This girl loves her Italian desserts. This Ricotta Cake is the perfect mix of old school Italian recipes with the ease of using a cake mix. This cake has the perfect consistency and can be topped with an easy glaze and nonpareils.
Ricotta Cake Mix
A delicious and flavorful cake using almond and vanilla extracts. It looks so pretty too! Tip: Top with nonpareils the day of serving. The colors will start to run in the icing as the cake sits.
Italian Baked Ricotta Cake Recipe
Ingredients
For cake –
1 package white cake mix
1 pint ricotta cheese
1/4 cup heavy cream
½ cup oil
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
For icing –
2 cups powdered sugar
3-5 TBSP milk
½ tsp almond extract
Rainbow nonpareil sprinkles
Directions
Preheat oven to 325, spray a 10″ springform pan with non-stick cooking spray.
In the bowl of an electric mixer with paddle attachment add the ricotta, eggs, extracts and oil- blend for about 2 minutes until batter is smooth.
Add in your cake mix and blend.
Add in the heavy cream and mix.
Pour into the prepared pan and bake for about 75 minutes or until center is set – Make sure you test before taking out of the oven.
Cool in pan for about 5 minutes then remove the springform pan side and cool completely.
Make your glaze by mixing powdered sugar, almond extract and milk together in bowl until smooth.
Pour over cooled cake, then top with nonpareils.
Cut and serve.
This cake is delicious. Perfect for taking to a potluck or dinner party, everyone will love it! My husband really loved this recipe and was having a slice after dinner this week.
If you liked this recipe, have a look at these other Italian Dessert Recipes, some use ricotta cheese and others do not.
Happy Baking!
Ricotta Cake from Scratch
Italian Ricotta Cookies
Italian Bakery Cookies
Italian Baked Ricotta Cake Recipe
Ingredients
- Ingredients
- For cake -
- 1 package white cake mix
- 1 pint ricotta cheese
- ½ cup oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup heavy cream
- For icing –
- 2 cups powdered sugar
- 3-5 TBSP milk
- ½ tsp almond extract
- Rainbow nonpareil sprinkles
Instructions
- Preheat oven to 325, spray a 10" springform pan with non-stick cooking spray.
- In the bowl of an electric mixer with paddle attachment add the ricotta, eggs, extracts and oil- blend for about 2 minutes until batter is smooth.
- Add in your cake mix and blend.
- Add in the heavy cream and mix.
- Pour into the prepared pan and bake for about 75 minutes or until center is set – Make sure you test before taking out of the oven.
- Cool in pan for about 5 minutes then remove the springform pan side and cool completely.
- Make your glaze by mixing powdered sugar, almond extract and milk together in bowl until smooth.
- Pour over cooled cake, then top with nonpareils.
- Cut and serve.
