Cindy's Ricotta Cake

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Cindy's Ricotta Cake

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 confectioner's 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….




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