Ricotta Cake

READY IN: 55mins
Recipe by Patty Neto

Easy Melt in your mouth Ricotta cake.

Top Review by PatriotsGirl

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!

Ingredients Nutrition

  • 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

Directions

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

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