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My review
Ricotta Cake
Sandy Pescosolido
"Gussy up your yellow cake with this ricotta variation."
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Ingredients
servings 182 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 182 calories; 6.3 g fat; 25.1 g carbohydrates; 6.3 g protein; 43 mg cholesterol; 201 mg sodium. Full nutrition
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Reviews
Read all reviews 157176 Ratings
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Most helpful positive review
1/3/2009
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 ...
Most helpful critical review
7/20/2011
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, b...
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1/3/2009
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 ...
4/4/2002
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 o...
7/28/2002
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 incre...
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...
2/5/2008
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...
7/1/2002
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...
7/20/2011
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, b...
4/28/2007
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...
6/27/2001
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 ...