Italian Vanilla Raspberry Love Cake
Indulge in the delightful layers of our Italian Vanilla Raspberry Love Cake, a stunning dessert that combines creamy ricotta and moist vanilla sponge topped with fresh raspberries. This cake is perfect for any occasion, from family gatherings to cozy dinners at home. Its elegant presentation and rich flavors make it a true showstopper that will leave everyone asking for seconds! Each slice offers a sweet, creamy hug, making it an unforgettable treat that brings people together.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 containers (15 oz each) full-fat ricotta cheese
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
- 1 box (15.25 oz) vanilla cake mix
- ½ cup neutral oil (vegetable or canola)
- 1 cup water
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Fresh raspberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix ricotta, sugar, and vanilla until smooth. Add eggs one by one, mixing gently.
- In another bowl, combine cake mix, oil, water, and eggs until just blended.
- Pour cake batter into the prepared dish; spoon ricotta mixture on top without mixing.
- Bake for 55-65 minutes until golden and springy; cool completely.
- For ganache, heat cream until simmering; pour over chocolate chips and whisk until smooth.
- Pour ganache over cooled cake; top with raspberries and dust with powdered sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg