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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Reviewed: Apr. 23, 2009

I'm sorry, but this cake had little flavor. It was soggy, and mushy. I followed the directions exactly. I can see if you used maybe half the cheese mixture, with the full amount of sugar how it might be better. We ate this hot, then decided to give it the benefit of the doubt and tried it cold. It was marginally better cold, but still didn't have much flavor.

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vogue9

Home Town: Barboursville, Virginia, USA

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Reviewed: Apr. 20, 2009

I have been making this cake for years. I too 'cut corners' and mixed all of the ingredients together at times. Either way you make it you will not be disappointed!

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Julie

Cooking Level: Expert

Living In: New Brighton, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

very disappointed- made for family Easter gathering and only one person liked it - very bland-nothing special. Even tried topping with blackberries- ended up just eating the berries- not worth the calories to eat the cake

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Kathleen

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Reviewed: Apr. 5, 2009

I'm not sure what all the rave is about. The only thing I did differently was add fresh blueberries to the cake mix. It's hard to describe the texture, and the taste was like eating bread. I was expecting more of a cheesecake flavor. Not so impressed with this one.

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SherylAnne

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Reviewed: Mar. 28, 2009

We accidentally used lemon cake mix, and it was terrific!!!!!!!!!!! We put strawberries on top after. That was exceptional!!!!!!!!!!!!!!

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lolopass

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Reviewed: Mar. 17, 2009

This is pretty yummy... it's best made with the full-fat ricotta and eaten cold. Resist the temptation to use a bundt pan (disastrous). Pieces cut out of the 9x13" pan, while boring to look at, were so much more moist (not soggy) and consistent in textures. Ridiculously easy as well...

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zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

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Reviewed: Mar. 4, 2009

I was skeptical of this recipe because of the amount of ricotta and eggs used. But...it is sooooo good! I followed recipe exactly except for adding blueberries on top before baking and everyone loved it. I served it with the vanilla sauce recipe on this site and they went very well together. I can't wait to try this with chocolate or maybe lemon cake mix. YUM!!

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kat79

Cooking Level: Intermediate

Home Town: Herscher, Illinois, USA

Living In: Oswego, Illinois, USA

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Reviewed: Jan. 6, 2009

This was wonderful! It got brown fast but then stopped browning! I followed the recipe as written and tried it warm - SO good! I had some pineapple ice cream topping and on my second piece (!) I put some of that on the plate - yummy, but I think it's best on it's own! Thanks for the great recipe - SO easy!

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Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Jan. 3, 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!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Dec. 22, 2008

rich and thick, great, made this with homemade ricotta after The Mozzarella Co. cooking class

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Jennifer

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Reviewed: Oct. 17, 2008

I really like this recipe. It's not too sugary sweet. I start by adding crushed (drained first) pineapple to the bottom of the pan, then pour the cake mix on top. I mix the cheese mixture right into the batter. After it is finished baking, I freeze it over night. This keeps it extra moist. I invert it onto a cookie sheet, cut, eat and enjoy.

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Mrs J

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Reviewed: Sep. 28, 2008

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

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KIMGEO

Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Aug. 21, 2008

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.

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JPEO30

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Reviewed: Aug. 9, 2008

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.)

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sarah12601

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Reviewed: Jun. 23, 2008

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.

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patricia

Home Town: Allenwood, New Jersey, USA

Living In: Key Largo, Florida, USA

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Reviewed: May 28, 2008

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.

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LisaVirga

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Reviewed: Feb. 5, 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.

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Miss Janel

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Reston, Virginia, USA

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Reviewed: Jan. 29, 2008

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

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Hummel97

Cooking Level: Intermediate

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Reviewed: 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!

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