Italian Ricotta Cake
Experience the comforting delight of our Italian Ricotta Cake, a dessert that embodies warmth and joy in every slice. This luscious cake features a rich ricotta cream layer that transforms into a smooth custard-like base, layered beneath a fluffy vanilla cake. It’s an ideal treat for family gatherings or simply to indulge yourself after a long day. Easy to prepare and perfect for any occasion, this cake is sure to become a cherished favorite. Serve it chilled, dusted with powdered sugar, and topped with fresh berries for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 (15-ounce) containers full-fat ricotta cheese
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
- 1 (15.25-ounce) box vanilla cake mix
- ½ cup neutral oil (vegetable or canola)
- 1 cup water
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat together the ricotta cheese, sugar, vanilla extract, and eggs until smooth. Pour into a prepared baking dish.
- In another bowl, mix the cake mix, oil, water, and eggs until just combined. Carefully pour over the ricotta mixture—do not stir.
- Bake for 50–60 minutes until golden brown and set in the center. Cool completely before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Find it online: https://themealjournal.com/italian-ricotta-cake/