Easy Ricotta Cake Recipes
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
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
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
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
RICOTTA CHEESECAKE
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
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
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!
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
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.
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
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.
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
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
EASY RICOTTA CAKE
Easy and insanely delicious. Very rich and decadent. No one will know it included a boxed cake.
Provided by Alix
Categories Desserts Cakes Cake Mix Cake Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Blend cake mix, 3 eggs, milk, and softened butter in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 4 minutes. Pour into prepared pan.
- Beat remaining 2 eggs, ricotta cheese, sugar, and vanilla extract together in a large bowl until smooth. Pour evenly over cake batter in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Chill cake in the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 66.4 g, Cholesterol 120.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 13.3 g, SaturatedFat 9.4 g, Sodium 413.2 mg, Sugar 50.3 g
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