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.
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.
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.
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.
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!
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
- 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
- 2 cups powdered sugar
- 1 tsp almond extract
- 3-4 tablespoons milk
- Rainbow nonpareil sprinkles
- Preheat oven to 325.
- Spray a 10" springform pan with non-stick cooking spray.
- In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
- Add in your cake mix and beat until just incorporated.
- Slowly add in heavy cream mixing until blended in.
- Pour into prepared pan and bake for about 60 minutes or until center is set.
- Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
- Once cooled make your glaze by mixing your powdered sugar, almond extract and milk together in bowl.
- Pour over cooled cake and sprinkles with nonpareils.
- Cut and serve.
Recipe adapted from Tablespoon.