Italian Ricotta Cake
Indulge in the delightful flavors of this Italian Ricotta Cake, a creamy dessert that combines the richness of ricotta with a fluffy vanilla cake layer. Perfect for gatherings or cozy family dinners, this recipe is both simple and impressive. The layers magically invert during baking, creating a stunning presentation that will have everyone reaching for seconds. Whether enjoyed as a comforting treat after dinner or paired with fresh berries and whipped coconut cream, this cake is sure to be a crowd-pleaser. Easy to prepare, you can even make it ahead of time for added convenience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 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
- 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) and grease a 9×13-inch baking dish.
- In a large bowl, mix the ricotta cheese, sugar, vanilla extract, and eggs until smooth. Pour into the prepared baking dish.
- In another bowl, combine the cake mix, oil, water, and eggs as per package instructions until smooth.
- Gently pour the cake batter over the ricotta mixture without stirring.
- Bake for 50–60 minutes until golden brown and a toothpick inserted into the cake comes out clean.
- Allow to cool completely before slicing and serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Find it online: https://korecipe.com/italian-ricotta-cake/