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.
Kris
Did you remove the bottom of the springform pan?
Tornadough Alli
No we use it for serving usually.
Lisa
Can you make it is a double cake and use a vanilla buttercream frosting or do you think the cake is a bit too heavy for that I haven’t tried making it yet but it looks delicious I bake for a restaurant
Tornadough Alli
It’s a heavier cake that I wouldn’t recommending making into a layer cake unfortunately, but I have never tried it. If you have thick or stable enough buttercream it may work.
Jeanna
I made this cake today as a test run for later this month. I took the advice of other reviews and added additional almond extract. Excellent cake
Will be served at my book club gathering where
All foods will be Italian based on our book
we are reviewing
Jami Badala
I’m out of ricotta cheese, can I use Philadelphia creme cheese to male this? I’ve already made it per the instructions and it turned out awesome, but am ready to make another but don’t have the ricotta on hand but I do have the PCC! Thanks for an awesome recipe !!
Tornadough Alli
I’ve never tried it with cream cheese, honestly I’m not sure the texture would quite be the same, but if you do try it with cream cheese, let me know how it does turn out!
Erica
Have you tried making the cake ahead of time and freezing it (minus the icing)? I would love to make this but need something I can make at least 7 days in advance. Thank you!
Tornadough Alli
I have not frozen any of my cake recipes really but I did a little research and it says to let your baked cake cool completely and wrap in multiple layers of plastic wrap in different directions and then in two layers of aluminum foil and place in freezer. Take it out the day before serving and let defrost in the refrigerator. I hope that helps!
Julie Burger
Was wondering if anyone tried fruit on top to cut on sugar? Mashed strawberries or??
Can’t wait to make this!
Tornadough Alli
I haven’t tried fruit on top but I’m sure it would be super delicious. Let me know how it tastes if you try it!
Lauren
I’ve made this cake 3 times since finding this recipe and it’s been a crowd-pleaser every time. I just made it for a friend with Celiacs and used a gluten-free funfetti cake mix (Pillsbury) and it was a great GF rendition because the ricotta cheese and cream cut dryness that many GF goods can suffer from. I cut the icing in half, but that’s just my preference. Thanks for sharing this super-easy/ delic recipe!
Tornadough Alli
Thats so great that this recipe is so versatile and can work with gluten free! Thank you so much for sharing and I’m so happy that you enjoyed this cake!
Tami
I loved it, I used lemon instead of almond for that spring flavor, Very Good
Tornadough Alli
I’m definitely going to have to try it with lemon for sure! So happy you loved it!
M Fox
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.
S
I’m thinking about using lemon extract and adding blueberries…do you think I’ll need to make any adjustments to cooktime?
Tornadough Alli
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.
M Fox
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.
Tornadough Alli
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!
Therese
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!
Tornadough Alli
Yay!! So so so happy you enjoyed this! Let me know how it tastes with your modifications.
Diana
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 🙂
Kelly
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!
Jen
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!!
Tornadough Alli
I’m going to have to try it this way for sure! I’m happy you like it 🙂
Amy
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
Renate
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.
Gia
Can I substitute half and half for the heavy whipping cream?
Tornadough Alli
I haven’t tried it but it should be fine since it’s just to add a more rich texture.
Tina
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.
Patty
I’m seeing mixed answers about refrigerating this . Is it a yes or no to refrigeration
Tornadough Alli
If you’re making it ahead of time more than 12 hours I recommend refrigerating. But is less there is no need. Hope that helps 🙂