Ricotta Cake Recipes

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LEMON RICOTTA CAKE

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



Lemon Ricotta Cake image

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

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

RICOTTA CAKE

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



Ricotta Cake image

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

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

RICOTTA CHEESE CAKE

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



Ricotta Cheese Cake image

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

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

RICOTTA CAKE

Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12



Ricotta Cake image

Steps:

  • Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
  • Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
  • Preheat oven to 350 degrees. Butter and flour an 8-inch-round, 3-inch-deep springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
  • When cake has completely cooled, run a knife around edge to loosen. Gentlyremove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.

1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
Unsalted butter, for pan
All-purpose flour, for pan
3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
3 large whole eggs plus 3 large egg yolks, lightly beaten
Confectioners' sugar, for dusting
Strawberry Sauce for Pastiera

RICOTTA CAKE

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



Ricotta Cake image

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!

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

LEMON RICOTTA CAKE

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



Lemon Ricotta Cake image

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.

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

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