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Italian Ricotta Cake

Italian Ricotta Cake

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Indulge in the delightful experience of making Italian Ricotta Cake, a creamy and comforting dessert that’s perfect for any occasion. This two-layer cake features a luscious ricotta cream base topped with a light, fluffy vanilla cake. With its easy-to-follow recipe, even novice bakers can impress family and friends with this elegant treat. Each slice brims with rich flavors, making it an instant crowd-pleaser whether served at birthday parties or as a sweet end to a weeknight dinner. Plus, the flexibility of the recipe allows for various flavor variations, ensuring you can customize it to suit your tastes. Prepare to savor every bite of this irresistible Italian Ricotta Cake!

Ingredients

Scale
  • 2 containers (15 ounces each) full-fat ricotta cheese
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs (room temperature)
  • 1 box (15.25 ounces) vanilla cake mix
  • ½ cup neutral oil (vegetable or canola)
  • 1 cup water
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine ricotta, sugar, vanilla extract, and eggs; beat until smooth. Pour into a greased 9×13-inch baking dish.
  3. In another bowl, mix the cake mix, oil, water, and eggs until smooth.
  4. Gently pour the cake batter over the ricotta mixture without stirring.
  5. Bake for 50–60 minutes until golden brown and a toothpick comes out clean.
  6. Allow the cake to cool completely before slicing.

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