Italian Ricotta Cake

So flavorful and moist this Italian Ricotta Cake is simple, delicious and a hit with kids and adults alike! A must make cake recipe for any time of year.

Ricotta Cake

I feel like I haven’t made a cake in forever, but I think I just posted one a few weeks ago…so when I’m not making cakes weekly around this house it’s like years go by that I haven’t made one. Do you ever feel that way? Once you get used to something being around, even if you haven’t made in like normal it just feels super awkward that it isn’t around? Well all I know was that had to change and a cake needed to be made.

Italian Ricotta Cake

So this Italian Ricotta Cake is simply delicious. It is quick and easy to whip together! If you’re a huge fan of the ever famous Italian Ricotta Cookies, then this cake version is right up your alley! It really is a play on the flavors of the cookie and the style, but in cake form. I mean who doesn’t want a cake version of one of the best cookies out there? I know that I am not going to complain. 

Ricotta Cake Recipe

So this Italian Ricotta Cake is semi-homemade. Like I’ve stated before, I’m not opposed to making things semi-homage. However from scratch is always my favorite and go to, but sometimes using a mix is just as rich and decadent as the homemade version. This cake can attest to that fact 100%. There is so much added that the mix is really an after thought and only provides the dry ingredient part. Trust me, you’ll adore it. 

Ricotta Cake Recipe from scratch

I love almond anything, like completely in love with all almond desserts. This cake has just the right amount of almond flavoring in the cake itself as well as in the glaze. Normally you see ricotta cakes paired with lemon, but who says that it doesn’t go well with almond. Those who do state that are off their rockers. The ricotta also makes this cake so velvety and mouthwateringly delicious. 

Now this cake will sink some after baking, it is more of a moist and dense cake than a fluffy cake. Don’t get me wrong, it is still light as air but it will appear fluffy after baking then it will shrink a little after removed from the oven, which is why I like this cake so much. Some may prefer it the other way but not this gal!

Italian Ricotta Cake Recipe

So if you’re looking for a fun, flavorful and delicious cake to bring to your next gathering, for a birthday, for a party of just to have around the house this Italian Ricotta Cake is absolutely what you need!

Italian Ricotta Cake

 

4.67 from 15 votes
Italian Ricotta Cake
Italian Ricotta Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

So flavorful and moist this Italian Ricotta Cake is simple, delicious and a hit with kids and adults alike! A must make cake recipe for any time of year.

Course: Dessert
Servings: 10
Ingredients
  • 1 15 oz container ricotta cheese
  • 4 large eggs
  • 1 teaspoon almond extract
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1 box white cake mix
  • 3/4 cup heavy cream
Glaze:
  • 2 cups powdered sugar
  • 1 tsp almond extract
  • 3-4 tablespoons milk
  • Rainbow nonpareil sprinkles
Instructions
  1. Preheat oven to 325.
  2. Spray a 10" springform pan with non-stick cooking spray.
  3. In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
  4. Add in your cake mix and beat until just incorporated.
  5. Slowly add in heavy cream mixing until blended in.

  6. Pour into prepared pan and bake for about 60 minutes or until center is set.
  7. Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
  8. Once cooled make your glaze by mixing your powdered sugar, almond extract and milk together in bowl.
  9. Pour over cooled cake and sprinkles with nonpareils.
  10. Cut and serve.

Recipe adapted from Tablespoon.

So flavorful and moist this Italian Ricotta Cake is simple, delicious and a hit with kids and adults alike! A must make cake recipe for any time of year. #ricotta #cake #italian #baking #easy #holiday

56 thoughts on “Italian Ricotta Cake

  1. This looks fantastic. I’m going to try it with Gluten Free cake mix and see how it goes! Fingers crossed!!!

    1. I am going to try with GF also, just need to remember that a regular boxed cake mix makes 2 layers, a boxed gluten free cake mix makes only 1 layer.

    2. My is baking right now using gf cake mix. Hope it is good lol. I’m making this regular next week so I’ll compare

  2. My husband liked the cake but thought it should have more almond flavor. Could I cut the vanilla to 1/2 tsp and make the almond 1 1/2 tsp?

  3. this cake looks wonderful, I was hoping to make a day or two before, for Easter Day. Will it hold up and should I refrigerate it? I was also thinking of using Anise flavor instead of Almond. What is your thoughts on this?

  4. This cake is outrageously delicious. The directions were perfect. I took about a cup of the batter and put it in a greased large single serving custard dish and the rest went in 9 inch springform pan . The small cake was done in about 20 minutes; it allowed me to test out the cake recipe and the glaze so I could decide if it was good enough for company..and it is not just good enough, but GREAT.

    Thank you for sharing.

  5. In a Januargy post you said that the cake did not need to be refrigerated and then this morning on another post you suggested that it should be refrigerated Mine is now on the counter, frosted.. does it need to be refrigerated? I am serving it on Sunday.

    1. You don’t technically need to refrigerate it, but if made a few days ahead of time I would just to be safe but it should be fine on the counter if it’s covered 🙂

  6. This is a fabulous dessert for Easter or Christmas. I have used Anise flavor and it was wonderful.

  7. ok..so I used a bundt pan..don’t know if it’s “standard” size..but it’s in the oven and looks awesome! Filled the pan perfectly.

  8. The cake is delicoius. I just made it and ate 2 slices already!. I used Heavy whipping cream. I don’t know if this is the same ad heavy cream. I could not find it in the store. I like it very much and it easy to make.
    Thanks.

  9. I just made this and it was delicious as is! Husband and sons loved it also. Next time I may use lemon instead of almond just to try something new. Will definitely make again

  10. I used lemon extract in both the cake and glaze instead of almond due to tree nut allergies, made it in 2 9″ round cake pans, and used a lemon pie filling in between layers. It came out great and was a big hit! Also, I only had to bake for 30 minutes due to splitting it up into two pans. Next time maybe I’ll try a bundt pan.(I don’t have a springform pan) Thanks for the great recipe!!

  11. A few of us made them for Easter & shared our pics on FB. What a great cake. My family loved it.
    Right now another is in oven for a friend at works B-Day tomorrow.
    Thanks for sharing this awesome recipe!

  12. Thank You for this beautiful recipe . I followed it to the T , only increased the baking time to 1 hour and 10 mins in a 9″ spring-form tin.It turned out so delicious , I will be making it more often 🙂

  13. Alli I made this 2 days ago and it is probably one of the best cakes I ever made. I started baking a LOOONG time ago, when I was around 10, so I’ve baked my share of recipes. It is very, very moist and tasty. I followed your recipe exactly except I used vanilla extract in the icing, thinking it might be too much almond flavor. It was absolutely perfect and very well received by all who ate it! Thank you Alli!

  14. this cake was a hit with company.. everyone wanted a slice to take home. I served it at room temp. I took my leftover slice and refrigerated it and had it chilled; the taste and texture were closer to cheesecake. This is one of the best cakes I have ever had. I am going to try it with a Sugar Free Yellow Cake mix and glaze it with a sugar free vanilla frosting mixed with cream cheese. I will test this out and let you know how it turns out since reducing carbs and sugar is important for my diabetic family members.

    1. That’s so great and I’m so happy to hear everyone enjoyed it! Yes let me know how it turns out with your modifications! I’m sure other readers would love to know as well!

  15. I’m thinking about using lemon extract and adding blueberries…do you think I’ll need to make any adjustments to cooktime?

    1. I haven’t tried adding fruit to this, I would defiantly mix your blueberries in some flour before adding to the batter if you do try so they don’t completely sink to the bottom. But I think the flavor would be great. I would just start watching the cake at the 30-45 Minute Mark and check how done it is.

  16. Sugar Free version : I made this cake last night, substituting a regular cake mix with a Sugar Free Yellow Cake mix with the same ingredients, baked in a spring form pan. I baked it about 10 minutes longer than the recipe called for because the tester was still a bit wet at 60 and 65 minutes . I lightly frosted it (the cake was completely cool so the frosting did not glaze) with Sugar Free white/vanilla frosting mixed with softened cream cheese with sprinkles on the top then refrigerated it. It was served chilled this evening. My diabetic family members and everyone else loved it. It was rich, dense and delicious though not as creamy as the original recipe. I might cut back the baking time on my next try with the sugar free cake mix so the cake will be a bit more moist.

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