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.
Servings: 10
Calories: 472kcal
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
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