Why You’ll Love This Ricotta Cake Recipe
Whether you’re a seasoned baker or just starting out, you’re going to love this ricotta cake recipe. It’s incredibly easy to make, and the result is a delightful combination of moist cake and creamy ricotta. I can’t get enough of the subtle sweetness and rich texture that ricotta adds. Plus, the cinnamon sugar topping gives it that perfect finishing touch, creating a warm and inviting aroma as it bakes. This cake is perfect for any occasion, whether it’s a family gathering or a cozy night in. Trust me, once you try it, you’ll be hooked!
Ingredients of Ricotta Cake
When it comes to baking, the beauty of a cake often lies in its simplicity, and this ricotta cake is no exception. With just a handful of ingredients, you can whip up a dessert that feels like a warm hug on a chilly day.
Imagine a moist, fluffy cake with a layer of creamy ricotta peeking through, topped with a sprinkle of cinnamon sugar that makes your kitchen smell heavenly. Sounds tempting, right? Let’s plunge into what you need to gather before you get started on this delightful treat.
Ingredients for Ricotta Cake:
- 18 ounces yellow cake mix (make sure there’s no pudding in it)
- 3 eggs (or as instructed by your cake mix)
- 1/3 cup oil (or as indicated on your cake mix)
- 1 1/3 cups water (or as directed by your cake mix)
- 1 (15 ounce) container ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- Cinnamon sugar (for sprinkling on top)
Now, a little tip about these ingredients: feel free to get a little creative. If you’re feeling adventurous, you could swap out the yellow cake mix for a spice cake mix for an extra kick, or even a gluten-free mix if that’s your jam.
And don’t worry too much about precision; baking should be fun, not stressful. If you’re like me and sometimes forget to check if your ricotta is fresh—oops—just make sure it’s not past its date, because nobody wants a funky flavor ruining their cake.
How to Make Ricotta Cake
Making a ricotta cake is as easy as pie—well, easier, actually, because this cake is practically foolproof. Start by preheating your oven to 350°F, giving it a moment to warm up so you can bake your cake right.
Next, grab a 9×13 inch pan and grease it up with some butter or cooking spray before dusting it with flour. This step is essential because we don’t want our beautiful cake to stick when it comes time to serve. Trust me, I’ve learned this the hard way. Nothing says “oops” like a cake that won’t budge from the pan.
Now, let’s get mixing! In a large bowl, combine 18 ounces of yellow cake mix (make sure it’s the kind without pudding in it), 3 eggs, 1/3 cup of oil, and 1 1/3 cups of water. Follow the directions on the cake mix if you’re unsure, but this combo usually does the trick.
Mix it all together until it’s smooth and creamy—no lumps allowed. Pour this batter into your prepared pan, spreading it out evenly.
Now, here comes the fun part: in another bowl, combine 1 (15 ounce) container of ricotta cheese with 1 teaspoon of vanilla extract and 3/4 cup of sugar. Mix that together until it’s well blended. You’ll want to scoop this ricotta mixture by spoonfuls on top of the batter, trying to place it as evenly as possible. It’s okay if it looks a little messy. Honestly, the more irregular, the more character it has, right?
Once everything’s in the pan, pop it into the oven for about 25 minutes. While it’s baking, you’ll get a whiff of that delicious cake aroma wafting through your kitchen. It’s a slice of heaven, I promise.
After 25 minutes, sprinkle a cinnamon sugar mixture on top of your cake (this is where it gets fancy), and then bake for another 15 to 20 minutes. You’ll know it’s done when a toothpick comes out clean.
The ricotta will settle at the bottom, creating a lovely layer of moist creaminess while the cake puffs up on top. Let it cool a bit before serving, but honestly, who can resist a warm slice? Enjoy the yummy goodness you just created.
Ricotta Cake Substitutions & Variations
If you’re looking to mix things up with your ricotta cake, there are plenty of delicious substitutions and variations to contemplate.
For a richer flavor, try using mascarpone cheese instead of ricotta. You can also swap in almond or coconut extract for a unique twist.
Want a fruity touch? Add lemon or orange zest to brighten the flavor.
For a gluten-free option, use a gluten-free cake mix.
If you’re feeling adventurous, toss in chocolate chips or nuts for added texture.
These variations let you personalize your cake, making it a delightful treat every time you bake it!
Additional Tips & Notes
To guarantee your ricotta cake turns out perfectly, I recommend checking your oven temperature with an oven thermometer, as home ovens can sometimes be inaccurate.
Make sure to grease and flour your pan thoroughly to prevent sticking. I also suggest using room temperature ingredients; it helps the batter mix more smoothly.
Don’t skip the cinnamon sugar topping; it adds a lovely texture and flavor. If you want to experiment, try adding lemon zest or almond extract for a twist.
Finally, be patient when cooling the cake; letting it rest guarantees it sets nicely and slices beautifully. Enjoy your baking!