Cindy's Table - Everyday To Gourmet on NBC CT

Cindy’s Ricotta Cake
Print Friendly

I love any excuse to use ricotta in my recipes. This ingredient is great for appetizers, the main course, dessert or just on a piece of Italian bread with jelly! I even made it for breakfast in my parfait. This ricotta cake is one of my favorite desserts for the holiday! Enjoy!

Recently I made this delicious cake using Moon Rabbit Foods yellow cake mix! This cake is just as delicious Gluten-Free! Moon Rabbit Foods yellow cake mix


  • 1 box yellow cake mix (without pudding)
  • 3 large eggs (divided)
  • 2 cups whole milk ricotta cheese
  • 1/2 cup sugar
  • 1 1/2 teaspoons quality vanilla
  • Cooking spray or Butter for coating
  • Confectioners Sugar for topping


  1. Preheat oven to 350 degrees. Coat generously a 10-inch spring foam pan with spray or butter.
  2. To prepare the pan wrap the bottom with foil (this just protects any leakage) and place on a baking sheet.
  3. In a large bowl prepare cake according to package directions, using 2 eggs.
  4. In a medium bowl combine ricotta, 1 large egg, sugar, and vanilla.
  5. First pour in cake batter in the pan then evenly spread the ricotta mixture to the top. Give the pan a little tap on the work area.
  6. Bake 55 to 60 minutes. Cool then open pan on your serving platter.
  7. Sprinkle with confectioners sugar.

Cindy’s Note – I have made this cake with both skim and whole milk ricotta. If you are making this for family/guests it does come out better with the whole milk ricotta! If you are going to make this dessert – Enjoy….

ricotta batter

ricotta batter

Cindy Barbieri
Check out Cindy's Website - Cindy's Table!
Facebook - Cindy's Table today!
Twitter - @CindysTable today!

Facebook Comments



  1. By wrapping the springform in foil, are you baking this in a water bath? Thanks

    Comment by Barry Dixon on March 2, 2013 at 7:22 am

  2. Barry,
    No, this is not a water bath. The foil protects from any batter leaking through your pan. I place on a baking sheet as well – just to protect your oven!


    Comment by Cindy on March 2, 2013 at 11:53 am

  3. Hello Cindy, this Ricotta Cake looks and sounds wonderful, I love your site and recipe’s. I also love Moon Rabbit Foods Yellow Cake mix, and have seen it used in a homemade Coconut Cake Recipe, it is great to see all the things you do with Moon Rabbit Foods products. This Ricotta Cake recipe is a must try.
    Thank you.

    Comment by Eric DeBerry on March 4, 2013 at 2:46 am

  4. Hi Cindy,

    My Mom and sister arrive on Wed. for a visit and I am gonna make the Ricotta cake.
    The Moon Rabbit mix calls for 3 eggs and says it makes 2-9inch layers. Do I make the entire mix with 2 eggs instead? Then I pour the cake mix in the springform, and spread the ricotta layer over the unbaked cake mix and bake? Just need to clarify, since it is for Mom and I don’t want to screw it up.

    Comment by Barry Dixon on March 25, 2013 at 9:19 pm

Leave a Comment

Allowed tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>