Reviewed: Oct. 22, 2009

I've made this a couple of times already. It's a fabulous recipe: it's easy, it looks impressive, tastes great (not too sweet), and keeps well for a few days. I've also made it using chocolate cake mix and actually like it better! The chocolate one comes out with a dark layer and a white layer, and another very thin dark layer. Looks cool. My family ate it plain, but I dusted it with powdered sugar for guests.

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MightyMom

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Reviewed: Sep. 17, 2009

Vey good. Like someone else suggested, using a bundt pan next time and flipping it over. But this is a keeper. Thanks for a great recipe!

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Holly

Cooking Level: Expert

Home Town: La Grange Park, Illinois, USA

Living In: Micanopy, Florida, USA

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Reviewed: Sep. 14, 2009

This is really good and super easy. I will definately make again and probably make a strawberry sauce to go along with it. Yummy!!

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Tammy

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Reviewed: Sep. 13, 2009

Wonderful desert served cold. Tried it straight out of the oven and had no flavor to me. But the next day, after refriderating over night, it was awesome.

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terri1220

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Reviewed: Aug. 30, 2009

Very good! I followed the recipe exactly and it came out perfect. My mother has been making a similar version of this recipe for the past few years and she liked this one better.

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Aug. 9, 2009

very good cake, even my husband and his friend that were reluctant to try it loved it. i tried it with the yellow and devils food cake mix. ppl said it tasted like a creamy brownie. o and at first when it came out of the oven i tried it, i thot the ricotta mix a lil bland, but after it cooled it was more flavorful, so let it set for a lil while and you'll like it even more!

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Monica051

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

This cake was just ok. It didn't have much flavor at all and the ricotta just added a creaminess to the bottom of it and that's it. If I make this again I will definitely add a lot of my own ideas to make this better.

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Catherine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 24, 2009

This is a delicious cake and exactly what I was looking for! It is definitely different than just any old cake. I used my springform cheesecake tin lined with parchment paper. Some changes I made: I added the zest of one orange and chopped, toasted, walnuts to the ricotta mixture. When the cake was done, I flipped the cake so that the ricotta ended up on top. I topped it with a mixture that included 4 tbsp of apricot jam and 2 tbsp of brandy. Instead of walnuts you could also add toasted, chopped, or shaved almonds. This is a perfect dessert if you don't want something too sweet. It's just too good!

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Priscilla

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Exceptional and made with a chocolate cake mix it is devine !. When I make this cake I use instant pudding prepared with directions on the box and add about 1 cup of cool whip..Fold in the cool whip after the pudding sets a little and then use it for the icing-WOW.. can't beat it- Chocolate for the Chocolate ricotta cake and vanilla for this one..

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SuperChef

Cooking Level: Professional

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Reviewed: Jun. 17, 2009

Very good cake. Nice and moist. I followed the recipe exactly and had no problems. Delicious warm or cold! Thanks for a great recipe. It's a keeper!

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bmaddaly

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Reviewed: Jun. 15, 2009

I made this cake exactly as stated in the recipe and it turned out perfect. However, for me, the ricotta is just a little too grainy even tho I beat it in the mixer for a while. It was moist and kept well in the fridge. I did make a cream cheese icing for it and that helped.

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Ann S

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Reviewed: Jun. 4, 2009

I made it with "David's Yellow Cake" from this site, instead of a cake mix. Since the yellow cake recipe calls for 8 egg yolks, I mixed the ricotta with 8 egg whites instead of 4 eggs. It came out great.

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tmerin

Cooking Level: Intermediate

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: May 25, 2009

So good. Not overly sweet as some frosted cakes can be. I made it with fat free ricotta. Very satisfying.

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Becca

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Reviewed: May 24, 2009

wow! i am your typical house-in-the-suburbs with two cars a dog and a picket fence. However one unusal thing about me is my addiction to cake. This cake is amazing and helped me with all my strugles lately. im officailly STRESS FREE now! And my three kids are in love with it too! THANK YOU CAKE!

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Mary

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Reviewed: May 10, 2009

Wonderful cake!!! Tried this recipe today and followed just as written. Came out great!!! Next time, I will add strawberries and whipped cream just to fancy it up a tad.

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JYNX2

Cooking Level: Expert

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Reviewed: May 5, 2009

Made the cake for my work,im a cook in a retirement community ,they love it top it with whip cream and fresh strawberries,calculated for 100 people not bad for first time.Thank you.

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yiaseme

Cooking Level: Professional

Home Town: Clinton, Michigan, USA

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Reviewed: May 5, 2009

The bottom half is really good. It is so moist, but the top just tastes like dry white cake. If there was a way for the ricotta cheese to stay even within the cake than it would be a 5 star cake. And its expensive to make for the ricotta cheese. Just eat the bottom half and its worth it.

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Kati & Darran

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Reviewed: May 3, 2009

I followed this recipe to the T and it was a disaster. The ricotta mixture was way too thin and the cake never got done!

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BLUEDEVILRN1

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Fort Myers, Florida, USA

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Reviewed: May 1, 2009

I did not like this at all, but my husband did and a couple of people wanted the recipe.

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sahes

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Reviewed: Apr. 27, 2009

Absolutly great!!!! I made this as a birthday cake and it was a huge hit. The ricotta bakes into a creamy layer that goes so well with the cake, like a baked in icing.

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Andrea

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Ricotta Cake

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