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.
- 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