Ricotta Cake

"Easy Melt in your mouth Ricotta cake."
 
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photo by mydesigirl photo by mydesigirl
photo by mydesigirl
photo by Sharyn W. photo by Sharyn W.
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by GrandmaIsCooking photo by GrandmaIsCooking
Ready In:
55mins
Ingredients:
8
Yields:
18-20 three inch by three inch squares
Serves:
18-20
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ingredients

  • 18 ounces yellow cake mix (no pudding in it)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (15 ounce) container ricotta cheese
  • 1 teaspoon vanilla
  • 34 cup sugar
  • cinnamon sugar
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directions

  • Preheat oven to 350.
  • Grease and flour 9x13 pan.
  • Follow cake mix direction and pour into prepared pan.
  • Mix ricotta, vanilla and sugar until well blended with hand mixer.
  • Place by spoonfuls on top of batter as close together and evenly as possible.
  • Bake for 25 mins and then sprinkle with cinnamon sugar mixture and continue to bake until toothpick comes out clean,about 15-20 more minutes.
  • The ricotta will be on the bottom and the nice moist cake on the top.
  • ENJOY!

Questions & Replies

  1. After baking in pan, do you flip cake over on platter to serve? What size round pan?
     
  2. Can you make cupcakes with this recipe?
     
  3. Do u need to refrigerate this cake
     
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Reviews

  1. This is a great recipe! I made this exactly as stated and it came out as a delicious and very delicate cake. I agree with other reviewers in that I would double the ricotta next time since we loved that layer at the bottom. I used part skim ricotta cheese to keep the fat content down. Next time I may try chocolate cake, or lemon which I think would be amazing! Chopped nuts would be a nice addition, or even a handful of mini chocolate chips. This is a very versatile recipe, love it! Thanks so much!
     
  2. WOW!! This is so flavorful and very Italian. I used the yellow cake mix and followed the instructions to the letter except, I had a little too much ricotta, (using a 26oz container) so I increased the sugar by 1/4 cup. By the time I had dropped by spoonfulls the entire cake was covered so I simply spread the cheese mixture over the top and off to the oven it went. The ricotta still ended up at the bottom which was perfect! I can't wait to make this for all of my italian relatives. Thank you for such a unique and tasty cake!
     
  3. Mercy me!! What a great cake and what tremendous possibilities! The first time I made this was with vanilla cake mix, but not willing to leave well enough alone, I added mini chocolate chips to the ricotta/sugar mixture. Rave reviews from those who happily scarfed it down. This week I make this with chocolate cake. Besides adding the mini chocolate chips to the ricotta mixture, I chopped up a small jar of (drained) maraschino cherries and added that to the ricotta as well. I also made this in a half sheet pan to stretch the servings to 36. Not only rave reviews but several, who will remain nameless, scraped the baking pan clean!! Thank you Patty Neto, it's a winner!
     
  4. I used a lemon cake mix with this recipe and it was amazing. Great and easy recipe and not overly sweet as iced cakes can be.
     
  5. I cannot believe that NOBODY realized that this recipe is supposed to have eggs mixed in with the ricotta, sugar and vanilla! I had this cake from a neighbor and it was SPECTACULAR! I had asked her for the recipe, but decided to google it, since she hadn't gotten it to me in time. Well, I followed this recipe to the letter and when I cut into the cake, I realized it was NOTHING like the way my neighbor had made it! My husband and I were so disappointed! We couldn't figure out what we did wrong; so I called my neighbor and she said she had gotten the recipe from allrecipes.com and she mixes eggs in with the ricotta...and that was why hers tasted so authentically Italian and why it was so light and fluffly and delicious! The other recipe calls for double the ricotta and 4 eggs mixed in. Tomorrow I'm going to make it again, and I hope it comes out the way it's supposed to! This recipe is nothing but a yellow cake mix with a sloppy layer of sweetened ricotta on the bottom. It doesn't even cut properly. What a waste! Happy Thanksgiving!
     
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Tweaks

  1. Thanks for the great, easy cake. The only thing I would change is a little more lemon flavor. We ate it so soon after it came out of the oven I didn't have time to take a picture. It was so good I will be making it again. Even good in the morning with coffee. Yummy. Thanks.
     
  2. Coincidentally, this recipe wasin our local newspaper last week ! It also added an icing , after baking, of a container of Cool Whip and some sugar. We were surprised at the "layer switch', but it was yummy made with lemon cake mix with instant yellow pudding, and decorated with finely frated lemon zest. It lasted almost 1 week in the frig.
     
  3. Made a nice "homey" dessert!! For the cake, I used recipe #219090, Grammie Bea's yellow cake in place of a cake mix. I had two cartons of ricotta to use up, so mixed both of them. It took about 1 1/2 of the cheese mix to cover the cake. I think a lemon cake would be good with this also. Patty, thanks for a great recipe!
     

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