-inch pans with nonstick cooking spray. Wipe the bottom of the pan with butter and then line the bottom of each pan with parchment by cutting out two circles that are the same diameter as the bottom of the pans. This will make sure that your cake doesn’t stick to the bottom of the pans.
- In a medium bowl mix together the flour and baking powder and salt. Pour the dry ingredients through a fine mesh strainer to make sure there are no lumps in the dry ingredients. Set aside.
- Add the butter, sugar, and almond extract into a large mixing bowl and cream the ingredients together on medium speed with an electric hand mixer or standing mixer until light and fluffy (about 3-4 minutes).
- Scrape the sides of the mixing bowl with a spatula and then add 1/2 cup of ricotta cheese at a time to the mixing bowl and mix on low speed for 3-4 minutes or until the ingredients are combined.
- Next, add the lemon zest to the batter and mix until combined.
- Add one egg at a time to the mixing bowl and mix on low until the eggs are just combined into the cake batter (don’t over mix!).
- Scrape the sides of the mixing bowl with a spatula and then slowly add the flour mixture to the mixing bowl and mix until the flour is mixed into the batter.
- Pour half of the batter into each of the lined springform pans and shake the pans back and forth to even the batter out in the pan.
- Bake the cakes for 35-40 minutes or until the cake is bouncy to the touch.
- Remove from the oven and let the cakes cool for 10 minutes and then carefully remove the cake pans.
- Cover the cakes in plastic wrap to lock in the moisture and then place the cakes on plates and place them in the freezer to cool completely (30 minutes - 1 hour) or chill them in the refrigerator overnight.*
- Prepare the frosting right before decorating the cake.
- Place powdered sugar and salt into a bowl and set aside.
- In a stand mixing bowl, add the cream cheese and whip with the paddle on medium-low until smooth. Scrape down the bowl and add the room temperature butter.
- Add butter and mix on medium speed for 2-3 minutes or until it’s light and fluffy.
- Add the powdered sugar in 1/2 cup at a time and mix on low until all of it is added. Scrape down the mixture from the sides of the bowl and then add the salt and vanilla.
- Turn the speed up to medium-high and whip for 1 minute until very light, fluffy, and almost white.
- Turn the speed to medium-low and slowly drizzle the heavy cream into the bowl until the whipping cream is combined. Mix until the mixture is light and fluffy.
- Set frosting aside until the cake is ready to be frosted.
- For Assembly. Prepare the strawberry filling and add the strawberry preserves and lemon juice to a bowl and mix until combined.
- Next, Place one ricotta cake on a cardboard cake round and place the cake round on a cake turntable and carefully slice the cake in half with a serrated knife so you are left with two cake rounds. Repeat with the remaining ricotta cake so you have 4 rounds of ricotta cake. Set aside.
- Add cream cheese frosting to a pastry bag for piping. You will have to refill this pastry bag throughout the frosting process.
- Place a cake platter on the cake turntable and then set one cake round on top of the platter. Using an angled cake spatula, spread about 1-2 tablespoons of the frosting within the center of the cake.
- Then, Pipe cream cheese frosting around the circumference of the cake, this will prevent the preserves from oozing out of the sides of the cake.
- Next, place 3 tablespoons of strawberry preserves in the center of the cake. Spread the preserves out with a frosting knife until you reach the outer cream cheese ring.
- Place another cake round on top of the cream cheese and jam to create the second layer of the cake. Repeat step 24 and 25 until all of the cake rounds have been used. You should have 4 layers of cake.
- When you reach the top layer of cake, scoop about 1 cup of the frosting onto the top and spread the remaining frosting over the top and sides of the cake.
- After the cake has been frosted, place fresh strawberry slices onto the top of the cake.
- Refrigerate the cake for at least 1 hour before slicing and serving.
Tips & Notes
- Be sure you purchase strawberry preserves, not strawberry jelly. Preserves has delicious chunks of strawberry.
- You want to make sure the cream cheese for the cream cheese frosting is room temperature, it will be easier to frost the cake if it is room temperature.
- Don’t skip pushing the flour, salt, and baking powder through a fine mesh sieve! It is important that there are no lumps.
- If you are making the cakes a day before decorating, there is no need to cool them in the freezer so you can skip step 11.
- Feel free to decorate this cake however you would like! Get creative with the frosting.
