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
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
- 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.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Recipe adapted from Tablespoon.
Mel
Is it okay to make a day ahead? Should you ice and refrigerate or do icing right before serving?
Tornadough Alli
Yes you can, you can do the icing ahead of time but the sprinkles do seem to bleed.
Deborah
Loved this recipe and so did everyone else!
I followed instructions as written, the only critique I have is that my edges were dry and wound up cutting them off. Middle was perfectly moist.
caroline mustac
Does this cake have to refrigerated?
Tornadough Alli
Yes I would keep this refrigerated.
Pam
I can’t find my spring pan can I use a regular cake pan for this cak
Tornadough Alli
I have never tried a regular cake pan for this recipe so I cannot say how it would turn out.
Pam whitlow
This cake is so good ! Easy to make !! Everyone loved it , I am going to make it next week for Easter
Teresa
Hi Alli, I’ve made this a few times and it’s fantastic! I did add an additional 3 oz. of cake mix as one comment suggested and used only vanilla extract because of preference.
It’s looks so nice on the table with coffee and tea, everyone LOVED it! Folks had 2 servings and before you knew it, the cake was gone.
This will always be made in my house, thank you for this lovely recipe.
Nancy
I only have a 9in. spring pan, is that ok to use. I don’t have a 10in.
Tornadough Alli
It should work just bake it slightly longer.
Summer
So this is hands down the best cake I ever made. The flavor and texture cannot be matched. BUT I love these so much, I want as cupcakes. Normally you can easily convert them and bake for 20 min. I baked for 25 min at 350 but they came out with wells in the middle. While they still were yummy, they didnt have that rise like normal cupcakes. Any suggestions? I topped them with home made cream cheese frosting and they were devoured, but I want them to rise smh, or is it not possible due to the ricotta?
Tornadough Alli
I have also tried to bake these as cupcakes and they haven’t worked. I do believe it is the ricotta and the moistness of the cake itself unfortunately!
Linda Fasano
This cake is sensational! I will be making it for Easter. I will follow the directions to the letter because it was so unbelievable last year!!!
Sybil Stevenson
I LOVE this cake and so does everyone else that has ever eaten it. I live in Hawaii and this has become “the birthday cake” for everyone. So easy to make and since I am trying to cut down on calories and cholesterol I substitute the liquid eggs and instead of 3/4 cup of cream I use 1/2 cup of almond milk and 1/4 cup of light flavored olive oil (because the cake is Italian, LOL). Love the sprinkles, thanks for turning me on to them, now I put them on any baked item I can, love the crunch.
Thanks so much for a sensational recipe. Caio Bella.
Pat George
Love this cheese cake, easy and delicious ! My grandchildren request this cake whenever I visit. My new go to cheesecake.
Nancy Crouch
Absolutely delicious. I did not use white cake mix so I used buttery yellow mix. No almond ex either don’t care for it. Used more vanilla. Very moist. Only used powder sugar on top. Just sweet enough. Dense but light. Gone while warm!!!! Will make again. Even want to try lemon, orange, strawberry. Even want to add coconut chips. Great recipe like it is
NancyC
This recipe is awesome! I only have a small piece left. I used buttery yellow cake mix. It did take a full hour to cook and my oven cooks fast. Moist. I only used powder sugar for top. Do not need glaze sweet enough for us. Will make again. Want to try lemon, orange and strawberry. Thanks for a great recipe!!
Sara
This was seriously good!! A winner winner! For the icing put 1/2 tsp almond extract cause someone had said almond extract a bit overpowering. And cooked it for 1 hr and 20 mins in 9.5 inch spring form pan. Came out perfectly 😀
Judith Brown
Made this for Easter, so wanted to keep it light, followed exactly for cake but just used powdered sugar as others had suggested. I consider myself a pretty good baker but love semi homemade ie cake mix short cuts. Reaction to this cake was “you made this cake?” As in it seemed like it came from a bakery. Like to try the icing and nonpareils for a BD cake in future. Easy and delicious!