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    You are in: Home / Recipes / Ricotta Cake Recipe
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    Ricotta Cake

    Ricotta Cake. Photo by mydesigirl

    1/5 Photos of Ricotta Cake

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Patty Neto's Note:

    Easy Melt in your mouth Ricotta cake.

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    Serves: 18-20


    three i ...

    Units: US | Metric

    • 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


    1. 1
      Preheat oven to 350.
    2. 2
      Grease and flour 9x13 pan.
    3. 3
      Follow cake mix direction and pour into prepared pan.
    4. 4
      Mix ricotta, vanilla and sugar until well blended with hand mixer.
    5. 5
      Place by spoonfuls on top of batter as close together and evenly as possible.
    6. 6
      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.
    7. 7
      The ricotta will be on the bottom and the nice moist cake on the top.
    8. 8

    Ratings & Reviews:

    • on February 28, 2009


      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!

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    • on May 26, 2010


      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!

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    • on April 26, 2009


      My entire family is in love with this simple cake! I followed the instructions except I used Egg Beaters in place of the eggs. It turned out perfect. I love the way that the cheese mixture goes to the bottom when it's cooked and makes that yummy layer of goodness. Thanks so very much for posting!!

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    Read All Reviews (24)


    Nutritional Facts for Ricotta Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 245.9
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 3.3 g
    Cholesterol 44.1 mg
    Sodium 219.7 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 0.3 g
    Sugars 20.7 g
    Protein 5.0 g

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