Ricotta Cake Recipe - Allrecipes.com
Ricotta Cake Recipe

Ricotta Cake

Recipe by  

"Gussy up your yellow cake with this ricotta variation."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
  2. In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
  3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2009

I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls to the bottom of the cake, I decided to plan for it by using a bundt pan instead of a 9" x 13" pan and made half the ricotta mixture (and added almond extract to the cake mix as well as 1/2 vanilla and 1/2 almond extract to the ricotta mixture), spooning it all over the top of the cake mixture. Baked as directed in the recipe, inverted onto a plate after it had cooled a bit and then sifted powdered sugar over the top after it had cooled completely. It makes a gorgeous cake, 1/2 moist yellow cake on bottom and 1/2 delicious ricotta layer on top. Yum!

 
Most Helpful Critical Review
Jul 20, 2011

Our family has made this for years with Marble cake mix. and we add Almond extract instead of vanilla. I think you have a mistake though in your recipe: It wouldn't be an additional 4 eggs, but only 1 additional egg (to the ricotta mixture), the other 3 are in the cake mix.

 
Aug 29, 2002

This is SO easy and SO delicious. The ricotta settles to the bottom, so don't be alarmed--that's what makes it so good! I get raves no matter where I take it. My husband likes it warm right out of the oven, but I prefer it cold. Try it, you won't be disappointed!!

 
May 08, 2003

Excellent! I like it so much that I've made it 3 times in the past month. The first time I only used half the ricotta mixture & thought it was great. Then I followed the recipe & it was incredible!! The 3rd time I added some fresh blueberries (put on top before baking). The blueberries made it look wierd, but once cut it looked good. I'm addicted! Thanks to other reviewers for the warning that the ricotta mixture falls to the bottom. I invert it on a platter after baking so the ricotta is on top. Yum!

 
Oct 12, 2007

I've been making Ricotta Cake for quite awhile now, it's one of my husband's favorites. Recently I miss placed my recipe for it, and while trying to replace it came upon this version, and as far as i can tell it's identical to my previous one. However since it had been awhile since i last made this i wasnt thinking, and of course didnt properly read the recipe so i made the mistake of mixing all the ingredients at the same time... i was worried but decided to try it... it didnt turn out too bad and i would recommend this method for anyone who wants to avoid the "wet cake" texture. My mistake turned out a cake that was slightly more of a sponge consistency, but still retained the ricotta flavor, I perferr the traditional method but this "oops" was also good... and saved quite a few steps, all ingredients mixed in one bowl and then into the baking dish... alot less clean up too!

 
Feb 05, 2008

Ok so I made the cake as directed (using 3/4 of the ricotta listed and 3/4 of the eggs listed and added a litlle more vanilla to ricotta mixture). The cake came out great but I learned the hard way that you have to place a cookie sheet underneath the cake pan to catch the overflow that caused a brief smoke party in my oven. After scrubbing out the bottom of the stove, the cake baking was back on track. The cake was getting dark after about 45 minutes so I turned temp down to 305 degrees for 30 minutes and back up to listed temp for another 5 minutes. I tried it warm (cooling for 15 minutes) and it was great. I actually iced the cake with store bought icing and placed in fridge and it was even better today. I would definitely make again.

 
Apr 17, 2003

Excellent! I only used half the ricotta mixture (that's all the ricotta I had in the house). I made it in 2 small pans instead of a 13x9 & it cooked in 45 minutes. I brought it to a picnic at my parents house- everyone (ages 2 to 90)loved it. Nice for a hot day, not too sweet.

 
Jul 05, 2008

I can think of a thousand ways to fancy this cake up for company or a holiday but...it's perfect just the way it is. My husband also loved it warm right out of the oven. I'm thinking a thickened pineapple or apricot fruit sauce would be wonderful. Going to try making this using a chocolate cake mix.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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