Made this for guests and was really disappointed. Dry. It needed something.

I halved this recipe and used a small Jiffy yellow cake mix. It made a 9" round cake. I also used Splenda in the ricotta instead of sugar; then topped it off with fresh blueberry sauce made with Splenda.This is a very tasty and moist cake, a combo cheesecake and yellow cake. I loved it.

Everyone asks for this cake! If its a holiday, birthday or just a get together...friends and family want this outrageously delicious cake. It's so easy to make and you don't have to change a thing to the recipe. I wish I had a dollar for everytime I'm asked for this recipe. I even had a woman from Italy ask me for the recipe! That's when I knew this was the "real" thing!! (I also make a lite version: fat free ricotta, egg substitute and sugar substitute.)

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.

I've made this several times now, and everyone loves it. Last time I added crushed pineapple to it, this time I added pineapple slices with cherries in the center. Very rich and moist cake.

I made this cake a few hours before my company arrived and it was a hit. I used 1/2 the amount of ricotta and sugar and dusted the top with cinnamon before baking. A sprinkle of powdered sugar right before I served it gave it just the right amount of sweetness. I cannot wait to try this with lemon extract/zest.

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.

Nice moist cake, I only had half the ricotta required but it turned out fine. A keeper.

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!

This was fun and we did enjoy the cake; it wasn't as flavorful as I expected, and the texture is a little odd, with the grittiness others describe. I agree that a fruit topping, or maybe the marvelous buttermilk syrup (another all.recipes recipe, we found it on the German pancake recipe) would be good with this. It needs more flavor. I wonder how it would be made with peaches or pineapple like a pineapple-upside-down cake? Or maybe with a chocolate sauce.

Although my guests and my son (6) enjoyed it as a birthday cake, I expected more. I did not reall all the reviews and did not realize the ricotta would fall to the bottom. Also, it says to drop it by spoonfulls into the cake. I found that very difficult to do since 2 pounds of ricotta mixed with the eggs is enough to fill 1/2 of a 9x13 cake pan on it's own. And also, the recipe should also say to add the extra number of eggs as required for the mix. I had 5 eggs on hand and the recipe called for 4. But the cake mix called for 3 on it's own so it was really 7 total.

This cake is certianly a crowd pleaser!! Everytime I take it somewhere, people ask for the recipe! I like to add a little cinnamon (about 1/2 tsp.) to the ricotta mixture.

This is similar to an old recipe my grandmother used to make. Try using Lemon Cake mix instead of yellow.

I didn't have a "yellow cake" (I assume that means madeira or butter cake) but I did have a coconut/orange syrup packet cake. I also used what I had of ricotta (about 3/4 the amount). It does taste rather eggy - I like that. My version was just great warm and I will use the syrup from the packet cake to serve over the cake for dessert. It is the cake version of bread and butter custard.

This recipe was okay - but not great. It just tasted too cake-mixy for me. One tip - I cooked it through - the complaints that the ricotta is too "eggy" in texture is likely because the cake wasn't cooked long enough.

I've made this several times and always get raves! It's so moist. Try cutting the cake into squares and serving in paper cupcake liners. People will think they come from a fine bakery!!

I did not care for this recipe. The ricotta filling collected in the center of the cake and had a very "eggy" consistency, instead of smooth and creamy ricotta. It also did not seem to blend at all with the cake, so the result was a basic yellow cake with a grainy, eggy, ricotta filling. Perhaps this would work better with fewer eggs, but I think in the future I'll just go with a traditional ricotta pie. Sorry!