Reviewed: Apr. 8, 2012

I made this cake for the first time on Easter. I made it the night before and served it chilled. My guests loved it. I read the other reviews about the ricotta dropping to the bottom of the pan so I made mine in an angel food cake pan and when it cooled I inverted it on a serving platter. It was perfect. I made the recipe exactly as it was written. I always make goody bags for my kids when they are leaving and they all asked for some of the ricotta cake, I guess this will be a new addition to my holiday tables :)

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Reviewer:

maureen

Reviewed: Dec. 28, 2011

This is the best !!! I sometimes top the finished cake with a fruit pie filling or simply sprinkle powered sugar !!!

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Reviewer:

livinadream

Reviewed: Dec. 20, 2011

i had a piece while still warm and thought it was okay. it got more and more boring the more i ate it.

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Reviewer:

occams**razor

Cooking Level: Expert

Reviewed: Sep. 27, 2011

I made the recipe as instructed. It was great! Will make again. Thanks for sharing!

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Reviewer:

LANAM76

Reviewed: Aug. 14, 2011

the girls at work are begging me to make again... and usually they tell me- don't cook when i try new stuff !!!! this cake is awesome ! sounds weird= but try it= you will never regret it !

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Reviewer:

sis

Reviewed: 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.

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Reviewer:

Alfiesmom

Reviewed: Jul. 16, 2011

This cake was GREAT! I trusted the recipe, followed it closely and it ended up being one of my favorites. My family treats it like a cheesecake and tops with crushed strawberries. DELICIOUS!!

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Reviewer:

lizlovesfood

Cooking Level: Intermediate

Reviewed: May 31, 2011

My whole family loved this cake. It is very moist and has just the right amount of sweetness. I followed the recipe exactly, except that I added a teaspoon of almond extract to the ricotta mixture, and served with whipped cream and fresh berries. The ricotta did not fall to the bottom for me, but fell to the middle which was perfect.

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Reviewer:

Juliana

Reviewed: May 8, 2011

This is quite good, but not exactly what I was hoping for. My ex husband's Italian Grandmother used to make a Ricotta cake that was better, but sadly I didn't get her recipe before she passed away. Hers was lighter and fluffier, this one was quite dense.

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Reviewer:

rachel

Cooking Level: Intermediate

Home Town: Keflavík, Suðurnes, Iceland

Reviewed: May 5, 2011

I like this cake because it's very versatile. And as usual I had to substitute for what I had on hand. This is what I did: Used a Lemon cake mix with 1lb. ricotta cheese and 8oz. softened cream cheese. Then I used lemon extract instead of vanilla. The results were wonderful and because I used half cream cheese it didn't have any standing moisture in the bottom. I also used the Lemon cream cheese frosting off this site as well. Next time I'm going to experiment with strawberry flavors! So glad you shared this recipe!

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