Gussy up your yellow cake with this ricotta variation.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

182 calories; 6.3 g total fat; 43 mg cholesterol; 201 mg sodium. 25.1 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (159)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2009
I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls to the bottom of the cake I decided to plan for it by using a bundt pan instead of a 9" x 13" pan and made half the ricotta mixture (and added almond extract to the cake mix as well as 1/2 vanilla and 1/2 almond extract to the ricotta mixture) spooning it all over the top of the cake mixture. Baked as directed in the recipe inverted onto a plate after it had cooled a bit and then sifted powdered sugar over the top after it had cooled completely. It makes a gorgeous cake 1/2 moist yellow cake on bottom and 1/2 delicious ricotta layer on top. Yum! Read More
(273)

Most helpful critical review

Rating: 3 stars
07/20/2011
Our family has made this for years with Marble cake mix. and we add Almond extract instead of vanilla. I think you have a mistake though in your recipe: It wouldn't be an additional 4 eggs but only 1 additional egg (to the ricotta mixture) the other 3 are in the cake mix. Read More
(56)
181 Ratings
  • 5 star values: 111
  • 4 star values: 36
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 6
Rating: 5 stars
01/04/2009
I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls to the bottom of the cake I decided to plan for it by using a bundt pan instead of a 9" x 13" pan and made half the ricotta mixture (and added almond extract to the cake mix as well as 1/2 vanilla and 1/2 almond extract to the ricotta mixture) spooning it all over the top of the cake mixture. Baked as directed in the recipe inverted onto a plate after it had cooled a bit and then sifted powdered sugar over the top after it had cooled completely. It makes a gorgeous cake 1/2 moist yellow cake on bottom and 1/2 delicious ricotta layer on top. Yum! Read More
(273)
Rating: 5 stars
01/04/2009
I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls to the bottom of the cake I decided to plan for it by using a bundt pan instead of a 9" x 13" pan and made half the ricotta mixture (and added almond extract to the cake mix as well as 1/2 vanilla and 1/2 almond extract to the ricotta mixture) spooning it all over the top of the cake mixture. Baked as directed in the recipe inverted onto a plate after it had cooled a bit and then sifted powdered sugar over the top after it had cooled completely. It makes a gorgeous cake 1/2 moist yellow cake on bottom and 1/2 delicious ricotta layer on top. Yum! Read More
(273)
Rating: 5 stars
08/29/2002
This is SO easy and SO delicious. The ricotta settles to the bottom so don't be alarmed--that's what makes it so good! I get raves no matter where I take it. My husband likes it warm right out of the oven but I prefer it cold. Try it you won't be disappointed!! Read More
(124)
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Rating: 5 stars
05/08/2003
Excellent! I like it so much that I've made it 3 times in the past month. The first time I only used half the ricotta mixture & thought it was great. Then I followed the recipe & it was incredible!! The 3rd time I added some fresh blueberries (put on top before baking). The blueberries made it look wierd but once cut it looked good. I'm addicted! Thanks to other reviewers for the warning that the ricotta mixture falls to the bottom. I invert it on a platter after baking so the ricotta is on top. Yum! Read More
(112)
Rating: 5 stars
10/12/2007
I've been making Ricotta Cake for quite awhile now it's one of my husband's favorites. Recently I miss placed my recipe for it and while trying to replace it came upon this version and as far as i can tell it's identical to my previous one. However since it had been awhile since i last made this i wasnt thinking and of course didnt properly read the recipe so i made the mistake of mixing all the ingredients at the same time... i was worried but decided to try it... it didnt turn out too bad and i would recommend this method for anyone who wants to avoid the "wet cake" texture. My mistake turned out a cake that was slightly more of a sponge consistency but still retained the ricotta flavor I perferr the traditional method but this "oops" was also good... and saved quite a few steps all ingredients mixed in one bowl and then into the baking dish... alot less clean up too! Read More
(84)
Rating: 3 stars
07/20/2011
Our family has made this for years with Marble cake mix. and we add Almond extract instead of vanilla. I think you have a mistake though in your recipe: It wouldn't be an additional 4 eggs but only 1 additional egg (to the ricotta mixture) the other 3 are in the cake mix. Read More
(56)
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Rating: 5 stars
04/18/2003
Excellent! I only used half the ricotta mixture (that's all the ricotta I had in the house). I made it in 2 small pans instead of a 13x9 & it cooked in 45 minutes. I brought it to a picnic at my parents house- everyone (ages 2 to 90)loved it. Nice for a hot day not too sweet. Read More
(50)
Rating: 4 stars
02/05/2008
Ok so I made the cake as directed (using 3/4 of the ricotta listed and 3/4 of the eggs listed and added a litlle more vanilla to ricotta mixture). The cake came out great but I learned the hard way that you have to place a cookie sheet underneath the cake pan to catch the overflow that caused a brief smoke party in my oven. After scrubbing out the bottom of the stove the cake baking was back on track. The cake was getting dark after about 45 minutes so I turned temp down to 305 degrees for 30 minutes and back up to listed temp for another 5 minutes. I tried it warm (cooling for 15 minutes) and it was great. I actually iced the cake with store bought icing and placed in fridge and it was even better today. I would definitely make again. Read More
(50)
Rating: 5 stars
07/05/2008
I can think of a thousand ways to fancy this cake up for company or a holiday but...it's perfect just the way it is. My husband also loved it warm right out of the oven. I'm thinking a thickened pineapple or apricot fruit sauce would be wonderful. Going to try making this using a chocolate cake mix. Read More
(42)
Rating: 5 stars
04/11/2003
This is a wonderful cake. The ricotta mixture does sink to the bottom of the cake but it is delicious. I actually tasted this or a similar cake at a dinner party and wanted the recipe. I was so happy to find this. Also it is so simple to make. I will definately make this again and again! Read More
(37)