Best 6 Marble Ricotta Cake Recipes

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Indulge in a delightful culinary journey with our exquisite Marble Ricotta Cake, a tantalizing treat that harmoniously blends rich chocolate and creamy ricotta cheese. This delectable cake boasts a moist and tender crumb, adorned with an alluring marbled pattern that captivates the eyes and taste buds alike. With two variations to choose from, the classic Marble Riccotta Cake and the indulgent Chocolate Marble Ricotta Cake, this recipe offers a symphony of flavors that will leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the baking process, ensuring a perfect outcome every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our irresistible Marble Ricotta Cake.

Let's cook with our recipes!

MARBLE CAKE



Marble Cake image

The best marble cake I've ever had. And here's how you can make it.

Provided by Sally

Categories     Cake

Time 4h30m

Number Of Ingredients 18

2 cups (236g) cake flour (spoon & leveled)*
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) tightly packed light brown sugar
2 large eggs, at room temperature
4 large egg yolks, at room temperature
1 Tablespoon (15ml) pure vanilla extract
2/3 cup (160ml) buttermilk, at room temperature*
4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped*
1 and 1/4 cups (284g; 2.5 sticks) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup (60ml) heavy cream, half-and-half, or whole milk
optional: chocolate or rainbow sprinkles for decorating

Steps:

  • Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
  • Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
  • Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
  • Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
  • Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
  • With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
  • If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
  • Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

ITALIAN LOVE CAKE



Italian Love Cake image

Oh my goodness... there is a lot of yumminess in this cake. It's cool and creamy but rich at the same time. The ricotta mixture that bakes on top of this cake really makes this special. It changes the entire texture of the cake, making it almost like a less dense cheesecake. Light and fluffy, the pudding topping is tasty and not...

Provided by Kristie Siegfried

Categories     Chocolate

Time 1h

Number Of Ingredients 11

CAKE
1 box marble cake mix, plus ingredients per package directions
RICOTTA TOPPING
2 pt ricotta cheese
3/4 c sugar
4 eggs
1 tsp vanilla
CHOCOLATE FROSTING
1 pkg instant chocolate pudding, 3.4 oz.
1 c milk
8 oz whipped topping

Steps:

  • 1. Prepare cake mix as directed on the box. Grease and flour a 9x13 cake pan. Pour the batter into the cake pan. Then follow directions for marbling the cake.
  • 2. In a bowl combine the ricotta, sugar, eggs, and vanilla. Mix well.
  • 3. Spoon ricotta mixture over top of the unbaked cake.
  • 4. Bake for 1 hour in a 350 degree oven.
  • 5. Cool completely.
  • 6. Mix pudding with the milk.
  • 7. Fold in whipped topping.
  • 8. Spread over cake and then refrigerate until topping is set or ready to serve.
  • 9. NOTE: For marble cake, you can use a yellow cake mix and hold out one cup of yellow mix already made. Mix 1/4 cup of cocoa into the one cup of yellow mix. Spoon the cocoa mix over yellow cake mix and run a knife through it to make a marble cake.

CHOCOLATE MARBLE LOVE CAKE



Chocolate Marble Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for the pan
All-purpose flour, for the pan
One 16.5-ounce box vanilla cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box vanilla instant pudding mix
1 cup whole milk
2 ounces bittersweet chocolate (in a block or bar)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
  • Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
  • Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
  • Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

LOW CARB CHOCOLATE MARBLE RICOTTA CAKE RECIPE - (4.1/5)



Low Carb Chocolate Marble Ricotta Cake Recipe - (4.1/5) image

Provided by aerin8

Number Of Ingredients 1

2 tablespoons butter, melted

Steps:

  • 1. Preheat oven to 325°F. Spray a 9x5 loaf pan with cooking oil spray and then line with parchment paper. 2. In an electric mixer on high speed, beat eggs, ricotta cheese, vanilla extract, and almond extract until well combined with no clumps. 3. Change the mixer to medium speed and add the almond flour, sugar substitute, and baking powder. Mix until all is combined into a batter. 4. In a separate mixing bowl, whisk together cocoa powder and melted butter. Add half of the cake batter to the cocoa mixture and mix well to create a chocolate batter. 5. Pour both the regular and chocolate batters into the prepared loaf pan and use a butter knife to (very) gently swirl the two together, creating a marbling effect. 6. Bake 1 hour, or until top is golden brown and a toothpick inserted into the center comes out mostly clean. Cool completely before removing from the pan. Slice into 8 thick slices and cut each slice in half to make 16 portions. Serve chilled. HELPFUL HINTS For a uniform and clean look, make the almond flour from blanched almonds without the brown skins. Calories:150|Fat: 12g |Protein: 8g|Fiber: 2.5g |Net Carbs: 4g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

RICOTTA CAKE



Ricotta Cake image

Gussy up your yellow cake with this ricotta variation.

Provided by Sandy Pescosolido

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
2 pounds ricotta cheese
¾ cup white sugar
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
  • In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 25.1 g, Cholesterol 43.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 200.5 mg, Sugar 15.8 g

MARBLE CAKE



Marble Cake image

Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  • In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  • Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  • Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Tips:

  • Make sure your cream cheese and butter are at room temperature before you start baking. This will ensure that they cream together smoothly and create a light and fluffy cake.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Use a light hand when marbling the batter. Over-marbling can result in a muddy-looking cake. Swirl the batters together just a few times.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake, or the cake will be dry.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • For a richer flavor, use full-fat cream cheese and butter.
  • If you don't have ricotta cheese, you can substitute it with an equal amount of sour cream.
  • Sprinkle the cake with powdered sugar before serving for a finishing touch.

Conclusion:

This marble ricotta cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, rich flavor, and beautiful marbling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this marble ricotta cake a try. You won't be disappointed.

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