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Ricotta Cake

Rated as 4.29 out of 5 Stars

"Gussy up your yellow cake with this ricotta variation."
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Ingredients

servings 182
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. 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.
  2. In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
  3. 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 25.1 6.3 43 201 Full nutrition

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Reviews

Read all reviews 157
  1. 177 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

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...

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...

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...

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...

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...

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...

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 ...