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.
Lori
Making this tomorrow.Can’t wait to try it!
Tornadough Alli
I really hope you enjoy!
Joanne
Can I use a bunt pan?
Tornadough Alli
I wouldn’t recommend a standard bundt pan as there won’t be enough batter to fill it fully.
Arlene A Slobecheski
This is a fabulous dessert for Easter or Christmas. I have used Anise flavor and it was wonderful.
M Fox
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.
Tornadough Alli
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 🙂
M Fox
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.
Tornadough Alli
That’s awesome!! I’m so happy you liked it. It’s one that gets requested more than anything else in our house.
George
Can this be made two days in advance? I know that is a dumb question, just wondering?
Tornadough Alli
1-2 maxmimum as long as it’s fedeigerated :$
Lucille willis
Lucy, can you use a 9 inch springform p pan
George
Can this be made a day in advance? I know that is a dumb question, just wondering?
Tornadough Alli
Absolutely! Just refrigerate and I would glaze the day of serving.
lynn Klein
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?
Tornadough Alli
Refrigerate yes, I would glaze the day of serving. I’ve never tried anise so I can’t comment on the flavor.
Angela M
How many days in advance can you make this cake
Tornadough Alli
1-2 as long as it’s refrigerated and I would glaze it the day of.
joanie
I’m not a huge almond fan- could you just use extra vanilla instead?
Tornadough Alli
That shouldn’t be a problem!
Marie Lynch
For those with nut allergy, can you substitute vanilla extract for the almond extract.
Alicia
Husband is allergic to almonds – can we just sub for more vanilla or do you have another suggestion?
Tornadough Alli
Yes that should be fine 🙂
Janet
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?
Tornadough Alli
Absolutely. I love almond flavor so extra is always ok in my book.
Valerie Boyle
This looks fantastic. I’m going to try it with Gluten Free cake mix and see how it goes! Fingers crossed!!!
Carol
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.
Carrie
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
Tornadough Alli
Can’t wait to see how this turns out using the GF mix!
Joanne edmondson
Can i make this in a 13×9 pan if doubled…
Tornadough Alli
I haven’t tried it so I’m not sure, but if you do let me know how it turns out!
Jeannette
Looks like Easter. Can’t wait to try.i,veriz
Jessica
Do you have to use Springform pan?
Tornadough Alli
I didn’t initially but people said it spills over using a Regular pan (didn’t for me) so I stayed a springform just to get a higher side.
Nida Adil
Can I use yellow instead of white cake mix?
Tornadough Alli
Sorry for such a late reply, that should not be a problem.
Angie mangione
Can’t wait to make this. Looks deeelish! 😋
Annie
Does this cake need to be refrigerated? I’m making it this weekend.
Tornadough Alli
No it does not.