Prep 50 mins
Cook 40 mins
I was looking for a cassada cake recipe, and nothing appealed to me, mainly because they all called for citron, which I don't like, so I came up with my own version. But I cheated and used a white cake mix instead of scratch. It turned out nicely and was devoured when I took it to work for a birthday.
- 1 (18 1/4 ounce) white cake mix
- 3 egg whites (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)
- 1⁄2 juice and lemon, zest of
- 4 ounces cream cheese
- 1⁄2 cup ricotta cheese
- 1 (3 1/2 ounce) instant vanilla pudding
- 1 cup milk
- 1 pint fresh strawberries, sliced
- 4 ounces cream cheese
- 2 pints heavy whipping cream
- 1⁄2 cup confectioners' sugar
- 2 tablespoons instant vanilla pudding
- 1 quart fresh strawberries
- Preheat oven to 350 degrees. Prepare cake pan of your choice according to box directions. (I used a 10 inch round and sliced it for the layers.).
- Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest. Bake according to box directions. Cool completely.
- For the filling, cream the ricotta and the cream cheese until smooth. Slowly add 1 cup of milk, then add the vanilla pudding. Beat two minutes on low speed.
- Frosting. Beat the cream cheese until smooth. Then add the confectioner's sugar, beat until combined. Slowly add the heavy cream and beat on high about two minutes. Then slowly add the instant vanilla pudding and beat two more minutes or until firm peak is achieved. I used the pudding to stabilize the whipping cream for better spreadability.
- When cake is completely cooled, prepare the layers. I used one ten inch pan and sliced it in half for two layers. Two nine inch cakes would work just as well. Place first layer on serving dish, apply the filling, cover with the sliced strawberries. Place second layer on top of filling, frost completely. Garnish and decorate as desired. I used whole strawberries (cleaned) to cover the top of the cake.
I made this cake for my son's birthday and it was delicious! I wrote earlier that I was concerned that the heavy whipping cream called for in the recipe would be too much (2 pints) but it was perfect! Make this the day it is to be served as the frosting tends to compact a little (not much) with time. Pile that frosting on high, the more the merrier. : )
THE BEST birthday cake I've had in years. The filling and the frosting are the best parts although the cake is nothing to snub. So flavorful and very pretty. I loved this cake. Thanks soooo much for sharing!