Ricotta Cake Recipes

RICOTTA CHEESE CAKE

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.

ITALIAN LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
• In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
• Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
• Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
• Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

RICOTTA CAKE

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.

LEMON RICOTTA CAKE

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.

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

RICOTTA CAKE

Steps:

• To prepare dough: combine all ingredients in mixing bowl. Knead dough and roll with rolling pin to form thin layer.
• To prepare filling: Preheat oven to 300 degrees. In a large bowl, combine ricotta, cooked rice, eggs, salt, sugar, and vanilla extract. Line ovenproof dish, or pie plate, with the dough, reserving any extra dough. Place filling in dough. Use leftover dough to decorate top of cake. If using dough on top, sprinkle with cake decorations. Bake for 40 minutes. Cake is done when toothpick inserted in the center comes out dry.

ITALIAN RICOTTA CAKE

Steps:

• Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.
• Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.

LEMON RICOTTA CAKE

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.

RICOTTA CAKE

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.

RICOTTA CAKE

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 AND LEMON CAKE

Steps:

• Pre-heat the oven to 1800c, gas mark 4, 1600C for convection oven.
• Spread some margerine on an 18cm diameter cake tin, and sprinkle flour lightly on it.
• Sieve the flour and add the baking powder.
• In a bowl, rub in the butter and sugar, until the mixture becomes creamy. Use an electric beater for good results.
• Add the egg yolks and beat well until it becomes foamy. Add this to the ricotta. Mix well with your hands.
• Start adding flour, little by little, mixing well continously.
• Place the mixture in the cake tin and bake for about 35 minutes, or until the cake has risen and turned golden. Let the cake cool for an hour in the cake tin.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.