Best 20 Ricotta Cake Recipes

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Indulge in the delightful symphony of textures and flavors that is ricotta cake, a culinary masterpiece that has captivated taste buds for centuries. Originating in Italy, this delectable treat boasts a moist and tender crumb, complemented by the creamy richness of ricotta cheese. With variations spanning the globe, each ricotta cake recipe offers a unique journey through culinary history and cultural heritage.

Discover the classic Italian ricotta cake, a testament to simplicity and elegance. Prepared with a blend of ricotta cheese, sugar, eggs, and just a hint of lemon zest, this classic rendition embodies the essence of Italian baking. For a more decadent experience, explore the New York-style ricotta cheesecake, where a layer of creamy ricotta filling rests atop a graham cracker crust, resulting in a harmonious balance of textures.

For those seeking a gluten-free alternative, the almond flour ricotta cake presents a delightful option. This rendition combines almond flour, ricotta cheese, and natural sweeteners, creating a moist and flavorful cake that caters to dietary preferences without compromising taste.

For a delightful fusion of flavors, embark on a culinary adventure with the orange ricotta cake. Infused with the vibrant zest of oranges, this cake offers a refreshing citrusy twist to the classic recipe.

Lastly, satisfy your sweet cravings with the chocolate ricotta cake, a decadent indulgence that combines the richness of ricotta cheese with the irresistible allure of chocolate. Whether you prefer a classic Italian ricotta cake, a luscious New York-style cheesecake, or a gluten-free almond flour variation, these recipes promise an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON RICOTTA CAKE



Lemon Ricotta Cake image

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
3 eggs at room temperature
1 (15 ounce) container whole-milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Mix cake flour, baking powder, baking soda, and salt into a large bowl.
  • Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  • Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g

RASPBERRY-RICOTTA CAKE



Raspberry-Ricotta Cake image

There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Provided by Alison Roman

Categories     Cake     Dessert     Kid-Friendly     Ricotta     Blackberry     Raspberry     Bon Appétit     Small Plates

Yield 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Steps:

  • Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.
  • Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Provided by Chantal

Categories     Holidays and Events Recipes     Easter     Desserts

Yield 10

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  • Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
  • Fold in almond flour and ricotta cheese with a silicone spatula.
  • Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
  • Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  • Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g

LEMON RICOTTA CAKE



Lemon Ricotta Cake image

This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. -Nanette Slaughter, Sammamish, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 29

3 large eggs, room temperature
2 large egg yolks, room temperature
2/3 cup sugar
1/3 cup lemon juice
1/3 cup butter, cubed
CAKE BATTER:
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 cup ricotta cheese
1 cup buttermilk
1 tablespoon grated lemon zest
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
SUGARED LEMON ZEST:
6 medium lemons
1/4 cup sugar
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners' sugar
1/3 cup 2% milk
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
Colored sugar, optional

Steps:

  • For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

Nutrition Facts : Calories 657 calories, Fat 27g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 370mg sodium, Carbohydrate 98g carbohydrate (77g sugars, Fiber 1g fiber), Protein 8g protein.

ITALIAN CHOCOLATE AND RICOTTA CAKE



Italian Chocolate and Ricotta Cake image

An authentic Italian cake in an hour? Yes, please! This irresistible chocolate cake (torta di ricotta e cioccolato) is made with ricotta cheese and full of chocolaty goodness.

Provided by Monica

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 8

10 ½ ounces ricotta cheese
½ cup white sugar
3 eggs
2 ⅓ cups all-purpose flour
3 ½ teaspoons baking powder
7 ounces bittersweet chocolate, chopped
7 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  • Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
  • Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 59.6 g, Cholesterol 108 mg, Fat 21.7 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 12.6 g, Sodium 364.9 mg, Sugar 12.9 g

FIG-RICOTTA CAKE



Fig-Ricotta Cake image

Texture is moist and slightly dense, and taste is sweet, buttery, and rich.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups whole-milk ricotta cheese
1 cup white sugar
¾ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ teaspoons almond extract
4 fresh figs, chopped into 1/2-inch pieces
1 tablespoon all-purpose flour
4 fresh fig slices
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
  • Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
  • Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
  • Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
  • Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g

RICOTTA ORANGE POUND CAKE



Ricotta Orange Pound Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 6-8 servings

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 table spoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 orange, zested
2 tablespoons amaretto Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
  • Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
  • Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

LEMON-LIME RICOTTA POUND CAKE



Lemon-Lime Ricotta Pound Cake image

A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.

Provided by Kim

Time 1h30m

Yield 12

Number Of Ingredients 20

3 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 cups whole-milk ricotta cheese, at room temperature
2 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons grated lime zest
1 ½ tablespoons lime juice
1 cup powdered sugar
4 tablespoons heavy cream
1 pinch salt
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons lime juice
1 teaspoon grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
  • Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
  • Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
  • To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g

EASY ORANGE RICOTTA CAKE



Easy Orange Ricotta Cake image

An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.

Provided by Yoly

Time 2h15m

Yield 16

Number Of Ingredients 10

1 (15.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
4 large eggs
1 cup whole-milk ricotta cheese
⅓ cup canola oil
¼ cup orange juice
1 tablespoon grated orange zest
½ teaspoon orange extract
1 cup powdered sugar
2 tablespoons orange juice, or as needed
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
  • Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.5 g, Cholesterol 51.5 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 213 mg, Sugar 20 g

CHOCOLATE-RICOTTA ICEBOX CAKE



Chocolate-Ricotta Icebox Cake image

Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h30m

Number Of Ingredients 5

Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)

Steps:

  • Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
  • Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
  • In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
  • Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
  • Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

RICOTTA CHEESE CAKE



Ricotta Cheese Cake image

It's a wonderful, easy, light cheese filled cake... but not a cheesecake!

Provided by GINGEE

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
24 ounces ricotta cheese
¾ cup white sugar
3 eggs
¼ teaspoon vanilla extract
⅛ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
  • Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
  • Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 25.2 g, Cholesterol 32.5 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 2 g, Sodium 185.7 mg, Sugar 16.3 g

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

LEMON-RICOTTA DESSERT CAKE



Lemon-Ricotta Dessert Cake image

This quick dessert is easy to throw together when you're planning your last-minute game night! Mix it up quickly, pop it in the oven, and you'll ease all the competitiveness with the light, spongy deliciousness!

Provided by Diana71

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 cup cake flour
2 teaspoons baking powder
¾ cup white sugar
½ cup butter, softened
1 teaspoon vanilla extract
3 eggs
1 cup ricotta cheese
1 large lemon, zested and juiced
¼ cup milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper.
  • Mix flour and baking powder together in a small bowl.
  • Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.6 g, Cholesterol 109.7 mg, Fat 16 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 269.4 mg, Sugar 19.5 g

CASSATA CAKE RICOTTA CHEESE FILLING



Cassata Cake Ricotta Cheese Filling image

This rich and creamy ricotta cheese filling is flavored with cinnamon and candied lemon peel and is a must-have when making classic Italian dessert, Cassata cake.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 6

2 ¼ cups confectioners' sugar
2 pounds whole milk ricotta cheese
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semisweet chocolate
½ cup candied lemon peel

Steps:

  • Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.

Nutrition Facts : Calories 271 calories, Carbohydrate 35.2 g, Cholesterol 38.6 mg, Fat 11.3 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 7.1 g, Sodium 72.2 mg, Sugar 30.6 g

RICOTTA CAKE



Ricotta Cake image

Make and share this Ricotta Cake recipe from Food.com.

Provided by Patty Neto

Categories     Dessert

Time 55m

Yield 18-20 three inch by three inch squares, 18-20 serving(s)

Number Of Ingredients 8

18 ounces yellow cake mix (no pudding in it)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (15 ounce) container ricotta cheese
1 teaspoon vanilla
3/4 cup sugar
cinnamon sugar

Steps:

  • 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!

RICOTTA-RAISIN COFFEE CAKE



Ricotta-Raisin Coffee Cake image

These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 8

1 loaf (1 pound) frozen bread dough, thawed
1 cup part-skim ricotta cheese
1/4 cup honey
1/4 teaspoon ground cardamom
1/4 teaspoon almond extract
1 cup golden raisins
1/4 cup confectioners' sugar
2 to 3 teaspoons fat-free milk

Steps:

  • On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.

RICOTTA POUND CAKE WITH VANILLA BEAN



Ricotta Pound Cake with Vanilla Bean image

A delicious and rich pound cake flavored with ricotta and real vanilla. If you don't have a vanilla bean, feel free to swap it out for vanilla extract. This cake is fantastic when served with fresh berries and/or whipped cream.

Provided by Kim

Time 2h

Yield 10

Number Of Ingredients 9

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ¾ cups whole milk ricotta cheese, at room temperature
¾ cup unsalted butter, softened
1 cup white sugar
3 large eggs
½ teaspoon almond extract
1 (3 inch) vanilla bean

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
  • Sift together flour, baking powder, and salt in a bowl.
  • Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
  • Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
  • Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
  • Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 37.1 g, Cholesterol 114.4 mg, Fat 21.1 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 12.8 g, Sodium 273.2 mg, Sugar 21.4 g

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE



Lemon Berry Ricotta Cake With Mixed Berry Sauce image

Make and share this Lemon Berry Ricotta Cake With Mixed Berry Sauce recipe from Food.com.

Provided by Chef Jean

Categories     Dessert

Time 1h10m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup ricotta cheese
1/4 cup half-and-half (or milk)
1 1/2 teaspoons lemon extract
1 lemon, zest of
1 3/4 cups all-purpose flour
1 cup frozen berries (I use a blend, but you can use any kind of berry)
1 cup frozen mixed berries
1/4 cup sugar
1 tablespoon cornstarch

Steps:

  • FOR CAKE:.
  • Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
  • Cream butter and sugar until fluffy.
  • Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
  • Add the flour, mix until smooth.
  • Pour batter into pan and spread the berries(still frozen) over the top of the cake.
  • Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
  • Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
  • FOR SAUCE:.
  • While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
  • Serve a piece of cake with a spoon full of sauce over the top.

Nutrition Facts : Calories 351.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 88.7, Sodium 116, Carbohydrate 53.2, Fiber 0.6, Sugar 35.1, Protein 5.8

MARBLE RICOTTA CAKE



Marble Ricotta Cake image

I found this recipe a few years back in a cookbook called Cucina Deliziosa Cookbook. It is a very moist cake, but not too sweet!

Provided by Kim D.

Categories     Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 7

1 duncan hines fudge marble cake mix
1 (16 ounce) container ricotta cheese
4 eggs
1 cup sugar
1 tablespoon pure vanilla extract
1 tablespoon almond extract
powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients, except for the cocoa packet and the powdered sugar.
  • Beat well.
  • In a separate bowl, combine 1 cup of cake batter with cocoa packet.
  • Pour remaining yellow batter into a greased and floured Bundt pan.
  • Pour cocoa batter on top of yellow cake batter and swirl with a knife to get the "marble" look.
  • Bake for 1 hour and 10 minutes or until cake tests done.
  • Turn out of pan and cool.
  • Sprinkle top with powdered sugar.

RICOTTA BERRY CAKE



Ricotta Berry Cake image

Ricotta and almond flour combine to give this cake a cheesecake-like texture. Try it with other fresh fruit if you like!

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 14

1 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat ricotta cheese, at room temperature
½ cup whole milk, at room temperature
1 stick unsalted butter, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 large eggs, at room temperature
1 cup sliced fresh strawberries
1 cup frozen blueberries
1 ½ tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
  • Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
  • Whisk ricotta cheese and milk together in a small bowl until smooth.
  • Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
  • Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
  • Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 263.9 mg, Sugar 14.9 g

Tips:

  • Use Fresh Ricotta Cheese: Fresh ricotta cheese is essential for a light and fluffy cake. Make sure to drain the ricotta cheese well before using it in the batter.
  • Cream Together the Butter and Sugar: This will help to incorporate air into the batter, resulting in a lighter cake.
  • Beat the Eggs One at a Time: Gradually adding the eggs to the batter will help to prevent the batter from curdling.
  • Fold in the Ricotta Cheese: Gently fold in the ricotta cheese until it is just combined. Overmixing will result in a dense cake.
  • Bake at a Low Temperature: A low oven temperature will help to prevent the cake from browning too quickly. This will give the cake time to rise and cook evenly.
  • Let the Cake Cool Completely: Allow the cake to cool completely before frosting or serving. This will help to prevent the frosting from melting and the cake from falling apart.

Conclusion:

Ricotta cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With its light and fluffy texture, and its slightly sweet and tangy flavor, ricotta cake is sure to be a hit with everyone who tries it. The next time you're looking for a new dessert recipe, give ricotta cake a try. You won't be disappointed!

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