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.
Lisa
When I say this cake is delicious, that’s an understatement! It’s so good!!
Gloria
I’m making this for my daughter’s birthday this week. I wanted to add some mini chocolate chips. Should I add to the batter or on top of cake after I remove it from the oven. 5/31/2021 Thank you
Grace
Can you use other flavors box mix, yellow, chocolate pumpkin, etc?
Tornadough Alli
Yes! We actually have recipes for lemon, chocolate and strawberry for this recipe 🙂
Sally
I made this for Christmas Day… it came out perfect and my guest all thought it was delicious…Thank you!!
Aneisha
I’ve been wanting to make this cake for a while now and I’m glad I did! I did make a few adjustments . I added 3 oz of additional cake mix, used half the amount of almond extract in the cake and in the frosting because I don’t like a strong almond taste. I think next time if I make the frosting I won’t include the almond because it was too strong for me. The cake actually would be ok with just a dust of powdered sugar on top as the glaze seemed to sweet. I didn’t have a 10 “ spring form pan, so I baked it in a 9”. Can’t wait to try the lemon version of this.
F.A.B.
Do you use the cake mix dry straight from the box
Tornadough Alli
Yes
sue
I’m trying it tomorrow for the first time but I just realize my springform is 9 inches, will it cook properly
Tornadough Alli
I would cook a little longer if possible but if the top starts to get too brown just cover it with some tinfoil.
Linda L
I’m planning to make this for Easter how do you store this, does it need to be refrigerated?
Tornadough Alli
Yes since it has ricotta in it, I have always refrigerated it.
Linda Leconte
Thank You! Happy Easter🐰
sally kolkmeyer
pls note that box mixes are 3 oz less than before so this recipe may be moister than before. I haven’t made it yet but read the reviews. Any suggestions.
Tornadough Alli
We have made other versions of this cake recently with the smaller box sizes and they work out well 🙂
Kim
I’ve made this several times now, or a version of it. I use lemon supreme cake mix and forgo any topping.
Karen C
I made this for Christmas Eve. It was loved by all my guests! Exceeded expectations! This recipe will be on my go to list for deserts. Thank you!
Tornadough Alli
We loooooooove this cake, we actually have 4 other versions on our site if you was to test out other options for this! Im so happy everyone loved it!
Kaylee
I’ve made this in a springform pan, and as cupcakes with rainbow chip cake mix and funfetti frosting and it is DECADENT!! Love this recipe and I use it and tweak it all the time 😊😍🧁🎂⚜💯
Pat
Delicious!! Made at least five for friends over Christmas. All loved it. Chose it because there is only sugar in the icing, and we have some who need to watch the sugar because of diabetics. Freezes well, but when you defrost it, the icing melts into the cake. So ice after freezing. Not real sweet. Goes good with a cup of coffee. And I make it in a bundt pan and let the icing roll down the crevices.
Liz M
I wanted to make this myself today and wondered if I can make it in a Bundt pan. I am glad to know you used one. How did it come out?
Liz M
I did make it in the Bundt pan and it came out AMAZING!!!
Everyone loved it and it has since been my most requested dessert.
Sara
I made this only because I had some ricotta that I wanted to use up. My husband loves it. I thought it was the title. He’s Italian. But it really is the flavor. It’s an easy recipe to add to my repertoire.
Kathy
I’m not a Christmas cookie baker, so decided to make this cake for my friends/neighbors as a special holiday treat. Although the middle appeared “set”, it did sink and appear uncooked after cooling off, but I marched on, Cut into wedges, scooped out the “uncooked part” and delivered to rave reviews. Three folks asked for the recipe and I promised to make it again after the holidays (cooking a bit longer). Since I’m Italian I enjoyed gifting this EXCELLENT RECIPE and so easy! Love your website and anxious to try some of your other dishes! Happy Holidays!!
Ep
Can you use a different baking pan such as bunt pan?
Tornadough Alli
I haven’t personally used one but I’ve seen reviews of this recipe on Pinterest where they’ve used a Bundt pan.
Michelle
Has anyone made cupcakes?
Tornadough Alli
I have tried once, and they did not work for me. I might have to give it a go again.
Diana Elder
I made this today. Has a nice texture and isn’t too sweet. I want to try it with orange flavoring.
Tornadough Alli
The beauty with this cake is that you can really try so many different flavors!
Rose Karlebach
I have made this cake four times already. This time I am making it with pistachio flavoring. My family loves it and it reminds me of some of the cakes I had back in New York when I was a little Italian girl. I am also thinking of trying different versions of this like mint with chocolate chips and such. I’ll let you know how it goes.
Tornadough Alli
That is so great to hear! I love this cake so much thats why we did Lemon and Chocolate versions on the website too! The pistachio sounds amazing, I will HAVE to make that!
Stephanie
I actually made this like a year ago & have been wanting to make it ever since! It was soooooooo good. I also put extra almond in the mix and the almond flavor in the frosting I think made the cake. Don’t knock it till you try it! So many people sound unsure on it & I’m telling you just go for it! My birthday is Thursday & I decided I’m going to make it as my birthday cake. I have homemade vanilla extract to use in it and this amazing renaissance ricotta. This recipe was a sure hit girl!!!! Ty so much for it….
Brenda
Mine fell what did I do wrong?
Tornadough Alli
The cake will sink a little in the center after it is removed from the oven, that is normal. Did your sink a lot? I would say either not mixed enough, or not enough cooking time. Some ovens vary on temperature. I’m sorry that yours sank!