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Italian Ricotta Cake
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4.82 from 33 votes

Italian Ricotta Cake

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 472kcal


  • 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.


Calories: 472kcal | Carbohydrates: 66g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 392mg | Potassium: 75mg | Fiber: 0g | Sugar: 45g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 140mg | Iron: 1.3mg